Vegetable Juices Research Articles

Artificial neural networks (ANN)-genetic algorithm (GA) optimization on thermosonicated achocha juice: kinetic and thermodynamic perspectives of retained phytocompounds

The extraction of phytocompounds from Achocha (Cyclanthera pedata) vegetable juice using traditional methods often results in suboptimal yields and efficiency. This study aimed to enhance the extraction process through the application of thermosonication (TS). To achieve this, an artificial neural network (ANN) and a genetic algorithm (GA) were utilized to simulate and optimize the process parameters. The study investigated the influence of ultrasonic amplitude (30%–50%), temperature (30 °C–50 °C), and sonication duration (15–60 min) on total polyphenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOA), and ascorbic acid content (AA). Remarkably, the ANN-GA optimization resulted in optimal TS conditions: an ultrasonic amplitude of 40%, a temperature of 40 °C, and a sonication duration of 30 min. Subsequent analysis of extraction kinetics and thermodynamics across various temperatures (30 °C–50 °C) and extraction times (0–30 min) demonstrated R 2 (0.98821) and χ2 (1.74773) for TPC with activation energy (Ea) 26.0456, R 2 (0.99906) and χ2 (0.07215) for TFC with Ea 26.2336, R 2 (0.99867) and χ2 (0.03003) for AOA with Ea 26.0987, R 2 (0.99731) and χ2 (0.13719) for AA with Ea 26.0984, validating the pseudo second-order kinetic model. These findings indicate that increased temperature enhances the saturation concentration and rate constant of phytochemical extraction.

Comparison of skin prick test and prick-to-prick test with fruits and vegetables in the diagnosis of food allergy.

Prick-to-prick (PTP) test with fresh food is accepted as a reliable tool for measuring sensitization to fruits and vegetables. Not all fruits and vegetables are available throughout the year. The objective of this study was to investigate whether skin prick test (SPT) performed with frozen juice of fruits and vegetables (FJFV) is a good alternative to PTP tests performed with fresh fruits and vegetables (FFV). Adult patients suspected of having a food allergy to fruits and/or vegetables were included. A questionnaire was used to score symptoms after consumption of apple, kiwi, peach, tomato, and carrot. SPTs with FJFV, and PTP tests with FFV were performed. Intra-class correlation coefficients (ICC) between the SPT and PTP test results were calculated. The sensitivity and specificity of both diagnostic tests towards food allergen specific symptoms (FASS) were calculated. Thirty-six patients were included. FASS was positive in 75% for apple, 53% for kiwi, 44% for peach, 25% for tomato, and 22% for carrot. ICC between SPT and PTP test results were moderate for apple (0.72) and kiwi (0.71), strong for peach (0.75) and tomato (0.89), and very strong for carrot (0.94). Sensitivity was equal for the SPT and PTP tests for apple (0.93), peach (0.81), and carrot (1.00), and comparable for kiwi (0.50 resp. 0.70), and tomato (0.44 resp. 0.56). Specificity was equal for apple (0.33), peach (0.15), and carrot (0.41), and comparable for kiwi (0.29 resp. 0.21) and tomato (0.80 resp. 0.72). Results of SPT with FJFV and PTP test with FFV are comparable. SPT with FJFV is a good alternative in the daily practice of the allergists.

Assessing Plasma Accumulation of Steroidal Alkaloids and Their Metabolites in Healthy Adults Following Long-Term Tomato-Based Vegetable Juice Consumption

Assessing Plasma Accumulation of Steroidal Alkaloids and Their Metabolites in Healthy Adults Following Long-Term Tomato-Based Vegetable Juice Consumption

Association of Candidate Single Nucleotide Polymorphism Genotypes With Plasma and Skin Carotenoid Concentrations in Adults Provided a Lycopene-Rich Vegetable Juice

Association of Candidate Single Nucleotide Polymorphism Genotypes With Plasma and Skin Carotenoid Concentrations in Adults Provided a Lycopene-Rich Vegetable Juice

Physical Treatments Modified the Functionality of Carrot Pomace.

This study addressed the critical issue of food waste, particularly focusing on carrot pomace, a by-product of carrot juice production, and its potential reutilization. Carrot pomace, characterized by high dietary fiber content, presents a sustainable opportunity to enhance the functional properties of food products. The effects of physical pretreatments-high shearing (HS), hydraulic pressing (HP), and their combination (HSHP)-alongside two drying methods (freeze-drying and dehydration) on the functional, chemical, and physical properties of carrot pomace were explored. The results indicated significant enhancements in water-holding capacity, fat-binding capacity, and swelling capacity, particularly with freeze-drying. Freeze-dried pomace retained up to 33% more carotenoids and demonstrated an increase of up to 22% in water-holding capacity compared to dehydrated samples. Freeze-dried pomace demonstrated an increase of up to 194% in fat-binding capacity compared to dehydrated samples. Furthermore, HSHP pretreatment notably increased the swelling capacity of both freeze-dried (54%) and dehydrated pomace (35%) compared to pomace without pretreatments. Freeze-drying can enhance the functional properties of dried carrot pomace and preserve more carotenoids. This presents an innovative way for vegetable juice processors to repurpose their processing by-products as functional food ingredients, which can help reduce food waste and improve the dietary fiber content and sustainability of food products.

Preparation of IL@ZIF-8 composite as a new adsorbent for preconcentration of Cd (II) and Co (II) ions from environmental samples with vortex-assisted dispersive solid phase microextraction

Ionic liquid (IL) was incorporated into a zeolitic imidazolate framework-8 (ZIF-8) under mild conditions. (1)-methylimidazole and 1-bromobutane were combined to form the IL inside the pore structure of ZIF-8 using the ship-in-bottle (SIB) method. The IL@ZIF-8 composite has been thoroughly characterized using X-ray diffraction (XRD), Field emission scanning electron microscopy (FESEM), Brunauer-Emmett-Teller analysis (BET), and Fourier transform infrared spectroscopy (FTIR). IL@ZIF-8 composite was used as a new adsorbent For the preconcentration and measurement of Cd (II) and Co (II) ions in a variety of sample matrices, such as soil, vegetable juice, and water. This methodology was achieved by integrating vortex-assisted dispersive solid phase microextraction (VA-DSPME) and flame atomic absorption spectrometry (FAAS). Under optimal conditions, the method demonstrated a favorable linear dynamic range within the range of 0.001–2 and 0.008–10 µg mL−1, with a lower limit of detection values of 0. 33 and 2.42 µg/L for Cd (II) and Co (II) ions, respectively. Furthermore, the method preconcentration factor was 25 for both metal ions. The relative standard deviations (RSDs) of this work were found to be below 1.0 % for the concentration of 0.5 µg mL−1.

Fed-Batch Bioreactor Cultivation of Bacillus subtilis Using Vegetable Juice as an Alternative Carbon Source for Lipopeptides Production: A Shift towards a Circular Bioeconomy

Fed-Batch Bioreactor Cultivation of Bacillus subtilis Using Vegetable Juice as an Alternative Carbon Source for Lipopeptides Production: A Shift towards a Circular Bioeconomy

A dual-mode fluorometric and colorimetric sensor based on N-doped carbon dots for selective and sensitive detection of nitrite in food samples

A highly sensitive and selective nitrite sensing platform based on nitrogen-doped carbon quantum dots (N-CDs), by means of a headspace single drop microextraction process, was constructed for dual-mode fluorometric and visual colorimetric determination of nitrite. In this system, the two-channel selective sensing of nitrite was achieved at the same time, with color ranging from colorless to red and N-CDs fluorescence quenching gradually. Meanwhile, gaseous NO was generated from the redox chemical vapor generation process and further extracted into a single drop, which effectively improving the analytical sensitivity and alleviating the matrix interference. By fluorescence and colorimetry, the limits of detection were calculated to be 0.03 and 0.08 μg mL−1, respectively, while 0.8 μg mL−1 nitrite was discernable by the naked eye. This method was utilized to analysis of diversified real food samples (vegetables, milk and ham), and the results were proved to be nearly consistent with a standard method. Furthermore, the storage conditions of vegetable juice have also been explored.

Association of Candidate Single-Nucleotide Polymorphism Genotypes With Plasma and Skin Carotenoid Concentrations in Adults Provided a Lycopene-Rich Juice

BackgroundCarotenoids are fat-soluble phytochemicals with biological roles, including ultraviolet protective functions in skin. Spectroscopic skin carotenoid measurements can also serve as a noninvasive biomarker for carotenoid consumption. Single-nucleotide polymorphisms (SNPs) in metabolic genes are associated with human plasma carotenoid concentrations; however, their relationships with skin carotenoid concentrations are unknown. ObjectivesThe objective of this study was to determine the relationship between 13 candidate SNPs with skin and plasma carotenoid concentrations before and after a carotenoid-rich tomato juice intervention. MethodsIn this randomized, controlled trial, participants (n = 80) were provided with lycopene-rich vegetable juice providing low (13.1 mg), medium (23.9 mg), and high (31.0 mg) daily total carotenoid doses for 8 wk. Plasma carotenoid concentrations were measured by high-pressure liquid chromatography, and skin carotenoid score was assessed by reflection spectroscopy (Veggie Meter) at baseline and the end-of-study time point. Thirteen candidate SNPs in 5 genes (BCO1, CD36, SCARB1, SETD7, and ABCA1) were genotyped from blood using PCR-based assays. Mixed models tested the effects of the intervention, study time point, interaction between intervention and study time point, and SNP genotype on skin and plasma carotenoids throughout the study. Baseline carotenoid intake, body mass index, gender, and age are covariates in all models. ResultsThe genotype of CD36 rs1527479 (P = 0.0490) was significantly associated with skin carotenoid concentrations when baseline and the final week of the intervention were evaluated. Genotypes for BCO1 rs7500996 (P = 0.0067) and CD36 rs1527479 (P = 0.0018) were significant predictors of skin carotenoid concentrations in a combined SNP model. ConclusionsThese novel associations between SNPs and skin carotenoid concentrations expand on the understanding of how genetic variation affects interindividual variation in skin carotenoid phenotypes in humans.This trial was registered at clinicaltrials.gov as NCT03202043.

Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice.

The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p < 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of β-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor.

Association between Biochemical Parameters, Especially Hydration Status and Dietary Patterns, and Metabolic Alterations in Polish Adults with Metabolic Syndrome

It is important to understand which factors are central to the development of metabolic syndrome as the burden of the condition increases (MetS). The aim of this study was to search for associations between the frequency of non-alcoholic beverage consumption (FFQ), blood pressure, anthropometric measurements, biochemical parameters related to health and hydration status, and the number of MetS components in 290 adults diagnosed with metabolic disorders. Blood pressure and anthropometric measurements: body weight (BW), height (H), waist circumference (WC), handgrip strength (HGS), and total body water (TBW) were measured. Blood and urine samples were collected. We observed the highest frequency of consumption of tea drinks in women with four MetS components and fruit and vegetable juices in men with five MetS components. The highest systolic blood pressure (SBP) and BMI were found with five MetS components and the lowest TBW with three MetS components in both sexes. The lowest uric acid and urea were observed in women with three MetS components, while the lowest pH with five MetS components and the highest urine-specific gravity (USG) with four MetS components were observed in men. These findings highlight the need to focus on elucidating the relationship between diet, including beverage consumption, blood pressure, anthropometric measurements and biochemical parameters, and health and hydration status in adults with metabolic disorders in further research.

Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes.

The effectiveness of ultra-high pressure (UHP) technology in retaining the flavor of fresh fruit and vegetable juices has been acknowledged in recent years. Along with previously hypothesized conclusions, the improvement in melon juice flavor may be linked to the reduction of its surface tension through UHP. In this paper, the particle size, free-water percentage, and related thermodynamic parameters of melon juice were evaluated in a physical point for a deeper insight. The results showed that the UHP treatment of P2-2 (200 MPa for 20 min) raised the free water percentage by 7,000 times than the other treatments and both the melting enthalpy, binding constant and Gibbs free energy of P2-2 were minimized. This significantly increased the volatility of characteristic aromatic compounds in melon juice, resulting in a 1.2-5 times increase in the content of aromatic compounds in the gas phase of the P2-2 group compared to fresh melon juice.

Microbiological quality and safety of non‐treated fresh and squeezed juices from supermarkets in Lleida, Spain

SummaryThe growing consumption of untreated juices has increased the outbreaks related to Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes. Although these pathogens are not in favourable conditions in fruit juices, cases of survival in acidic environments have been reported in fruit and vegetable juices. Thus, this study has evaluated the microbiological quality (total aerobic mesophilic microorganisms (TAM), moulds and yeasts, total coliforms (TC) and E. coli populations) and investigated the occurrence of foodborne pathogens (Salmonella spp. and L. monocytogenes) in 100 fresh (blended) and self‐service (monovarietal) untreated juices. Concerning the obtained results, pH was higher for fresh juices than for self‐service juices. The results showed great variability in TAM, moulds and yeasts and TC populations. For TAM, the results ranged from 1.7 to 7.4 log cfu mL−1. Values for moulds and yeasts, ranged from below detection limit (&lt;10 cfu mL−1) to 5.9 log cfu mL−1. And for TC, results went from below detection limit (&lt;1 cfu mL−1) to 4.4 log cfu mL−1. However, significant differences were only observed between the two types of samples in TC, being higher in fresh juices than in self‐service juices. For E. coli enumeration, all the samples were below the detection limit (1 cfu mL−1). Finally, no Salmonella spp. or L. monocytogenes were detected in 25 mL of sample. All analysed samples complied the requirements from European regulation.

The effects and cell phenotype changes in Escherichia coli O157:H7 induced into VBNC state by l-malic acid at low temperature

Under environmental stress conditions, microorganisms can form a viable but non-culturable (VBNC) state, which poses a potential risk to food safety and human health. l-Malic acid (L-MA) is widely found in low-temperature fruit and vegetable juices as a common natural organic acid as well as a food additive. However, there is no report on whether L-MA in food processing can promote the formation of VBNC states. In this study, we investigated the pattern of the L-MA-induced VBNC state of Escherichia coli O157:H7 as a model organism, as well as the characteristics at the cellular and molecular levels. We discovered that L-MA can induce the VBNC state in a significant number of E. coli cells, a process accelerated by low temperatures (4 °C). Our analysis revealed that VBNC cells induced by both L-MA and 4 °C resuscitated earlier than those subjected to either condition alone, indicating increased food safety risks. For survival, L-MA-induced VBNC E. coli cells became substantially smaller and exhibited a significant decrease in respiratory activity while maintaining the basic function of the cell membrane. These cellular changes were supported by molecular-level evidence, reinforcing the implications for food safety under these conditions. This study underscores the importance of recognizing the potential risks posed by L-MA and low temperatures in food preservation, particularly in terms of underestimating the presence of harmful bacteria in food products. The insights gained from this research could contribute to the development of more effective food safety measures, particularly in the handling and processing of fruit and vegetable juices.

Antimicrobial activity and mechanism of chitosan-coated epsilon-poly-lysine nanoliposomes against Alicyclobacillus spp. in apple juice

Epsilon-poly-lysine (EPL), a natural cationic antimicrobial peptide, is widely used in food processing and preservation. However, when applied to fruit and vegetable juice, EPL can cause turbidity and precipitation, which reduces the antimicrobial properties and juice quality. As a colloidal delivery system, nanoliposome provides a novel insight into improve the activity of EPL. In this study, the antibacterial activity and mechanism of chitosan-coated EPL nanoliposomes (CS-EPLLP) against Alicyclobacillus spp. in apple juice were evaluated. It was found that the minimum inhibitory concentration of CS-EPLLP against the strains of A. acidocaldarius, A. fructus and A. acidoterrestris were in the ranges of 0.625–1.25 mg/L, while the minimum bactericidal concentration of CS-EPLLP against these strains in apple juice were 0.625–2.5 mg/L. Compared to A. fructus and A. acidoterrestris, A. acidocaldarius displayed a better resistance to CS-EPLLP. Meanwhile, the modification of chitosan can improve the bactericidal effect of EPL and EPL nanoliposomes. In addition, CS-EPLLP treatment can lead to the inactivation of bacteria cells by causing surface damage, destroying their membrane integrity, preventing the intracellular ATP synthesis, increasing intracellular protein leakage and cells membrane permeability. Furthermore, the addition of CS-EPLLP in the amounts of MBC had no significant effect on the color change, transmittance, centrifuge sedimentation rate and main volatile compounds of apple juice. The prepared CS-EPLLP and established method provides a new insight into the inactivation of bacteria in fruit juice.

Health effects of drinking 100% juice: an umbrella review of systematic reviews with meta-analyses.

Low fruit and vegetable intakes are major modifiable determinants of disease. One hundred percent juice may facilitate intake and deliver essential nutrients and bioactive compounds. However, the position of 100% juice in healthy eating guidelines remains controversial due to its lower dietary fiber and higher free-sugar contents compared with whole fruits and vegetables. To conduct an umbrella review of systematic literature reviews with meta-analyses (MAs) to summarize the health benefits of drinking 100% fruit and/or vegetable juice. Four databases (Medline, The Cochrane Library, EMBASE, and CINAHL) were systematically searched for MAs of 100% juice and any health outcomes. Screening, quality, risk of bias, and content overlap tools were applied, and extracted data were narratively synthesized. No eligible studies for vegetable juice were found. Fifteen systematic literature reviews (51 primary MAs, 6 dose-response, and 87 subanalyses; 50-1200 mL/day; hours to years of duration) were included. Ten MAs (19.6%) reported health benefits (4 for blood pressure, 2 for vascular function, 3 for inflammation, 1 for stroke mortality), 3 MAs (5.9%) reported adverse risks (1 each for cardiovascular disease mortality, prostate cancer, type 2 diabetes risk), while most (74.5%) reported no effect (blood lipids, body composition, liver function, metabolic health, cancers, and inflammation). Risks were limited to cohort studies and benefits were found in both cohort and intervention studies. The findings collate evidence showing some potential health benefits associated with 100% juice consumption, with fewer potential risks. The balance of evidence does not support the exclusion of 100% juice from food-based guides to healthy eating, although caution may be warranted in certain groups or individuals, and the body of evidence is not yet conclusive. PROSPERO registration no. CRD42022380588.

Detection of Secret Writing by using Various Methods - A Review

In recent times the secret writing is obtained as key evidence from crime scenes. This plays vital role in solving the crime. Secret writing detection by various methods is easy methods for visualization the invisible messages. numerous techniques have been documented in the literature for revealing secret messages by using various methods. In the present review paper, physical and chemical methods are used for secret writing detection. Secret inks like biological fluids, vegetable juices, fruits juices etc. are use. secret writing using different biological, vegetable, and chemical fluids involves using substances like lemon juice, onion juice, or invisible ink. Heat treatment can reveal hidden messages written with certain substances, while iodine fuming is effective for detecting invisible inks, causing them to become visible.

Association of sugary drinks, carbonated beverages, vegetable and fruit juices, sweetened and black coffee, and green tea with subsequent depression: A five-year cohort study

Background & aimsEvidence on the impact of beverage consumption on depression is limited in the Asian population. Specifically, there is little information available on vegetable and fruit juices, while whole vegetables and fruits are reportedly protective against depression. Furthermore, evidence is scarce in differentiating the impacts of sweetened and black coffee. We aimed to examine the association of the consumption of total sugary drinks, carbonated beverages, vegetable and fruit juices, sweetened and black coffee, and green tea with subsequent depression in a general population sample. MethodsWe studied individuals without a history of cancer, myocardial infarction, stroke, diabetes, or depression at baseline in 2011–2016, with a five-year follow-up. We evaluated the association of total sugary drinks, carbonated beverages, vegetable juice, 100% fruit juice, sweetened coffee, black coffee, and green tea with subsequent depression. We used Poisson regression models and the g-formula, thereby calculating the risk difference (RD). Multiple sensitivity analyses were conducted. Missing data were handled using random forest imputation. We also examined effect heterogeneity based on sex, age, and body mass index by analyzing the relative excess risk due to interaction and the ratio of risk ratios. ResultsIn total, 94,873 individuals were evaluated, and 80,497 completed the five-year follow-up survey for depression. Of these, 18,172 showed depression. When comparing the high consumption group with the no consumption group, the fully adjusted RD (95% CI) was 3.6% (2.8% to 4.3%) for total sugary drinks, 3.5% (2.1% to 4.7%) for carbonated beverages, 2.3% (1.3% to 3.4%) for vegetable juice, 2.4% (1.1% to 3.6%) for 100% fruit juice, and 2.6% (1.9% to 3.5%) for sweetened coffee. In contrast, the fully adjusted RD (95% CI) was -1.7% (-2.6% to -0.7%) for black coffee. The fully adjusted RD for green tea did not reach statistical significance. The results were robust in multiple sensitivity analyses. We did not find substantial effect heterogeneity based on sex, age, and body mass index. ConclusionsTotal sugary drinks, carbonated beverages, vegetable and fruit juices, and sweetened coffee may increase the risk of depression, whereas black coffee may decrease it.

Progress of Research on Probiotics as Dietary Supplements to Support Gut Health in Humans

Probiotics are a class of microorganisms that are beneficial to the host's health when ingested in certain amounts. As people strive to enhance their overall health, probiotics have become increasingly common in several fields whose health functions include balancing flora, synthesizing nutrients, enhancing immunity, etc. Moreover, they can be obtained from a wide range of sources, easily cultivated and applied to dairy products, capsules, fruit and vegetable juices as well as other functional beverage, with broad potential markets and applications. This paper analyzes and discusses the concept of probiotics, their health functions, acquisition and cultivation, as well as product safety, the development of species, and the application in the food industry and different populations. It has been found that probiotics have good effects on the human intestine, immunity and other aspects. It has great impact and has huge application prospects in the field of food and beverages. The conclusions and summary of this article provide new ideas for future research and development of probiotics. Findings of this paper provide ideas for the future research and development of various types of probiotic foods.

Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains.

Lactic acid bacteria (LAB) are widely applied for fermentation purposes in dairy and non-dairy food matrices with beneficial technological and health-promoting properties. This study describes the effect of two lactic acid bacteria, namely, Lactiplantibacillus paracasei SP5 and Pediococcus pentosaceus SP2, on the phenolic profiles, antioxidant activities, total phenolic content (TPC), carotenoid content, and sensorial profile of two different mixed fruit juices. After 48 h of fermentation, both LABs retained viability over 9 Log CFU/mL in both juices. The TPC, zeaxanthin + lutein, β-carotene content, and antioxidant activity (AA) were elevated for both LABs and mixed juices after 48 h of fermentation compared to control samples. Regarding the phenolic profile, both juices exhibited a significant decrease in chlorogenic acid levels, while quinic acid and tyrosol concentrations showed notable increases.