Types Of Fruit Juices Research Articles

Beneficial Effects of Citrus Juice Fermented with Lactobacillus plantarum YIT 0132 on Japanese Cedar Pollinosis

Recently, the prevalence of allergies in Japan has been increasing. Certain types of fruit juice and lactic acid bacteria are known to alleviate allergic symptoms. Therefore, we examined whether citrus juice fermented by a specific lactic acid bacteria can improve the symptoms of Japanese cedar pollinosis (JCPsis). Lactobacillus plantarum YIT 0132 (LP0132) was selected based on its high proliferative activity in citrus juice and anti-inflammatory interleukin-10-inducing activity. Dietary administration of heat-killed LP0132 cells or citrus juice fermented with LP0132 was found to significantly suppress nasal rubbing in a JCPsis mouse model, indicating relief of allergy symptoms. To evaluate the effects of LP0132-fermented citrus juice on pollinosis symptoms and quality of life (QOL) in humans with JCPsis, a single-blind, placebo-controlled, parallel-group clinical trial was conducted. The participants were 42 adults with JCPsis. They ingested 100 mL of sterilized LP0132-fermented citrus juice (active group) or unfermented citrus juice (placebo group) once daily for 8 weeks. Immediately after the pollen peak when allergy symptoms and QOL loss were most severe, itchy eyes, itchy skin, and QOL loss by JCPsis were alleviated in the active group compared with the placebo group. At 10 weeks after starting the intervention, increased the levels of blood eosinophils were significantly suppressed in the active group compared with the placebo group. We conclude that continuous ingestion of citrus juice fermented with LP0132 may help alleviate the allergy symptoms and impaired QOL caused by JCPsis.

Quality of Industrially Processed Fruit Juices: An Assessment Using Multivariate Framework

A multivariate statistical technique, called Discriminant Analysis (DA) has been applied for the evaluation of fruit juices quality variations and the interpretation of juices quality. Data set on two types namely, mango (Mangifera indica) and orange (Citrus sinensis) fruit juices in Bangladesh incorporating 17 variables for 9 different local manufacturing companies have been used. One sample t-test and independent samples t-test were also used to analyze the physico-chemical values and microbiological counts. DA gave the best result to identify the relative contribution of variables in discriminating (distinguishing) the two types of juices affording 100% correct assignations. This study illustrates the benefit of multivariate statistical techniques for analyzing and interpretation of complex data sets and to plan for future studies. DA indicated that copper was the main contributor in discriminating the two types of fruit juices. The t-tests results obtained showed that there were no significant differences in acidity, arsenic, lead, zinc, copper and standard plate count content between samples standards, while significant differences were observed in total soluble solid, ash and vitamin C compositions between samples standards.DOI: http://dx.doi.org/10.3329/dujs.v60i2.11488 Dhaka Univ. J. Sci. 60(2): 169-173, 2012 (July)

Use of a multivariate approach to assess the incidence of Alicyclobacillus spp. in concentrate fruit juices marketed in Argentina: Results of a 14-year survey

The purpose of this study was to determine the incidence of Alicyclobacillus spp. in fruit/vegetable juices (concentrated pulps and clarified and non-clarified juices) marketed in Argentina between 1996 and 2009. The presence of Alicyclobacillus was determined in a total of 8556 samples of fruit and vegetable juices (apple, pear, grape, peach, blend of juices, tangerine, pineapple, orange, mango, plum, guava, apricot, lemon, banana, kiwi, carrot, strawberry, grapefruit, and beetroot) collected in seven Argentinean provinces. Multiple factor analysis (MFA) was carried out on a data matrix that contained the percentage of positive samples, type of juice, raw material and production year. Except for kiwi and orange, Alicyclobacillus was found in juices from all the evaluated raw materials. The highest percentage of positive samples was found for beetroot, strawberry, banana, peach, mango, carrot and plum juices. The percentage of positive samples for these juices ranged from 100% to 24%. Furthermore, the application of multivariate techniques provided an insight on the relationship between the incidence of Alicyclobacillus and production variables. This approach enabled the identification of the most relevant variables that increased the percentage of positive samples among the juices, which could help in developing strategies to avoid the incidence of this bacterium. By means of hierarchical cluster analysis seven groups (clusters) of juices which showed different percentages of positive samples for Alicyclobacillus spp. were identified. This analysis showed that pineapple, peach, strawberry, mango and beetroot juices had higher rates of positivity for Alicyclobacillus than the rest of the evaluated juices. MFA analysis also showed that some clear relationships could be highlighted between the percentage of samples positive for Alicyclobacillus and five types of fruit juices (strawberry, beetroot, grapefruit, pineapple and mango). It was observed that a large proportion of juices produced in 2000, 2005 and 2008 were located in clusters with higher incidence of Alicyclobacillus spp., whereas a larger proportion of clarified concentrate juice and concentrate pulp samples showed higher probability of incidence of Alicyclobacillus in these products. Data presented in this study brings a contribution to the ecology of Alicyclobacillus in fruit/vegetable juices marketed in Argentina. This information would be useful to enhance the microbiological stability of fruit juices regarding the presence of Alicyclobacillus spp.

THERMAL INACTIVATION OF LACTOBACILLUS PLANTARUM IN A MODEL LIQUID FOOD

ABSTRACT Thermal process is one of the safest and most frequently used methods for food preservation. The use of model food in thermal treatment studies has several experimental advantages and enables reproducibility. Correct physical characterization of the model food and determination of thermal resistance of microorganisms are essential requirements in thermal treatments experiments. The present work determined the rheological characteristics of a 0.3% (w/w) carboxymethylcellulose (CMC) suspension, used as model liquid food, and the thermal resistance of Lactobacillus plantarum, a target microorganism in pasteurization processes. The rheological characterization was conducted using a double wall concentric‐cylinder rheometer with controlled stress, at various temperatures ranging from 25 to 80C. The L. plantarum thermal resistance was evaluated using the three‐neck flask method, at 52, 55, 58 and 61C. The rheological behavior of the model food was adjusted to the power law, with pseudoplastic behavior, consistency index (k) of 0.09Pa·sn and behavior index (n) of 0.80 at 25C. The parameters Ak and the activation energy (Eak) of the Arrhenius model were 0.0003Pa·sn and 14,140.7 J/mol/K, respectively. The values of D52C, D55C, D58C and D61C of L. plantarum were 76.3, 36.7, 16.4 and 7.3 s, respectively, with a z of 8.9C. The results showed that the model food system evaluated in this work represents several types of fruit juices. The use of well‐characterized model food systems could greatly improve experimental consistency and reproducibility of thermal process studies, which are characteristics highly desirable but still scarce in the literature.PRACTICAL APPLICATIONSThe use of model food in the study of thermal process is highly desirable, but there is limited information in the literature on the characterization of model food systems associated with inactivation kinetics of microorganisms. The carboxymethylcellulose suspension described in this work can be used as a fruit juice model. The thermal inactivation of Lactobacillus plantarum proposed in this model is suitable for thermal process studies and design. The data on the model liquid food system and thermobacteriology described in this work are potentially useful for future studies on food thermal processes and represent a contribution to the development of efficacious food processing protocols.

The role of fruit juice in the diet: an overview

SummaryOver recent years, consumers have shown an increasing interest in health and wellbeing, with many wanting food and drink products that are healthy and nutritious, yet fit in with busy lifestyles. Fruit juice is one beverage that has seen a dramatic increase in consumer purchasing since the 1970s, and is now consumed by nearly half the UK population. While the beneficial effects of consuming diets rich in fruit and vegetables are well documented, the specific health effects of consuming fruit juice are less so. Further, the role of fruit juice in conditions such as obesity has also recently come under scrutiny, due to questions over how liquid calories affect subsequent energy intake. Limitations in the literature in this area include a lack of studies looking at different types of fruit juices and their effects on health, as well as studies that differentiate fruit juice from fruit and vegetable intake. Consuming a diet rich in fruit and vegetables (to which fruit juice can count once towards the 5 A DAY target) can help to reduce an individual's risk of suffering from a variety of chronic diseases, and should therefore be encouraged.

Multiresidue method for fast determination of pesticides in fruit juices by ultra performance liquid chromatography coupled to tandem mass spectrometry

A new analytical method for the simultaneous determination of 90 pesticides in fruit juices by ultra performance liquid chromatography coupled to tandem mass spectrometry (UPLC–MS/MS) has been developed and validated. Extraction was performed with acetonitrile, applying QuEChERS methodology, and the extracts were analyzed without any further clean-up step, providing better results than solid phase extraction (SPE) procedure. Before chromatographic step, extracts were diluted with water (1:1) in order to obtain good peak shapes. Several chromatographic conditions were evaluated in order to achieve a fast separation in Multiple Reaction Monitoring (MRM) mode, obtaining a run time of only 11 min. Matrix effect was studied for different types of fruit juices (peach, orange, pineapple, apple and multifruit), indicating that multifruit juice can be selected as representative matrix for routine analysis of these food commodities. Pesticides were quantified using matrix-matched calibration with recoveries between 70.4 and 108.5% and relative standard deviation lower than 20%. Limits of quantification were lower than 5 μg L −1 in all the cases. The developed procedure was applied to commercial fruit juices, detecting carbendazim, cyprodinil and thiabendazol in a few samples.

Juice-Associated Outbreaks of Human Illness in the United States, 1995 through 2005

Outbreaks of illness associated with consumption of fruit juice have been a growing public health problem since the early 1990s. In response to epidemiologic investigations of outbreaks in which juice was implicated, the U.S. Food and Drug Administration implemented process control measures to regulate the production of fruit juice. The final juice regulation, which became effective in 2002, 2003, and 2004, depending on the size of the business, requires that juice operations comply with a hazard analysis critical control point (HACCP) plan. The Centers for Disease Control and Prevention (CDC) receives reports of food-associated outbreaks of illness. We reviewed fruit juice–associated outbreaks of illness reported to the CDC's Foodborne Outbreak Reporting System. From 1995 through 2005, 21 juice-associated outbreaks were reported to CDC; 10 implicated apple juice or cider, 8 were linked to orange juice, and 3 involved other types of fruit juice. These outbreaks caused 1,366 illnesses, with a median of 21 cases per outbreak (range, 2 to 398 cases). Among the 13 outbreaks of known etiology, 5 were caused by Salmonella, 5by Escherichia coli O157:H7, 2 by Cryptosporidium, and one by Shiga toxin–producing E. coli O111 and Cryptosporidium. Fewer juice-associated outbreaks have been reported since the juice HACCP regulation was implemented. Some juice operations that are exempt from processing requirements or do not comply with the regulation continue to be implicated in outbreaks of illness.

Determination of Total Vitamin C in Fruit Juices and Related Products by Liquid Chromatography: Interlaboratory Study

A interlaboratory study was conducted to evaluate a liquid chromatographic (LC) procedure for the determination of total vitamin C in foods at levels of 5-60 mg/100 g. Emphasis was placed on fruit juices, although selected foods were also included in the study. Following dissolution of sample in water, endogenous dehydroascorbic acid was converted to ascorbic acid by precolumn reduction with dithiothreitol at neutral pH. Total ascorbate was determined by C18 reversed-phase LC with a phosphate eluent at pH 2.5, incorporating dithiothreitol to maintain vitamin C in the reduced form, and UV detection at 254 nm. Seven types of fruit juices and foods were tested by 19 collaborators in 7 countries. Three duplicate juices and foods met the criteria for Youden pairs and yielded repeatability relative standard deviation of 5.80-14.66%. Reproducibility relative standard deviation ranged from 6.36 to 35.54% (n = 10) with HORRAT values of 0.82-4.04. The LC method is suitable for routine use in fruit products and foods containing > 5 mg/100 g vitamin C and is recommended for further validation by AOAC INTERNATIONAL and International Fruit Juice Union.

Respiratory Health in Aseptic Packaging with Hydrogen Peroxide: A Report of Two Cases

In the consumer market, there is an increasing demand for various types of fruit juices. To prevent rapid deterioration of the juice the packaging is performed aseptically, commonly employing 5–35% hydrogen peroxide. The workers who operate the packaging machines may encounter inhalation exposure to hydrogen peroxide vapours, and incidental splashes or skin contact with the substance are also possible. Hydrogen peroxide (H 2 O 2 ) is an endogenous metabolite of oxygen and occurs at submicromolar concentrations in aerobic cells. Hydrogen peroxide is able to penetrate biological membranes like water, and the substance oxidises biomolecules unless it is degraded to oxygen and water which readily happens in the presence of catalase or glutathione peroxidase. After oral ingestion or surgical application to body cavities, the rapid breakdown of H 2 O 2 may result in oxygen embolism, sometimes with serious consequences. In local contact, hydrogen peroxide is irritating or corrosive depending on the concentration. Workers engaged in tank loading complained of nose irritation at a measured vapour concentration of 3.5 mg/m . In a controlled study with volunteer subjects, the threshold concentration of the airborne vapour for airway irritancy was 10 mg/m . In the eye, 5% hydrogen peroxide water solution is irritating, and a concentration of 8% or higher caused irreversible damage in the rabbit eye . In rabbit skin, a 10% solution in water was mildly irritating and a 35% solution caused epidermal necrosis probably due to oxygen embolism in the capillaries, whereas 50% or higher concentrations were corrosive. Many workers have noted that inadvertent skin contact to the more concentrated solutions causes white spots which spontaneously disappear within some hours; the change of colour is due to formation of oxygen microbubbles in the skin. Based on a review of historical skin testing results involving hairdressers at two dermatological clinics, hydrogen peroxide is not a skin sensitiser. Long term effects of hydrogen peroxide vapours in the respiratory system have not been adequately elucidated. A limited study performed fifty years ago with dogs suggested that hydrogen peroxide induced lung toxicity at 10 mg/m . In the open literature, there is a case report of a heavily exposed dairy worker who developed interstitial pneumonitis, which the authors attributed to hydrogen peroxide exposure. Presently, the lack of reliable data precludes any possibility of making a health risk assessment for workers who are typically exposed to hydrogen peroxide via inhalation. It would therefore be worthwhile to gather such information from occupational health monitoring programmes and, after critical data analysis, to report them. The present paper deals with the symptoms and respiratory morbidity experienced by a small group of workers exposed to hydrogen peroxide at a fruit juice factory. Althought this investigation is limited by the small number of persons involved, and the restricted method employed, the special circumstances of a change in exposure from high to reasonably low levels, and monitoring of the health status over time, add more weight to the study.

Vitamin C decomposition kinetics in solutions, modelling citrus juices

Fibre-rich fruit juices are playing an increasing role in healthy nutrition, and consumers are regarding them, especially citrus juices of 100% fruit content, as reliable sources of vitamin C. Nevertheless relatively few scientific data are available on vitamin C retention during the heat treatment of aseptically packed fruit juices made from fruit concentrates. Authors investigated this problem within the scope of OTKA T 014965 research project (Körmendy et al., 1998, 1999a, 1999b; Pátkai, 1998). Instead of separate case studies on different types of fruit juices and technologies, authors analysed the vitamin C content of model solutions with similar composition to real citrus juices as a function of temperature and duration of heat treatment and that of initial oxygen and ascorbic acid concentration. Based on the measured data, they elaborated kinetic relations and determined the reaction rate constants of vitamin C decomposition under the experimental conditions. By means of the calculated kinetic relations and reaction rate constants one can estimate the losses of vitamin C in the case of known parameters of the heat treatment, packaging material, oxygen and vitamin C concentration within the investigated domain. Results may promote technology and product development in the field of citrus fruit juices.

Vitamin C decomposition kinetics in solutions, modelling citrus juices

Fibre-rich fruit juices are playing an increasing role in healthy nutrition, and consumers are regarding them, especially citrus juices of 100% fruit content, as reliable sources of vitamin C. Nevertheless relatively few scientific data are available on vitamin C retention during the heat treatment of aseptically packed fruit juices made from fruit concentrates. Authors investigated this problem within the scope of OTKA T 014965 research project (Kormendy et al., 1998, 1999a, 1999b; Patkai, 1998). Instead of separate case studies on different types of fruit juices and technologies, authors analysed the vitamin C content of model solutions with similar composition to real citrus juices as a function of temperature and duration of heat treatment and that of initial oxygen and ascorbic acid concentration. Based on the measured data, they elaborated kinetic relations and determined the reaction rate constants of vitamin C decomposition under the experimental conditions. By means of the calculated kinetic rela...

Children’s Growth Parameters Vary by Type of Fruit Juice Consumed

Background: Excessive fruit juice consumption in young children has been associated with nonorganic failure to thrive and short stature in some children and with obesity in others.Objective: To evaluate, in a sample of healthy young children, whether the associations between fruit juice intakes and growth parameters differ by the type of fruit juice consumed.Design: Cross-sectional study.Setting: General primary care health center in upstate New York.Participants: One hundred sixteen two-year-old children and one hundred seven five-year-old children, who were scheduled for a nonacute visit, and their primary care-takers or parents were recruited over a two-year period.Methods: For 163 children (73% of total), 14 days of dietary records were available. The dietary records were entered and analyzed using the Nutrition Data System (NDS). Type of fruit juice was classified according to Nutrition Coordinating Center food codes. Height was measured using a Harpenden Stadiometer. Weight was measured using a standard balance beam scale.Results: The children consumed, on average, 5.5 fluid oz/day of fruit juices, which were classified by the NDS software as 35% apple juice, 31% orange juice, 25% grape juice and 9% other types and/or mixtures of fruit juice. Children with higher fruit juice intakes had lower total fat, saturated fat and cholesterol intakes. Child height was inversely related to apple juice intake (p=0.007) and grape juice intake (p=0.02), after adjustment for child age, gender and energy intake (excluding fruit juice) and maternal height. Apple juice intake was correlated with child body mass index (p<0.05) and ponderal index (p<0.005), after adjustment for the above covariates. Total cholesterol, LDL-cholesterol, triglyceride and lipoprotein(a) levels were not related to intakes of any of the fruit juices examined. The children’s ratios of total cholesterol to HDL cholesterol were correlated with grape juice intakes, while HDL-cholesterol levels were inversely related to grape juice intakes. There were no significant relationships between fruit juice intake and measures of anemia (hematocrit or mean corpuscular volume).Conclusions: The previously reported associations between short stature and high intakes of fruit juice were observed for intakes of both apple juice and grape juice. The associations between high fruit juice intakes and obesity were observed with apple juice intakes only. Because most of the fruit juice mixtures were classified as single fruit juices, the findings, especially those with grape juice, need to be cautiously interpreted. High intakes of fruit juice, however, appear to be associated with growth extremes in young children. Thus, it would seem prudent for parents and caretakers to moderate the fruit juice intakes of their young children.

Inactivation of Mold Ascospores and Conidiospores Suspended in Fruit Juices by Pulsed Electric Fields

The inactivation ofByssochlamys fulvaconidiospores andNeosartoria fischeriascospores suspended in different fruit juices by high pulsed electric fields (PEF) was studied. A continuous coaxial treatment chamber was used to apply the treatments. The molds were exposed to exponential decay pulses (2 Hz) of different duration periods (2–3.3μs) depending on the type of fruit juice. The inactivation ofB. fulvaconidiospores depended on the treatment time (number of pulses×width of pulses), electric field intensity and fruit juice in which they were treated. The conidiospore inactivation increased when the applied number of pulses was increased. At a constant input voltage (30 kV) the hierarchy of effectiveness for conidiospore inactivation was cranberry>grape>pineapple>orange>apple>tomato. In cranberry juice the population ofB. fulvaconidiospores decreased almost six log cycles after two pulses, while in tomato juice it decreased less than one log cycle after the same treatment. In apple juice, after eight pulses of treatment at 32.3 kV/cm the number of survivors decreased three log cycles, and at 41.7 kV/cm this number decreased six log cycles.N. fischeriascospores suspended in cranberry juice were not inactivated by PEF, even after 40 pulses of treatment at 51.0 kV/cm.

Electroluminescent detection of enzymatically generated hydrogen peroxide

The present work studies the analytical possibilities of the electroluminescent detection of hydrogen peroxide generated in an enzymatic reaction. Glucose oxidation through the enzyme glucose oxidase (GOD) was used as the study system. The hydrogen peroxide generated reacts in situ with the radical obtained by electrochemical oxidation of luminol (5-amino-2,3-dihydrophthalazine-1,4-dione) on a glassy carbon electrode. The detection limit (2 × background noise) was 4.3 × 10 −6 M. The variables affecting the electroluminescent detection of hydrogen peroxide in the enzymatic reaction were studied. A linear calibration range of 5–50 μg ml −1 glucose was achieved. The proposed system was applied to the determination of glucose in different types of fruit juice and human serum. A dialysis membrane was coupled to the flow system in order to avoid electrode fouling, giving a linear calibration range of 50−300 μg ml −1.

Determination of ascorbic acid by differential pulse voltammetry

A new approach to the determination of ascorbic acid has been realized with differential pulse voltammetry (DPV) on the carbon paste electrode (CPE). The problems of the reproducibility of the surface of this electrode have been resolved by using always the same surface after its conditioning. The developed method has been applied to the direct determination of vitamin C in pharmaceutical tablets and in different types of fruit juices. Limits of determination are 1.5 ×10−7 M, 8×10−7 M and 1×10−5 M for tablets, dehydrated and liquid juices, respectively.

Supplemental potassium therapy.

To the Editor:— The long-term use of thiazides and other oral diuretics necessitates long-term supplemental potassium intake in many cases. Though potassium chloride tablets are inexpensive and a logical choice of treatment (since chloride and potassium deficiencies are likely to co-exist), experimental and circumstantial evidence suggests these tablets may cause small-bowel ulcerations.1,2Hence, the pharmaceutical industry has in recent years introduced a number of liquid potassium preparations. These vary greatly in cost and some do not supply chloride ions. A 20% plain potassium chloride solution diluted in fruit juice has, in my experience, been the most useful and least expensive orally administered potassium agent. One teaspoonful in 6 oz of fruit juice taken three times daily provides 40 mEq potassium chloride plus another 15 to 30 mEq of potassium depending on the type of fruit juice used. (Apple juice contains approximately 5 mEq potassium per 6-oz glass, tomato juice