Types Of Juices Research Articles

Rapid Detection and Quantification of Adulterants in Fruit Juices Using Machine Learning Tools and Spectroscopy Data.

Fruit juice production is one of the most important sectors in the beverage industry, and its adulteration by adding cheaper juices is very common. This study presents a methodology based on the combination of machine learning models and near-infrared spectroscopy for the detection and quantification of juice-to-juice adulteration. We evaluated 100% squeezed apple, pineapple, and orange juices, which were adulterated with grape juice at different percentages (5%, 10%, 15%, 20%, 30%, 40%, and 50%). The spectroscopic data have been combined with different machine learning tools to develop predictive models for the control of the juice quality. The use of non-supervised techniques, specifically model-based clustering, revealed a grouping trend of the samples depending on the type of juice. The use of supervised techniques such as random forest and linear discriminant analysis models has allowed for the detection of the adulterated samples with an accuracy of 98% in the test set. In addition, a Boruta algorithm was applied which selected 89 variables as significant for adulterant quantification, and support vector regression achieved a regression coefficient of 0.989 and a root mean squared error of 1.683 in the test set. These results show the suitability of the machine learning tools combined with spectroscopic data as a screening method for the quality control of fruit juices. In addition, a prototype application has been developed to share the models with other users and facilitate the detection and quantification of adulteration in juices.

Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris).

Probiotics are known to human kind since ages as they are important component in fermented milk products, however the use of probiotics in non-dairy product is a novel method for the delivery of probiotics. Delivery of probiotics through non-dairy products will be beneficial for consumers who are lactose intolerant who are deprived of benefits of probiotics by dairy products. This studies aim at developing novel vegetable juices containing probiotic bacteria. Three different strains of bacteria have been used, i.e. Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus delbrueckii in carrot, beetroot and tomato juice. The viability of the bacteria has been checked after a specific duration of time of fermentation by Koch's plate count method. The vegetable used for juices (carrot, beetroot, tomato) consist of high amount of antioxidants like carotenoids in carrot, betaxanthins and betacyanins in beetroot, lycopene in tomato. These antioxidant provide numerous health benefits to human body. The antioxidant activity in the juices has been checked before and after fermentation by HPLC and spectroscopic methods. The three bacterial strains Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus delbrueckii used in three types of juices including tomato juice, carrot juice and beetroot juice showed good growth except Lactobacillus acidophilus due to reasons like insufficient nutrients. The amount of sugars and acids of the three juices indicated that the fermentation process takes place at a good and satisfying rate. This product will be especially useful for the people who are lactose intolerant who cannot intake probiotics via milk and milk products. Vegetable juices also have almost zero fat content and high in fiber so the people who are on a fat free diet can consume this product.

Interactive 360° video to “Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage”

BackgroundFoods including probiotics are considered “functional foods.” As an alternative to dairy products, we investigated the behavior of Lactobacillus casei when exposed to low-pH fruit juice. Juices of fruits such as pineapple, raspberry, and orange were assessed. Free and microencapsulated forms of L. casei were compared, and the viability of the probiotic was evaluated under storage at 4°C for 28 d. Microbiological analyses were carried out to ensure a safe and healthy product for consumers who look for foods with probiotics from sources other than dairy. ResultsLow pH affected L. casei survival during storage depending on the type of fruit juice. In the case of pineapple juice, some microcapsules were broken, but microcapsules recovered at the end of the storage period had 100% viability (2.3 × 107 CFU/g spheres). In the case of orange juice, more than 91% viability (5.5 × 106 CFU/g spheres) was found. In raspberry juice, viability decreased rapidly, disappearing at the end of the storage period, which was caused by the absorption of high concentrations of anthocyanin inside microcapsules more than low pH. ConclusionsLow pH affected the survival of L. casei under refrigeration; even when they were microencapsulated, acidic conditions impacted their viability. Although pH affects viability, its value is very sensitive and will depend on the type of fruit juice and its composition. Some fruit juices contain compounds used as substrates for Lactobacillus and other compounds with antimicrobial effects.How to cite: Olivares A, Soto C, Caballero E, et al. Interactive 360° video to “Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage”. Electron J Biotechnol 2022;57. https://doi.org/10.1016/j.ejbt.2022.04.003.

Detection of Adulterations in Fruit Juices Using Machine Learning Methods over FT-IR Spectroscopic Data

Fruit juices are one of the most adulterated beverages, usually because of the addition of water, sugars, or less expensive fruit juices. This study presents a method based on Fourier transform infrared spectroscopy (FT-IR), in combination with machine learning methods, for the correct identification and quantification of adulterants in juices. Thus, three types of 100% squeezed juices (pineapple, orange, and apple) were evaluated and adulterated with grape juice at different percentages (5%, 10%, 15%, 20%, 30%, 40%, and 50%). The results of the exploratory data analysis revealed a clear clustering trend of the samples according to the type of juice analyzed. The supervised learning analysis, based on the development of models for the detection of adulteration, obtained significant results for all tested methods (i.e., support-vector machines or SVM), random forest or RF, and linear discriminant analysis or LDA) with an accuracy above 97% on the test set. Regarding quantification, the best results are obtained with the support vector regression and with partial least square regression showing an R2 greater than 0.99 and a root mean square error (RMSE) less than 1.4 for the test set.

Evaluation of nutritive value of different fruit juices available in local market of Bangladesh

The study was conducted to know the nutritive values of different types of branded fruit juices, namely orange juice, guava juice, mixed fruit juice and five types of mango juices collected from the local markets of Chattogram. The moisture content was determined by the conventional physical method. The pH, Total Soluble Solids (TSS) was determined using a pH meter and refracto meter, respectively. Fat and protein was determined by the methods of Floch and Kjeldahl method, respectively. Vitamin C, acidity and sugar content were determined by conventional chemical methods. The fruit juices contain higher amount of moisture ranged from 83.20% to 89.30% on fresh weight basis. It was observed that the fruit juices were slightly acidic in nature, having pH ranged from 3.6 to 4.1. The TSS content of fruit juices ranged from 10.5 to 15.47%. Fat present in the juices are in small amount (0.025 to 0.091%). The vitamin C content of fruit juices was varied from 20mg to 60mg per 100 g of sample. Protein content of different types of juices was 0.92 mg to 1.14mg per 100g sample. Ash content of juices ranged from 0.050 to 0.093mg per 100g sample. Overall, these fruit juices showed a significance difference on the nutritive value for that we can vary these fruit juices on our purposes.

"Precovery" versus recovery: Understanding the role of cherry juice in exercise recovery.

Cherry juice has become a standard component of athlete recovery strategies. This review covers the history of cherry juice as a recovery drink to give context to its current use. Fifteen studies were identified that included a measure of muscle function, soreness, or inflammation on the days following exercise and had an exercise insult sufficient to assess the effectiveness of the tart cherry intervention. Eight studies used a concentrated juice, three used a juice from fresh‐frozen cherries, two used a tart cherry concentrate gel, and two used a tart cherry powder. The effective juice dose was specific to the type of drink (fresh‐frozen versus concentrate) but dose‐response studies are lacking, and thus, the optimal dose for any specific type of cherry juice is not known. Timing of the dosing regimen is a critical factor. Studies have uniformly shown that muscle function will recover faster on the days after exercise if juice is provided for several days prior to exercise. Effects on soreness or systemic inflammation are more equivocal. The available evidence does not support a regimen that begins on the day of exercise or post‐exercise. Tart cherry powder did not enhance any metric of recovery on the days after exercise. In conclusion, the term recovery implies an intervention that is introduced after an exercise insult. The term “precovery” may be preferable to describe interventions that should be introduced on the days prior to exercise to facilitate recovery on the days after exercise. The evidence supports cherry juice as a precovery intervention across a range of athletic activities.

균질처리와 건조방법에 따른 유자 분말의 이화학적 특성과 향기 함량 비교

We prepared various types of yuja powders from yuja juice, fruit, and seed (to maintain the unique yuja flavor) by using different homogenization and drying methods and investigated their physicochemical properties. To this end, ultrasonic homogenization and high-pressure homogenization, were carried out to obtain the yuja mixtures. These mixtures were subjected to via spray-drying, freeze-drying, and microwave vacuum-drying to obtain spray-dried, freeze-dried, and microwave vacuum-dried yuja powders, respectively. The moisture content of the spray-dried yuja powder was lower than that of the other two types: however, this powder had the smallest particle size, with the average particle size ranging from 4.11 μm to 15.19 μm. The freeze-dried and microwave vacuum-dried yuja powders exhibited irregular amorphous structures, whereas the spray-dried yuja powder exhibited a spherical shape, as revealed by scanning electron microscopy analysis. Moreover, the maximum electron-donating ability indicated by the DPPH test was 80% for the microwave vacuum-dried yuja powder, and the maximum ABTS radical scavenging ability was 74% for the freeze-dried yuja powder. The D-limonene content of the yuja powders ranged from 4.67 μg/g to 4.82 μg/g, with the maximum amount present in the freeze-dried yuja powder treated by ultrasonic homogenization.

Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization.

The feasibility of inline classification and characterization of seven fruit juice varieties was investigated by the application of near‐infrared spectroscopy (NIRS) combined with chemometrics. The findings are intended to be used to optimize the flash pasteurization of liquid foods. More precise information of the kind of product in real time had to be achieved to enable a more product‐specific process. Using the method of partial least squares discriminant analysis, the fruit juice varieties were classified, showing a classification rate of 100% regarding an internal and 69% regarding an external test sets. A characterization by the extract content, pH value, turbidity, and viscosity was made by fitting a partial least squares regression model. The percentage prediction error of the pH value was <3% for internal and external test sets, and for the Brix value prediction errors were about 4% (internal) and 20% (external). The parameters viscosity and turbidity were found to be unsuitable. Despite this, the strategy applied to gain more product‐specific information in real time showed to be feasible. By linking the results to a database containing potentially harmful microorganisms for various types of fruit juices, a more product‐specific calculation of the necessary heat input can be performed. To demonstrate the practical relevance, a comparison between conventional and product‐adapted process control was performed using two fruit varieties as examples in case of Alicyclobacillus acidoterrestris. Thus, with more accurate product information, achieved through the use of NIRS with chemometrics, a more precise calculation of the heat input can be achieved.

Соки в системе здорового питания: рекомендации по потреблению с учетом данных о химическом составе

Juices from fruits and vegetables show a complex composition, they contain several hundred different substances. In addition to water and common metabolites such as carbohydrates, juices contain organic acids, minerals and trace elements, vitamins, polyphenolic and other biologically active compounds. Moreover, each type of juice is characterized by a unique set of natural compounds and is able to contribute to providing the human body with micronutrients. The study and analysis of the nutrient composition of commercially produced juices, which are currently the most consumed by the population, contributes to understanding the place of juices in healthy nutrition and is intended to contribute to the development of relevant recommendations for their use. The purpose of the research was to evaluate their nutritional density and nutritional value based on the analysis of published data on the nutrient composition of juices, and then offer recommendations on the use of juices in healthy nutrition. Material and methods. The analysis of nutrient profiles of ten popular types of juices presented on the market of the Russian Federation (apple, orange, grapefruit, grape, tomato, pomegranate, pineapple, carrot, cherry, peach) was carried out. Nutritional density indices (NDI) were calculated as the degree of satisfaction of a person's need for a particular nutrient when filling the calorie value of the diet (2500 kcal) only with this product. The integral score characterizing the degree of the juice compliance with an optimally balanced daily diet, taking into account the energy content, which provides 5% of energy, was also calculated. Results. NDI and the integral score of various types of juices show that juices have a high nutritional value and can make a significant contribution to the intake of some nutrients and bioactive compounds. The most important substances from juices are polyphenolic compounds (flavonoids, phenolic acids) and carotenoids (β-carotene, lycopene). All juices also contain significant level of potassium and magnesium, and they can serve a source of some vitamins and minerals (depending on the individual nutrient profile): citrus juices are the source of vitamin C and folates, pineapple - of manganese, vitamin C and B vitamins, apple - chromium, grape - molybdenum, iron and chromium, pomegranate - copper and tannins, cherry - iron, copper and pantothenic acid; vegetable juices, such as tomato and carrot juices, contain a wide range of essential micronutrients. Juices with pulp and juices without clarification can be a source of pectins and dietary fiber. Modeling of juice rotation in the diet shows that in this case, 75% of the nutrients (from 32 studied) will have a NDI1, i.e. provide a meaningful intake with juice. Conclusion. The characteristic features for each type of juice regarding the content of vitamins, minerals and other biologically active compounds should be taken into account to assess the place of juices in healthy nutrition and develop modern recommendations for their consumption. Such recommendations include alternating different types of juices in the diet, as well as, if necessary, the choice of certain juices to include in the diet, depending on the individual's nutritional needs.

Orange Juice Attenuates Circulating miR-150-5p, miR-25-3p, and miR-451a in Healthy Smokers: A Randomized Crossover Study

Introduction: Tobacco smoke is associated with oxidative and inflammatory pathways, increasing the risk of chronic-degenerative diseases. Our goal was to evaluate the effects of acute “Pera” and “Moro” orange juice consumption on inflammatory processes and oxidative stress in microRNA (miRNA) expression in plasma from healthy smokers.Methods: This was a randomized crossover study that included healthy smokers over 18 years old. Blood samples were collected before and 11 h after beverage ingestion. Participants were instructed to drink 400 mL of Pera orange juice (Citrus sinensis), Moro orange juice (Citrus sinensis L. Osbeck), or water. Each subject drank the beverages in a 3-way crossover study design. Inflammatory and oxidative stress biomarkers and circulating miRNA expression profiles were determined. The subjects maintained their usual tobacco exposure during the experiment.Results: We included 18 individuals (12 men and 6 women), with 37.0 ± 12.0 years old. All subjects received the 3 interventions. Increased expression of circulating miRNAs (miR-150-5p, miR-25-3p, and miR-451a) was verified after cigarette smoking, which were attenuated after intake of both types of orange juice. There was no difference regarding serum levels of TNF-α, IL-6, MMP-9, and C-reactive protein. Despite the increased activity of serum superoxide dismutase and glutathione peroxidase after “Pera” or “Moro” orange juice intake, respectively, no changes in lipid hydroperoxide levels were detected.Conclusion: Tobaccos smokers showed increased expression of miR-150-5p, miR-25-3p, and miR-451a was noted, and attenuated by orange juice intake. miRNAs were predicted to regulate 244 target genes with roles in oxidative stress, PI3K-Akt, and MAPK signaling, which are pathways frequently involved in smoking-related cardiovascular diseases and cancer.

Optimizing Inventory Replenishment for Seasonal Demand with Discrete Delivery Times

This study investigates replenishment planning in the case of discrete delivery time, where demand is seasonal. The study is motivated by a case study of a soft drinks company in Germany, where data concerning demand are obtained for a whole year. The investigation focused on one type of apple juice that experiences a peak in demand during the summer. The lot-sizing problem reduces the ordering and the total inventory holding costs using a mixed-integer programming (MIP) model. Both the lot size and cycle time are variable over the planning horizon. To obtain results faster, a dynamic programming (DP) model was developed, and run using R software. The model was run every week to update the plan according to the current inventory size. The DP model was run on a personal computer 35 times to represent dynamic planning. The CPU time was only a few seconds. Results showed that initial planning is difficult to follow, especially after week 30, and the service level was only 92%. Dynamic planning reached a higher service level of 100%. This study is the first to investigate discrete delivery times, opening the door for further investigations in the future in other industries.

Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy

Pasteurization is a crucial processing method in the food industry to ensure the safety of consumables. A major part of contemporary pasteurization processes involves using flash pasteurizer systems, where liquids are pumped through a pipe system to heat them for a predefined time. Accurately monitoring the amount of heat treatment applied to a product is challenging. This monitoring helps ensure that the correct heat impact (expressed in pasteurization units) is applied, which is commonly calculated as a product of time and temperature, taking achievability of the inactivation of the microorganisms into account. The state-of-the-art method involves a calculation of the applied pasteurization units using a one-point temperature measurement and the holding time for this temperature. Concerns about accuracy lead to high safety margins, reducing the quality of the pasteurized product. In this study, the applied pasteurization level was estimated using regression models trained with NIR spectroscopy data collected while pasteurizing fruit juices of different types and brands. Several conventional regression models were trained in combination with different preprocessing methods, including a novel prediction outlier detection method. Generalized juice models trained with the concatenated data of all types of juices demonstrated cross-validated scores of RMSECV ∼2.78 ± 0.09 and r2 0.96 ± 0.01, while separate juice models displayed averaged cross-validated scores of RMSECV ∼1.56 ± 0.04 and r2 0.98 ± 0.01. Thus, the model accuracy ±10–30 % is well within the standard safety margins.

Ion composition profiling and pattern recognition of vegetable sap using a solid-contact ion-selective electrode array

This is the first study to develop an effective tool for plant sap analysis based on a solid-contact ion-selective electrode (SCISE) array, which has the advantages of on-site, direct and fast analysis. SCISEs are all-solid-state ion-selective electrodes with a conducting polymer for ion-to-electron transduction. With the conducting polymer solid-contact, the electrodes perform high stability and short response time (<30 s) during potentiometric sensing. The developed SCISE array consists of potassium (SEN = 51.9 mV/decade), sodium (64.2 mV/decade), ammonium (59.3 mV/decade), calcium (32.1 mV/decade), and magnesium (33.0 mV/decade) selective electrodes. To verify the application, seven types of fresh crude vegetable leaf juices (ion concentration range: 10−3–10−4 M) were measured with the array, and the result was compared with ion chromatography. It was found that the array was able to obtain the unique, distinguishable ion composition profile as a radar plot of each vegetable sap, implying the fingerprint application of the present technology. Furthermore, applying principle component analysis (PCA) and K-means clustering, lettuces grown in different environments (deficiency either in potassium or in nitrate) are able to be discriminated. In summary, we demonstrate a tool for on-site, high-throughput and direct plant sap analysis based on SCISE array. Moreover, it could combine with pattern recognition and become a promising tools which could provide a diagnosis of the nutritive status of vegetables.

Kısa Süreli Depolamada Üzüm Suyunun Stabilitesine Farklı Uygulamaların Etkilerinin Değerlendirilmesi

Grape is one of the most important crops propagated in the world. Although it is produced in high amounts, the juice is not consumed much due to some problems during storage. Acidification is one of the main problems. In this study, different treatments and durations were studied in terms of the stability of grape juice after short-term (20 days) refrigerator storage. Two types of grape juice, red and white, were evaluated according to changes in some main quality criteria. The results showed the treatments of UV-C (Ultraviolet-C) and ultrasound in different concentrations and durations significantly affected the stability of grape juice. Although control showed mostly higher amounts in some traits, the amounts were unstable and changed very large intervals. On the contrary, treatments provided very high stability. In light of all this information, the UV-C and Ultrasound treatments were considered crucial in terms of providing much reliable storage conditions.

New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders

Cryo-extraction (pressing of frozen apples), is one of the two freeze-enrichment systems allowed for the making of ice juices. Its ciders are often described as more complex and aromatic, however, the production yield is quite low. The Exhaustion method associated with the previous one proposes the valorisation of the discarded apple juice fractions for the making of new ciders. Three types of apple juices and three species of yeasts (S. bayanus, C6; S. cerevisiae, Levuline-CHP, and T. delbrueckii, Biodiva-TD291) have been used to evaluate the Exhaustion method. The ciders obtained were analysed for chemical and volatile composition as well as sensory characteristics. The yield (%) of the Exhaustion process ranged between 24 and 37%. The yeasts promoted the fermentation at different rates, providing ciders with alcoholic degrees between 9 and 12 (%v/v), and low volatile acidities. The yeast strain significantly influenced most of the parameters analysed, whereas the raw apple juice influenced the perception of the attributes fruity, apple and butter. Although the ciders produced by Exhaustion presented significantly lower concentrations of all the volatile compounds analysed than the corresponding ice ciders obtained by Cryo-extraction, the S. bayanus C6 and T. delbrueckii TD291 gave highly valued ciders from the sensory point of view.

Neuronal activity in dorsal anterior cingulate cortex during economic choices under variable action costs.

The role of the dorsal anterior cingulate cortex (ACCd) in decision making has often been discussed but remains somewhat unclear. On the one hand, numerous studies implicated this area in decisions driven by effort or action cost. On the other hand, work on economic choices between goods (under fixed action costs) found that neurons in ACCd encoded only post-decision variables. To advance our understanding of the role played by this area in decision making, we trained monkeys to choose between different goods (juice types) offered in variable amounts and with different action costs. Importantly, the task design dissociated computation of the action cost from planning of any particular action. Neurons in ACCd encoded the chosen value and the binary choice outcome in several reference frames (chosen juice, chosen cost, chosen action). Thus, this area provided a rich representation of post-decision variables. In contrast to the OFC, neurons in ACCd did not represent pre-decision variables such as individual offer values in any reference frame. Hence, ongoing decisions are unlikely guided by ACCd. Conversely, neuronal activity in this area might inform subsequent actions.

Effect of Natural and Industrial Juices on Surface Microhardness of Microhybrid and Nanohybrid Composites

Numerous studies have been conducted on the effect of various beverages on the mechanical properties of toothcolored materials, however, little is known about the effects of these materials on composites, particularly newer types such as nanocomposites. Objectives: This study aimed to evaluate the surface microhardness of two types of composites, micro-hybrid (point 4) and nanohybrid (premise), after exposure to natural and industrial juices. Methods: In this experimental study, 90 disc-shaped specimens with a thickness of 2 mm and a diameter of 10 mm were taken from two composites, micro-hybrid Point4 (Kerr) and nanohybrid premise (kerr) (two groups of 45). Then, the specimens of each group were divided into 5 subgroups of 9 and were immersed for 7 days for 6 hours in 5 solutions of industrial orange juice, natural orange juice, industrial pomegranate juice, natural pomegranate juice, and distilled water (control group). Surface microhardness of specimens was measured by Vickers device at baseline, one day and one week after immersing. Data was measured by ANOVA, repeated measure test, and independent t-test. A significant level of α was 0.05. Results: The surface microhardness of two types of composites exposed to beverages was reduced significantly. However, no significant difference was found between natural and industrial juices in none of the composites. Conclusions: Natural and industrial juices can affect the surface microhardness of composites, which varies depending on the type of composite and the type of juice and immersion time.

Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals

This study examined the effect of the intake of orange juice provided freshly squeezed (FS) or processed using low-temperature pasteurisation (LP), high-pressure processing (HPP), or pulsed electric field (PEF) treatment on the serum carotenoid concentrations of 12 healthy individuals, aged 20–32 years, enrolled in a crossover study. Participants were instructed to consume 500 ml of orange juice/day for 14 days. Carotenoid concentrations in the orange juice as well as serum samples retrieved on days 7 and 14 were analysed via HPLC. A significant increase in serum xanthophyll concentrations, but not serum carotenes, was observed, with the highest increase in α- and β-cryptoxanthin. The processing technologies applied appeared to affect serum carotenoid concentrations, with concentrations being similar in the HPP and FS orange juice types. As high variability in serum carotenoid concentrations was observed, the effect of different technologies on serum carotenoid concentration warrants further studies with larger sample sizes.

If I do A, B will happen: Dissecting circuits detecting causal relations between actions and outcomes in marmoset prefrontal cortex

In this issue of Neuron, Duan etal. (2021) use pharmacological manipulation to reveal opposing influences of anterior cingulate and orbitofrontal cortex of marmosets on decisions that are based on action-outcome associations.

Microbial, Physicochemical and Nutritional Quality Assessment of Fruit Juices in Tangail Municipality, Bangladesh

Analysis of the microbial, physicochemical and nutritional qualities of some commercially bottled and handmade fruit juices showed that total viable bacteria in bottle juices ranged from 9.6×107 to 2.0×1011 cfu/100 ml and handmade juices 1.3×105 to 9.6×107 cfu/100 ml. The log mean values of total bacteria count ranged from 9.14-10.19 cfu/100 ml (bottled) and 6.09-9.08 cfu/100 ml (handmade).Total coliform bacteria ranged from 0-7.6×109 cfu/100 ml (bottled) and 0 - 2.8×105 cfu /100 ml (handmade) with a range of log mean values of 3.18-6.95 cfu/100 ml (bottled) and 3.47-3.48 cfu/100 ml (handmade). The pH was acidic and mean value ranged from 3.14-4.03 for bottled juice and 3.72-3.73 (handmade). It was found that total soluble solids ranged from 10-11.33% for bottle and 11.33-12.33% for handmade juices. The concentration of vitamin C in bottled and handmade juices ranged from 0.74-2.22 mg/100 ml and 2.34-3.7 mg/100 ml, respectively, indicated that vitamin C content was very low. It was also revealed that quality of bottled and handmade juices was unsatisfactory and may not be useful for consumption. It is suggested that proper measure must be taken and manufacturing companies should develop the quality by maintaining hygiene and using good quality ingredients in preparing different types of juices.&#x0D; J. Asiat. Soc. Bangladesh, Sci. 46(1): 37-47, June 2020