Tangerine Juice Research Articles

Oral Chagas Disease in Colombia-Confirmed and Suspected Routes of Transmission.

Chagas disease (CD) remains endemic throughout many regions of Colombia despite implementing decades of vector control strategies in several departments. Some regions have had a significant decrease in vectorial transmission, but the oral ingestion of Trypanosoma cruzi through consumption of contaminated food and drink products is increasingly described. This form of transmission has important public health relevance in Colombia due to an increase in reported acute CD cases and clinical manifestations that often lead to significant morbidity and mortality. Oral CD in Colombia has been associated with the consumption of contaminated fruit juices, such as palm wine, sugar cane, or tangerine juice and water for consumption, or contaminated surfaces where food has been prepared. Another interesting route of oral transmission includes ingestion of unbeknownst infected armadillos' blood, which is related to a traditional medicine practice in Colombia. Some earlier reports have also implemented consumption of infected bush meat as a source, but this is still being debated. Within the Amazon Basin, oral transmission is now considered the principal cause of acute CD in these regions. Furthermore, new cases of acute CD are now being seen in departments where CD has not been documented, and triatomine vectors are not naturally found, thus raising suspicion for oral transmission. The oral CD could also be considered a food-borne zoonosis, and odoriferous didelphid secretions have been implemented in contaminating the human dwelling environment, increasing the risk of consumption of infectious metacyclic trypomastigotes. In this article, we will discuss the complex transmission dynamics of oral CD in Colombia and further examine the unique clinical manifestations of this route of infection. New insights into the oral transmission of Trypanosoma cruzi are being discovered in Colombia, which can help bring increased awareness and a better understanding of this neglected tropical disease to reduce the burden of CD throughout Latin America.

Proof-of-Concept Study on the Use of Tangerine-Derived Nanovesicles as siRNA Delivery Vehicles toward Colorectal Cancer Cell Line SW480.

In the last years, the field of nanomedicine and drug delivery has grown exponentially, providing new platforms to carry therapeutic agents into the target sites. Extracellular vesicles (EVs) are ready-to-use, biocompatible, and non-toxic nanoparticles that are revolutionizing the field of drug delivery. EVs are involved in cell-cell communication and mediate many physiological and pathological processes by transferring their bioactive cargo to target cells. Recently, nanovesicles from plants (PDNVs) are raising the interest of the scientific community due to their high yield and biocompatibility. This study aims to evaluate whether PDNVs may be used as drug delivery systems. We isolated and characterized nanovesicles from tangerine juice (TNVs) that were comparable to mammalian EVs in size and morphology. TNVs carry the traditional EV marker HSP70 and, as demonstrated by metabolomic analysis, contain flavonoids, organic acids, and limonoids. TNVs were loaded with DDHD1-siRNA through electroporation, obtaining a loading efficiency of 13%. We found that the DDHD1-siRNA complex TNVs were able to deliver DDHD1-siRNA to human colorectal cancer cells, inhibiting the target expression by about 60%. This study represents a proof of concept for the use of PDNVs as vehicles of RNA interference (RNAi) toward mammalian cells.

Microbial Inhibition by UV Radiation Combined with Nisin and Shelf-Life Extension of Tangerine Juice during Refrigerated Storage.

This study evaluated the efficiency of UV radiation doses (4.68-149.76 J/cm2) and nisin (50-200 ppm) and their combination in comparison with thermal pasteurization on the microbial inhibition kinetics and physicochemical properties of tangerine juice. It was noted that UV-149.76 J/cm2 and nisin (NS) at 200 ppm in conjunction exhibited the highest log reduction in spoilage and pathogenic microbes including Escherichia coli, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae, yeast and molds, and total plate count in tangerine juice. Additionally, the first-order kinetic model provides a better fit for spoilage and pathogenic strains compared with the zero-order model (higher coefficient of determination, R2), particularly for E. coli. UV and NS showed insignificant effects (p > 0.05) on pH, TSS, and TA values compared with pasteurization. However, there were notable differences observed in color analysis, total phenolic compound, total flavonoid content, vitamin C, carotenoid content, and antioxidant activity using DPPH and FRAP assays. The optimized UV + NS samples were subjected to refrigerated storage for 21 days. The results revealed that during the entire storage period, the pH values and the TSS values slightly decreased, and the TA values increased in the treated samples. The UV + NS treatment insignificantly impacted the color properties. The total phenolic, total flavonoid, and carotenoid contents, and vitamin C decreased over time for all sample treatments, whereas the antioxidant properties exhibited varying outcomes, compared with an untreated control and pasteurization. Therefore, UV radiation and nisin (UV-149.76 J/cm2 + NS-200 ppm) in combination could serve as a viable alternative to traditional heat pasteurization of fruit juice during cold storage.

Influence of Some Processing Treatments and Storage on Different Properties of Tangerine Juice

The objective of this work was to study the influence of some processing treatments such as extraction method (centrifuging and squeezing), packaging material type (glass and PET bottles) on total soluble solids (TSS), total titratable acidity, pH, total phenolic content, ascorbic acid value, and total soluble sugar value of tangerine juice during storage temperature as 4 °C and duration as 4 weeks. Significant increasing in the TSS of juice samples were found within all studied treatments. The changes in the total titratable acidity and pH values were significant when comparing among centrifugation and squeezing methods for extraction juices. Total phenolic content of juice samples significantly changed (p<0.05) during all storage weeks for all treatments. Tangerine juice samples extracted by squeezing method and packed in PET bottles had higher ascorbic acid value than that in other treatments at the end of storage time. On the 2nd week of storage the increasing in the total soluble sugar values was significant (p<0.05) for both T1 and T2, while the same finding was obtained in the 3rd and 4th weeks of storage of the juices subjected into T3 and T4.

Modernizing standards of identity for juice: Evidence from consumer acceptance of orange juice blend

AbstractThe Standards of Identity (SOI) for food may prevent the adoption of the strategies that help sustain the development of some food industries. This study provides comprehensive insights into the possibility of regulation changes with SOI for orange juice from consumer perspectives. Results show that the juice blends with 50% orange juice and 50% tangerine juice received the highest sensory scores. However, most consumers do not think juice blends with less than 70% orange juice can be called orange juice. The WTP for juice blends with less than 70% orange juice also decreases significantly. The results provide strong support for modifying the current SOI for orange juice. In addition, the ratio of 70% orange juice and 30% non‐orange juice (tangerine/mandarin) is an appropriate threshold for starting the change to the SOI for orange juice. Successful modification to food SOI should consider its impact on both food quality and consumer perceptions.

Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens

The inhibition of Escherichia coli ATCC 25922 (E. coli), Staphylococcus aureus ATCC6538 (S. aureus), Salmonella Enteritidis ATCC 13076 (S. Enteritidis), and Listeria monocytogenes DSM12464 (L. monocytogenes) is one of the main aims of the food industry. This study was the first in which the use of ultrasound and microwave power were applied to optimize the values of the bioactive components, amino acids, and mineral compositions of tangerine juice and to inhibit Escherichia coli, Staphylococcus aureus, Salmonella Enteritidis, and Listeria monocytogenes. The response surface methodology (RSM) was used to describe the inactivation kinetics, and the effects of ultrasound treatment time (X1: 12–20 min), ultrasound amplitude (X2:60–100%), microwave treatment time (X3: 30–40 s), and microwave power (X4:200–700 W). The optimum parameters applied to a 5-log reduction in E. coli were determined as ultrasound (12 min, 60%) and microwave (34 s, 700 W). The optimum condition ultrasound–microwave treatment was highly effective in tangerine juice, achieving up to 5.27, 5.12, and 7.19 log reductions for S. aureus, S. Enteritidis, and L. monocytogenes, respectively. Ultrasound–microwave treatment increased the total phenolic compounds and total amino acids. While Cu, K, Mg, and Na contents were increased, Fe and Ca contents were lower in the UM-TJ (ultrasound–microwave-treated tangerine juice) sample. In this case, significant differences were detected in the color values of ultrasound–microwave-treated tangerine juice (UM-TJ) (p &lt; 0.05). The results of this study showed that ultrasound–microwave treatment is a potential alternative processing and preservation technique for tangerine juice, resulting in no significant quality depreciation.

Penetapan Vitamin C dalam Jeruk Keprok Segar dan Jus secara Iodometri

Orange has high levels of Vitamin C. The most frequently consumed orange is tangerine. People usually consume fresh oranges and juice. This study aimed to determine the difference in Vitamin C content in fresh tangerine and tangerine juice. The research design used was experimental. Population in this study area includes all citrus fruits sold in the Ngemplak Tulungagung market. The sample was obtained by using the purposive sampling technique. The data obtained are fresh tangerine has a content of Vitamin C as much as 26,4% and tangerine juice as much as 7,2%, then data is processed with the software SPSS 16 and analyzed by Independent T-test. Result of Independent T-test is obtained P-value = 0.001 &lt; α = 0.05.Based on the result of the Independent T-test, it can be concluded that H0 is rejected, so there is a difference in Vitamin C content in fresh tangerine and tangerine juice on an Iodometric basis.

The Quest for an Ideal Culinary Hyperlocalism

The Quest for an Ideal Culinary Hyperlocalism

Synthesis of N-Doped Carbon Quantum Dots by Hydrothermal Synthesis Method and Investigation of Optical Properties

Carbon quantum dots (CQDs); It is a carbon-based nanomaterial that has become popular in recent years due to its advantages such as biocompatibility, tunable fluorescent properties, simple and economical synthesis methods. In this study, synthesis of N-doped carbon quantum dots by hydrothermal synthesis method using tangerine juice, onion shell and ethylenediamine was investigated. The structures and optical properties of the synthesized carbon quantum dots were illuminated by photoluminescence (PL), X-ray Diffractometer (XRD), Infrared (IR) and UV-vis spectrometer. Electrochemical properties were examined by the cyclic voltammetry (CV) technique. The stability of N-doped carbon quantum dots (at 1st, 10th, 15th and 26th days) and pH-dependent emission properties were investigated. Peaks are seen at 285 nm and 347 nm in the UV-vis spectrum proved the presence of C=O and C=N bonds. It has been observed that there is a redshift in the absorption peak due to the amine groups in the structure of the N-doped carbon quantum dots. As a result of the XRD analysis, it was seen that the N-doped carbon quantum dots were in an amorphous structure. The FTIR spectrum of N-doped carbon quantum dots characteristic absorption bands of shows N-H vibration stretching and C-H bending peaks at 3240 and 2923 cm-1, respectively. These functional groups seen in the structure showed that N-CQD is bonded by hydrogen bond. In 1574 cm-1 and 1336 cm-1 C=O vibration stretching peaks and C-N vibration stretching peaks are observed. In the next step, the electrochemical properties of the carbon dots were examined by cyclic voltammetry technique. Different scanning rates (10-1000 mV/s) were used to understand and clarify the substance (mass) transport to the electrode surface.

Oral-pharyngeal and skin testing in the diagnosis of food allergy to tangerine

The purpose. To assess the diagnostic significance of the oral-pharyngeal challenge test with extract (1) and tangerine juice (2) in comparison with intradermal allergy test with tangerine extract and prick-prick test with fresh tangerine in patients with food allergy. Materials and methods. The peroxidase activity of the oral fluid was assessed in healthy individuals after breakfast. Patients with allergic reactions to tangerine (study group), patients with allergic rhinitis, bronchial asthma and hay fever, but without food allergy (risk group) and healthy individuals (control group) underwent oral-pharyngeal challenge test with tangerine allergen extract (20 PNU/ ml)/freshly squeezed tangerine juice (1 PNU/ml) followed by evaluation of peroxidase activity of the oral fluid, intradermal tests with tangerine extract and prick-prick tests with fresh tangerine were performed. Results. The majority of patients with food allergy to tangerine had polyvalent sensitization to household/epidermal (76%) and pollen allergens (39%). The most common manifestation of tangerine allergy were urticaria (48% of cases), bronchospasm (21% of cases) and oral allergy syndrome (10%) After breakfast, the optical density of the oral fluid decreased compared to the initial level in all healthy volunteers (p=0,001). After oral-pharyngeal challenge test with tangerine extract (1) and juice (2), the average increase of peroxidase activity of the oral fluid in patients with food allergy was М1=+23,5 [7,0;40,1], М2=+41,4 [4,2;78,6], which was significantly higher than in controls M1=-2,1 [-9,6;5,4], p1=0,038, M2=+4,4 [-9,6;18,4], p2=0,047 and in patients with chronic allergopathology, but without food allergy M2=+0,4 [-13,1;13,8], p2=0,049. The positive prick-prick test with fresh tangerine was observed in 44% of patients in the study group, the standard intradermal test with tangerine allergen extract - in 12%. The intradermal test with tangerine extract and prick-prick test with fresh tangerine were negative in patients without food allergy and healthy individuals. Conclusions. The oral-pharyngeal challenge test with extract (1) and tangerine juice (2), prick-prick test with fresh tangerine (3) can be used in the diagnosis of food allergy to tangerine. The sensitivity and specificity of the challenge test with tangerine allergen extract were 53% and 88%, with tangerine juice – 44% and 89%, prick-prick test with fresh tangerine – 44% and 100%. The proposed tests had a higher diagnostic efficiency than the standard intradermal test with tangerine allergen extract (p1=0,01, p2=0,03, p3=0,039).

Pengaruh Perendaman Jus Jeruk Terhadap Kekuatan Tekan Glass Ionomer Cement dan Resin Modified Glass Ionomer Cement

Glass ionomer cement and resin modified glass ionomer cement are one of the restoration materials that are widely used by dentists. Its presence in the oral cavity causes glass ionomer cement and resin modified glass ionomer cement often in contact with food and beverages such as tangerine juice which can affect the compressive strength. The purpose of this study is to determine the effect of immersion in tangerine juice towards the compressive strength of glass ionomer cement and resin modified glass ionomer. This study was a true experimental with a post test only with control group design. Samples were made from GC Fuji 9 GP and GC Gold Label 2 LC with 36 samples each. Samples were divided into two groups. The first group (18 samples of GC Fuji 9 GP and 18 samples of GC Gold Label 2 LC) was immersed in tangerine juice for 24 hours in an incubator at 37°C. The second group (18 samples of GC Fuji 9 GP and 18 samples of GC Gold Label 2 LC) as a control was immersed in artificial saliva for 24 hours in an incubator at 37°C. The compressive strength was determined using a compression machine. The results showed that the mean compressive strength of glass ionomer cement immersed in tangerine juice was 14,03±0,48 MPa and immersed in artifical saliva was 52,08±0,67 MPa. The mean compressive strength of resin modified glass ionomer cement immersed in tangerine juice was 58,98±0,97 MPa and immersed in artifical saliva was 68,28±0,67 MPa. Data were analyzed with Independent T-test showing the results of p&lt;0.05. The conclusion of this study was that there was an effect of immersion in tangerine juice towards the decreasing of the compressive strength of glass ionomer cement and resin modified glass ionomer cement.

Pengaruh Perendaman Jus Jeruk Terhadap Kekuatan Tekan Glass Ionomer Cement dan Resin Modified Glass Ionomer Cement

Glass ionomer cement and resin modified glass ionomer cement are one of the restoration materials that are widely used by dentists. Its presence in the oral cavity causes glass ionomer cement and resin modified glass ionomer cement often in contact with food and beverages such as tangerine juice which can affect the compressive strength. The purpose of this study is to determine the effect of immersion in tangerine juice towards the compressive strength of glass ionomer cement and resin modified glass ionomer. This study was a true experimental with a post test only with control group design. Samples were made from GC Fuji 9 GP and GC Gold Label 2 LC with 36 samples each. Samples were divided into two groups. The first group (18 samples of GC Fuji 9 GP and 18 samples of GC Gold Label 2 LC) was immersed in tangerine juice for 24 hours in an incubator at 37°C. The second group (18 samples of GC Fuji 9 GP and 18 samples of GC Gold Label 2 LC) as a control was immersed in artificial saliva for 24 hours in an incubator at 37°C. The compressive strength was determined using a compression machine. The results showed that the mean compressive strength of glass ionomer cement immersed in tangerine juice was 14,03±0,48 MPa and immersed in artifical saliva was 52,08±0,67 MPa. The mean compressive strength of resin modified glass ionomer cement immersed in tangerine juice was 58,98±0,97 MPa and immersed in artifical saliva was 68,28±0,67 MPa. Data were analyzed with Independent T-test showing the results of p&lt;0.05. The conclusion of this study was that there was an effect of immersion in tangerine juice towards the decreasing of the compressive strength of glass ionomer cement and resin modified glass ionomer cement.

A study of carbon nanodots (carbon quantum dots) synthesized from tangerine juice using one-step hydrothermal method

Carbon nanodots are one of the latest intriguing members of the nanocarbon family due to their improved aqueous solubility, low-cost production, good conductivity, nontoxic behavior, high biocompatibility, and eco-friendly nature in contrast to chemically derived carbon nanomaterials. In the present study, the water-soluble carbon nanodots were synthesized by using the one-step hydrothermal method. Tangerine juice was used as a carbon source. The synthesized carbon dots were characterized by X-ray diffraction, high-resolution transmission electron microscopy, UV-Vis spectrum and fluorescence spectra. DFT-based ab initio material modeling technique including the Van der Waals interactions was applied. The electronic properties were examined by DOS analysis. Although the geometrical shapes of carbon nanodots are known as quasi-spherical, according to the HR-TEM results, carbon nanodot particles that consist of cuboidal geometric shapes were found for the first time in this study. Moreover, the usability of the synthesized carbon nanodots in security ink applications has been investigated.

Antibacterial Activity Of Tangerine Powder (Citrus reticulata Blanco.) Against Caries-Causing Bacteria (Streptococcus mutans)

Dental caries is caused by Streptococcus mutans, which lives in the oral cavity and causes plaque on the teeth. Dental caries treatment involves restoration or filling of tooth tissue that has been perforated due to dental caries. The purpose of this study was analyze the effectivity of tangerine juice powder in preventing the emergence of dental caries caused by Streptococcus mutans. The experimental method was used in this study started by making a powder from tangerine jiuce using freeze drying method, followed by testing the antibacterial activity using the disc diffusion method. In addition, the minimum inhibitory concentration (MIC) was also sought by measuring the diameter of the clear zone. The results showed that tangerine powder has antibacterial activity, with a minimum inhibitory concentration of 10%. The highest activity of tangerine powder to inhibit the growth of Streptococcus mutans bacteria was observed at concentration of 25% with an inhibition zone diameter of 15.8 mm, and is classified as having moderate inhibitory power. According to the result of this study is that tangerine juice powder has a good antibacterial activity against Streptococcus mutans and can be developed into a pharmaceutical ingredients to prevent dental caries.

Oxidative status and spermatozoa kinetics of rooster semen in citrus juice-based diluent.

Poultry spermatozoa are prone to oxidative damage and adversely affect their fertility. Bioactive constituents of citrus fruit confer antioxidant enrichment on its juice and are candidates to combat oxidative load in poultry semen. Computer-assisted semen analyser and oxidative status were used to evaluate the potency of two tropical citrus varieties (sweet orange and tangerine) as natural diluents for rooster semen. Fresh and ripe sweet orange and tangerine fruits were obtained and processed into juices using a standard protocol and included in dextrose saline at 0%, 10%, 20%, 30%, 40%, 50% and 60% as semen diluent. Semen pool from 30 breeder roosters of 35-40weeks of age was allotted randomly in triplicates to the different fruit juice-dextrose at 1:2 dilution rate and evaluated for 5h at room temperature. Diluted semen, according to treatments, was evaluated for sperm kinetics using a computer-assisted sperm analyser, and seminal plasma was assayed for lipid peroxidation and total antioxidant activity. The result obtained shows that tangerine and sweet orange juice inclusion significantly (p < 0.05) enhance progressive spermatozoa motility and semen kinetics compared favourably with undiluted semen. The diluents had a proportionate increase in antioxidant activity with juice inclusion at 0h and the antioxidant activity of 40%, 50% and 60% fruit juice-based diluents was higher than undiluted semen at 5h. There was a reduced lipid peroxidation in juice inclusive diluents and increase lipid peroxidation rate in undiluted semen and 0% juice inclusion. In conclusion, tangerine and sweet orange juice inhibit lipid peroxidation in rooster semen and enhance progressive spermatozoa motility and maintain rooster semen kinetics.

Thermosonication of tangerine juice: Effects on quality characteristics, bioactive compounds, and antioxidant activity

This study aimed to evaluate the effect of thermosonication (TS) on tangerine juice using an ultrasonic bath (US, 35 kHz, 750 W) at 50°C/5 min, 50°C/10 min, 60°C/5 min, and 60°C/10 min, besides juice pasteurized at 85°C/5 min as control. The TS increased the titratable acidity, total soluble solids, and improved the juice homogeneity (p ≤ .05), with discreet changes in the color parameters (L*, chroma, and hue). The treatment at 60°C was more effective against microbial growth, regardless of the processing time. Polyphenols and ascorbic acid remained at higher concentrations in the TS-treated samples when compared to the control (p ≤ .05), while lower carotenoids level was observed in the treatment at 50°C/5 min (p ≤ .05). TS-treated samples presented better antioxidant activity (p ≤ .05) when compared to the control. Thus, TS treatment (60°C/5 min) may be a promising alternative for the preservation of bioactive compounds in tangerine juice. Practical applications Several emerging technologies have been studied as alternatives to the conventional pasteurization of juices, like ultrasound, ultraviolet radiation, supercritic carbon dioxide, and high pressure hidrostatic. This study demonstrated that thermosonication (TS) can be used in the processing of tangerine juice using temperature of 60°C for 5 min, which exhibited the microbiological characteristics equivalent to the conventional pasteurization (85°C/5 min), without impairing the physicochemical and preserving the bioactive compounds, thus improving the antioxidant activity of the juice. The study contributes to recent research that suggests TS as a promising technology to be adopted in the fruit juice industry.

Biodegradable film based on pectin/Nano-clay/methylene blue: Structural and physical properties and sensing ability for measurement of vitamin C

In this study, biodegradable film based on pectin modified with Nanoclay and methylene blue was prepared. The Physicomechanical properties of the prepared film, including: thickness, water solubility, water vapor permeability (WVP), antioxidant activity and color properties were investigated. Scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), Differential scanning calorimetry (DSC) and texture analysis techniques were used to investigate the physical and mechanical properties of the films. The optimum Pec/Clay/MB film was used as a colorimeter sensor to detect and measure vitamin C. The results showed that the addition of Nanoclay to the film increased the thickness and decreased the solubility of water and reduced the WVP. The addition of methylene blue had no significant effect on the thickness, but increased water solubility and increased antioxidant activity. The addition of Nanoclay increased the tensile strength (TS) of the film, but decreased its elongation at break (EB). The addition of Nanoclay increased the melting temperature of the film and decreased its crystallization temperature. In the SEM images, the clay particles at 50–100 nm in the film structure were characterized. Nanoclay and methylene blue reduced the surface cleavage of the film. Pec/Clay/MB film color was changed from blue to colorless in the presence of vitamin C. The linear range of vitamin C measurement was 10 to 500mg100g and the detection limit was 10mg100g. By detecting the color changes of the film in the presence of vitamin C, the amount of this vitamin was measured in orange, kiwi and tangerine juice. The accuracy of the data was evaluated by the titration method. The sensor accuracy was obtained over 90%.

Clarification of tangerine juice using cellulases from Pseudoyma sp.

Tangerine juice was treated with crude extract containing cellulase from Pseudozyma sp. obtained by liquid fermentation. The thermal stability of cellulase was investigated by incubating crude extract at different temperatures and times. The pulp, obtained from tangerine, was pasteurized at 85°C for 5min and then used in a clarification process with a Doehlert experimental design. The results showed that the cellulase obtained from Pseudozyma sp. is thermostable at temperatures of 60, 70 and 90°C and retained 98%, 88% and 80% of activity, respectively, after a 1-h incubation time. The optimum conditions for clarification were verified by varying the enzyme extract concentration (%, v v-1) and the time (minutes) in a shaker at 150rpm, at 50°C. The optimum condition for clarification was obtained in the 80th min with a 1.25% enzymatic extract concentration (v v-1), resulting in a reduction of tangerine juice viscosity by 65%. The analysis of physical and chemical parameters of tangerine juice after clarification showed that the enzyme extract improved the process responsible for the clarification of tangerine juice. The results are promising since this is a methodology that can be used in the citrus juice industry.

INFLUENCE OF TECHNOLOGICAL PARAMETERS OF THE ULTRAFILTRATION PROCESS OF CITRUS JUICES ON THEIR QUALITY

Fresh fruit juices contain organic acids and mineral substances (potassium, calcium, iron, copper, magnesium, phosphorus, manganese, molybdenum, boron, iodine), and their salts, large amounts of fiber, pectin and enzymes - complex substances, that contribute to the food processing and absorption of nutritional elements. Natural citrus juices contain essential vitamins and nutrients for the human body. Therefore, they represent a good opportunity for the treatment and prevention of various diseases. With the vitamins, taken through the juice, the human body becomes more resistant to viruses and infections, stressful situations and intense physical stress, and the body’s metabolism becomes normalized. Beverages, prepared from juices improve intestinal motility and thus contribute to improving the allocation of toxic substances and slags from the organism.&#x0D; The purpose of this work is the development of technological parameters of the ultrafiltration process to obtain natural juices which are sterile, resistant to precipitation and turbidity, and have a long shelf life. This paper examines the performance of the ultrafiltration process of citrus juices (lemon, tangerine, orange) and its dependence on the pressure and duration of the process, type and porosity of the membrane, the nature of the juice, and acidity. The juice composition was studied before and after ultrafiltration. It was established, that the productivity of the ultrafiltration process depends on: the duration of the process and this dependence is determined by the nature of the process: membrane type, in particular, filtration material and pressure: with an increase in membrane porosity and pressure, the productivity of the process, the volume of filtered juice, filtering speed and duration increases; the productivity of the ultrafiltration process, during the filtration both in dynamic and static mode, depends on the type and consistency of the juice: it increases with the increase of juice acidity. It was established: the general acidity (1.17%), density (1.038 g/cm3), the content of dry substances (9.9%), sugars (7.8%), including invert (7.2%), ash ( 0.26%), and vitamin C ( 20mg/ 100gr.), do not change in the course of ultrafiltration of tangerine juice. The viscosity, the content of carotenoids, cellulose and pectin decreases. The amino-acid structure practically does not change; hollow fibers detain only 6 - 8% of proteins and amino acids. For obtaining high-quality citrus juices, ultrafiltration should be carried out at a pressure 0.2MPa, on hollow fiber, in a dynamic, circulating mode.&#x0D; The juices obtained by ultrafiltration on hollow fibers (AP-2.0) are sterile, resistant to precipitation and turbidity, have significantly increased shelf lives, and they retain their organoleptic properties and nutritional values.

OPTIMUM RATIOS OF OKRA AND TANGERINE ON PRODUCTION OF MIXED JUICE WITH LYCOPENE SUPPLEMENTATION

The major advantages of Thai herbal plants are that there are good bioactive ingredients and antioxidants that are beneficial to the body are possible when used as a drink. There are research reports related to the production of various Thai herbal drinks and fruits such as okra and tangerine were used as raw materials. The optimum ratios were studied of okra and tangerine with lycopene supplementation on Thai herbal beverage production. There were four experiments: 1) blended okra juice and tangerine juice 50:50 (control); 2) blended okra juice and tangerine juice added with lycopene 60:40; 3) blended okra juice and tangerine juice added with lycopene 70:30; and 4) blended okra juice and tangerine juice added with lycopene 80:20. Physical properties (L*, color as a* and b* and percent of transmittance) were significantly different except for L* and a* value in all experiments. Chemical properties (pH, total acid and total soluble solids) were significantly different (P <0.05) in all experiments. The Sensory evaluation used a 9-point hedonic scale. The results indicated that Experiment 1 had the highest scores of overall liking. From the information obtained, the formulation of beverages produced from Thai herbal and fruit can be developed to be accepted by consumers, which has increased steadily and expanded in the large future level in the beverage industry.