Juice Treatment Research Articles

Kinetic study and optimization of ginger mediated ochratoxin A reduction: An eco-friendly approach including toxicity evaluation

Ochratoxin A (OTA) is a toxic secondary metabolite synthesized by certain fungal strains of Penicillium and Aspergillus and is characterized as a Group 2B carcinogen. OTA infiltrates food and feeds through diverse chains, posing health risks to humans and animals. Herein, seven distinct edible plant materials were screened for their OTA reduction activity. Amidst them, ginger juice in aqueous (2.5%, v/v) showed the highest OTA reduction (95.63%), following first-order reaction kinetics (R2 = 0.92) with 0.72 d−1 rate constant. OTA reduction activity of ginger juice was substantially compromised in the presence of salt (> 2.5%) and temperature (> 40 °C). The response surface methodology-based approach employing Box–Behnken experimental design revealed an integrated effect of temperature, pH, and salt concentrations on OTA reduction (27.44–100%) by ginger juice. In addition, heat treatment (100 °C) and dialysis (12–14 kDa cutoff) of ginger juice implied the inclusion of heat-stable small molecules in reducing OTA. Ginger-treated OTA ameliorated hepatocellular carcinoma (HepG2) cell viability and diminished reactive oxygen species (ROS) levels compared to native OTA. In zebrafish embryos, OTA-induced teratogenic effects, diminished hatching (22.91%), and elevated ROS levels leading to embryo mortality (75%), which was significantly reversed by OTA treated with ginger, underscoring the curtailed toxicity of OTA-converted products by ginger.

Prebiotic effects of commercial apple juice in high-fat diet fed rat

ObjectivesApples are one of the most frequently consumed fruits and are effective in preventing lifestyle-related and other diseases. However, few studies have been conducted to evaluate health benefits of processed apple products such as juice. In this study, we analyzed the health benefits of consuming apple juice, focusing on changes in the gut microbiota, which plays an important role in maintaining human health.ResultsRats were fed apple juice ad libitum, and the relative abundances of various gut microbiota in fecal samples were analyzed. In addition, rats treated apple juice were fed with a high-fat diet, and body weight, plasma triglyceride, glucose, and cholesterol levels were measured. The relative abundance of Clostridium cluster XIV did not change with the treatment of apple juice, but the relative abundance of Clostridium cluster IV was significantly decreased. In contrast, the relative abundances of Lactobacillus and Bifidobacterium, which provide benefits to the human body, were significantly increased by 3-fold and 10-fold, respectively, with apple juice consumption. When apple juice-treated rats were fed a high-fat diet, the increase in body weight, liver fat, and blood lipid parameters were all suppressed compared to high-fat alone group.ConculusionThis study suggests that the consumption of apple juice changes the gut microbiota, exerts a prebiotic effect, and is effective in improving lifestyle-related diseases.

Innovative plasma treatment of orange juice to improve bioactive concentration: The effects of various parameters using response surface analysis.

Orange juice is a highly nutritious beverage. Traditional pasteurization methods cause nutrient loss and taste changes. Plasma treatment (PT) is an emerging method with a high sterilization rate. This study investigated the effects of corona discharge plasma on the sterilization of orange juice by changes in color difference, total phenol content, and pH value. Single-factor experiments revealed that higher voltage (40kV) and longer sterilization time (25min) had better sterilization effects. Response surface analysis indicated that frequency had the greatest impact on sterilization rates, and the optimal sterilization conditions were a voltage of 44.75kV, a frequency of 9.46kHz, and a sterilization time of 25min. Under these conditions, the sterilization rate reached 97.9%, meeting the national standard of 104 colony-forming units/mL (GB7101-2022). Compared to untreated juices, the color difference value was 16.32, the pH value decreased by 0.12, and the total phenol content increased by 0.669mg/mL. However, the evaporation of water plays an important role in increasing the total phenol co. Moreover, the comparative analysis showed that PT was comparable to pasteurization in terms of sterilization effects, flavor preservation, and the concentration of bioactive components. This study provides a theoretical basis for industrial applications of PT.

Size‐Dependent Optical Properties and Exciton Self‐Trapping Emission in Carbon Quantum Dots

AbstractCarbon quantum dots (CQDs), synthesized through controlled microplasma treatment of orange juice, exhibit unique luminescent characteristics. The impact of synthesis time on particle size was investigated. Deconvoluted emission spectra displayed broad bands, peaking at an excitation wavelength of 350 nm for CQD sizes of 2.06, 2.4, and 3.09 nm, indicating multiple fluorescence peaks. This suggests a mixture of CQDs with different excitation energies on their surfaces. Luminescence kinetics unveiled three exponential decay components with time constants of 2.73, 4.61, and 3.27 ns, indicating multiple luminescent centers. Emission behavior affected by excitation wavelengths ranging from 350 to 490 nm suggests that quantum transition probabilities are influenced by impurities or defects. These findings emphasize the size‐dependent optical properties and exciton self‐trapping (EST) emission of CQDs. The calculation of the Huang‐Rhys factor S values underscores the profound influence of carrier‐phonon coupling and the Huang‐Rhys factor on the emergence of ESTs within CQDs. Understanding these interactions is crucial for fully utilizing the capabilities of CQDs in applications spanning optoelectronics, sensors, bioimaging, and various technological fields.

Membrane assisted Pulsed Electric Field (M-PEF) a novel technique for preservation of functional and biological properties of sugarcane juice.

Abstract According to market prospects there is a demand for the bottled fresh sugarcane juice than any other fruit based beverages because of its nutritional and therapeutic properties. Sugarcane juice short shelf life and deterioration are linked to the existence of active enzymes like peroxidase and polyphenol oxidase as well as its microbial composition. The membrane assisted pulsed electric field technology (M-PEF) was used for this experiment in which the hollow spiral wound ultra-filter membrane for 10 kDa pore size at 1 bar pressure employed as a pretreatment to pulsed electric field processing for the treatment of sugarcane juice. The process parameters are 20, 30, and 40 kV/cm field strength for the pulse width of 100, 150, and 200 μs. The reduction of 92% in polyphenol oxidase and 80% in peroxidase enzyme activity was achieved due to Pulsed electric field at a field strength and pulse width of 30 kV/cm for 150μs respectively retaining the overall quality of the sugarcane juice and there was 85-95% reduction was observed in the protein and polysaccharide content of the sugarcane juice due to the membrane filtration pore size exclusion effect. Ascorbic acid content was retained in the M-PEF samples while increasing its antioxidant capacity. The experiment results showed that due to Pulsed electric field treatment there was 3 log reductions are observed on total plate count. This technology showed that, it can be used as novel technique for the preservation of the fresh juices.

Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing

The thermal treatment carried out in the processing of apple products is very likely to induce Maillard reaction to produce furfurals, which have raised toxicological concerns. This study aimed to elucidate the formation of furfural compounds in apple products treated with pasteurization and high pressure processing (HPP). The method for simultaneous determination of five furfural compounds including 5-hydroxymethyl-2-furfural (5-HMF), furfural (F), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), 2-acetylfuran (FMC), and 5-Methyl-2-furfural (MF) using high performance liquid chromatography equipped with diode array detector (HPLC-DAD) was successfully developed and validated. All five furfurals exhibited an increasing trend after the pasteurization treatment of apple clear juice, cloudy juice, and puree. 5-HMF, F, FMC, and MF were increased significantly during the precooking of apple puree. Whereas there was no significant change in the furfurals formation after apple products treated with high pressure processing (HPP) with 300 MPa and 15 min. Based on the variation of the fructose, glucose and sucrose detected in apple products after thermal treatment, it revealed that the saccharides and thermal treatment have great effect on the furfural compounds formation. The commercial fruit juice samples with different treatments and fruit puree samples treated with pasteurization were also analyzed. Five furfurals were detected more frequently in the fruit juice samples treated with pasteurization or ultra-high temperature instantaneous sterilization (UHT) than those treated with HPP. 5-HMF and FMC were detected in all fruit puree samples treated with pasteurization, followed by F, MF, and HDMF with the detection rate of 79.31 %, 72.41 %, and 51.72 %. The results could provide a reference for risk assessment of furfural compounds and dietary guidance of fruit products for human, especially for infants and young children. Moreover, moderate HPP treatment with 300 MPa and 15 min would be a worthwhile alternative processing technology in the fruit juice and puree production to reduce the formation of furfural compounds.

Impact of thermosonication treatment on passion fruit juice: ANN/GA optimization, predictive modelling for shelf life and quality changes during storage

Abstract Optimized sugar-added passion fruit juice (OPFJ) was obtained after optimization of thermosonication treatments of passion fruit juice using hybrid Artificial neural network/Genetic algorithm. The quality parameters and shelf life of OPFJ stored at various temperatures were assessed. Baranyi and Ratkowsky’s square-root models proved the prediction accuracy of the theoretical model concerning the microbial population during storage. The lag phase value decreased with increasing storage temperature. Temperature rise from 8 to 25 °C decreased the shelf life from 17 to 8 days for OPFJ and 3.5 to 1.5 days for untreated juice. The activation energy and increase in the reaction rate on increase in temperature by 10 °C (Q 10 value) were also evaluated. Thermosonication increased the phenolic and β-carotene contents and maintained the pH, titratable acidity, ascorbic acid content, and antioxidant activity during storage. Thermosonication enhanced the quality and shelf life of juice. Predictive modelling effectively predicted the shelf life.

The effect of preservatives and storage temperature on the organoleptic and microbial load of homemade freshly prepared healthy natural juices

Julie mango (Mangifera indica L.) and pawpaw (Carica papaya L.) fruit juice was treated with natural (ginger, cinnamon) and chemical (sodium benzoate, ascorbic acid) preservatives. The effect of these preservatives on Julie mango and pawpaw fruit juices were evaluated during the period of 8 days storage in the refrigerator (4 °C) and room temperature (28 °C). The total bacterial count in Julie mango fruit juice treated with sodium benzoate and stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 5.0 × 104 to 8.0 × 103 CFU/ml and 5.0 × 104 to 7.0 × 103CFU/ml respectively. Total bacterial count in Julie mango fruit juice treated with ginger and cinnamon and stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 1.9 × 104 to 5.2 × 103 CFU/ml and 1.9 × 104 to 5.0 × 103 CFU/ml. Total bacterial count in pawpaw fruit juice treated with ascorbic acid ranged from 5.2 × 104 to 7.0 × 103CFU/ml and 5.3 × 104 to 6.0 × 103CFU/ml for juice during storage at (4 °C) and room temperature (28 °C).While the total bacterial count in pawpaw fruit juice treated with ginger and cinnamon and stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 1.3 × 104 to 5.2 × 103 CFU/ml and 1.9 × 104 to 5.1× 103 CFU/ml, respectively. Treatment of Julie mango and pawpaw fruit juices with sodium benzoate and ascorbic acid reduced the bacterial and fungal counts of the juices during the 8 day period of storage. The fungal count in Julie mango and pawpaw fruit juice treated with sodium benzoate and ascorbic then stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 2.9 × 104 to 4.0 × 103 CFU/ml, 3.0 × 104 to 7.0× 103 CFU/ml, 2.0 × 104 to 6.0 × 103 CFU/ml and 2.2 × 104 to 3.0× 103 CFU/ml respectively. Sensory analysis results show that Julie mango and pawpaw fruit juices without any preservative added were most accepted. Refrigerator storage temperature (4 °C) was good and is the most recommended temperature for fruit producers.

Effect of pre-drying treatments on the quality of solar-dehydrated tomato (Lycopersicon esculentum L.) fruits

Preserving surplus highly perishable products, such as tomatoes, through processing is an effective method, especially during periods of excess supply. Pre-treatment is commonly employed before the drying of agricultural goods to deactivate enzymes, expedite the drying process, and enhance the quality of the resulting dried products. An experiment was done to assess the impact of applying Sodium Metabisulphate, Sodium Chloride, and lemon juice as treatments on the quality of solar-dehydrated tomato (SDT) fruits. The trial consisted of four treatments, organized in a completely randomized design with three replications. The findings demonstrated a substantial increase in protein, crude fat, and total soluble solids levels in the treated samples compared to the control. Moisture content reduced from 96.70 %(wb) to 3.4 % for (db) for the sample pretreated with 5 % lemon juice which was higher than NaCl, SMBS, and Control samples with 3.1 %, 3.2 %, and 3.3 % (db) The experiment has shown that pre-drying treatment of tomato fruits with SMBS, and Lemon juice leads to increased levels of protein with 0.79 g in the treated sample, crude fat recorded at 3.2 % in the lemon juice sample, 10.72% of ash content in lemon juice, and 6.0% of total soluble sugars in lemon juice. Nevertheless, the Lemon juice, NaCl, and control samples exhibited comparable characteristics in terms of color, flavor, taste, and overall acceptability In contrast, the SMBS treatment resulted in superior color with 7.1 %, taste 7.2 %, and 8.3 % for general acceptance as indicated by a significant difference (p = 0.05). Hence, employing solar dehydration as a method to preserve the quality and extend the storage life of treated tomato fruits can serve as a viable technological alternative. Producers, processors, and traders of tomato fruits in Ghana can benefit from using Sodium Metabisulphate, Sodium Chloride, and lemon juice treatments.

The Effect on Ethanol Production Using Red Seaweed Extracts in Sugarcane Juice Treatment

The Effect on Ethanol Production Using Red Seaweed Extracts in Sugarcane Juice Treatment

Papaya Juice Treatment Increases Body Weight and Decreases Urea Levels in Lead acetate-exposed Wistar Rats

Lead (Pb) exposure poses significant health risks due to its non-degradable nature and profound toxicity, causes oxidative stress and organ damage, particularly targeting the kidneys. Urea nitrogen levels rise as a result of decreased renal filtration rate and urea excretion. This study investigates the potential of papaya juice, rich in flavonoids, vitamins C, E, and beta-carotene, as a protective agent against Pb-induced nephrotoxicity. A Completely Randomized Design experiment was conducted, involving six treatment groups of Wistar rats. Papaya juice was administered at doses of 3.6, 7.2, and 14.4 g/200g body weight (BW) to Groups P1, P2, and P3, respectively, prior to exposure to 50 mg/kg BW of lead acetate. Group PC received vitamin E (400 IU/kg BW) and lead acetate, while Group NC was exposed to lead acetate alone. Group NT served as the control. Following a 28-day treatment period, the P3 group exhibited the most significant improvements, with a notable increase in body weight (22.50 grams) and a substantial decrease in urea nitrogen levels (18.24 mg/dl). These findings underscore the efficacy of papaya juice treatment in mitigating Pb-induced nephrotoxicity, suggesting a potential therapeutic regimen for alleviating lead toxicity in exposed populations. Eventually, the optimal dosing for papaya juice treatment, either at 14.4 g per 200 g body weight for rats or consumption of one medium-sized papaya for humans, yields compelling benefits. This regimen demonstrates significant efficacy in increasing body weight and lowering serum urea levels in rats subjected to Pb acetate exposure.

The SlpX protein plays a crucial role in the intestinal juice tolerance of Lactobacillus acidophilus CICC6074

The survival ability of lactic acid bacteria (LAB) in the gastrointestinal tract is low, and the mechanism of LAB resistance to the gastrointestinal tract's harsh environment is unclear. Therefore, this study used simulated gastrointestinal juices in vitro and transcriptomics approaches to identify proteins in Lactobacillus acidophilus CICC6074 that can enhance the strain's tolerance to gastrointestinal juices and verify the function of the target proteins. The results showed that the survival rate of Lactobacillus acidophilus CICC6074 was 79.24% after 6 h of in vitro intestinal juice treatment, and there were 10 genes coding proteins with significant changes in expression, among which S-layer protein gene slpX was significantly up-regulated. After overexpression of the slpX gene, the survival rate of Lactobacillus acidophilus CICC6074 was 94.35% after 6 h of in vitro intestinal juice tolerance. In conclusion, the SlpX protein plays a crucial role under the simulated intestinal juice condition of Lactobacillus acidophilus CICC6074. This study provides a basis for a deeper understanding of the survival mechanisms of Lactobacillus acidophilus in the gastrointestinal tract.

Fermentation Process Effects on Fermented McIntosh Apple Ciders

This research is the first study of McIntosh apple cider fermentation using different must treatments. The must materials included standard pressed juice, the common cider fermentation material, mash, direct from the apple shredder both with and without pectinase additions, and finally, pomace. These four treatments caused multiple differences from the standard hard ciders from juice, starting with the apple must characteristics, following through the yeast fermentation processes, and carried into the final ciders. Initial apple musts had different sugar content, pH, acids, total phenolics, and antioxidant activities. Although juice contained more total phenolics and had more antioxidant capabilities, it contained lower levels of yeast assimilable nitrogen. The sugar consumption dynamic changes had a differential dynamic trend but did not alter the capacity for complete apple cider fermentation. From the fermentation color dynamic changes, it indicated that must materials would have effects on color-changing amplitudes. Juice treatment had the largest changes from the must. Pomace and mash with pectinase had fewer color changes in multiple color values (L*, a*, b*). The mono phenolics in the final cider indicated that pomace ferments contained the least hydroxycinnamates but a similar amount of total flavanols as juice-fermented ciders. Cider from the juice contained the least flavonols, whereas the mash, both with and without pectinase treatments, had the largest amount of flavonols. This work will provide some applicable information for apple cider fermentation from the apple wastes in the cider industry.

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

AbstractCold Plasma (CP) is an emerging non‐thermal technology that preserves and decontaminates food. Kiwifruit juice spoilage enzymes polyphenol oxidase (PPO) and peroxidase (POD) were studied at 24‐36 kV, 2‐10 mm juice depth, and 2‐10 min treatment time using log‐linear, Weibull distribution, and logistic models. The Weibull and logistic model explained enzyme inactivation kinetics well based on goodness of fit (Coefficient of determination: 0.97‐0.99 & root mean square error: 0.11‐2.15) and validation indices (accuracy factor: 1‐1.06 and bias factor: 0.96‐1.04). The logistic model suited PPO and POD inactivation curves well, with the least Akaike weight in 71.29% and 61.45%, respectively. POD had a half‐maximal activity of 11.37, 5.22, and 3.60 min at 24 kV, 30 kV, and 36 kV at 6 mm juice depth, compared to 8.71, 4.41, and 2.51 min for PPO. This shows that POD is more CP‐resistant than PPO, making its inactivation in kiwifruit juice crucial.Practical ApplicationKinetic modeling helps to comprehend the fundamental process and is suitable for improving the inactivation process and enhancing its efficacy. As a relatively primary method, mathematical models facilitate a greater comprehension of the mechanism and factors influencing the inactivation processes. This study involves the inactivation of PPO and POD to produce a stable kiwifruit juice. The inactivation of PPO and POD enzymes will prevent the undesirable enzymatic browning of juice. The kinetic data related to enzyme inactivation will help in deciding the process parameters like plasma voltage, juice depth, and treatment time for producing enzymatically stable kiwifruit juice.

Fermentation of Lonicera caerulea by complex probiotics and its Effect on hypolipidemic

Hyperlipidemia is a crucial risk factor in inducing fatty liver, hypertension, atherosclerosis, and cerebrovascular diseases. Currently, functional food has become a research hotspot in the hypolipidemic. Lonicera caerulea is a potential raw material that has various bioactive compounds. This study aimed to investigate the effects of single and compound strains on the fermentation of Lonicera caerulea. Meanwhile, the effect on the hypolipidemic of fermented products was detected. The results showed that L. paracasei and S. thermophilus had lower metabolic levels in Lonicera caerulea juice among all six tested strains. Then, the fermented product co-fermented with B. bifidum and L. casei exhibits the highest lipid-lowering activity compared to other combinations and single strains. The pancreatic lipase inhibition rate and the bile salt binding capacity were higher at 65.39% and 2.93 mg/mL when the compound probiotic was compounded as a ratio of 2:1. And with the extension of fermentation time, the content of flavonoids in the system also increased. In addition, the levels of total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and the activities of aspartate transaminase (AST) and alanine aminotransferase (ALT) in HepG2 cells were decreased by the treatment of fermented juice. The fermented Lonicera caerulea plays a positive role in regulating cell lipid metabolism. In conclusion, Fermentation is a feasible way to develop Lonicera caerulea resources. And the fermentation of complex lactic acid bacteria is a promising processing to enhance the lipid-lowering activity of Lonicera caerulea.

A kinetic study on carrot juice treated by dielectric barrier discharge (DBD) cold plasma during storage

This study aimed to investigate the efficacy of DBD cold plasma (CP) on carrot juice quality maintenance and develop suitable shelf life models based on carotenoid degradation and total mesophilic bacteria (TMB) growth. The physicochemical, microbial, and sensory properties of carrot juice treated with CP (8, 10, and 12 kV for 3 min) and heat (80 °C for 7 min) were evaluated during storage at 4 °C for 21 days. Results showed carrot juice treatment with the lowest voltage (8 kV) better preserved the physicochemical properties (ascorbic acid and total phenol), color changes, microbial growth, and sensory deterioration. The temperature effect on TMB growth was modeled using the Baranyi and Roberts model, followed by the Arrhenius and square root models. The Q10 and activation energy (Ea) values of TMB growth were higher than those for carotenoid degradation, proposing that bacterial growth could be a more reliable marker in the self life prediction of carrot juice treated by DBD cold plasma.

Antioxidant activity of Carica papaya &Persea americana fruits against cadmium induced neurotoxicity, nephrotoxicity, and hepatotoxicity in rats with a computational approach

BackgroundCadmium is widely reported to interfere with the proper functioning of cells by disrupting cellular redox balance, causing apoptosis, and leading to hepatocellular damage, neurotoxicity, pulmonary edema, cancer, and cardiac and neurodegenerative diseases. Treatment of Cd toxicity with drugs brings undesirable side effects, making it necessary to remove Cd from the body safely without harmful effects. ObjectiveThis study aimed to determine how Cd causing malfunctioning of cells could be treated with antioxidant-rich avocado and papaya fruit juices. This work fixated on elucidating and comparing the effects of avocado and papaya fruit juice on Cd-dependent impairment in memory and spatial learning. In addition, various markers of tissue damage, such as the concentration of biomarkers in liver and kidney tissue, the expression of antioxidant enzymes and Cd-induced lipid peroxidation, were analyzed. Methodologyin silico studies of the phytochemical constituents of avocado and papaya (ligands) were docked against antioxidant enzymes Catalase (CAT), glutathione peroxidase (GPx) and superoxide dismutase (SOD) as macromolecules showed strong hydrogen binding with significant binding capacities. To develop the Cd in vivo model, rats were administered CdCl2 (200 ppm) in drinking water for 7 weeks. After induction of Cd toxicity, rats were post-treated with avocado and papaya (10% w/v each) in a standard diet. After post-treatment, memory and learning were assessed using the Morris water maze behavioural test. Biochemical tests for liver and kidney biomarkers were monitored. To determine the level of ROS, lipid peroxidation was determined by Malondialdehyde (MDA) assay. Gene expression of SOD, CAT and GPx were determined via qRT-PCR. ResultsThis study demonstrated that Cd accumulation in the liver, kidney and hippocampal tissues was reduced after treatment with avocado and papaya. SOD, CAT and GPX gene expression were upregulated after avocado and papaya juice treatment. Moreover, a comparative analysis between avocado and papaya fruit juices clarified that papaya has more active potential for improving memory and learning, upregulating the expression of antioxidant enzymes, and reducing lipid peroxidation in the liver, kidney, and hippocampus. ConclusionThis study suggests that a diet containing papaya and avocado can help treat the lethal effects caused by Cd. Because their active constituents can improve health at the cellular and molecular levels.

Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study.

This study investigated the impact of a support matrix and active group on the support to the nutritional properties of orange juice after juice clarification. Pectinase was immobilized on chitosan and aminated silica supports, activated with genipin or glutaraldehyde, and applied for juice clarification. The effects on various juice properties, including reducing sugars, total soluble solids, vitamin C, and phenolic compounds, juice color, and pH, were evaluated. The results revealed that the immobilization on chitosan activated using genipin resulted in the highest biocatalyst activity (1211.21 U·g-1). The juice treatments using the biocatalysts led to turbidity reduction in the juice (up to 90%), with the highest reductions observed in treatments involving immobilized enzyme on chitosan. Importantly, the enzymatic treatments preserved the natural sugar content, total soluble solids, and pH of the juice. Color differences between treated and raw juice samples were especially relevant for those treated using enzymes, with significant differences in L* and b*, showing loss of yellow vivid color. Analysis of phenolic compounds and vitamin C showed no significant alterations after the enzymatic treatment of the raw juice. According to our results, the clarification of orange juice using immobilized enzymes can be a compromise in turbidity reduction and color reduction to maintain juice quality.

Continuous flow removal of patulin by cysteine and porcine pancreatic lipase-modified hierarchical mesoporous zirconium metal–organic framework aerogel for apple juice treatment

Patulin (PAT) is a mycotoxin synthesized by fungi such as Penicillium expansum. It has become a key risk indicator in fruit juices and therefore needs to be removed. Here, we used an ex-situ method and a self-assembly strategy to prepare a green carboxymethyl cellulose@hierarchical mesoporous zirconium metal–organic framework-cysteine/porcine pancreatic lipase (CMC@HMMOF-Cys/PPL) aerogel for the safe and efficient removal of PAT from apple juice. The optimal CMC@HMMOF-Cys/PPL aerogel exhibited high adsorption capacity (38.41 μg/mg), excellent degradation capacity (28.68 μg/mg at 10 μg/mL PAT), good reusability and storage stability, and improved selectivity. Notably, it could be customized as a filler for flow reactors to achieve the safe and efficient removal of PAT from apple juice. More importantly, the CMC@HMMOF-Cys/PPL aerogel designed did not have a significant effect on the quality of apple juice. The present study provided a new method for removing PAT from apple juice and further expanded the real-world applications of MOFs.

Preparation of red seaweed extract for use as a flocculant agent in sugarcane juice and comparison between two experimental designs

The sugar-energy sector is seeking to reduce its negative environment impact through productivity gains and process savings as a result of research and development of new technologies. For example, during the processing of sugarcane and the extraction of the juice, unwanted compounds are removed, requiring treatments such as clarification, which uses acrylamide compounds in the processing. However, there is a need to reduce the presence of these compounds in the process as they present carcinogenic potential. In this context, the present study aimed to develop a natural flocculant from red seaweed, based on carrageenan extraction. The best conditions for its preparation, dosage, and application in the treatment of sugarcane juice were determined by comparing two experimental designs. The experiment was carried out at the Universidade do Estado de Minas Gerais, Frutal, Brazil, using sugarcane variety CTC072361 (2022/2023 Harvest). Seaweed samples were purchased from commercial centers. Regarding the red seaweed extract, the study was carried out in two stages. First, a univariate experimental design was used to determine the relevant variables that could influence the preparation of the seaweed extract. There was no direct correlation between the parameters. Subsequently, a multivariate design was carried out to verify the interaction between the assessed parameters. Thus, the seaweed samples were previously dried in an oven at 65 ºC, and the standardization and characterization procedures of the seaweed extracts were evaluated, considering the analysis parameters: drying time, granulometry, concentration, pH, temperature, and mixing time, in triplicate. Then, the dosage tests were carried out using a decanter, performing 12 different tests with doses of red seaweed extract (0, 5, 10, 35, 50, 75, 100, 150, 250, 400, 500 and 1000 mg.L-1) for univariate experimental design, and (0, 10, 100, 125, 275, 350, 425, 500, 800, 900, 1000 and 1200 mg.L-1) for the multivariate experimental design. After the retention time, the clarified juice was recovered by siphoning determining its Brix, Total Reducing Sugars, pH, Acidity, and Total Phenolic Compounds. This was used for checking whether the treatments differed from each other. Therefore, by comparing the experimental designs, significant differences were verified between the treatments applied, with emphasis on dosages of 500 mg.L-1 (multivariate design) and 1000 mg.L-1 (univariate design). For both experimental designs, the results obtained were satisfactory; however, considering all the interactions between the variables, the multivariate design was more suitable for the assessed data.