Quality Of Orange Juice Research Articles

Unconventional food plants in mixed juices: evaluation of the nutritional, physical-chemical, microbiological, and sensory quality of orange juice with sorrel (Rumex acetosa) and taioba (Xanthosoma sagittifolium)

ABSTRACT The present study aimed to elaborate and evaluate the nutritional, physicochemical, microbiological, and sensory qualities of mixed orange, sorrel, and taioba fruit juice. Four formulations were prepared: AT25 (50% orange, 25% sorrel, 25% taioba); AT15 (70% orange, 15% sorrel, 15% taioba); A50 (50% orange, 50% sorrel); and T30 (70% orange, 30% taioba). The juices were subjected to analyses of centesimal composition; physicochemical characterization; bioactive compounds and antioxidant capacity; instrumental color analysis; microbiological quality; and sensory analysis. The low pH and high total titratable acidity of the juices may have contributed to the microbiological quality observed. The average of phenolic compounds was 63.28 mg FAE/100 mL. The A50 juice significantly differed from the other juices in terms of the sensory attributes analyzed, demonstrating better acceptance. It was concluded that taioba and sorrel have the potential for use in mixed juices because they provide adequate physicochemical, microbiological, and nutritional characteristics.

Chemotaxonomic classification of closed-related sweet oranges (Citrus sinensis L.) using principal component and cluster analysis of color and bi-oactive compounds in the orange peels

Chemotaxonomy is a systematic approach to plant classification based on discernible variations and similarities in their biochemical compositions, with a particular emphasis on secondary metabolites that often exhibit specificity within taxonomically related plant species. In the context of our investigation, we conducted a comprehensive chemotaxonomic analysis of sweet oranges utilized in concentrated juice production. This involved a thorough examination of antioxidant activities, characterization of flavonoid and phenolic profiles, UV-visible spectra scanning, and the implementation of color analysis. The results from cluster analysis demonstrated the superior efficacy of color analysis in discerning subtle distinctions among orange varieties. Further refinement in the analytical process requires the application of supplementary techniques after an exhaustive and precise extraction facilitated by organic solvents. Notably, all employed methodologies successfully discriminated between distinct orange types. While the compilation of extensive datasets presents inherent challenges, the incorporation of Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) enhances the interpretability of the obtained results. Considering that existing methodologies for assessing fresh fruit quality rely on subjective human visual inspection or orange juice analysis by ratio, which may lack precision in quantifying chemical constituents, there exists a growing demand for expedited techniques that can reliably ensure the quality of orange juice within the industry.

A comparative study of high-pressure processing and thermal processing techniques on characteristics and microbial evaluation of orange juice

ABSTRACT This study investigates the impact of thermal and high-pressure processing on the quality indicator of orange juice and its storage stability. The pressure was applied at 400 MPa and 600 MPa for 3, 6, and 9 min to process the juice and evaluate the quality of orange juice during 60 days of storage with every 30-day interval. HPP conditions (400 MPa and 600 MPa for 3, 6, and 9 min) did not significantly change the ascorbic acid content of orange juice, in contrast to thermal processing where a crucial decrease in ascorbic content was observed. Ascorbic acid content increased non-significantly from 40.03 to 40.69 (mg/100 g) and 40.79 when applied for 3 and 6 min, respectively, while thermal processing reduced its content up to 33.45 (mg/100 g). Ascorbic acid at 600 MPa was observed at 41.19 (mg/100 g) when treated for 6 min. Carotenoid content was increased when HPP was from 8.6 to 9.14 (mg/100 ml) during 400 MPa for 9 min and 11.65 (mg/100 ml) for 6 min at 600 MPa compared to the corresponding untreated sample and thermally treated sample. The total soluble solids, pH, and acidity of the orange showed stability after HPP and during 60 days of storage. The natural microbiological load (yeast and mold, E-Coli log CFU/ml) was observed below 1 log reduction at 30 days of storage and 2 log reduction during days of storage. This study identified different pressure levels to produce nutritionally and microbiologically stable orange juice compared to thermally processed and untreated samples.

Effects of pasteurisation, processing atmosphere and long-term storage on orange juice quality

Effects of pasteurisation, processing atmosphere and long-term storage on orange juice quality

Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices

Although orange juice is a popular beverage worldwide, fruit distribution, storage, and processing can facilitate fungal infection by Penicillium digitatum; leading to the production of tremorgenic alkaloids, specifically tryptoquialanines A (TA) and B (TB). An Analytical method was developed and validated based on QuEChERS and LC-MS/MS analysis to determine the levels of TA and TB in fresh, industrial, and homemade orange juices. Excellent linearity was observed in the method over a high range of 1–1000 μg/kg and low range of 1–75 μg/kg with R2 ≥ 0.998. The LOD and LOQ were 1 and 3 μg/kg, respectively. Recoveries showed values between 57 and 83 %, with RSD ≤ 13 %. Our data indicated a higher prevalence of mycotoxin TA in fresh and industrial orange juices. Reduction in TA and TB content after thermal and HPP treatments were ≤ 32 %. However, thermal treatment was more effective in reducing TA and TB contents.

Effects of Different Rootstocks on the Metabolites of Huanglongbing-Affected Sweet Orange Juices Using a Novel Combined Strategy of Untargeted Metabolomics and Machine Learning.

Huanglongbing (HLB) is one of the most destructive citrus diseases, mainly caused by the Gram-negative bacteria Candidatus Liberibacter asiaticus. Aiming at unraveling the mechanisms of different scion/rootstock combinations on improving HLB-affected orange juice quality, the effects of rootstocks on the metabolites of HLB-affected sweet orange juices were investigated using a combined strategy of untargeted metabolomics and machine learning. A total of 2531 ion features were detected using UHPLC-Q-Orbitrap high-resolution electrospray ionization mass spectrometry, and 54 metabolites including amino acids, amines, flavonoids, coumarins, fatty acids, and glycosides were definitely or tentatively identified as the differential markers based on the random forest algorithm. Furthermore, 24 metabolites were verified and semi-quantified using authentic standards. Notably, the presence of specific amino acids and amines, especially polyamines, indicated that different rootstocks might affect glutamate, aspartate, proline, and arginine metabolism to regulate the physiological response against HLB. Meanwhile, the production of flavonoids and prenylated coumarins suggested that rootstocks influenced phenylalanine and phenylpropanoid metabolism. The possible metabolic pathways were proposed, and the important intermediates were verified by authentic standards. These results provide new insights on the effects of rootstocks on the metabolites of HLB-affected sweet orange juices.

Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices

The purpose of the study was to analyse and update consumers’ changing preferences in the choice of citrus fruit juices and to evaluate the sensory and physicochemical characteristics of two kinds of juices: juice squeezed from raw fruit and a commercial juice indicated by respondents as best matching their preferences. The survey was conducted in the form of an online survey posted on app.ankieteo.pl. The survey was also sent via a link through social networks. A total of 862 people took part in the survey. Consumers are most likely to consume juices one to three times a week (28.3%). Orange juice was the most popular among respondents (52.4%). The main factors influencing decisions to purchase citrus fruit juices are the type of fruit from which the juice was made, the vitamin content and the product’s price. In choosing juices, respondents were also guided by favourable health qualities and the presence of minerals. From the physicochemical determinations of orange juices obtained from a juicer and squeezer and commercial juice “O”, it was found that the quality of commercial orange juice indicated by consumers in the survey is comparable to juices made with a squeezer or a juice.

Effect of plasma and heat treatments on orange juice quality.

Heat treatment is used in the orange juice industry to neutralize the action of pathogenic microorganisms. However, it can reduce the nutritional value of the juice. Thus, our study assessed the cold plasma treatment as an alternative method against Escherichia coli and Candida albicans in 'Lima' orange juice. Both, plasma and heat treatments, reduced the amount of E. coli in the juice, inactivating 16.72 and 100%, respectively. Plasma did not inactivate C. albicans, but heat treatment inactivated 100%. Plasma and heat treatment increased Hue angle and luminosity (more yellowish juice). Plasma reduced vitamin C, carotenoids, and polyphenols content, while increased flavonoids. Heat treatment reduced the carotenoid content. However, neither heat nor plasma treatment altered the antioxidant activity. The plasma treatment reduced the intensity of color (chroma), the soluble solids content and the acidity ratio, total sugars, and the vitamin C content of juice compared to the heat-treated and control juices. Plasma-treated juice showed increased levels of yellow flavonoids, total phenolics and antioxidant activity until the 12th day of storage.

Effects of rootstocks on the flavor quality of huanglongbing-affected sweet orange juices using targeted flavoromics strategy.

Citrus greening disease or Huanglongbing (HLB) is one of the most destructive diseases affecting all varieties of citrus worldwide. Aimed at optimizing the scion/rootstock combination to improve HLB-affected orange juice quality, a flavoromics strategy was used to investigate the effects of six different rootstocks (CH, blue, 1804, FG, SW, and Volk) on flavor quality of HLB affected orange juices. A sensory quality test was conducted by a panel to evaluate the sensory attributes of different orange juices. The orange juice from rootstock CH had the best flavor quality with highest sweetness, low sourness and bitterness, while rootstocks Volk and FG produced the poorest quality orange juices. Chemical profile analysis resulted in semi-quantification of 89 metabolites including 57 nonvolatile compounds and 32 volatile compounds using UHPLC-MS and GC-MS, respectively. Canonical correlation analysis indicated that some specific sugar and sugar alcohols including raffinose, xylose, rhamnose, glucose, sorbitol, and myo-inositol made a strong positive contribution to sweetness. Meanwhile, several amino acids including alanine, glutamic acid, proline, arginine, serine, asparagine, as well as aspartic acid were responsible for positive flavor quality. On the other hand, some nucleotides and limonin increased bitterness. In addition, KEGG pathway enrichment analysis demonstrated different rootstocks could affect aminoacyl-tRNA biosynthesis, ABC transporters, and monoterpenoid biosynthesis. These results indicated different rootstocks can change specific metabolites and thus affect the flavor quality of orange juices. This study also provides reference for optimizing the scion/rootstock combination to improve HLB-affected orange juice quality.

Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice

Microbial development, enzymatic action, and chemical reactions influence the quality of untreated natural orange juice, compromising its organoleptic characteristics and causing nutritional value loss. Active low-density polyethylene (LDPE) films containing green tea extract (GTE) were previously prepared by a blown film extrusion process. Small bags were prepared from the produced films, which were then filled with fresh orange juice and stored at 4 °C. Ascorbic acid (AA) content, sugar content, browning index, color parameters, pH, total acidity (TA) and microbial stability were evaluated after 3, 7, and 14 days of storage. The packaging containing GTE maintained the microbial load of fresh juice beneath the limit of microbial shelf-life (6 log CFU/mL) for the bacterial growth, with a more prominent effect for LDPE with 3%GTE. Regarding yeasts and molds, only the CO_LDPE_3GTE package maintained the microbial load of fresh juice below the limit for up to 14 days. At 14 days, the lowest levels of AA degradation (32.60 mg/100 mL of juice) and development of brown pigments (browning index = 0.139) were observed for the packages containing 3% of GTE, which had a pH of 3.87 and sugar content of 11.4 g/100 mL of juice at this time. Therefore, active LDPE films containing 3% of GTE increase the shelf-life of fresh juice and can be a promising option for storage of this food product while increasing sustainability.

Combined Pulsed Electric Field with Antimicrobial Caps for Extending Shelf Life of Orange Juice

The purpose of this study was to investigate the effectiveness of combined pulsed electric fields (PEF) and antimicrobial packaging treatment in maintaining the quality and stability of orange juice stored at 10 °C. Orange juice was treated by PEF and stored in glass jars with antimicrobial caps coated with 10 µL of carvacrol essential oil (AP). Microbial reductions and physiochemical properties of juice samples were determined after treatments and during storage at 10 °C. Orange juice samples subjected to the combined treatment (PEF+AP) had the lowest yeast and mold populations after 14 day-storage at 10 °C. There were no significant differences in pH, acidity, color, total soluble solid contents, total phenol compounds, and Vitamin C among all samples after treatments. Storage studies showed that PEF, AP, and PEF+AP treatments maintained the quality and stability of orange juice stored at 10 °C for 5 weeks but lost Vitamin C. This study provides valuable information to juice processors for consideration and design of nonthermal pasteurization with antimicrobial packaging of juice products.

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.

Effect of ultra violet (UV-C) and cold storage on orange juice quality.

The effect of the UV-C treatment on the physico-chemical characteristics, pectin methylesterase activity (PME) as well as microbial quality of orange juice, compared to fresh juice, was studied. The juice samples were UV-C (254 nm) irradiated for different exposure times (15, 30, 45 and 60 min) and stored at 4 ± 1 °C for 30 days. UV-C treatment didn't significantly (p ≤ 0.05) affect pH values, titratable acidity, TSS (%), ascorbic acid content and PME activity in both fresh and stored samples. Increasing the exposure time from 5 to 60 min. showed no significant effect (p ≤ 0.05) on L* and a* values for both the fresh and the stored samples. On the contrary, negative relationship was observed between UV-C exposure time and b* values. Total bacterial counts were significantly (p ≤ 0.05) reduced from 2.69 to 0.93 log10 CFU/mL when the exposure time was increased from 0 to 60 min. The UV-C treatment showed similar trend on yeast and mold counts but to a lesser extend due to their resistance to UV. The sensory characteristics, i.e. odour, colour, taste, consistency and overall acceptability didn't change (p ≤ 0.05) as a result of UV-C treatment at any tested exposure times.

Fluorescence and UV/visible spectroscopic investigation of orange and mango fruit juice quality in case of Adama Town.

Extracted Mango and Orange juices were investigated by using spectroscopic techniques such as UV/Visible and Fluorescence. Three portions of samples (fresh juice) were stored at 22 °C for eight days, stored in a water bath and heated at 40 °C, 60 °C, and 80 °C for ten minutes. The highest wavelengths (455 nm) were observed from the UV/Vis results for fresh Mango juices, while 270 nm and 460 nm were observed for stored Mango juices. Furthermore, wavelengths of 320 nm were observed in heat-treated mango juice (40 °C). No absorption peaks were observed at 60 °C and 80 °C due to temperature effects. Absorption peaks of fresh fruit were observed at 330 nm and 390 nm, while 260 nm and 320 nm reflect stored orange juices absorptions peaks. From heat-treated stored (40 °C and 60 °C) samples, 320 nm and 260 nm absorption peaks were observed, respectively. Wavelength observed (454 nm, 540 nm & 700 nm) peaks represent the fresh mango juice spectra, while 460 nm and 700 nm are for stored Mango juices. The peaks observed in the region of 400–500 nm and at 700 nm represent heat-treated mango juices at 40 °C. Heat stored Mango juices (60 °C & 80 °C) have peaks at 700 nm. Peaks observed at 700 nm, 500 nm, and 455 nm reflect fresh orange juice, while 460–500 nm and 700 nm represent the emission spectra of the samples. The stored orange juice peaks at 460–500 nm and at 700 nm, but heated-stored orange juice peaks only at 700 nm. The pH values for orange and mango juices were 3.52–3.73 and 4.02–4.72, respectively.

Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice.

Fresh fruit and vegetable juices are commonly consumed as a valuable source of nutrients, while wheatgrass juice is, due to its nutritional value, used as a natural dietary supplement. The main aim of this research was to evaluate the effect of wheatgrass juice addition to apple, beet, carrot, orange, and lemon juice on total and in vitro bioaccessible concentrations of K, Ca, Mg, Mn, Fe, and Zn, vitamin C concentration, total phenolic and flavonoid content, and antioxidant activity. In comparison to other juices, wheatgrass juice had the highest total and in vitro bioaccessible concentrations of Ca, Mg, Mn, Fe, and Zn, while beet juice had the highest K concentration. Lemon and orange juices had the highest vitamin C concentration, while the highest total phenolic and flavonoid content were found in wheatgrass juice. After the addition of wheatgrass juice, Ca, Mg, Mn, and Zn concentration increased in all examined juices, vitamin C concentration increased in apple, beet, and carrot juice, total phenolic content increased in carrot juice, while total flavonoid content increased in apple, carrot, and orange juice. In comparison to the examined juices, wheatgrass juice has better nutritional value, and it could be used in a mixture with other juices to improve their nutritional value.

Identification of Key Flavor Compounds in Citrus Fruits: A Flavoromics Approach

In the Huanglongbing (HLB) era, the flavor quality of orange juice has been largely affected by the sensitivity of commercial sweet orange varieties to HLB. Therefore, great interest has been raise...

FALSIFICATION OF CITRUS JUICES

The problem of falsification of juice products today is urgent due to the fact that this group of food products is consumed by all segments of the population. Today, at the same time as the presence of a wide range of juices in the modern market, it is quite difficult to identify them and prevent falsification. As a result, there is a need to strengthen control over the quality of juice products and to develop criteria for the authenticity of juices. &#x0D; The article presents the results of the study of the quality of orange juices purchased in the retail outlets in Minsk. In order to identify and detect falsification, a comprehensive assessment of juices was carried out. The author determined the main indicators of the quality and safety of juices such as dissolved solids, titratable acidity, pH level, sugar-acid ratio. However, due to the fact that these indicators can be easily adjusted by adding organic acids, sugars and other components, a study was carried out of such indicators as the content of oxymethylfurfural and formol index, which are the most difficult to falsify. Standard and common methods were used during the experiment. The quality assessment also included an analysis of the causes of deviations &#x0D; that could be found during the study. These causes may be explainable properties of raw materials or technological features of production.

Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures

Orange juice is the second most commonly consumed juice worldwide. However, its quality is deteriorated because pectin methyl esterase (PME), a thermostable enzyme. In this study, orange juice was processed by hydrodynamic cavitation (HC) at 4 bar pressure with varying temperatures (40℃–70℃) and process time (0–8 min). pH and TSS of the juice remained stable during HC processing. A decreased flow behavior index and increased flow consistency index was observed along with sedimentation index, indicating the effectiveness of HC in modifying the physical stability of juice. More retention of vitamin-C, phenolics, and antioxidants was observed in HC-processed juice compared with unprocessed; however, degradation was recorded at higher temperature. Maximum PME inactivation (65%) was observed at 70℃ for 8 min. Microbial inactivation at lower temperatures and time was achieved. Based on this research, it can be concluded that HC could be used as a potential liquid food-processing technique for improving the physicochemical and nutritional quality of orange juice. Practical applications Hydrodynamic cavitation (HC) is an upcoming novel nonthermal processing used for improving the physicochemical, nutritional, and microbial quality of fruit juices. HC is advantageous over other methods because of its low capital cost, reduced time, high efficiency, and lower temperature that help in retention of bioactives in foods. HC also causes inactivation of enzymes and microorganisms, thus improving quality and safety of final product. This novel processing is not yet being explored much and there is huge scope for its application in preservation and processing of different fruit juices and other liquid foods (milk, cereal drinks etc.)

The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice

The naringinase, a desirable candidate for citrus juice debittering, consists of α-L-rhamnosidase and β-D-glucosidase. This study aimed to elucidate the effects of α-L-rhamnosidase, β-D-glucosidase, and their combination on naringin, polyphenols, antioxidant activity, and aroma quality. The α-L-rhamnosidase and the two enzymes combination reduced the naringin concentration from 356.33 to 10.52 and 4.17 mg/L, respectively. The α-L-rhamnosidase, β-D-glucosidase, and their combination significantly increased the antioxidant activity. The unpleasant cooking note was significantly weakened and the floral note was increased after three treatments. The combinational treatment increased the sweet note greatly. The substrate competition between α-L-rhamnosidase and β-D-glucosidase may help to explain the inconsistencies of the polyphenols, antioxidant activity, and aroma quality after single enzyme or combined enzymes treatments. The results indicated that taste, antioxidant activity, and aromatic quality were well improved by the combined treatment than either α-L-rhamnosidase or β-D-glucosidase treatment, providing an attractive reference for debittering orange juice. Practical applications The work showed that the combined treatment of α-L-rhamnosidase and β-D-glucosidase was better to remove the bitter taste of citrus juice than the solo treatment with α-L-rhamnosidase or β-D-glucosidase in regarding with taste, antioxidant activity, and aromatic quality. It helps to better the quality of citrus juice with enzymatic treatment.

Effects of kiwi's pectin methylesterase inhibitor, nanomilling and pasteurization on orange juice quality.

Endogenous pectin methylesterase (PME) is the enzyme responsible for phase separation and cloud loss in orange juice (OJ) manufacturing. The effect of kiwi's PME inhibitor (PMEI), nanomilling, and pasteurization on OJ quality was evaluated. The microbial quality, PME activity, OJ separation, pH, ascorbic acid content and the sensory characteristics of the juice were followed during 5 weeks storage (4°C). PMEI as freeze‐dried kiwi powder (0.3%, w/w) succeeded in inhibiting 89.3% of the OJ PME without affecting the microbial and the sensory quality. Nanomilling of OJ pulp, to prepare nano‐particles OJ (NPOJ), reduced the initial microbial load by 1.65 and 1.83 log for psychrotrophs and yeasts and molds, respectively; significantly (p < .05) inactivated 40.9% of the residual PME activity and the juice separation was significantly reduced by 48.3% (after 14 days of storage). Nanomilling exhibited no effect on OJ pH, but slight (p < .05) decrease in ascorbic acid content was noted. The combination of PMEI with NPOJ resulted in improved OJ stability with reduced separation to 36.4% of that of control. Such combination also allowed to use a lower pasteurization temperature at lower exposure time (60°C/5 min) needed to obtain new NPOJ with comparable high quality as fresh OJ and which has a shelf life of 3 weeks (4°C).