Types Of Juices Research Articles

A Comparative Analysis of Folate and Mineral Contents in Freshly Squeezed and Commercial 100% Orange Juices Available in Europe.

Orange juices are widely known for their organoleptic characteristics and potential health benefits derived from their nutritional and functional composition. The aim of this work was to provide comprehensive, up-to-date information on the content of folates and some minerals (Ca, K, Mg, Fe, Mn, and Zn) present in different fresh and commercial orange juices available in the European market, including juices from concentrate (FC) and not from concentrate (NFC). A total of twenty-five juice samples were selected, comprising the most purchased types of commercial juices from France, the United Kingdom (UK), Germany, and Spain, and four fresh squeezed juices (FSJ) made from Spanish oranges. In FSJ, nutrient stability during storage time (0-48 h) was also assessed. Folate concentration was highly variable between commercial samples, with higher contents in FSJ and NFC samples, followed by FC juices. Regarding mineral content, FSJ showed significant differences with FC (except for Mg) and NFC juice samples (except for Ca and Mg), while FC and NFC had similar mineral profiles, except for Ca. Storage time had no significant impact on FSJ folates and minerals. Among commercial juices, the NFC category generally showed the highest content of folates, K, Mg, and Fe, whereas FC juices showed the highest contents of Ca, Mn, and Zn. Some commercial juices met the legal use conditions for a "Source of folate" claim, whereas both commercial and fresh juices met the conditions for a "Source of potassium" claim, according to European and UK regulations.

Methodology of sensory analysis in improving the technology of canned fruit beverages

The Ukrainian fruit juice market is competitive and consumers prefer products that have high organoleptic characteristics and retain the maximum amount of nutrients. The study analyses the current state of the fruit beverage market, in particular apple juice, in Ukraine, with a focus on organoleptic properties that influence consumer choice. The relevance of the study lies in the need to improve the technologies for the production of canned fruit juices, in particular apple juice, to ensure compliance with modern consumer requirements for product quality and safety. The fruit juice market in Ukraine is competitive and consumers prefer products with high organoleptic characteristics and retaining the maximum amount of nutrients. Given the change in consumer preferences and increased interest in healthy eating, there is a need for a comprehensive analysis of consumer expectations and sensory properties of products. The aim of the study was to identify the main factors influencing consumers' choice of apple juice, assess the quality of products of the five leading brands in the Ukrainian market (Nash Sik, Jaffa, Galicia, Rich and Biola), and develop recommendations for improving organoleptic characteristics to increase the competitiveness of products. Based on the developed questionnaire, a survey was conducted to determine consumer preferences and the formation of the juice market. The results of the survey revealed a high level of consumer interest in new types of varietal fruit juices, which underlines the importance of research in this area. The main results of the study showed that the juice of the Rich brand meets consumer expectations the best, particularly in terms of taste and aroma. Consumers noted the importance of naturalness of products and the absence of artificial additives, which emphasizes the need to improve production technologies to preserve the natural composition and taste. Recommendations have been developed to improve the quality of apple juice, including optimization of technological processes, increasing the content of nutrients in the final product and ensuring compliance with consumer expectations. The results obtained can be used to increase the competitiveness of products in the market and expand the range of fruit juices in line with current trends in healthy eating.

Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices

Alicyclobacillus acidoterrestris is a bacterium known for causing spoilage in the taste and odour of fruit juices due to its thermoacidophilic nature. Its spoilage is attributed to the formation of guaiacol, which requires the presence of suitable precursors in the juices that A. acidoterrestris can metabolize. Therefore, A. acidoterrestris could exhibit different behaviour depending on the physicochemical characteristics the juice. In this study, we aimed to evaluate the behaviour of five A. acidoterrestris strains in seven different fruit juices by monitoring total cell and spore populations and quantifying guaiacol production. Also, physicochemical and phenolic profile, focusing on antimicrobials and guaiacol precursors, were analysed to better understand differences. Results showed growth in orange, apple, and plum juices for all the tested strains, with total cell populations reaching approximately 7 log cfu/mL, except for plum juice. In persimmon juice, growth was only observed in 3 out of 5 strains, for both total cells and spores. In contrast, all strains were inhibited in peach, black grape, and strawberry juices, maintaining a consistent population around 4 log cfu/mL. A strong negative correlation was observed between bacterial population and compounds such as kaempferol (for strains R3, R111, and P1), cyanidin chloride (for strains R111 and P1), and p-coumaric acid (for strain 7094 T). Regarding guaiacol production, orange and persimmon juices exhibited the highest guaiacol levels, with strain P1 (362.3 ± 12.6 ng/mL) and strain EC1 (325.1 ± 1.4 ng/mL) as the top producers, respectively. Plum, black grape, and strawberry juices showed similar guaiacol concentrations (16.9 ± 2.8 to 105.0 ± 33.7 ng/mL). Vanillin was showed positive correlations with guaiacol production in almost all strains (7094 T, R3, R111, and P1), with correlation coefficients of 0.97, 0.99, 0.82, and 0.87, respectively. We have reported different behaviour of A. acidoterrestris strains depending on juice type. Despite growth inhibition observed in some juices, enough guaiacol quantities to spoil the juice can be produced. This highlights the necessity of exploring strategies to prevent guaiacol production, even under growth restriction.

Evaluation of the Antigenotoxic Potential of Two Types of Chayote (Sechium edule) Juices.

Sechium edule (Jacq.) Swartz is a perennial herbaceous climbing plant with tendrils and tuberous roots belonging to the Cucurbitaceae family. Its fruits ("chayote"), stems, roots, and leaves are edible and are commonly ingested by humans. It has shown medicinal properties attributed to its bioactive compounds (vitamins, phenolic acids, flavonoids, carotenoids, triterpenoids, polyphenolic compounds, phytosterols, and cucurbitacins), which together have been associated with the control and prevention of chronic and infectious diseases, highlighting its antibacterial, anti-cardiovascular/antihypertensive, antiepileptic, anti-inflammatory, hepatoprotective, antiproliferative, and antioxidant activities. The objective of the study was to determine the antigenotoxic potential of two types of fresh chayote juice (filtered (FChJ) and unfiltered (UFChJ)) against DNA damage produced by benzo[a]pyrene (B[a]P) using an in vivo mouse peripheral blood micronucleus assay (MN). The juices were consumed freely for 2 weeks. A negative control, a control group of each juice, a positive batch [B[a]P], and two combined batches (B[a]P plus FChJ or UFChJ) were included. Blood smears were stained and observed under a microscope to quantify the number of micronucleated normochromic erythrocytes (MNNEs). The results indicate: (a) B[a]P increased the frequency of MNNEs and reduced the rate of PEs; and (b) no juice produced toxic effects or induced MN. On the contrary, both juices were genoprotective. However, the most significant effect was presented by UFChJ at the end of the experiment (70%). It is suggested that UFChJ has a greater amount of fiber and/or phytochemicals that favor the therapeutic effect. Possibly, the genoprotection is also related to its antioxidant capacity.

Associations of sugary beverage consumption with chronic obstructive pulmonary disease, asthma, and asthma–chronic obstructive pulmonary disease overlap syndrome: a prospective cohort study

BackgroundThe associations between specific types of sugary beverages and major chronic respiratory diseases remain relatively unexplored. ObjectivesThis study aimed to investigate the associations of sugar-sweetened beverages (SSBs), artificially sweetened beverages (ASBs), and natural juices (NJs) with chronic obstructive pulmonary disease (COPD), asthma, and asthma–chronic obstructive pulmonary disease overlap syndrome (ACOS). MethodsThis prospective cohort study included 210,339 participants from the UK Biobank. Sugary beverage intake was measured in units (glasses/cans/cartons/250 mL) through 24-h dietary questionnaires. Logistic regression and Cox proportional hazards models were used to analyze the prevalence and incidence, respectively. Quantile G-computation was used to estimate the joint associations and relative contributions of the 3 types of sugary beverages. ResultsOver a median follow-up of 11.6 y, 3491 participants developed COPD, 4645 asthma, and 523 ACOS. In prevalence analysis, certain categories of SSB and NJ consumption were associated with increased asthma prevalence, while high ASB consumption (>2 units/d) was linked to higher risks of all 3 outcomes. In incidence analysis, high SSB consumption (>2 units/d) was associated with incident COPD (hazard ratio [HR]: 1.53; 95% confidence interval [CI]: 1.19, 1.98) and asthma (HR: 1.22; 95% CI: 0.98, 1.52). Dose‒response relationships were observed for ASB consumption with all 3 outcomes (continuous HR: 1.98; 95% CI: 1.36, 2.87, for COPD; continuous HR: 1.65; 95% CI: 1.24, 2.20, for asthma; and continuous HR: 2.84; 95% CI: 1.20, 6.72, for ACOS). Moderate NJ consumption (>0–1 unit/d) was inversely associated with COPD (HR: 0.89; 95% CI: 0.82, 0.97), particularly grapefruit and orange juice. Joint exposure to these beverages (per unit increase) was associated with COPD (HR: 1.15; 95% CI: 1.02, 1.29) and asthma (HR: 1.16; 95% CI: 1.06, 1.27), with ASBs having greater positive weights than SSBs. ConclusionsConsumption of SSBs and ASBs was associated with increased risks of COPD, asthma, and potentially ACOS, whereas moderate NJ consumption was associated with reduced risk of COPD, depending on the juice type.

Neuronal Activity in the Gustatory Cortex during Economic Choice.

An economic choice entails computing and comparing the values of individual offers. Offer values are represented in the orbitofrontal cortex (OFC)-an area that participates in value comparison-but it is unknown where offer values are computed in the first place. One possibility is that this computation takes place in OFC. Alternatively, offer values might be computed upstream of OFC. For choices between edible goods, a primary candidate is the gustatory region of the anterior insula (gustatory cortex, GC). Here we recorded from the GC of male rhesus monkeys choosing between different juice types. As a population, neurons in GC represented the flavor, the quantity, and the subjective value of the juice chosen by the animal. These variables were represented by distinct groups of cells and with different time courses. Specifically, chosen value signals emerged shortly after offer presentation, while neurons encoding the chosen juice and the chosen quantity peaked after juice delivery. Surprisingly, neurons in GC did not represent individual offer values in a systematic way. In a computational sense, the variables encoded in GC follow the process of value comparison. Thus our results argue against the hypothesis that offer values are computed in GC. At the same time, signals representing the subjective value of the expected reward indicate that responses in GC are not purely sensory. Thus neuronal responses in GC appear consummatory in nature.

Age of Juice Introduction and Cardiometabolic Outcomes in Middle Childhood

BackgroundThe American Academy of Pediatrics recommends juice introduction after 12 months of age. Juice consumption has been linked to childhood obesity and cardiometabolic risk. ObjectivesTo examine the prospective relationship between the age of juice introduction and primary and secondary cardiometabolic outcomes in middle childhood. MethodsParents reported the age of juice introduction on Upstate KIDS questionnaires completed between 4 and 18 months. The quantity and type of juice introduced were not measured. Anthropometry, blood pressure (BP), and arterial stiffness by pulse wave velocity (PWV) were measured for 524 children (age, 8–10 y) at study visits (2017–2019). Age- and gender-adjusted z-scores were calculated using the Centers for Disease Control and Prevention reference for anthropometrics. Plasma lipids, hemoglobin A1c (HbA1c), and C-reactive protein (CRP) in a subset of children were also measured (n = 248). Associations between age at juice introduction (categorized as <6, 6 to <12, ≥12 months), and outcomes were estimated using mean differences and odds ratios, applying generalized estimating equations to account for correlations between twins. ResultsApproximately 18% of children were introduced to juice at <6 months, 52% between 6 and <12 months, and 30% ≥ 12 months of age. Children who were introduced to juice before 6 months had higher systolic BP (3.13 mmHg; 95% confidence interval [CI]: 0.52, 5.74), heart rate (4.46 bpm; 95% CI: 1.05, 7.87), and mean arterial pressure (2.08 mmHg; 95% CI: 0.15, 4.00) compared with those introduced ≥12 months after covariate adjustment including sociodemographic factors and maternal prepregnancy body mass index. No adjusted differences in anthropometry, lipids, HbA1c, and CRP levels were found. ConclusionsEarly juice introduction during infancy was associated with higher systolic BP, heart rate, and mean arterial pressure in middle childhood.This trial was registered at clinicaltrials.gov as NCT03106493 (https://clinicaltrials.gov/study/NCT03106493?term=upstate%20KIDS&rank=1).

Exploration and Purification of Secondary Metabolites from Lactobacillus acidophilus and Their Potential as a Bio-preservative

The natural tendency of many food items to spoil requires the use of natural preservatives to extend shelf life while maintaining their original qualities, such as texture and flavour. Consequently, there's a rising demand for preservatives derived from organic sources. This research focused on producing a bioactive compound with a low molecular weight using Lactobacillus acidophilus (MTCC 10307). The study investigated how different production mediums, temperatures, and pH levels influenced the synthesis process. With optimized conditions, the molecule was synthesized, extracted, purified, and characterized. UV analysis detected an absorption peak characteristic of a proteinaceous substance in the extracted material. The isolated compound was then tested for its antibacterial activity against foodborne pathogens. By utilizing the isolated component as a bio-preservative in various types of juices, its effect on shelf life was assessed. One advantage of a low molecular weight compound is its ability to quickly penetrate cell walls and combat bacteria responsible for food spoilage.

Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits

There is an increasing trend for development of alternatives to deliver probiotics with non-dairy products. Fruit juices have become one of main food products for delivery of probiotics. The availability of different fruit juice types, their fresh and healthy perception from the consumer's side and demand for plant-based products increase attention to fortification of fruit juices with probiotics. Yet, development of probiotic fruit juices is still an emerging area for the functional food concept. Probiotic juices can be developed by using both probiotic Lactobacillus and Bifidobacterium and their viability can be strain specific as well dependent on the utilized fruits. The transformation of the fruit components can play roles for the improvement of the potential health promoting functions of fruit juices which should be well-characterized. The insufficient viability of probiotic strains during shelf-life of fruit juices is one of the main challenges and efficient and relatively cheap encapsulation techniques should be developed to ensure their viability. In this study, recent achievements and developments to produce probiotic fruit juices have been summarized. Also, potential role of probiotic fortification for the health promoting functions of fruit juices related to probiotic metabolism has been discussed. Finally, strategies to increase the viability of distinct probiotics have been discussed.

БИОТЕХНОЛОГИЧЕСКИЕ ОСОБЕННОСТИ ПРОИЗВОДСТВА КИСЛОМОЛОЧНОГО НАПИТКА НА ОСНОВЕ ЙОГУРТА С ДОБАВЛЕНИЕМ ФРУКТОВЫХ СОКОВ

The purpose of the study is to develop a fermented milk drink with the addition of fruit juice. Objectives: studying the biotechnology of yogurt using a thermostatic method; development of a recipe for a fermented milk drink with the addition of fruit juice; analysis of the organoleptic and physicochemical properties of the new product. A recipe for a yogurt-based drink was developed with the inclusion of juice of different concentrations of 100 and 200 ml. Three types of juice were chosen as additives: Pineapple, Multifruit, Orange. Banana puree (50 g) was used as a thickener, which contains the entire complex of substances beneficial to the body (A, B1, B2, B3, B6, B9, C, E, PP, as well as potassium, calcium, sodium, phosphorus, magnesium, iron). Six samples of the product were manufactured and evaluated. Quality assessment was carried out according to GOST 31981-2013. All samples met the requirements of the regulatory document. The best, according to experts, was sample № 4 with the addition of Multifruit juice in a volume of 200 ml. It had a pleasant sweetish taste, a homogeneous, moderately viscous consistency and scored 5.0 points in the tasting analysis. Yogurt smoothie samples № 1, 2 and 3 scored the lowest (4.5). The color and appearance were normal, and the taste was sweet and sour. Samples № 5 and 6 with the addition of orange juice scored 4.0 points. They were inferior in taste to other prototypes. It was suggested to add more banana puree to improve the taste of these samples.

Exploring the impact of cold plasma treatment on the antioxidant capacity, ascorbic acid, phenolic profile, and bioaccessibility of fruits and fruit juices

AbstractIn recent years, cold plasma (CP) has emerged as a promising preservation technology for fruit products. Several CP sources include dielectric barrier discharge, plasma jets, corona discharges, micro‐discharges, glow discharges, and gliding arc discharges. However, the effects of these different types of CP on the chemical compounds of fruits and juices are not fully understood. In this review, we summarize (I) the current knowledge on the use of CP for the preservation and processing of fruits and juices; (II) the diverse types of CP sources and explore their applications within a scientific context; (III) the physicochemical transformations that take place in fruits and juices following CP treatment; and (IV) the changes observed in antioxidant activity, vitamin C content, phenolic compounds, and their bioaccessibility. Numerous studies have explored CP's influence on microbial contamination, shelf life, enzymes, and various physicochemical changes. This review uniquely centers its attention on the impact of CP on bioactive phenolic compounds, their bioaccessibility, vitamin C content, and antioxidant activity in different types of fruits and fruit juices. Additionally, this review delves into the assessment of selected sensory properties, notably color, which is an important parameter for consumer acceptance. By focusing on these particular aspects, we aim to provide a targeted and comprehensive analysis of CP's effects on essential nutritional and quality attributes of fruits and fruit juices, distinct from the broader spectrum covered in the existing literature.

Physicochemical properties and flow behavior of natural sweetener and colorant from foam‐mat dried grape powder

AbstractThe effects of whey protein concentrate, glycerol monostearate, methyl cellulose at a concentration of 1‐3% and gum arabic on the expansion, density and stability of the foam as well as the physicochemical properties of the powder were investigated. The findings identified that the simultaneous addition of foaming and stabilizer agents noticeably affected the quality of the foam. The most stable foam occurred at 3% WPC and 3% MC with density 0.374, expansion 134.4, and stability 95.6. The dried grape powder with a higher proportion of GMS and WPC exhibited the most brightness. The higher level of foaming agents demonstrated lower moisture content, aw, cohesiveness and higher hygroscopicity, flow ability and wettability compared to the non‐foamed one. The study demonstrated the potential use of grape powder as a hygroscopic ingredient in an instant food product, Furthermore, it highlights the importance of selecting appropriate foaming agents to achieve desired properties in the products.Practical applicationsConsidering today's hectic lifestyles and people's increasing awareness of nutrient consumption, consumers prefer ready‐to‐eat and readily available foods that are also health‐oriented. Foam mat drying is an economical alternative to drum, spray, and freeze drying in the production of fruit powders. This process can be used for large‐scale production, because of its suitability for all types of juices, rapid drying at lower temperature, retention of nutritional quality, easy reconstitution, and cost‐effective for producing easily juice powders. Fruit juice powders obtained through this process have high economic potentials over their liquid counterparts such as reduced volume or weight, reduced storage space, simpler handling and transportation, and much longer shelf life. Thus, by conducting this comparative study, valuable insights can be gained into the potential use of foam‐mat dried grape syrup powder as a desirable natural sweetener, colorant, and hygroscopic ingredient for ready meals.

Magnitude of Fruit Juice-Drug Interactions Due to Osmolality-Dependent Fluid Secretion: Differences among Apple, Orange, and Grapefruit Juices.

We recently reported that the gastrointestinal (GI) fluid volume is influenced by the solution osmolality, and proposed that this effect may play a role in beverage-drug interactions. Here, we investigated whether osmolality-dependent fluid secretion can explain the difference in the magnitudes of fruit juice-drug interactions depending on the type of fruit juice (grapefruit juice (GFJ), orange juice (OJ), and apple juice (AJ)). The osmolality of GFJ, OJ, and AJ used in this study was found to be 552, 686, and 749 mOsm/kg, respectively. Measurements of intestinal fluid movement following beverage administration by the in situ closed-loop technique revealed the following rank order for fluid volume in rat ileum: AJ > OJ > GFJ > purified water, suggesting that water movement is dependent on the osmolality of these beverages. Such changes in GI fluid volume are expected to alter the luminal drug concentration, potentially contributing to the magnitude of beverage-drug interactions. Indeed, in vivo pharmacokinetic study in rats revealed that the plasma concentration of atenolol, a low-permeability drug, was the highest after oral administration in purified water, followed by GFJ and OJ, and was the lowest after administration in AJ. In contrast, antipyrine, a high-permeability drug, showed no significant difference in plasma concentration after administration in purified water and fruit juices, suggesting that the absorption of high-permeability drugs is less affected by solution osmolality. Our findings indicate that differences in the magnitude of beverage-drug interactions can be at least partly explained by differences in the osmolality of the beverages ingested.

Extraction and Characterization of Velvet Tamarind (Dialium Guineense) Seed

Velvet tamarind (Dialium guineense) fruit is usually consumed fresh and the seed discarded. The pulp has a unique sour taste due to the natural occurrence of sugars and plant acids together. There is an increase in the demand for juice and juice type beverages. This study aimed at determining the physicochemical properties of velvet tamarind seeds. The velvet tamarind seeds were extracted by Accelerated Solvent Extraction (ASE). The results showed that the sample contained the following physicochemical properties: Specific gravity (0.790), Refractive index (1.690), acid value (16.55mg/KOH/g), Saponification value (330.7mg/ KOH/g), Iodine value (14.10mgI2/100g), Peroxide value (4.200mg Equiv.O2/kg), Free Fatty Acid (0.200%) and Specific Gravity of 0.790 g/cm3. It can be concluded that velvet tamarind (Dialium guineense) has good quality oil making it suitable for culinary purposes due to its acid value, and in making shampoos and leather shaving creams due to its saponification value.

Sugar sweetened beverages, natural fruit juices, and cancer: what we know and what still needs to be assessed.

Cancer is known as one of the leading causes of death in the world. In addition to early mortality, cancer is associated with disability in affected patients. Among environmental risk factors, special attention has been paid to the role of dietary factors. In recent decades, the consumption of sugar-sweetened beverages (SSBs) and natural fruit juices has increased. Several studies have assessed the effects of these beverages on human health and found that a higher intake of SSBs is associated with a greater risk of obesity, diabetes, cardiovascular diseases, hypertension, and non-alcoholic fatty liver disease. However, current evidence for cancer incidence and mortality is not conclusive. In the current review, we concluded that SSBs intake might be positively associated with cancer incidence/mortality through their increasing effects on obesity, inflammatory biomarkers, serum levels of insulin-like growth factor-I (IGF-I), and advanced glycation end-products. Such a positive association was also seen for natural fruit juices. However, types of natural fruit juices were not considered in most previous studies. In addition, some types of cancer including brain, lung, and renal cancers were not assessed in relation to SSBs and natural fruit juices. Therefore, further studies are needed in this regard.

Perceptions and practices of self-management among adult patients with gout at a primary care clinic: A qualitative study.

Gout is a chronic disease commonly associated with other comorbidities. Patients' perceived quality of life empowers them in managing their health. Self-management is imparted as part of management among patients with chronic disease. This study aimed to explore the perceptions and practices of self-management among patients with gout from different ethnic groups in Malaysia. A qualitative study was conducted among Malay, Chinese and Indian patients with gout via semi-structured in-depth interviews at the primary care clinic of University Malaya Medical Centre in either English or Malay language. All participants had a gout duration of more than 6 months and were either taking urate-lowering drugs or not using them at all. A total of 20 participants were successfully recruited for the study. Among the participants, 18 were men, while two were women. Further, nine were Malays; six, Chinese; and four, Indians. The age ranged from 29 to 81 years, while the gout duration ranged from 1 to 30 years. From the interviews, three themes emerged: experiences with gout, types of self-management of gout and factors influencing self-management of gout. Diet control is the main self-management practice of patients with gout. Traditional medicine practices include natural methods such as consumption of different types of vegetable juices, pineapple and papaya. Each ethnicity has its own unique beliefs and food cultures. By understanding the self-management practices of patients from diverse ethnic backgrounds, healthcare practitioners can tailor the treatment of gout to individual needs.

Fermentation of Murta (Ugni molinae) Juice: Effect on Antioxidant Activity and Control of Enzymes Associated with Glucose Assimilation.

Berries are rich in bioactive compounds, including antioxidants and especially polyphenols, known inhibitors of starch metabolism enzymes. Lactic acid fermentation of fruits has received considerable attention due to its ability to enhance bioactivity. This study investigated the effect of fermentation with L. mesenteroides of juice from the Chilean berry murta on antioxidant activity, release of polyphenols, and inhibitory activity against α-amylase and α-glucosidase enzymes. Three types of juices (natural fruit, freeze-dried, and commercial) were fermented. Total polyphenol content (Folin-Ciocalteu), antioxidant activity (DPPH and ORAC), and the ability to inhibit α-amylase and α-glucosidase enzymes were determined. Fermented murta juices exhibited increased antioxidant activity, as evidenced by higher levels of polyphenols released during fermentation. Inhibition of α-glucosidase was observed in the three fermented juices, although no inhibition of α-amylase was observed; the juice from freeze-dried murta stood out. These findings highlight the potential health benefits of fermented murta juice, particularly its antioxidant properties and the ability to modulate sugar assimilation by inhibiting α-glucosidase.

The development of a new type of functional fresh apple juice using prebiotic fibers, ginger extract, and cardamom essential oil: Antioxidant capacity and chemical analysis

The formulation of a novel functional fresh apple juice enriched with dietary prebiotic fiber (inulin or polydextrose), ginger extract (GE), and cardamom essential oil (CEO) was carried out based on a combined D-optimal design. In the first stage, sensory evaluation was performed to screen and select the optimum sample for further experiments. The sensory evaluation showed that the sample containing inulin 0.25 g/100 g GE and 0.03 g/100 g CEO had the highest organoleptic score. In the second stage, various chemical experiments, including pH, acidity, formalin index, total phenol, flavonoids, antioxidant capacity, and vitamin C content, were evaluated on the selected enriched apple juices. The addition of GE and CEO caused changes in nutritional characteristics, including antioxidant capacity, total phenol, flavonoids, vitamin C, and IC50, from 35 g/100 g, 350 mg GAE/g, 17 mg/L, 370 mg/kg, and 1,800 mg/kg to 45 g/100 g, 460 mg GAE/g, 21 mg/L, 420 mg/kg, and 1,200 mg/kg respectively. The steady shear flow and dynamic oscillatory shear rheological tests were also performed on the screened samples, and results showed that the addition of dietary fiber in apple juices increased the apparent viscosity, storage modulus, loss modulus, and complex viscosity. In general, adding plant extracts and processed essential oil to apple juice increased the nutritional-nutraceutical value and sensory attributes of apple juice.

Development of a colorimetric sensor based on nanofiber cellulose film modified with ninhydrin to measure the formalin index of fruit juice

In this research, a color sensor based on nanofiber cellulose film modified with ninhydrin was designed to measure amino acids and formalin index in fruit juice. For this purpose, three types of cellulose films with porosity of 5, 30 and 125 μm were used. These films were treated with standard solution of ninhydrin. The characteristics of modified films were investigated using Fourier transform infrared spectroscopy (FTIR), Scanning electron microscopy (SEM) and X-ray Diffraction (XRD) tests. The color factors of the sensors (a and b) changed in the presence of amino acids and juice with different levels of formalin index. Therefore, the modified films with ninhydrin as a colorimetric sensor were calibrated using 7 types of amino acids and based on the formalin index of 4 types of juice. Then the sensors were used to measure the formalin index in 4 types of juice. The results showed that the sensors have relative selectivity towards methionine amino acid. The formalin index values calculated in the juices by the sensor were compared with the titration method as a reference method. All three types of sensors were able to detect formalin index. The results of the sensor performance verification showed that the sensors can measure formalin index in different juices with 95–98 % accuracy. These sensors showed fast sensitivity and selectivity to the amino acids in juice, also these sensors are safe and the measurement method is fast and simple.

Evaluating the effect of natural, industrial juices and beverage on orthodontic bonding composite (in-vitro study)

Background: Dental erosion is a common oral condition which results due to consumption of high caloric and low pH acidic food such as carbonated drinks and fruit juices. It is expected that these food types can cause irreversible damage to dental hard tissues and early deterioration of the dental restorations. So, this study aimed to evaluate and compare the erosive potential effects of orange fruit juice and Miranda orange drink on the microhardness of an orthodontic composite material. Materials and methods: Thirty discs with a thickness of 2 mm and a diameter of 10 mm were prepared from orthodontic bonding composite. The prepared discs were equally divided into three groups (n=10). Microhardness analysis was carried out both prior to and subsequent to immersion cycles. The microhardness of the specimens underwent evaluation subsequent to immersion in the beverages for durations of 6 hours (equivalent to one day) and 42 hours (equivalent to seven days). Microhardness measurements at baseline, one day, and one week were performed utilizing the Vickers microhardness testing. Statistical analyses were carried out using repeated measure one way ANOVA test and Bonferroni post-hoc test with a level of significant p&lt; 0.05. Results: The micro hardness of composite exposed to the selected soft drinks was significantly decreased (p&lt; 0.05). Conclusions: Natural, industrial orange juices and Miranda can affect the micro hardness of composite. The beverage effect on the orthodontic composite based on the type of juice and the exposure time to these beverages.