Raw Juice Research Articles

Pineapple juice drink: potential functional drink for reducing inflammation in athletes

Bromelain is well known as an anti-inflammatory compound derived from pineapple fruit and stem extract. This study investigated bromelain content in raw pineapple with different maturity indexes and also in pineapple juice drinks. Pineapple juice drink was produced by mixing fresh juice with other ingredients, homogenized and pasteurized. Bromelain content in raw and pineapple juice drinks was analyzed by using HPLC. The total soluble solids and pH values were also determined in the pineapple juice drink. This study also investigated the potential of pineapple juice drink as an anti-inflammatory drink using carrageen-induced paw edema in rat model. Bromelain content in raw pineapple showed that pineapple with index 4 contained significantly high (p<0.05) bromelain compared to the others. The bromelain content in 200 mL of product is 106.33±0.14 mg/ ml and significantly (p<0.05) reduced by 50% after 12 months of storage. The drink has a pH of 3.54 and 15°Brix. This study also revealed that bromelain in doses of 6.6 mL/kg showed 15% inhibition of paw edema at the end of three hrs. These studies suggested that bromelain does have anti-inflammatory properties which benefited athletes, especially for recovery purposes.

Assessment of Nutritional Quality and Physico-Chemical Properties of Semi-Commercially Produced Mixed Fruit Juice From Citrullus lanatus, Citrus sinensis and Citrus paradise

Nutritional quality, a value added measure has recently been emphasized as an important consideration in the production of commercially available fruit juices in order to promote health and wellness of the consumers. Therefore, this study was designed to investigate the nutritional value of a laboratory produced mixed fruit juice using fresh samples of water melon, Citrullus lanatus; grape, Citrus paradisi and sweet orange, Citrus sinensis, under strict cleanliness. The microbiological assessment of fruit juices was carried out and raw untreated fruit juices were all coliform free. The mixed fruit juice had a pH value of 4.31, acidity; 5.30 g/ kg tartaric acid; specific gravity of 1.06 and organoleptic values (low), respectively. Pasteurization for 30 min at 75 0C with added 40 ppm of sodium metabisulphite apparently optimized the product, being highly microbiologically stable. On the basis of combined favourable organoleptic, physicochemical and microbiological properties, this product could be suggested suitable for human consumption and therefore, recommended for commercial purposes. How to Cite: Agunbiade Shadrach Oludare, Afolabi Olakunle Bamikole, Mabayoje Samson Olatunde, Ogunleye Omotola, Jaiyesimi Kikelomo Folake, 2023. "Assessment of Nutritional Quality and Physico-Chemical Properties of Semi-Commercially Produced Mixed Fruit Juice From Citrullus lanatus, Citrus sinensis and Citrus paradise." Journal of Agriculture and Crops, vol. 9, pp. 205-210.

Raw sugarcane juice assisted hybrid electrolysis for formic acid and hydrogen production based on reversible redox cycle of CoNi LDH

The major bottleneck in self-powered water splitting devices by renewable energy lies in the kinetically sluggish oxygen evolution reaction (OER), which only produces low-value oxygen. Herein, we explore sucrose electrooxidation as an alternative anodic reaction for production of valuable chemicals at a reduced electricity consumption. By developing a reversible redox cycle of Ni2+/Ni3+ and Co2+/Co3+ in the CoNi layered double hydroxide (LDH), the required voltage of sucrose oxidation for 100 mA cm−2 is reduced by 240 mV compared to oxygen evolution. The sucrose electrooxidation by CoNi LDH is a two-step reaction including the electrooxidation of Ni2+/Co2+ to Ni3+/Co3+ and the spontaneous reaction between Ni3+/Co3+ and sucrose. By feeding with natural sugarcane juice, a solar-driven electrolyser is assembled for the co-production of value-added formic acid and hydrogen. Our work demonstrates a sustainable route for integrating hydrogen production and biomass electrooxidation for energy applications.

The role of polysaccharides in sugar beet processing

The processing of sugar beet, in particularly the purification of the extracted raw juice, can be significantly hindered by the presence of polysaccharides like pectin and dextran in the extracted juice. The origin of these polysaccharides in beet processing, as well as how their presence in the raw juice affects processing will be explained. Preventive and process control measures can be applied in order to largely limit the risk that the content of these polysaccharides gets at a level where they adversely affect beet processing.

Clarification of red araçá (Psidium cattleianum Sabine) juice by membrane process: Analysis of permeate flux and loss of bioactive compounds

Red araçá (Psidium cattleianum Sabine) juice was processed using porous membranes to obtain a clarified product with a high amount of phenolic compounds prior to its use as a juice or other beverage. The variations in the permeate flux and concentrations of phenolics were determined in a cross-flow system using a polyetherimide microfiltration membrane (0.44 µm) and polyethersulfone ultrafiltration membrane (50 kDa). Both membranes reduced the initial turbidity (445 ± 2) to almost zero, and resulted in a clear and transparent permeate with a yellow colour. The microfiltration membrane showed better performance with the lowest phenolic compound retention (23.6%) and the highest permeate flux (40.6 ± 2 kg/m2h) in batch mode operation. The permeate flux of the microfiltration system showed an initial sharp decrease followed by a gradual decrease, reaching almost 60% lower than the initial permeate flux. The permeate flux resistance was mainly due to the polarised layer (70.2%), and the predominant fouling mechanism was the partial pore blockage, thus indicating that the solids present in the raw juice had size of the same order as the membrane pores.

Unified Method for Target and Non-Target Monitoring of Pesticide Residues in Fruits and Fruit Juices by Gas Chromatography-High Resolution Mass Spectrometry.

A new polyvalent wide-scope analytical method, valid for both raw and processed (juices) fruits, combining target and non-target strategies, has been developed and validated to determine low concentrations of 260 pesticides, as well as many potential non-target substances and metabolites. The target approach has been validated according to SANTE Guide requirements. Trueness, precision, linearity, and robustness values were validated in raw fruit (apple) and juice (apple juice) as representative solid and liquid food commodities. Recoveries were between 70-120% and two ranges of linearity were observed: 0.5-20 μg kg-1 (0.5-20 μg L-1 apple juice) and 20-100 μg kg-1 (20-100 μg L-1 apple juice). The limits of quantification (LOQs) reached were lower than 0.2 μg kg-1 in apple (0.2 μg L-1 apple juice) in most cases. The developed method, based on QuEChERS extraction followed by gas chromatography-high resolution mass spectrometry (GC-HRMS), achieves part-per-trillions lower limits, which allowed the detection of 18 pesticides in commercial samples. The non-target approach is based on a retrospective analysis of suspect compounds, which has been optimized to detect up to 25 additional compounds, increasing the scope of the method. This made it possible to confirm the presence of two pesticide metabolites which were not considered in the target screening, phtamlimide and tetrahydrophthalimide.

RSM-BBD optimization approach for degradation and electrochemical sensing of Evan’s blue dye using green synthesized ZrO2–ZnO nanocomposite

The Zirconium Oxide-Zinc Oxide (2ZrO2-7ZnO) nanoparticles (NPs) were successfully synthesized by solution combustion method using Basella alba raw juice at 600oC. We investigated the properties of the ZrO2-ZnO NPs via characterizations like X-Ray powder Diffraction, Energy Dispersive X-ray analysis, Scanning Electron Microscopy, Transmission Electron Microscopy, Fourier Transform Infrared Spectroscopy and Brunauer–Emmett–Teller analyses. X-ray powder diffraction studies revealed that the cubic ZrO2 and hexagonal wurtzite ZnO having the average particle size was found to be 12.6 nm and was 10.8 nm. The influence of contact time, initial dye concentration, and pH were among the independent variables used in the study. At a fixed dye concentration and catalytic load, a series of photocatalytic tests were carried out at an identical experimental condition. ZrZn4 has a high degradation capability, and it degraded 100% of the dye in 90 min. The Response Surface Model (RSM) was used to optimize and describe the interdependencies of the different variables. The method was evaluated using the Box-Behnken design (BBD). Under the constraints, the best conditions for EB elimination are 1.25 mg/L dye concentration at pH 12.0 and a contact time of 60 min, with a 99% response. A second-order polynomial model was used to understand the experimental results, and the effectiveness of the chosen model was verified by the strong agreement in determination coefficient values. The possible use of the 2ZrO2-7ZnO NPs as electrode modifier for EB sensing purposes was then evaluated using carbon paste electrodes, using cyclic voltammetry.

The Effect of Enzyme and Sonicator Application of Biochemical Properties of Raw and Ripe Myrtus communis L. Juice

In this study, the effects of enzyme and sonicator usage on the juice amount and antioxidant activity of raw and ripe Myrtus communis L. fruit were investigated. Raw and ripe myrtle fruits collected from the same tree were divided into 4 groups. After crushing by adding equal weight of water, the first group was affected with a sonicator and, the second group with hydrolytic enzyme mixture. The third group with a sonicator after the enzyme mixture and the fourth group is the control group in which no application was made. After the fruit juices were filtered, their amounts, turbidity and antioxidant activities were compared with the control group and each other. According to the results obtained, the amount of fruit juice was higher only in the enzyme-activated group than in the others. The use of sonicator caused a decrease in the amount of raw myrtle juice. Turbidity values of only enzyme-treated myrtle juices were lower than all other samples. In order to determine antioxidant activities, total phenolic content (TPC), total flavonoid content (TFC), iron reducing power (FRAP) and radical scavenging activities (ABTS) were determined, and it was observed that raw myrtle had higher antioxidant activity than mature myrtle. In addition, the use of enzymes and sonicators in general led to an increase in TFC value as 70.7 % and 283.6% for raw and ripe juices, respectively whereas in the ABTS activity, 29 % and 28 % increament was observed.

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk.

Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances, and metabolites of chickpea milk. The lactic acid bacteria (LAB) fermentation improved the color, antioxidant properties, total phenolic content, total flavonoid content, lactic acid content, and vitamin B6 content of raw juice. In total, 77 aroma substances were identified in chickpea milk by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS); 43 of the 77 aroma substances increased after the LAB fermentation with a significant decrease in beany flavor content (p < 0.05), improving the flavor of the soymilk product. Also, a total of 218 metabolites were determined in chickpea milk using non-targeted metabolomics techniques, including 51 differentially metabolites (28 up-regulated and 23 down-regulated; p < 0.05). These metabolites participated in multiple metabolic pathways during the LAB fermentation, ultimately improving the functional and antioxidant properties of fermented soymilk. Overall, LAB fermentation can improve the flavor, nutritional, and functional value of chickpea milk accelerating its consumer acceptance and development as an animal milk alternative.

Synthesis of silver nanoparticles from secondary metabolites of star gooseberry fruit (Phyllanthus acidus) and their nephroprotective efficiency

• Phyllanthus acidus is an underutilized fruit and is well known for ethnomedicinal values. • Silver nanoparticles were synthesized by using secondary metabolites of Phyllanthus acidus fruit juice. • A comparative study was done to measure the efficacy of raw fruit juice and nanoparticle on gentamicin-induced nephrotoxicity in a mice model. • Molecular docking analysis showed fruit juice synthesized nanoparticles inactivate NFƙβ protein thus mitigating gentamicin-induced renal inflammation. • Results showed that a high dose of P. acidus nanoparticle was found to be more promising than a high dose of P. acidus fruit juice for kidney injury. Native people of the Northeast Indian region use a range of underutilized fruits for various purposes. Amongst these, Phyllanthus acidus is very common and well known for its ethnomedicinal values. Despite its ethnopharmacological relevance, a comprehensive investigation of the clinical effects of this fruit has not yet been executed. Therefore, in the present study nanoparticles were synthesized using secondary metabolites of P. acidus fruit juice, and a comparative study was done to measure the efficacy of raw fruit juice and nanoparticle on gentamicin-induced nephrotoxicity in a mice model. In the present study, gentamicin (negative control) was administered intraperitoneally to induce nephrotoxicity in the mice model. The study also included the control group, positive control group, low dose group (fruit juice and nanoparticle), and high dose group (fruit juice and nanoparticle). Several antioxidant and biochemical tests were performed to measure the efficacy of fruit juice and nanoparticle in preventing renal injury. Results revealed that creatinine and urea levels significantly deteriorated up to 1.13% and 1.49%, respectively in the high dose of P. acidus nanoparticle (PANH) group compared to the negative control group. After the application of PANH, three major antioxidant enzymes such as SOD, CAT, and GSH were significantly enhanced compared to the gentamicin-treated group. Histopathological examination revealed that in the PANH group glomerulus structure reappeared significantly. In silico molecular docking, the analysis showed an inhibitory effect of fruit juice and fruit juice synthesized nanoparticles against inflammatory protein, NFƙβ. Findings indicated that PANH was more ameliorative over a high dose of P. acidus fruit juice (PAJH) towards kidney injury. Our findings generate scopes to explore the therapeutic potentials of PANH in treating kidney disorders.

Influence of phenolic compounds on color formation at different stages of the VHP sugar manufacturing process

Phenolic compounds are natural dyes contained in sugarcane juice and represent an important parameter in industrial processing, as they significantly affect the color formation of raw sugar. This study investigated the relationship between color formation and phenolic compounds during a Very High Polarization (VHP) sugar manufacturing process, in which the RB92579 genotype represents about 50% of the processed sugarcane. The products evaluated during the industrial processing of sugarcane were: raw juice, mixed juice, lime-treated juice, clarified juice, syrup, massecuite, and VHP sugar. The polyphenols catechin (CAT), chlorogenic acid (CGA), caffeic acid (CAF), vanillin (VAN), syringaldehyde (SYR), p-coumaric acid (p-COU), coumarin (CUM), and rutin (RUT) were quantified by high-performance liquid chromatography (HPLC). The highest concentrations of CGA and SYR were obtained from the sucrose crystallization product (massecuite), similarly to the parameters of color, total phenols and the total polyphenol content. CGA was the predominant polyphenol in the samples of clarified juice, syrup, massecuite and VHP sugar, with the latter presenting concentrations above 50%. The presence of phenolic compounds provided different indices of color during the production process. In this context, chlorogenic acid (CGA) was the compound that presented the most expressive results, contributing significantly to the formation of color in sugarcane processing products, which is a fact that has not yet been reported in the literature. The color of the VHP sugar crystals also had a positive relationship with the concentration of phenolics, with greater evidence for CGA.

Optimization of vitamin c extraction of roselle petals (Hibiscus sabdariffa) assisted with microwaves using response surface methodology

Vitamin C contained in roselle petals acts as an antioxidant that provides health benefits. In order to make it easier to use, vitamin C needs to be extracted out of the roselle petal cells in the form of extracted raw roselle juice. The commonly used conventional method has disadvantages that can damage heat-sensitive compounds such as vitamin C. An alternative extraction method used was microwave-assisted extraction. The success of this method in extracting vitamin C was influenced by a few factors, such as the ratio of the roselle petals-water, microwave power, and extraction time. The purpose of this study was to determine the optimum conditions for microwave-assisted extraction of vitamin C in roselle extract and to determine the physical and chemical characteristics of roselle extract produced in the optimum conditions. This study utilized response surface methodology (RSM) in a central composite design (CCD). The optimized factors included the roselle petals-water ratio (5 - 10%), microwave power (150 - 350 W), and extraction time (3 - 7 mins). The parameter response tested in this study was vitamin C. While the extract produced under optimum conditions was also characterized by the total anthocyanin content, total phenols, antioxidant activity, pH value and colour (L, a* and b*). The results showed that the recommended optimum conditions were a 5% roselle petals-water ratio, 250 W of microwave power, and 6.09 mins of extraction time. The verification results show that this optimum condition produced vitamin C higher than the conventional method. The characteristics of roselle extract produced by microwave-assisted extraction at optimum conditions were vitamin C at 9.973±0.508 mg/g, total anthocyanins at 1.771±0.124 mg/100 g, phenol at 30.848±1;899 m/g, IC50 at 6.699±0.627 ppm, pH at 2.133±0.057, colour with an L value of 31.033±0.404, a* value of 1.066±0.155, and b* value of 18.100±0.458.

Synergistic effects of fresh garlic juice in cellulose based antimicrobial food packaging film

Development of cellulosic edible films and coatings enriched with garlic juice. • Novel cellulosic edible film enriched with fresh garlic juice was proposed. • The film was treated with glycerol and citric acid vapor to improve mechanical properties. • The films displayed excellent stretchability and optical clarity. • The films possessed excellent antifungal and antibacterial properties, thus retaining the food fresh. This article presented a novel food packaging film made from cellulose nanofibers (CNFs), raw garlic juice and glycerol. The film was made tough, strong, and barrier-resistant by treating the CNFs with glycerol and citric acid vapor, which performed as a plasticizer and cross-linking agent, respectively. Garlic juice was added as the antibacterial agent. The as-produced films exhibited 529, 47, and 59% higher extensibility, moisture resistance, and water vapor barrier, respectively than the pristine CNF film. The film also showed excellent antifungal and antibacterial resistance.

Clarification of Limed Sugarcane Juice by Stainless Steel Membranes and Membrane Fouling Analysis.

The performance of stainless steel membranes with pore sizes of 100 and 20 nm in clarifying limed sugarcane juice was investigated under different operating conditions. An increase in transmembrane pressure (TMP) for the 20 nm membrane from 2 to 5 bar led to an increase in the average flux from 146.6 Lm−2 h−1 to 187.8 Lm−2 h−1 (approximately 9 h). The increase in crossflow velocity from 2 to 5 m/s led to an increase in the average flux from 111.9 Lm−2 h−1 to 158.1 Lm−2 h−1. The increase in temperature from 70 °C to 90 °C caused an increase in the average flux from 132.8 Lm−2 h−1 to 148.6 Lm−2 h−1. Simultaneously, the test produced a high-quality filtered juice with an average of 1.26 units of purity rise. The purity increased with time, and a 99.99% reduction in turbidity and an average 29.3% reduction in colour were observed. In addition, four classic filtration mathematical models and scanning electron microscopy (SEM) analyses suggested that cake formation is the main mechanism for flux decline. Fourier transform infrared (FTIR) spectrometry and energy-dispersive X-ray (EDX) spectrometry indicated that organic fouling is the main foulant. This study demonstrates the potential of stainless steel membranes as filters for the clarification of raw sugarcane juice.

Porcupine quills-like-structures containing smart PVDF/chitosan hybrids for anti-fouling membrane applications and removal of hazardous VOCs

The separation materials with enhanced transport and separation in membrane distillation (MD) and antifouling features were generated. The membranes were systematically characterized to understand how the covalent modification process, i.e., silanization and functionalization with chitosan, impacts the membrane performance. The material modification was done by the biomimicry of desert beetle (Stenocara gracilipes) armor and porcupine quills. The hydrophobic-hydrophilic structure of beetle armor was mimicked with the application of PVDF membrane as a hydrophobic surface and chitosan (CS) as hydrophilic nodes. By changing the experimental protocol, unique quill-like structure morphology was generated. The introduction of pristine and partially hydrophobized chitosan increased roughness significantly from 70 nm to 386 nm and 440 nm, causing contact angle improvement from 114.6° to 157.4° and 168.2°, respectively. Four times increment of transport was observed after adding CS. MD membranes with superior wetting resistance (critical surface tension ca. 20 mN m−1) were created by combining hierarchically structured membranes with re-entrant texture. The selection of fluorine-free modifiers allows the synthesis of environmentally friendly membranes and reduces the problem of bioaccumulation and acute toxicity occurring with long-chain fluorinated modifiers. Materials were tested in the air gap membrane distillation (AGMD) to remove hazardous volatile organic compounds from water. Data were analyzed by applying Hansen’s Solubility Parameters. Membranes were also applied for raw apple juice dewatering with fouling study during the osmotic MD process.

Effect of aqueous and organic solvent extraction on in-vitro antimicrobial activity of two varieties of fresh ginger (Zingiber officinale) and garlic (Allium sativum)

The current state of antimicrobial resistance to synthetic antimicrobial drugs has led to renewed interest in natural antimicrobial compounds. Antimicrobial activity of extracts of (local and hybrid) ginger and garlic was investigated using the agar well diffusion method against Staphylococcus aureus, Escherichia coli and Candida albicans. Aqueous and organic solvent extracts of both varieties of ginger and garlic exhibited varied and concentration-dependant antimicrobial activity. Inhibition zones at 25 mg/mL varied significantly against the microorganisms, being highest on C. albicans; 18.00 ± 2.00 to 30.67 ± 1.16 mm for acetone extracts and raw juice of hybrid ginger and 19.67 ± 1.16 to 30.33 ± 1.53 mm for methanol and raw extracts of local garlic respectively. Minimum Inhibitory Concentration ranged from 2.5 to 10 mg/mL in garlic extracts. The study concluded that both varieties of ginger and garlic possess antimicrobial substances, though ginger is more potent as antifungal agent.

Concentration of lycopene from watermelon juice using cross-flow filtration assisted with diafiltration

Watermelon is a well-known and high-consumed fruit in Vietnam, considered a rich source of bioactive compounds, especially lycopene. The cross-flow filtration coupled with diafiltration was processed to obtain the concentrated lycopene. The microfiltration process was conducted at a temperature of 50-60oC by using a ceramic α-Al2O3 membrane with a pore size of 0.08 µm. Permeate was removed while the collected retentate was fractionated into two parts for further experiments. The first part of the retentate was directly centrifuged. The effect of centrifugation time (2, 5, and 8 mins) and speed (1000, 3000, and 5000 rpm) on lycopene content were evaluated. The other part of the retentate was purified by the diafiltration process. The ratio of retentate: water was varied from 1:0.5 to 1:2 (w/w) to determine its influence on the lycopene content. The results showed that the suitable transmembrane pressure was selected at 5 bars. The membrane fouling phenomena was also observed by a rapid decrease in permeate flux in 40 min, followed by a gradual reduction. The suitable condition of centrifugation was processed at 3000 rpm in 5 mins. The centrifuged retentate in 60 mins of microfiltration contained a lycopene content of 146.63±2.76 µg/mL. The retentate: water ratio of 1:0.5 was noted as an effective ratio to purify the lycopene content, achieving 273.42±4.56 µg/mL. The physicochemical properties of the raw watermelon juice and retentate indicated a positive result from the retentate with enhanced total solid content, lycopene concentration as well as purity.

Research on Deastringency of Raw Chestnut Rose Juice and Preparation of Its Blended Fruit-Vegetable Juice with Pear and Pumpkin

Research on Deastringency of Raw Chestnut Rose Juice and Preparation of Its Blended Fruit-Vegetable Juice with Pear and Pumpkin

Toward anti-fouling properties and enhanced performance in separation process - carbon nanotubes - PVDF hybrids

The development of membranes with anti-fouling properties is one of the leading research paths for emerging membrane technology. In work, anti-fouling PVDF-based membranes were produced. The material engineering focused on the silanization, via molecules equipped either with one or three reactive groups, of the PVDF surface rich in hydroxyl (OH) moieties. Subsequently, carboxylic functionalized multi-walled carbon nanotubes (MWCNTs) were covalently attached to the silanized surfaces. For the first time, the chemically-covalently attached MWCNTs were used to tune the surface features of PVDF for fouling mitigation. All produced materials were characterized and utilized in osmotic membrane distillation for the juice dehydration process of raw apple juice. The tests covered morphology, changes in materials chemistry, wettability, surface charge, thermal stability, and fouling studies in the separation process with natural products. It was revealed that modification mitigates fouling significantly and improves the transport properties of the membranes. The membranes prepared during the modification with a one-reactive group modifier possessed better transport and materials features than hybrid materials grafted with silanes with three reactive groups. It was related to better self-organization of the grafted layers with a one-reactive group molecules.

Aplicación de la Espectroscopía Infrarroja por Transformada de Fourier (FTIR) en combinación con la Reflectancia Total Atenuada (ATR) para un análisis rápido del proceso de producción de tequila

The manufacturing process of tequila made of Agave tequilana Weber var. azul consists of several important process stages such as milling, cooking, fermentation, distillation, and aging. The purpose of this contribution was to characterize five of the most important stages of the tequila production process in a pilot plant by using FTIR-ATR spectroscopy. The results showed that FTIR-ATR spectra of raw juices in the range 4000 and 700 cm-1, were mostly composed of absorption peaks associated with water and fructose. The spectra of cooked juices showed the thermal hydrolysis of the fructans to fructose in the interval between 1200 and 800 cm-1. The FTIR-ATR spectra of the samples fermented showed a gradual sequence transforming fructose peaks to ethanol peaks during the interval time from 0 to 48 h at 35°C. The spectra obtained from the distillation showed that the intensity of the peaks was a function of the concentration of ethanol in the product distillates. The evolution of the aging of the “tequila blanco” in an oak barrel was monitored for 60 days. The results showed that the region between 1300 and 900 cm-1 of the FTIR-ATR spectra was associated with the aging process in the oak barrel.