Journal articles on the topic 'Juice'
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1
Kowalska, Małgorzata, Justyna Konopska, Melánia Feszterová, Anna Zbikowska, and Barbara Kowalska. "Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices." Applied Sciences 13, no. 2 (January 5, 2023): 765. http://dx.doi.org/10.3390/app13020765.
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The purpose of the study was to analyse and update consumers’ changing preferences in the choice of citrus fruit juices and to evaluate the sensory and physicochemical characteristics of two kinds of juices: juice squeezed from raw fruit and a commercial juice indicated by respondents as best matching their preferences. The survey was conducted in the form of an online survey posted on app.ankieteo.pl. The survey was also sent via a link through social networks. A total of 862 people took part in the survey. Consumers are most likely to consume juices one to three times a week (28.3%). Orange juice was the most popular among respondents (52.4%). The main factors influencing decisions to purchase citrus fruit juices are the type of fruit from which the juice was made, the vitamin content and the product’s price. In choosing juices, respondents were also guided by favourable health qualities and the presence of minerals. From the physicochemical determinations of orange juices obtained from a juicer and squeezer and commercial juice “O”, it was found that the quality of commercial orange juice indicated by consumers in the survey is comparable to juices made with a squeezer or a juice.
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Novitasari, Erliana, and Geoffrey P. Savage. "Oxalate contents in green juice prepared using either a high-speed blender or a masticating juicer." E3S Web of Conferences 306 (2021): 04004. http://dx.doi.org/10.1051/e3sconf/202130604004.
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Green vegetables are very beneficial for health, but sometimes it is not understood that some vegetables also contain anti-nutrients. For example, oxalic acid can be found in some green vegetables, such as spinach. Oxalic acid can be absorbed from food and as it is a toxin it has to be removed from the body via the kidneys. Under certain conditions, oxalate can combine with calcium in the kidneys forming stones which can lead to impaired kidney function. This study aims to compare two techniques for making vegetable juice, using a high-speed blender or a masticating juicer. The content of oxalic acid, calcium, pH and titratable acidity (TA) was measured in both juices. Total oxalic acid was measured using HPLC, calcium content was analyzed using a Coupled Plasma Optical Emission Spectrophotometer. Dry matter, pH and TA were measured based on AOAC methods. The highest total oxalate (OA) was found in juice made using a masticating juicer of 7638.27 mg OA/100 g dry weight. The highest calcium content was found in the fiber fraction or in the remaining juice using the masticating juicer technique, which was 10.04 mg/100 g juice. Meanwhile, the TA value of the thick juice produced by the high speed blender was not significantly different from the runny juice produced by the masticating juicer. The smoothie-like green juice prepared using a high-speed blender was healthier as the soluble and insoluble oxalate extracted in the juice was lower than in the clear juice prepared using a masticating juicer.
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Purkiewicz, Aleksandra, Joanna Ciborska, Małgorzata Tańska, Agnieszka Narwojsz, Małgorzata Starowicz, Katarzyna E. Przybyłowicz, and Tomasz Sawicki. "The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices." Plants 9, no. 12 (December 11, 2020): 1759. http://dx.doi.org/10.3390/plants9121759.
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The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ). The AA assessment was carried out using four assays (DPPH, ABTS, PCL ACW and PCL ACL). The content of carotenoids was conducted by high performance liquid chromatography equipped with a diode array detector (HPLC-DAD) method, while the total phenolic content by the spectrophotometric method. It was shown that orange carrot juices contain more carotenoids than yellow and black carrot juices, approximately ten and three times more, respectively. The total carotenoid content in orange carrot juice made by the HSJ was higher (by over 11%) compared to juice prepared by the LSJ. The highest total phenolic content was noticed in black carrot juices, while the lowest in orange carrot juices. In black carrot juices, a higher range of TPC was found in juices made by HSJ, while in the case of the orange and yellow carrots, the highest content of TPC was detected in juices prepared by the LSJ. AA of the juices was highly dependent on the carrot variety, juice extraction method. The most assays confirmed the highest AA values in black carrot juices. Furthermore, it was shown that the HSJ method is more preferred to obtain orange and yellow carrot juices with higher antioxidant properties, while the LSJ method is more suitable for black carrot juice extraction.
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Ghinea, Cristina, Ancuta Elena Prisacaru, and Ana Leahu. "Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer." Ovidius University Annals of Chemistry 33, no. 1 (January 1, 2022): 84–93. http://dx.doi.org/10.2478/auoc-2022-0012.
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Abstract Worldwide, one of the most consumed fruit juices is apple juice, preferred by both adults and children due to its authentic taste, but also due to its nutritional and health benefits. Apple juice contains sugars, malic acid, soluble pectin, vitamin C, phytochemicals and minerals. The production process influences the juice composition. There is a growing market for natural cloudy apple juice, even though fruit juice is mostly consumed as clear juice. The aim of this study was to obtain cloudy apple juice by using a blender and a cold pressing juicer for extraction and to evaluate their physico-chemical and sensory qualities. The apple juice samples were obtained from three different apple cultivars: “Gala”, “Braeburn” and “Golden Delicious”. After extraction, apple juice samples were pasteurized and cooled. In this study, physico-chemical analyzes (like moisture, water activity, pH, titratable acidity, total soluble solids, electrical conductivity, color parameters) were performed immediately after processing and at 7, 14, 21 days of storage at room temperature. The results showed that the investigated parameters of the apple juice samples varied differently depending on both the apple cultivar and the processing method used. Sensory analysis showed that certain types of apples can be suitable for extracting juice using a blender (“Golden Delicious”), while others such as “Gala” apples can be used to obtain juice by cold pressing.
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Grubišić, Sanja, Marija Kristić, Miroslav Lisjak, Katarina Mišković Špoljarić, Sonja Petrović, Sonja Vila, and Andrijana Rebekić. "Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice." Foods 11, no. 3 (February 2, 2022): 445. http://dx.doi.org/10.3390/foods11030445.
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Fresh fruit and vegetable juices are commonly consumed as a valuable source of nutrients, while wheatgrass juice is, due to its nutritional value, used as a natural dietary supplement. The main aim of this research was to evaluate the effect of wheatgrass juice addition to apple, beet, carrot, orange, and lemon juice on total and in vitro bioaccessible concentrations of K, Ca, Mg, Mn, Fe, and Zn, vitamin C concentration, total phenolic and flavonoid content, and antioxidant activity. In comparison to other juices, wheatgrass juice had the highest total and in vitro bioaccessible concentrations of Ca, Mg, Mn, Fe, and Zn, while beet juice had the highest K concentration. Lemon and orange juices had the highest vitamin C concentration, while the highest total phenolic and flavonoid content were found in wheatgrass juice. After the addition of wheatgrass juice, Ca, Mg, Mn, and Zn concentration increased in all examined juices, vitamin C concentration increased in apple, beet, and carrot juice, total phenolic content increased in carrot juice, while total flavonoid content increased in apple, carrot, and orange juice. In comparison to the examined juices, wheatgrass juice has better nutritional value, and it could be used in a mixture with other juices to improve their nutritional value.
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Aderinola, Taiwo Ayodele, and Kemi Elizabeth Abaire. "Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice." Beverages 5, no. 1 (February 1, 2019): 15. http://dx.doi.org/10.3390/beverages5010015.
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Fresh vegetables (carrot and cucumber) were juiced using a juice extractor. The extracted juice was then divided into five varying proportions: A (100% carrot juice), B (80% carrot, 20% cucumber), C (70% carrot, 30% cucumber), D (50% carrot, 50% cucumber) and E (100% cucumber). The juice blends were then analyzed for proximate, mineral and vitamin compositions. The phytochemical and the antioxidant properties were also determined. The proximate composition result revealed very high moisture (82.03–83.85%), relatively low carbohydrate (5.23–10.57%) and very low crude protein (1.75–4.14%) contents. For the micronutrients, potassium (14.70–32.10 mg/100 mL) and vitamin C (14.48–24.48 mg/100 mL) were more predominant when compared to the other micronutrients that were determined. The pH was mildly acidic (5.90–6.21) and the Brix value ranged between 3.51 and 7%. The antioxidant result indicated that better bioactivity could be obtained from the blends than the individual juices. While there were no statistically significant differences in the sensory properties of the juices, the 100% carrot juice was rated higher in all the attributes evaluated. Therefore, it was concluded that a blend of carrot and cucumber at a 50:50 ratio offered comparable nutritional and better antioxidative quality when compared to other blends.
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Grobelna, Kalisz, and Kieliszek. "The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties." Biomolecules 9, no. 11 (November 17, 2019): 744. http://dx.doi.org/10.3390/biom9110744.
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Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.
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Nikolaeva, M. A., and A. A. Petrova. "Assortment of the category "Juice products", sold in retail outlets in Moscow." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 3 (February 25, 2021): 184–92. http://dx.doi.org/10.33920/igt-01-2103-04.
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The purpose of the work was to analyze the assortment policy of the surveyed stores in the category "Juice products" and develop recommendations for its improvement. It was found that when examining the commercial assortment of the category of juice products, its great depth, stability and rationality were established. Moreover, the most rational assortment of juice products was determined in the Ashan store, while the article — in the Diksi store. In the assortment of juice products, the dominant position in terms of the MTM number is occupied by apple juice, the specific share of which, together with orange and tomato juice, reaches 40%. The assortment of juice products of Moscow stores includes mainly reconstituted juices and almost no directly-pressed juices, as well as an insufficient quantity of enriched functional juices and juices for medical nutrition. It was found that the main direction of the assortment policy of the stores by categories of juice products is assortment stabilization. It is recommended, along with this direction, to include the following directions of the assortment policy: updating and improving the range of juice products.
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AlJahani, Amani, and Rana Cheikhousman. "Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice." Nutrition & Food Science 47, no. 3 (May 8, 2017): 346–56. http://dx.doi.org/10.1108/nfs-07-2016-0109.
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Purpose Pumpkins are a rich source of essential nutrients, namely, β-carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods. β-Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of β-carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures.
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KAZIMIERCZAK, Renata, Agata SIŁAKIEWICZ, Ewelina HALLMANN, Dominika SREDNICKA-TOBER, and Ewa REMBIAŁKOWSKA. "Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44, no. 2 (December 14, 2016): 491–98. http://dx.doi.org/10.15835/nbha44210372.
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Market offer of vegetable juices in Europe is growing, and the vegetable species and processing technologies used become more diversified resulting in a large range of juice types. At the same time consumers look for natural and safe products with pro-health properties. The aim of this study was to evaluate the nutritional composition of selected juices based on beetroots coming from different agricultural systems and processed according to different technologies. Research material consisted of conventional and organic juices marketed in Poland, in that pure pressed juices, fermented juice and juices from concentrate, pure and combined with apple or lemon juice. The concentration of vitamin C, organic acids, total and reducing sugars, phenolic acids, flavonoids and betalains has been determined in the juices. All beetroot juices were abundant in betalains, with higher concentrations of these compounds found in pure beetroot juices when compared to juices combined with apple or lemon. Highest concentration of betanin-3-O-glucoside was found in pure conventional juice from concentrate, while highest betanidin content was found in pure organic fermented juice. Highest vitamin C contents were found in pressed organic juices combined with apple and lemon. All juices were abundant in polyphenols, mainly phenolic acids, with highest concentrations of these antioxidants found in conventional pure pressed juice. The study shows that beetroot juices, independently on the beetroot processing technology and agricultural production system, are very valuable products due to the presence of numerous bioactive compounds, especially betalains, in their composition. Therefore beetroot juice consumption should be promoted among consumers.
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Chen, Jiajia, Wenshan Luo, Lina Cheng, Jijun Wu, Yuanshan Yu, Lu Li, and Yujuan Xu. "Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices." Foods 12, no. 5 (February 28, 2023): 1028. http://dx.doi.org/10.3390/foods12051028.
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In this study, the influences of pomelo cultivars on physicochemical properties, functional characteristics, and volatile compounds of juices were investigated. Among these six varieties, the highest juice yield (73.22%) was obtained in grapefruit. Sucrose and citric acid were the main sugar component and organic acid of pomelo juices, respectively. The results showed that the cv. Pingshanyu pomelo juice and grapefruit juice had the highest sucrose (87.14 g L−1, 97.69 g L−1) and citric acid content (14.49 g L−1, 13.7 g L−1), respectively. Moreover, the naringenin was the main flavonoid of pomelo juice. Additionally, the total phenolics, total flavonoids, and ascorbic acid concentrations of grapefruit and cv. Wendanyu pomelo juice were higher than those of other varieties of pomelo juices. Furthermore, 79 volatile substances were identified from the juices of six pomelo cultivars. Hydrocarbons were the predominant volatile substances, and the limonene was the characteristic hydrocarbon substance of pomelo juice. In addition, the pulp content of pomelo juice also presented great effects on its quality and volatile compounds composition. Compared to low pulp juice, the corresponding high pulp juice had higher sucrose, pH, total soluble solid, acetic acid, viscosity, bioactive substances and volatile substances. The effects of cultivars and variation in turbidity on juice are highlighted. It is useful for pomelo breeders, packers and processors to understand the quality of the pomelo they are working with. This work could provide valuable information on selecting suitable pomelo cultivars for juice processing.
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M.A., Amiza, and B. Y. Looi. "Effect of incorporation of honey on chilled storage and sensory acceptance of probiotic Melon Manis Terengganu (Cucumis melo var inodorus cv. Manis Terengganu 1) juice." Food Research 4, no. 5 (June 2, 2020): 1588–99. http://dx.doi.org/10.26656/fr.2017.4(5).152.
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The objective of this study was to determine the effect of 28 days of chilled storage (4oC) on Melon Manis Terengganu (MMT) juice, probiotic MMT juice and probiotic MMT juice with 3.9% honey. Furthermore, determination of sensory evaluation of these three juices using acceptance test was carried out as well. It was found that for all MMT juice samples with 28 days of chilled storage resulted in increased total soluble solid, decreased viscosity and no significant difference in titratable acidity. Besides, the pH of control MMT juice did not change, but the pH of both probiotic MMT juices decreased. It was found that there was no yeast and mould growth in probiotic MMT juice with 3.9% honey until the 28th -day storage. However, yeast and mould growth appeared after 21 days of chilled storage for both control MMT juice and probiotic MMT juice, with control MMT juice having the higher yeast and mould count. During chilled storage, there was no LAB count and no significant change in biomass in control MMT juice, but there was a decreasing trend for LAB count and biomass for probiotic MMT juice after 21 days of storage. However, for probiotic MMT juice with honey, LAB count did not change significantly, while its biomass was higher than probiotic MMT juice after 14 days of chilled storage. Sensory evaluation found that there was no significant difference (p<0.05) in acceptability of all MMT juice samples for sourness, overall acceptability and odour attributes. For colour attribute, probiotic MMT juice gave similar colour attribute acceptance with other samples. However, both probiotic juices gave lower acceptability scores for flavour and sweetness attributes compared to control MMT juice. This study found that the most acceptable formulation was control MMT juice, followed by MMT probiotic juice and finally MMT probiotic juice with 3.9% honey.
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Zhou, Qi, Guijie Li, Zhu Ou-Yang, Xin Yi, Linhua Huang, and Hua Wang. "Volatile Organic Compounds Profiles to Determine Authenticity of Sweet Orange Juice Using Head Space Gas Chromatography Coupled with Multivariate Analysis." Foods 9, no. 4 (April 16, 2020): 505. http://dx.doi.org/10.3390/foods9040505.
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An efficient and practical method for identifying mandarin juice over-blended into not from concentrate (NFC) orange juice was established. Juices were extracted from different cultivars of sweet orange and mandarin fruits. After being pasteurized, the volatile organic compounds (VOCs) in the juice samples were extracted using headspace solid-phase microextraction, and qualitatively and quantitatively analyzed using gas chromatography–mass spectrometry detection. Thirty-two VOCs contained in both the sweet orange juice and mandarin juice were used as variables, and the identification model for discriminating between the two varieties of juice was established by principal component analysis. Validation was applied by using common mandarin juices from Ponkan, Satsuma and Nanfengmiju cultivars blended at series of proportions into orange juices from Long-leaf, Olinda, and Hamlin cultivars. The model can visually identify a blending of mandarin juice at the volume fraction of 10% or above.
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Barghouthy, Yazeed, and Bhaskar K. Somani. "Role of Citrus Fruit Juices in Prevention of Kidney Stone Disease (KSD): A Narrative Review." Nutrients 13, no. 11 (November 17, 2021): 4117. http://dx.doi.org/10.3390/nu13114117.
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To explore the relationship between citrus fruit juices (oranges, grapefruits, and lemonades) and kidney stone disease (KSD). Methods: A systematic review was performed using the Medline, EMBASE, and Scopus databases, in concordance with the PRISMA checklist for all English, French, and Spanish language studies regarding the consumption of citrus fruit juices and the relationship to urinary stone disease. The main outcome of interest was the association of citrus fruit juices with KSD. Results: Thirteen articles met the criteria for inclusion in the final review. Three large epidemiological studies found that grapefruit juice was a risk factor for stone formation, while orange juice did not increase the risk for KSD. Ten small prospective clinical studies found that orange, grapefruit, and lemon juices all increased urinary citrate levels. Only orange and grapefruit juices had an alkalinizing effect and while lemon juice has a protective effect by raising urinary citrate levels, it lacked a significant alkalinizing effect on urine pH. Orange juice and grapefruit juices significantly increased urinary oxalate levels, while orange juice also had a high carbohydrate content. Conclusion: While orange juice seems to play a protective role against stone formation, grapefruit was found to raise the risk of KSD in epidemiological studies but had a protective role in smaller clinical studies. Lemon juice had a smaller protective role than orange juice. Larger amounts of, as well as more accurate, data is needed before recommendations can be made and a high carbohydrate content in these juices needs to be taken into consideration.
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Abdulrahman, Azhin Bakhtyar Mahmood, Huda Jamal Mhamad, Sonia Sardar Talb, and Ali Muhi Aldeen Omar Aljabary. "Physicochemical Properties and Phenolic Contents of Fresh and Concentrated Juice of Four Pomegranate Cultivars in Iraq." IOP Conference Series: Earth and Environmental Science 910, no. 1 (November 1, 2021): 012093. http://dx.doi.org/10.1088/1755-1315/910/1/012093.
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Abstract In this study, four pomegranate cultivars were selected in Halabja City. Their physical properties such as peel, arils, juice, seed, and juice concentrate percentage, chemical properties, and some phenolic and sugars compounds of the juices and juices concentrate was compared among all cultivars. Of all four cultivars (Wonderful, Swra hanar, Salakhani, and Kaua hanar), Wonderful and Salakhani presented the highest pH values in juice and juice concentrate and they obtained a signififcant percentage of juice concentrate, total sugars, total anthocyanin, total phenols, and ascorbic acid. Other cultivars presented also individual properties such as high phenolic compounds were studied and interesting juice concentrate percentage content (Swra hanar cultivar) and the highest arils percentage and high amounts of fructose, sucrose, glucose, and ascorbic the acid in juice and juice concentrate content (Kaua hanar cultivar) and highest juice percentage (Wonderful cultivar). Thus, this work will help pomegranate producers in selecting the extreme appropriate cultivar depending on its final utilize, especially being convenient for fresh consumption or juice concentrate.
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Zvaigzne, Gaļina, Daina Kārkliņa, Joerg-Thomas Moersel, Sasha Kuehn, Inta Krasnova, and Dalija Segliņa. "Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 71, no. 6 (December 1, 2017): 486–91. http://dx.doi.org/10.1515/prolas-2017-0084.
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Abstract Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is the world’s most popular fruit juice. Orange (Citrus sinensis) juice of Greek Navel variety was used in this study. The impact of Conventional Thermal Pasteurisation (94 °C/30') (CTP) and alternative Ultra-High Temperature (UHT) (130 °C/2') processing on bioactive compounds and antioxidant capacity changes of fresh Navel orange juice was investigated. Sensory attributes of processed juices were evaluated. Results showed that using technologies CTP and UHT orange juice Navel significantly changed vitamin C concentration in comparison with fresh orange juice. The highest concentration of antioxidants (vitamin C, total phenols, hesperidin and carotenoids) was observed in orange juice Navel produced by UHT technology. Sensory results indicated that characteristics of the orange juice obtained using UHT technology were more liked than the CTP heat treated juice. UHT technology emerges as an advantageous alternative process to preserve bioactive compounds in orange juice.
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Li, Jiaxiu, Chunling Zhang, Hui Liu, Jiechao Liu, and Zhonggao Jiao. "Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication." Journal of Food Quality 2020 (August 28, 2020): 1–11. http://dx.doi.org/10.1155/2020/7236534.
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A comparison of sugar and organic acid profiles among different fruit juices (including apple, pear, peach, grape, sweet cherry, strawberry, and blueberry with various varieties) was performed to assess the possibility for authentication coupled with chemometrics. It was found that the distribution of each sugar and organic acid in juices showed some specific characteristics related to fruit species, despite the fact that great differences in the content existed among different varieties. Sucrose was the most abundant sugar in peach juice, accounting for 58.26–77.11% of the total sugar content. However, in grape, blueberry, and sweet cherry juice, glucose and fructose were the predominant sugars. Pear juice contained the highest level of sorbitol, which contributed to 15.02–43.07% of the total sugar content. Tartaric acid was detected only in grape juice among the seven species of fruit juice, with a proportion of 57.95–89.68% in the total acid content. Malic acid was the predominant organic acid in apple and sweet cherry juice, accounting for 69.92–88.30% and 97.51–98.73% of the total acid content of each species. Citric acid was the predominant organic acid in strawberry and blueberry juice, which contributed to 62.39–83.73% and 73.36–89.56% of the total acid content of each species. With the aid of principal component analysis and linear discriminant analysis (LDA), the juice samples could be successfully classified according to fruit species by using the sugar and/or organic acid composition as analytical data. Combination of sugar and organic acid composition gave the best differentiation of these seven species of juices, with a 100% correct classification rate for both the original and the cross-validation method in LDA. Adding malic/citric into the dataset of the organic acid content may also improve the differentiation effect. Furthermore, the adulteration of sweet cherry juice, blueberry juice, raspberry juice, and grape juice with apple juice, pear juice, or peach juice could also be distinguished from their corresponding pure juices based on sugar and organic acid composition by LDA.
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Vichaibun, Virun, and Panan Kanchanaphu. "Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices." Acta Universitatis Cibiniensis. Series E: Food Technology 23, no. 2 (December 1, 2019): 187–92. http://dx.doi.org/10.2478/aucft-2019-0022.
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Abstract Natural antioxidants from fruit juices have been interesting in terms of safety and low risk of side effects. Lemon juice was added to apple, grape, orange, pineapple and watermelon juices to obtain various concentrations. The blends were assayed for total phenolic content and total antioxidant capacity as well as superoxide dismutase (SOD)-like activity. The highest phenolic content was present in 50% (v/v) lemon juice in pineapple blend (425.1±5.1 μg/ml) in comparison to original juice. The total antioxidant capacity and SOD-like activity in the juice blends increased with increasing the proportion of lemon juice when compared with original juice. Our study indicated that lemon juice enhanced health benefits in terms of total phenolic content, total antioxidant capacity and SOD-like activity.
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Oluwole, Olusola, Oluwole David, Christopher Falegan, Biodun Awojuyigbe, and Olatunji Olajide. "Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices." International Journal of Biological Research 4, no. 1 (February 26, 2016): 21. http://dx.doi.org/10.14419/ijbr.v4i1.5798.
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<p>Microbial and physicochemical properties of seven branded, seal tampered refrigerated fruit juices were carried out in this study using standard methods. Coliform counts ranged from 2.079 to3.093 log<sub>10</sub>cfu/ml over the storage period with pineapple juice and citrus juice having the highest and least coliform count respectively. Total bacteria count in the juice ranged from 7.009 to 8.243 log<sub>10</sub>cfu/ml. Citrus fruit juice however had the highest staphylococcal count while pineapple juice had the least (2.344 to 3.881log<sub>10</sub>cfu/ml). Also, osmophilic yeast count ranged from 2.017 to 3.903log<sub>10</sub>cfu/ml, having the highest load in orange fruit juice and lowest load in citrus fruit juice. The pH of the juice samples ranged from 2.9 to 4.2 during the period of refrigeration. Conductivity was highest in apple fruit juice and lowest in orange nectar pulp fruit juice. The total dissolved solids ranged from 0.29 to 1.95 over storage and was recorded highest in apple juice and lowest in orange nectar pulp fruit juice. Turbidity ranged from 5.8-200. These results indicate a reduction in the quality of fruit juices after 5 days of opening and thus reveals that both spoilage and pathogenic organisms could proliferate in juices despite refrigeration.</p>
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Xu, Yue, Mya Myintzu Hlaing, Olga Glagovskaia, Mary Ann Augustin, and Netsanet Shiferaw Terefe. "Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice." Foods 9, no. 12 (December 4, 2020): 1803. http://dx.doi.org/10.3390/foods9121803.
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Carrot juice (straight, 8.5 Brix and concentrated, 15.2 Brix) was fermented by lactic acid bacteria (Lactobacillus gasseri strain DSM 20604 or DSM 20077). Fermentation enhanced the nutritional profile of carrot juice. There was a greater sugar reduction (27%) in fermented straight carrot juices than in the fermented concentrated juices (15%). The sugar reduction was independent of the strain used for fermentation. The two L. gasseri strains synthesised fructosyltransferase enzymes during fermentation of carrot juice samples that enabled conversion of simple sugars primarily into polysaccharides. The level of conversion to polysaccharides was dependent on the L. gasseri strain and juice concentration. Fermentation of carrot juice by L. gasseri enables the production of a nutritionally-enhanced beverage with reduced calorie and prebiotic potential. An additional benefit is the increased carotenoid content observed in straight and concentrated juices fermented by Lactobacillus gasseri DSM 20077 and the concentrated juice fermented by Lactobacillus gasseri DSM 20604.
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Cruz, Maria, Deived Carvalho, Ronan Colombo, Luiz Yokota, André Silva, Helio Neto, and Sergio Roberto. "Exploratory analysis of the sensory attributes of american grape juice blends." Agronomy Science and Biotechnology 4, no. 2 (November 18, 2018): 79. http://dx.doi.org/10.33158/asb.2018v4i2p79.
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Grape juices are blended in order to balance the organoleptic characteristics of juice, as well as to reduce off-season costs. The aim of this study was to evaluate the acceptance of consumers, through sensory analysis, of ‘Bordô’, ‘Niagara Rosada’, ‘BRS Nubia’ and ‘Isabel’ grape juices and their blends. The experiment was conducted during two periods. In the first, the grape juices analyzed were: ‘Niagara Rosada’ 100%, ‘Bordô’ 100%, ‘Isabel’ 100%, ‘Isabel’ 90% + ‘Bordô’ 10% and ‘Isabel’ 80% + ‘Bordô’ 20%. In the second, the following juices were evaluated: ‘Bordô’ 100%, ‘Niagara Rosada’ 100%, ‘Bordô’ 75% + ‘Niagara Rosada’ 25%, ‘Bordô’ 50% + ‘Niagara Rosada’ 50%, ‘Bordô’ 25% + ‘Niagara Rosada’ 75% and ‘BRS Nubia’ 100%. The juices were obtained by the ‘Welch’ process by steam entrainment. For the sensory evaluation, six tasters evaluated the following attributes in each period: color, aroma, flavor, body and overall acceptability, using a 7-point hedonic scale. The ‘Niagara Rosada’ juice 100% presents low acceptance, while the ‘Bordô’ and ‘Niagara Rosada’ juices up to 1:1 (v:v) show high acceptance, as well as ‘Bordô’ and ‘Isabel’ blends, confirming the importance of ‘Bordô’ juice for grape juice blends. The ‘Nubia’ juice 100% may be an alternative for grape juice blends due to its intense color.
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Chen, Xiaowei, Yujuan Xu, Jijun Wu, Yuanshan Yu, Bo Zou, and Lu Li. "Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava." Foods 12, no. 2 (January 10, 2023): 330. http://dx.doi.org/10.3390/foods12020330.
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In this study, the physicochemical properties, antioxidant capacity, and volatile compounds of the juices of different guava cultivars before and after pectinase treatment were evaluated. The results showed that the guava juice of the small fragrant (SF) cultivar exhibited the highest ascorbic acid concentration (1761.09 mg/L), and the highest contents of total phenolics (329.52 mg GAE/L) and total flavonoids (411.13 mg RE/L) were both found in the juice of the watermelon red (WR) cultivar. After pectinase treatment, the juice yield and the titratable acid, sugar components, total phenolics and total flavonoids, and antioxidant capacity levels of the guava juices were all higher than those of the non-pectinase group. However, lower sensory evaluation scores were obtained in the pectinase-treated guava juices. Aldehydes and terpenoids were the main flavor components in the guava juices, which were responsible for the aroma of the juice, while their relative contents were different in the four cultivar guava juices. Furthermore, pectinase treatment could change the amounts and relative contents of volatile compounds in the guava juice. During the pectinase treatment process, the relative contents of the main aroma constituents in the guava juices were significantly decreased. The findings of this research provide valuable information for the processing of guava juice.
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Adekunle, Ezekiel, James Daramola, Olusiji Sowande, John Abiona, and Monsuru Abioja. "Effects of apple and orange juices on quality of refrigerated goat semen." Journal of Agricultural Sciences, Belgrade 63, no. 1 (2018): 53–65. http://dx.doi.org/10.2298/jas1801053a.
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This study investigated the effects of apple and orange juices on quality of refrigerated spermatozoa of goat bucks. Semen samples from WAD goat bucks were diluted with Tris-egg yolk extenders each supplemented with apple and orange juices at 0, 2.5, 5, 7.5 and 10/100 ml of diluents. The diluted semen samples were assessed for sperm viability and malondialdehyde (MDA) concentration after in vitro storage for 240 hours at 5oC. The ability to maintain sperm motility was higher in the extenders with 7.5% orange juice followed by 10% apple juice compared to other treatments (P<0.05). The extenders supplemented with 2.5%, 5% and 7.5% apple juice, and 5% orange juice had higher intact acrosome compared to other treatments and the control (P<0.05). The 10% orange juice had higher percentage membrane integrity compared to other treatments. Consistent and reduced (P<0.05) MDA levels were observed in the extenders supplemented with fruit juices and lower MDA was observed in the extenders supplemented with 10% apple juice compared to other treatments and the control (P<0.05). The findings reveal that additions of the fruit juices to semen extenders to maintain the viability of refrigerated spermatozoa were best at concentrations of 10 ml/100 ml of apple juice and 7.5 ml/100 ml of orange juice.
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OVIASOGIE, F. E., and G. U. IGHODARO. "THE BACTERIOLOGY OF SELECTED PACKED FRUIT JUICES MARKETED IN BENIN CITY, EDO STATE, NIGERIA." Nigerian Journal of Life Sciences (ISSN: 2276-7029) 3, no. 1 (March 15, 2022): 187–98. http://dx.doi.org/10.52417/njls.v3i1.122.
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Microbiological studies were carried out on 4 selected samples of packed fruit juices namely Dansa Classic Pineapple juice (P1), 5 alive citrus juice (P2), Chivita active juice (P3) and frutta natural apple juice (P4). These were cultured on various media; Mac Conkey agar, Blood agar, Mannitol salt agar and Nutrient agar. Biochemical tests and Gram staining were further employed for proper identification of isolates. Bacterial counts from each fruit juices were carried out at 4oC and room temperature (28oC) after 2 days intervals within a period of 12 days. There were no growth from the juice samples between days 0 and 9. However, Staphyloccocus aureus and Bacillus subtilis were isolated from the pineapple juice. These isolates were further subjected to antibiotic susceptibility tests using agar diffusion method. Both isolates were sensitive to Rocephin, Perfloxacin, Cyprofloxacin, Streptomycin, and Erythromycin. Growth in pineapple juice at day 12 likely resulted from contamination during storage and sampling. We conclude that the studies that fruit juices marketed in Benin City were especially sterile and suitable for human consumption
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Righetto, A. M., F. M. Netto, and F. Carraro. "Chemical Composition and Antioxidant Activity of Juices from Mature and Immature Acerola (Malpighia emarginata DC)." Food Science and Technology International 11, no. 4 (August 2005): 315–21. http://dx.doi.org/10.1177/1082013205056785.
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Chemical composition and antioxidant activity of juice from immature and mature acerola and of concentrated juice from immature acerola were determined. Tartaric, malic and citric acids and a high content of ascorbic acid were found in all the juices. Vitamin C contents were 4.80, 1.90 and 0.97 g/100 g for the concentrated immature, the immature, and the mature acerola juices respectively. The total phenol contents decreased during ripening, from 3.8 mg of catechin/g for immature acerola juice to 1.4 mg of catechin/g for mature acerola juice. The concentrated immature juice had a content of 9.2mg of catechin/g of juice. Catechin, gallic acid, coumaric acid, syringic acid, caffeic acid and ferrulic acid were detected in immature acerola juice by HPLC analysis whereas mature acerola juice showed only one predominant peak with a retention time similar to that of ferrulic acid. The concentrated juice from immature acerola reduced the oxidation of methyl linoleate by 57.2% while the juice from immature acerola reduced the oxidation by 28.1%. These results stated that the antioxidant potential of the acerola juice depended on its content of phenolic compounds and the vitamin C.
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Sistrunk, W. A., and J. R. Morris. "Quality Acceptance of Juices of Two Cultivars of Muscadine Grapes Mixed with Other Juices." Journal of the American Society for Horticultural Science 110, no. 3 (May 1985): 328–32. http://dx.doi.org/10.21273/jashs.110.3.328.
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Abstract Juices from 2 cultivars of muscadine grapes (Vitis rotundifolio Michx.), ‘Noble’ (dark-skinned) and ‘Carlos’ (bronze-skinned), were mixed with juices of ‘Concord’ and ‘Niagara’ grapes, cranberry or apple. ‘Noble’ juice, combined with ‘Concord’ juice, resulted in the highest quality among the dark mixtures prepared. Also, the mixtures retained most color and flavor during a 12 month storage period. ‘Carlos’ juice rated higher in quality when blended with the light-colored juices of apple and ‘Niagara’ than with the dark colored juice. The light amber color was stable during a 12 month storage period, and the flavor and overall acceptance of the mixture were rated higher than for the others.
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Yan, Jun, Xiaofeng Yang, Lizhong He, Zhiwu Huang, Mingfen Zhu, Linhua Fan, Han Li, Lingyun Wu, Li Yu, and Weimin Zhu. "Comprehensive Quality and Bioactive Constituent Analysis of Celery Juice Made from Different Cultivars." Foods 11, no. 18 (September 6, 2022): 2719. http://dx.doi.org/10.3390/foods11182719.
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Celery juice is rich in bioactive constituents, has good health properties, and is becoming much more popular, with its demand continuing to rise. The results of this study show that celery juice from Chinese cultivars contains more bioactive constituents, whereas celery cultivars from the United States and European countries have a higher juice yield. Compared with the other juices, the juices of five cultivars may taste sweeter, and the juices of three cultivars had a higher antioxidant capacity. The juices of six cultivars (three with the highest antioxidant capacity and three with the lowest antioxidant capacity) were selected to analyze bioactive constituents by LC/MS and GC/MS. A total of 71 phenolic acids, 38 flavonoids, 18 coumarins, 41 terpenoids, and 11 phthalides were detected in the juices of the six celery cultivars. The contents of 14 compounds had a more than 10-fold difference among these celery juices. This study first evaluated the comprehensive quality of the juices made from 26 celery cultivars and then analyzed the differences in bioactive constituents in the juices of6 celery cultivars. These findings provide information for the further study on the health functions of celery juice and can also guide celery juice production and celery breeding.
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Warmund, Michele, Misha Kwasniewski, Janelle Elmore, Andrew Thomas, and Koushik Adhikari. "Sensory Attributes of Juice from North American–Grown Elderberry Cultivars." HortScience 51, no. 12 (December 2016): 1561–65. http://dx.doi.org/10.21273/hortsci11290-16.
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Various elderberry (Sambucus sp.) cultivars, including Bob Gordon, Marge, Ocoee, Ozark, Wyldewood, and York, have been selected primarily for plant productivity in North America and are most often processed into juice-based products. This study was conducted to quantify juice characteristics and to evaluate sensory attributes of juice from six elderberry cultivars using descriptive analysis. Hue angle values of ‘Bob Gordon’ and ‘York’ juices were low as compared with others tested. Soluble solids and titratable acidity of juices from ‘Wyldewood’ and ‘York’ were lower than those from other cultivars. Trained panelists identified 24 terms for descriptive analysis of elderberry juices. Of these 24 attributes, juices were highly characterized by a processed aroma, and several flavors, including processed, elderberry, fruity, and sweet. Unique juice descriptors for North American–grown elderberry cultivars included apple, beet, caramelized, fermented, processed, and pomegranate flavors, as well as astringent mouthfeel. Juices from elderberry cultivars differed in intensity ratings of nine attributes, including fruity, floral, sweet aromatics, bitter, sour, and sweet flavors, bitter and sweet aftertastes, and astringent mouthfeel. ‘York’ juice generally had high intensity ratings for sweet aromatics and sweet flavors, and relatively lower ratings for bitter aftertaste and astringent mouthfeel as compared with juices from other cultivars. This study provided key elements for future elderberry sensory research in the development of a formal lexicon for juice with defined attributes.
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Paquin, Julie, Alexandra Bédard, Simone Lemieux, Sasithorn Tajchakavit, and Sylvie L. Turgeon. "Effects of juices enriched with xanthan and β-glucan on the glycemic response and satiety of healthy men." Applied Physiology, Nutrition, and Metabolism 38, no. 4 (April 2013): 410–14. http://dx.doi.org/10.1139/apnm-2012-0207.
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This study compared the effects of 3 palatable juices enriched with different polysaccharides with a control nonenriched juice on glucose and insulin responses as well as on appetite sensations and determined whether the polysaccharide-induced viscosity contributed to the effects of enriched juices on these variables. Using a randomized crossover design, 14 healthy male subjects consumed 4 juices: 3 juices were enriched with either xanthan gum, β-glucan, or a mix of xanthan gum and β-glucan, and the control juice had no added polysaccharides. Viscosity was measured at a shear rate of 30 s−1, which represented an approximation of the viscosity in the gastrointestinal tract. One-sided tests were used in this study. Compared with the control juice, the juice supplemented with the mix of xanthan gum and β-glucan and the juice enriched with β-glucan alone led to a significant attenuation of the incremental peak of glucose (–0.8 mmol·L−1, p = 0.001; and –0.5 mmol·L−1, p = 0.03; respectively). However, no difference between juices was found for the incremental area under the curve for glucose, insulin, and appetite sensations. At 30 s−1, only juices enriched with either the β-glucan/xanthan mixture or β-glucan alone yielded viscosity values higher than 0.1 Pa·s. These results highlight that the consumption of a palatable juice enriched with β-glucan alone or in mixture with xanthan gum reduces the glucose peak response compared with a juice with no added polysaccharides. The viscosity at a shear rate of 30 s−1 seems to be linked to this effect.
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Wang, Lu, Weili Deng, Peng Wang, Wencheng Huang, Tingyu Zheng, Jihong Cai, Jiamin Wu, and Jiebo Chen. "Comparative Analyses of Three Sterilization Processes on Volatile Compounds in Sugarcane Juice." Transactions of the ASABE 62, no. 6 (2019): 1689–96. http://dx.doi.org/10.13031/trans.13601.
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Abstract. A better understanding of the changes in aroma during different treatments is beneficial for optimizing the processing parameters and sustaining the sensory quality of sugarcane juice. This study compared the aroma characteristics of sugarcane juice as subjected to thermal treatment (TT), membrane ultrafiltration (MU), and gamma irradiation (GI) using SPME-GC-MS and E-nose. Fresh juice (FJ) was used as the control group. Hexanal, 1-pentanol, 2-octanol, 3,6,9,12-tetraoxatetradecan-1-ol, and 1-penten-3-one were detected in FJ. Higher concentrations of alcohols, ketones, furans, and sulfur compounds led to higher response values of E-nose sensors S2, S6, S7, S8, and S9 for TT and GI treated juice. FJ and MU treated juice made up one group that had similar aroma characteristics based on principal component analysis. According to the results of correlation analysis, furans, furanones, ketones, and acids found in TT treated juice, 2,4-di-tert-butylphenol found in MU treated juice, and two phenols found GI treated juice might be the critical compounds that led to the off-odor of sugarcane juice. Dimethyl sulfide as an off-flavor compound was detected in all three processed juices. The natural fresh taste of sugarcane juice was better maintained with MU treatment than with TT or GI treatment.HighlightsDifferences in volatile profiles of sugarcane juices produced by four methods were documented.Aroma characteristics of four sugarcane juices were performed by E-nose.The critical compounds that led to the off-odor of sugarcane juice were obtained by PLSR.Aroma quality was best maintained after membrane ultrafiltration. Keywords: Aroma characteristics, Gamma irradiation, Membrane ultrafiltration, Sugarcane juice, Thermal treatment.
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DUHAN, SANDEEP, and ABHIJIT KAR. "Optimization of process parameter combinations for pasteurization of sugarcane (Saccharum officinarum) juice using continuous flow microwave system." Indian Journal of Agricultural Sciences 88, no. 8 (August 21, 2018): 1253–57. http://dx.doi.org/10.56093/ijas.v88i8.82563.
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Colour (L*, a*, b*) values of fresh sugarcane (Saccharum officinarum L.) juice added with citric acid, thermal pasteurized and microwave pasteurized juices were significantly higher from that of fresh sugarcane juice. There was no significant difference in TSS and pH values of any of the pasteurized sugarcane juice. PPO activity and total viable bacterial count decreased significantly after thermal and microwave pasteurization of juice whereas yeast was completely eliminated from all the microwave pasteurized and thermal pasteurized sugarcane juices. There was a significant decrease in total antioxidant values after thermal and microwave pasteurization.
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Kiran Banan, Lata, and Amitha Hegde. "Plaque and salivary pH changes after consumption of fresh fruit juices." Journal of Clinical Pediatric Dentistry 30, no. 1 (September 1, 2006): 9–13. http://dx.doi.org/10.17796/jcpd.30.1.40145263j4506793.
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The concept of health has prevailed for centuries and the dietary habits are apparently changing with modernization. "Healthy eating" is now perceived to be important. The desirability of a healthful lifestyle has led to an increased consumption of juices. Drinking large amount of fruit juice is frequently practiced these days and the consumption of these juices is further modified with behavioral habits such as swishing and frothing the drinks around the mouth, sucking frozen fruit juices, use of feeder cups at bed time etc. Hence this study was conducted to find the acidogenic potential of the commonly consumed fresh fruit juices (Grapes, orange, and pineapple) and the juices stored at various temperatures (room temperature, refrigerator and freezer) on the plaque and saliva at various intervals. It was observed that grape juice was more acidogenic compared to orange and pineapple juice. Frozen fruit juices caused a greater drop in plaque and salivary pH followed by the refrigerated juice.
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Bocher, Temesgen, Kirimi Sindi, Tawanda Muzhingi, Jean Claude Nshimiyimana, Madjaliwa Nzamwita, and Jan Low. "Investigating consumer preferences and willingness to pay for Orange-fleshed Sweet potato (OFSP) juice in Rwanda." Open Agriculture 4, no. 1 (May 13, 2019): 227–36. http://dx.doi.org/10.1515/opag-2019-0021.
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AbstractWhile micronutrient malnutrition has become a major public health problem in developing countries, consumption of biofortified foods such as orange fleshed sweet potato has proved to be cost effective means of addressing vitamin A deficiency. This paper describes consumer preferences and willingness to pay for Orange fleshed Sweet potato (OFSP) juice based on a structured survey and taste tests administered to 946 participants (384 female and 562 male) chosen at random in Rwanda. Four juices types were tested: two popular brands of 100% pineapple juice, one 100%-OFSP juice, and one 80% OFSP- 20% pineapple juice blend. Consumers ranked different attributes of each juice such as aroma, taste, color, “right” amount of sugar, and aftertaste using a Likert scale (1 to 5). Heckman two-stage probit model was used to analyze willingness to pay and a multinomial logit model was used to analyze the determinants of juice choice. Gender of the consumer, juice buying frequency, aroma, the taste of the juice, and vitamin A knowledge were positively associated with willingness to pay and juice choice. Without nutritional information on OFSP juice, the willingness to pay for the standard juices were statistically higher; but with nutritional information, the willingness to pay and choice of OFSP juice was significantly improved. It is concluded that nutrition information is an important factor influencing the acceptance and willingness to pay for OFSP juice.
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Sulaiman, Alifdalino, Mohammed Farid, and Filipa VM Silva. "Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing." Food Science and Technology International 23, no. 3 (December 21, 2016): 265–76. http://dx.doi.org/10.1177/1082013216685484.
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Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices’ antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.
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Bramorski, Adriana, Adriana da Rosa Cherem, Chaiana Paula Marmentini, Joseane Torresani, Tatiana Mezadri, and Andréa de Almeida Silva Costa. "Total polyphenol content and antioxidant activity of commercial Noni (Morinda citrifolia L.) juice and its components." Brazilian Journal of Pharmaceutical Sciences 46, no. 4 (December 2010): 651–56. http://dx.doi.org/10.1590/s1984-82502010000400006.
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The plant Morinda citrifolia L. (noni) has been the focus of many recent studies due to its potential effects on treatment and prevention of several diseases. However, there are few in vivo and in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine the total polyphenol content (TPC) and antioxidant capacity of a juice commercialized as noni juice, but containing grape, blueberry and noni fruits. Commercial noni juice was compared against its separate constituents of blueberry and grape juice. Folin-Ciocalteu and DPPH• methods were used to determine the concentration of total polyphenol content and antioxidant activity, respectively. Commercial noni juice presented higher values of TPC (91.90 mg of gallic acid/100 mL juice) and antioxidant activity (5.85 mmol/L) compared to its 5% diluted constituents. Concentrated blueberry juice presented higher TPC and antioxidant activity than the other juices analyzed. Considering that the blueberry and grape juices account for only 10% in the composition of commercial noni juice, it can be inferred that these two components contribute significantly to the antioxidant activity. Therefore, additional studies are necessary in order to elucidate the contribution of the noni juice as an antioxidant.
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ENACHE, ELENA, YUHUAN CHEN, and PHILIP H. ELLIOTT. "Inactivation of Escherichia coli O157:H7 in Single-Strength Lemon and Lime Juices." Journal of Food Protection 72, no. 2 (February 1, 2009): 235–40. http://dx.doi.org/10.4315/0362-028x-72.2.235.
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Survival of a five-strain mixture of stationary phase (nonadapted) and acid-adapted Escherichia coli O157:H7 in single-strength lemon and lime juices was evaluated at room temperature (22°C). The juices were reconstituted from concentrates that contained no preservatives and intrinsic pH values of 2.5 to 2.6 and titratable acidities of 4.51 to 4.53% (wt/vol, citric acid). A greater than 5-log reduction of stationary-phase cells was achieved in both lemon and lime juices after 72 h of incubation. Similar log reductions were obtained when the reconstituted juices were adjusted to pH 2.7, which is above the highest value normally observed in juice processing plants during the reconstitution of single-strength lemon or lime juice from concentrates. Lemon juice had a significantly higher inhibitory effect (P < 0.05) on E. coli O157:H7 than did lime juice. Validation tests with commercially produced shelf-stable lemon and lime juices confirmed that storage of the juices at room temperature (22°C) for 3 days may be an alternative to heat treatment to ensure the 5-log reduction of vegetative pathogens of concern required for the products under the U.S. Food and Drug Administration juice hazard analysis and critical control point regulations.
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S. Farag, Radwan, and Sekina, S. Emam. "HERBICIDAL AND FUNGICIDAL EFFECTS OF POMEGRANATE PEELS AND LEAVE CRUDE JUICES." EPH - International Journal of Science And Engineering 2, no. 1 (March 27, 2016): 12–18. http://dx.doi.org/10.53555/eijse.v2i1.114.
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The present study aimed to through some light on the herbicidal and fungicidal activities of pomegranate peels and leave crude juices. Therefore, leave and peels of pomegranate plants were manually separated and mechanically pressed to obtain their crude juices. Pomegranate juices were tested in vitro for herbicidal activities against five weed seeds (Avena fatua L., Polypogen monspeliensis L., Imperata cylindrical, Capsella bursa pastoris L. and Amaranthus retroflexus L.). Fungicidal activities were conducted against six fungi (Fusarium solani, Fusarium moniliforme, Fusarium oxysporum, Rhizoctonia solani, Pythium splendes and Pythium ultimum). Pomegranate crude juices reduced to variable degrees the various weed seed germination. Both juices were found to be effective in reduction of mycelia growth for all tested fungi. Pomegranate peels crude juice induced pronounced effect on the germination inhibition and fungi mycelia growth for the aforementioned weed seeds and fungi under study than that of leave crude juice. These results coincided with the data of total phenolic and flavonoid contents of pomegranate crude juices since their values were higher in peels crude juice than in leave crude juice. The results of tested parameters led to suggest that the pomegranate peels crude juice can be used as a safe agent, non-toxic and environmental friendly to possess herbicidal and fungicidal activities.
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Etzbach, Lara, Ruth Stolle, Kerstin Anheuser, Volker Herdegen, Andreas Schieber, and Fabian Weber. "Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange (Citrus sinensis (L.) Osbeck) Juice." Antioxidants 9, no. 6 (June 18, 2020): 534. http://dx.doi.org/10.3390/antiox9060534.
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The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid profile, and on the in vitro carotenoid bioaccessibility of orange juice were investigated. There was no significant difference in the total carotenoid content between the untreated juice (879.74 µg/100 g juice) and all pasteurized juices. Significantly lower contents of violaxanthin esters were found in the high thermally-treated juices (conventional pasteurization, hot filling) compared to the untreated juice, owing to heat-induced epoxy-furanoid rearrangement. The additional ultrasonication had almost no effects on the carotenoid content and profile of the orange juices. However, the in vitro solubilization and the micellarization efficiency were strongly increased by ultrasound, the latter by approximately 85.3–159.5%. Therefore, among the applied processing techniques, ultrasonication might be a promising technology to enhance the in vitro bioaccessibility of carotenoids and, thus, the nutritional value of orange juice.
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Trappey, Alfred F., and Charles E. Johnson. "(377) Consumer Acceptance of Mayhaw (Crataegus opca Hook. and Arn.) Fruit Juice Blended with Muscadine (Vitisrotundifolia Michx.) Grape Juice." HortScience 40, no. 4 (July 2005): 1068A—1068. http://dx.doi.org/10.21273/hortsci.40.4.1068a.
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Growth in juice-based products is supported by an increasing consumer base, which perceives fruit and fruit-based beverages as an integral component of nutritious food types that can benefit health. New flavor combinations, as well as added ingredients (i.e., vitamins) continue to help boost juice appeal as a nutraceutical. New juice-based food products such as blends, jellies, marinades, and pastry fillings could benefit from the unique flavor attributes specific to mayhaw fruit juice. Juice from one cultivar of muscadine grape (Vitisrotundifolia Michx.) `Carlos' (bronze skinned) was mixed with varying levels of juice from one cultivar of mayhaw (Crataegusopaca) `Texas Star' (reddish-orange skinned) fruit. Five different blend combinations were tested for both individual juice quality and for juice-blend compatibility. A consumer preference test was conducted (n = 75) on a 9-point hedonic scale for color, taste, and overall liking. Next to the taste/flavor preference scores for control (6.8), mayhaw juice used as the primary flavor ingredient in blends was the second most preferred of all juices by the panelists. A 50/50 juice blend and 70/30 mayhaw/muscadine blend were the least desirable of the five combinations tested. Juices from 60/40, 30/70, and 40/60 mayhaw/muscadine were considered by the panelists as best in flavor and overall acceptability. “Taste” had the strongest effect on overall acceptability of juice from varying levels of mayhaw juice in combination with muscadine grape juice. Panelists' mean score averages collectively were favorable of 60:40 and 50:50 juice blends and were significant (P < 0.05) toward acceptance of a “mayhaw-muscadine” fruit juice blended drink.
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Smith, Melanie M., Michael Davis, Fred I. Chasalow, and Fima Lifshitz. "Carbohydrate Absorption From Fruit Juice in Young Children." Pediatrics 95, no. 3 (March 1, 1995): 340–44. http://dx.doi.org/10.1542/peds.95.3.340.
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Objective. To compare carbohydrate absorption following ingestion of apple juice and white grape juice in 28 healthy children. Design. Randomized, double-blind crossover study. Setting. Outpatient pediatric clinic at Maimonides Medical Center. Participants. A total of 18 healthy infants (mean age 6.3 months) and 10 toddlers (mean age 18.0 months), representing those ages when juice is first introduced (6 months) and when juice comprises a large portion of the diet (18 months). Methods. Breath hydrogen (H2) testing was performed after age-specific servings of white grape juice or apple juice, 4 and 8 ounces respectively, were consumed. These portions provided approximately 1 g of fructose per kg of body weight. Breath H2 responses of >20 ppm were considered positive, indicating incomplete absorption of fruit juice carbohydrates. Results. In the combined age groups, carbohydrate malabsorption occurred more frequently after apple juice consumption (54%) than after white grape juice (19%; P < .001). Significant differences in area under the breath H2 curve (AUC) were also found between the two juices in both age groups. Among toddlers, the differences between the mean peak breath H2 responses were significant (48 ppm after apple juice consumption compared with 12 ppm after white grape juice; P < .001). These differences were not significant in the infant group. Significant differences (P < .05) were seen between the two age groups after consumption of apple juice; the toddlers exhibited a greater number of positive breath H2 responses and higher peak responses compared with the infants. Data from the children who drank both juices showed significant differences in peak breath H2 responses after consumption of apple juice compared with white grape juice (P < .005). Conclusions. The study demonstrated less carbohydrate malabsorption following ingestion of white grape juice compared with apple juice in healthy 6- and 18- month-old children.
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Kyazimova, I. A., А. А. Kasumova, and А. А. Nabiev. "PRODUCTION OF BLENDED JUICE FROM PUMPKIN, QUINCE, PERSIMMON." Vestnik of the Russian agricultural science, no. 2 (April 11, 2018): 59–62. http://dx.doi.org/10.30850/vrsn/2018/2/59-62.
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Production of plant products, including juices around the world increases continuously. In the fruit and vegetable juices contain a significant amount of monosaccharides (glucose and fructose), organic acids, vitamins, phenolic compounds, mineral substances and other biologically active components that determine the nutritional and dietary value. For the prevention of various diseases associated with impaired metabolic processes, we developed a new technology of preparation of food by blending juice of pumpkin, quince and persimmon. Thus prepared organic blended juice contains a substantial amount of free glucose and fructose, different phenolic compounds, a sufficient amount of organic acids, mineral elements, including iodine and other components that determine its nutritional and biological value. In prepared juices were evaluated the quantitative indicators of β-carotene, vitamin C, glucose and fructose, sucrose, starch, pectin substances. Also in the atomic absorbtion spectrometer Analyst 400 (PerkinElmer, USA) was analyzed content of the organic acids and phenolic compounds. Prepared juices were tested in accordance with 10 point scoring scale. It is established that all juices contain a sufficient amount of the minerals. In pumpkin and quince juices not contain iodine while it presents in sufficient amount in persimmon juice that’s why in the blended juice mineral in addition to mineral elements iodine are contained. In pumpkin and persimmon aliphatic acids are contained in small amount. For this reason during the blending process was used quince juice which is rich in aliphatic acids. The blended juice is light straw color, with delicious flavor, a slight astringent property and a balanced taste.
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Slavov, A., V. Karagyozov, P. Denev, M. Kratchanova, and C. Kratchanov. "Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments." Czech Journal of Food Sciences 31, No. 2 (April 18, 2013): 139–47. http://dx.doi.org/10.17221/61/2012-cjfs.
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Pressed juices and water extracts from untreated, microwave pretreated, and thermally treated red beet were obtained. The highest total betalain content – 606.34 mg/100 g dry matter (DM) was found in pressed juice obtained after microwave pretreatment. The individual betalains in the pressed juice from untreated red beet were tentatively determined by HPLC. The most abundant betalain pigments were betanin (312.47 mg/100 g DM), vulgaxanthin I (104.08 mg/100 g DM), and isobetanin (71.28 mg/100 g DM). The antioxidant activity of the pressed juices and extracts was determined. The highest antioxidant activity – 10832.4 µmol ТЕ/l was found in the pressed juice obtained from microwave pretreated red beet. The possibility of obtaining mixed fruit-vegetable juices on the basis of red beet juice was investigated. Different variants of mixed beverages using chokeberry, blackberry, blueberry, and black currant were obtained in which the concentration of the red beet pressed juice was 25, 50, and 75%. Their polyphenol contents and antioxidant activity were determined. The highest antioxidant activity revealed mixed pressed juice from red beet and chokeberry.
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Khuenpet, Krittiya, and Weerachet Jittanit. "The Effects of Pasteurization by Conventional and Ohmic Heating Methods and Concentration Processes on the Madan (Garcinia Schomburgkiana Pierre) Juice Properties." Applied Engineering in Agriculture 36, no. 2 (2020): 205–19. http://dx.doi.org/10.13031/aea.13618.
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HighlightsThis research proved that Madan juice should be filtered before pasteurization in order to be more palatable for consumer.Madan juices and its concentrates can be efficiently heated by ohmic method due to their high electrical conductivities.Mathematical models developed in this study can accurately predict the electrical conductivity of the Madan juice during ohmic heating.This research proved that the quality of pasteurized Madan juice concentrates was rather steady during 60 days of storage.Abstract.Madan is a native fruit of the Southeast Asian region. The objectives of this research were: 1) to investigate the effect of pasteurization methods on the qualities of Madan juices and 2) to examine the influence of ohmic heating on the qualities and storage stability of pasteurized and concentrated juice compared to conventional heating method. It appeared that Madan juices (5-27.2 °Brix) can be heated by ohmic method due to high electrical conductivities (1.37-4.74 S.m-1). Mathematical models developed in this study can precisely predict the electrical conductivity of Madan juice. Filtration step and pasteurization condition of 95°C for 15 s should be applied in Madan juice processing because they provided the highest sensorial scores and the lowest color change. The continuous-mode machine provided the lightest color with low redness and yellowness values. Quality changes of Madan juice concentrate samples pasteurized using double jacket kettle and ohmic heating method were diminutive during 60 days of storage. Keywords: Concentration, Juice, Madan, Ohmic heating, Pasteurization.
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Delso, Carlota, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez, and Javier Raso. "Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice." Foods 11, no. 4 (February 21, 2022): 621. http://dx.doi.org/10.3390/foods11040621.
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This study’s aim is to evaluate Pulsed Electric Fields (PEF) technology as an alternative method for the processing of red grape juice. For this purpose, two PEF treatments were applied: first to grapes for polyphenol enrichment of the juice, and subsequently for microbial decontamination of the obtained juice. Juice obtained from PEF-treated grapes (5 kV/cm, 63.4 kJ/kg) had the polyphenol content 1.5-fold higher and colour intensity two times higher of control juices by spectrophotometric measurement (p ≤ 0.05). A subsequent decontamination treatment by PEF (17.5 kV/cm and 173.6 kJ/kg) achieved inactivation of the present microbiota (yeasts, moulds, and vegetative mesophilic bacteria) below detection level (<30 CFU/mL). Furthermore, PEF-treated juices were microbiologically stable up to 45 days, even at abusive refrigeration storage temperatures (10 °C). PEF juice quality and sensory characteristics were similar to a fresh juice; they were neither affected by the PEF decontamination treatment, nor by storage time and temperature. Results obtained in this study demonstrate the considerable potential of PEF for the production of a polyphenol-enriched and microbially stabilized red grape juice as a unique and sustainable alternative for the juice industry, while avoiding enzymatic and heat treatments.
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Meng, Zhijuan, Qiang Li, Jianhan Cong, Yunxia Huang, Dong Wang, Canping Pan, Sufang Fan, and Yan Zhang. "Rapid Screening of 350 Pesticide Residues in Vegetable and Fruit Juices by Multi-Plug Filtration Cleanup Method Combined with Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry." Foods 10, no. 7 (July 16, 2021): 1651. http://dx.doi.org/10.3390/foods10071651.
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A new method for screening pesticide residues in vegetable and fruit juices by the multi-plug filtration cleanup (m-PFC) method combined with gas chromatography-electrostatic field orbitrap high resolution mass spectrometry(GC-Orbitrap/MS) was developed. The samples were extracted with acetonitrile, purified with m-PFC and determined by GC-Orbitrap/MS. Qualitative analysis was confirmed by retention time, accurate molecular mass and quantitative analysis were performed with the matrix standard calibration. It could eliminate matrix interference effectively. Eight kinds of typical samples (orange juice, apple juice, grape juice, strawberry juice, celery juice, carrot juice, cucumber juice, tomato juice) were evaluated. The linear ranges of the 350 pesticides were from 5 to 500 μg/kg, with good correlation coefficients greater than 0.990. The limits of detection (LODs) were 0.3–3.0 μg/kg and the limits of quantification (LOQs) were 1.0–10.0 μg/kg. The average recoveries at three spiked levels of 10, 100, 200 μg/kg were in the range of 72.8–122.4%, with relative standard deviations (RSDs) of 2.0–10.8%. The method has effectively improved the determination efficiency of pesticide residue screening by high-resolution mass spectrometry in vegetable and fruit juices.
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Nour, Violeta. "Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (Malus domestica) and Black Chokeberry (Aronia melanocarpa) Juice Blends." Plants 11, no. 15 (August 3, 2022): 2027. http://dx.doi.org/10.3390/plants11152027.
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Black chokeberries are a valuable source of anthocyanins and other phenolic compounds, but they are underutilized due to their unpalatable astringent taste. The aim of this study was to determine the potential of using black chokeberry juice as a health-promoting ingredient in apple juice with a view to develop a new functional food product and to increase the dietary consumption of bioactive compounds. Mixed juices were prepared from apple (A) juice and black chokeberry (BC) juice at 95:5 (ABC5), 90:10 (ABC10), 85:15 (ABC15), and 80:20 (ABC20) volumetric ratios. Comparative studies on the effect of heat treatment (90 °C, 10 min) and storage (four months, 20 °C) on the physicochemical and antioxidant properties of apple, black chokeberry, and mixed juices were carried out. The soluble solids content, titratable acidity, total phenolic, total anthocyanin and ascorbic acid content, and antioxidant activity increased while the total soluble solids/titratable acidity ratio decreased with increasing addition levels of BC juice. Mixing A juice with BC juice at 95:5 and 90:10 volumetric ratios improved the color and enhanced the palatability and general acceptability of the juice. The percentage losses of anthocyanins and polyphenols registered after heat treatment and storage increased with increasing addition levels of BC juice.
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Aneja, Kamal Rai, Romika Dhiman, Neeraj Kumar Aggarwal, Vikas Kumar, and Manpreeet Kaur. "Microbes Associated with Freshly Prepared Juices of Citrus and Carrots." International Journal of Food Science 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/408085.
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Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot) by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 bacterial isolates, 5 yeast isolates, and 11 mould isolates were isolated from juices. Yeasts and moulds were the main cause of spoilage of juices.Aspergillus flavusandRhodotorula mucilaginosawere observed in the maximum number of juice samples. Among bacteriaBacillus cereusandSerratiawere dominant.Escherichia coliandStaphylococcus aureuswere detected in few samples.Candidasp.,Curvularia,Colletotrichum, andAcetobacterwere observed only in citrus juice samples.Alternaria,Aspergillus terreus,A. niger,Cladosporium, andFusariumwere also observed in tested juice samples. Some of the microorganisms detected in these juice samples can cause disease in human beings, so there is need for some guidelines that can improve the quality of fruit juices.
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Boussaa, Faten, Faten Zaouay, and Messaoud Mars. "Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage." Indonesian Food and Nutrition Progress 18, no. 1 (March 8, 2022): 33. http://dx.doi.org/10.22146/ifnp.62938.
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Physicochemical and microbiological properties changes of new beverages combining sour (‘Garoussi 2’, ‘Mezzi 1’, ‘Mezzi 2’) and sweet (‘Gabsi’, ‘Tounsi’) pomegranate juices with different proportions (10% and 20% of sour juices) were studied over a 14 days refrigerated storage. The sour juices have proved to be very rich in total soluble solids, total anthocyanin and total phenolic contents. However, these juices are not appreciated by panellists because of high acidity content. The juice blends were characterized by an attractive red colour, acceptable acidity, higher total soluble solids content, higher total phenol and anthocyanin contents compared to sweet juices. The juice blending was found to be very effective in reducing the browning and improving the appearance of beverages during storage. High microbial loads of juice samples stored up to 14 days indicate their poor microbiological quality. The beverage based on Gabsi and Garoussi 2 (10 % and 20 % proportions) presented better nutritional and microbiological stability during storage leading to their high consumer acceptance. It was concluded that conservation of juice samples should not exceed 7 days in order to have healthy value-added beverages.
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Mengistu, Dechasa Adare, Yohannes Mulugeta, Dinku Mekbib, Negga Baraki, and Tesfaye Gobena. "Bacteriological Quality of Locally Prepared Fresh Fruit Juice Sold in Juice Houses of Eastern Ethiopia." Environmental Health Insights 16 (January 2022): 117863022110729. http://dx.doi.org/10.1177/11786302211072949.
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Background: Currently, fresh fruit juices are widely consumed as a drink worldwide due to their nutritional values and health benefits. Fresh fruit juices are an important source of nutrients, vitamins, and fibers that are important for human health. Fruit juices are nutritious and perishable food that can serve as an ideal medium for the growth and multiplication of pathogenic microorganisms. Therefore, this study aimed to determine the bacteriological quality of locally prepared fresh fruit juices sold in juice houses of eastern Ethiopia from 4 April to 12 June 2020. Methods: A cross-sectional study was used that included administrative questionnaires and laboratory-based investigations. A total of 78 fruit juice samples that include mango, avocado, papaya, and mixed juices were collected aseptically from the juice houses. The most probable number method was used to determine the total coliform, fecal coliform and Escherichia coli. The pour plate count method was used to determine the total viable bacteria count. Finally, data were analyzed using descriptive statistical tests that included analysis of variance, Chi-square and Fisher’s exact tests. A P-value of .05 was considered as a cut-off point for statistical significance. Results: Among the 78 juice samples analyzed, 85.9% of the samples had total viable bacterial count, 64.1% had total coliform count, 60.3% had fecal coliform, and 33.3% of the samples had Escherichia coli higher than the maximum permitted level of Gulf standard 2000. The study found a significant association between bacterial contamination and educational status (χ2 = 31.663), training in food hygiene and safety (χ2 = 23.04), method of fruit preservation (χ2 = 17.98), place to keep the juice (χ2 = 13.7), action done with the juice gone bad (χ2 = 12.78), frequency of cleaning materials used to keep the juice (χ2 = 12.78), type of dish washing (χ2 = 19.75), availability of hand washing equipment (χ2 = 12.78), and types of waste receptacles (χ2 = 26.25) ( P-value <.05) (Table 5). Conclusion: In general, majority of fruit juice samples were contaminated with one or more different bacteria species higher than the maximum permitted level. Furthermore, the study found the association between bacterial contamination and other variables such as hygienic and safety conditions. Therefore, the implementation of adequate hygiene and safety practices is very important to prevent the consumption of contaminated fruit juices, which leads to foodborne illness.
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Dachery, Bruna, Vitor Manfroi, and Juliane Elisa Welke. "Exposure to ochratoxin A through consumption of grape juices produced by steam distillation method and intended for school meals." Ciência Rural 46, no. 10 (October 2016): 1868–71. http://dx.doi.org/10.1590/0103-8478cr20150649.
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ABSTRACT: The grape juice was included in meals of public schools in the states of Rio Grande do Sul and Santa Catarina, Brazil. The juices intended for schools have been produced by small wineries through the steam distillation method. This method presents a particularity in relation to other juice production methods, since the grapes are not macerated to extract the juice. In literature is well established that maceration of grapes is the main critical point associated with the ochratoxin A (OTA) contamination in juices. OTA is a mycotoxin with nephrotoxic and immunosuppressives effects. The aim of this study was to verify the OTA occurrence in juices produced by steam distillation method, as grape juice may be a source of OTA exposure for children. No sample showed OTA levels higher than the detection limit (0.05μg L-1) of method used to determine this toxin. This study demonstrated the adequate quality of juice produced by this extraction method. Furthermore, data about OTA occurrence are important to support risk assessment studies related to the exposure to toxic compounds through diet.