Journal articles: 'Kiwifruit juice'

1

Wong, M., P. Struebi, and D. Stanton. "BROWNING IN KIWIFRUIT JUICE CONCENTRATE." Acta Horticulturae, no. 297 (April 1992): 681–88. http://dx.doi.org/10.17660/actahortic.1992.297.91.

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Dawes, Helen M., and Jeff B. Keene. "Phenolic Composition of Kiwifruit Juice." Journal of Agricultural and Food Chemistry 47, no. 6 (June 1999): 2398–403. http://dx.doi.org/10.1021/jf9810261.

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Diao, Yujia, Xueqing Yu, Chaohong Zhang, and Yingjun Jing. "Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosan." Czech Journal of Food Sciences 39, No. 3 (June 29, 2021): 189–96. http://dx.doi.org/10.17221/13/2021-cjfs.

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Chitosan (CS) is an effective clarifying agent for fruit juice. However, its low antioxidant ability is a limitation in preserving the antioxidant capacity of the juice during clarification. In this work, an antioxidant CS derivative, tannic acid-modified CS (TA-CS), was used as a clarifying agent to optimise the clarification of kiwifruit juice. By using response surface methodology and the transmittance of the juice as a response, the optimal clarification conditions were obtained as follows: TA-CS concentration of 600 μg mL<sup>−1</sup>, juice pH of 3.5, and heating temperature of 70 °C. Under the optimal conditions, TA-CS showed an excellent clarification effect on kiwifruit juice, which was confirmed by the high transmittance of 99.3%. Meanwhile, the retention rate of vitamin C in the juice reached 97.0% for the TA-CS treatment, being significantly higher than that for the CS treatment. Our results suggest that TA-CS may be a promising clarifying agent for the production of fruit juice.

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4

Pooona, Jyoti, Praneeta Singh, and Prabhakaran P. "Effect of kiwifruit juice and tumbling on tenderness and lipid oxidation in chicken nuggets." Nutrition & Food Science 50, no. 1 (July 27, 2019): 74–83. http://dx.doi.org/10.1108/nfs-12-2018-0352.

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Purpose The purpose of this study was to study the effect of kiwifruit juice and tumbling in improving tenderness and to access antioxidant potential of kiwifruit juice. Design/methodology/approach Three treatment groups were made: Spent hen meat was subjected to still marination (SM) and tumbling marination (TM). This meat was used for preparation of whole muscle chicken nuggets and compared with control (without marination) nuggets (Con). These treatments were subjected to analysis of physicochemical characteristics, textural quality, lipid oxidation and sensory quality. Findings SM and TM exhibited higher moisture content and lower protein and fat content than Control SM and TM showed significant (p = 0.132) reduction in firmness from 5.1 to 2.3 and 1.2 Kg/cm2, respectively, and toughness from 14.1 to 6.2 and 3.3 Kg-sec/cm2, respectively, as observed by Warner-Bratzler shear and improvement in texture profile values. Sensory scores for texture, juiciness and overall acceptability were also better for SM and TM. Significant (p = 0.007) reduction was observed in lipid oxidation parameters of SM and TM. Thiobarbituric acid (TBA) values (on 0 day) for SM and TM were 0.18 and 0.15 as compared to 0.28 mg/kg of malonaldehyde for control. Peroxide values (PV) were also lower for SM and TM as 0.44 and 0.33, which were lesser than control (0.62 meq. peroxide/kg). The values for PV, TBA and free fatty acid increased with increase in storage period in all treatment groups. However, the antioxidant activity of kiwifruit juice persisted during whole storage period evidenced by lower values of lipid oxidation parameters for SM and TM than Control at each storage interval. Research limitations/implications Further research may be carried out to compare the tenderizing potential of kiwifruit juice with other plant proteases and physical tenderizing techniques. Spent hen meat utilization can be done with greater efficiency by using such techniques in meat caterings. Practical implications Spent hen meat utilization can done with greater efficiency by using such techniques in meat caterings. Originality/value Marination with kiwifruit juice improved the quality characteristics of chicken nuggets made from spent hen meat without altering its sensory quality. Tumbling was found to be beneficial in enhancing the tenderizing effect. Therefore, marination with kiwifruit juice can be used as a processing technology to use spent hen meat in preparing value added products.

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SUGIYAMA, Sumi, Aya HIROTA, Chikako OKADA, Taeko YORITA, Kenji SATO, and Kozo OHTSUKI. "Effect of Kiwifruit Juice on Beef Collagen." Journal of Nutritional Science and Vitaminology 51, no. 1 (2005): 27–33. http://dx.doi.org/10.3177/jnsv.51.27.

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6

Dawes, H., P. Struebi, S. Boyes, and D. Heatherbell. "KIWIFRUIT JUICE PROTEINS: CHARACTERIZATION AND REMOVAL DURING PROCESSING OF CLARIFIED JUICE." Acta Horticulturae, no. 297 (April 1992): 667–74. http://dx.doi.org/10.17660/actahortic.1992.297.89.

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7

Cassano, A., L. Donato, and E. Drioli. "Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling." Journal of Food Engineering 79, no. 2 (March 2007): 613–21. http://dx.doi.org/10.1016/j.jfoodeng.2006.02.020.

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8

DAWES, H., P. STRUEBI, and J. KEENE. "Kiwifruit Juice Clarification using a Fungal Proteolytic Enzyme." Journal of Food Science 59, no. 4 (July 1994): 858–61. http://dx.doi.org/10.1111/j.1365-2621.1994.tb08144.x.

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9

Cassano, A., and E. Drioli. "Concentration of clarified kiwifruit juice by osmotic distillation." Journal of Food Engineering 79, no. 4 (April 2007): 1397–404. http://dx.doi.org/10.1016/j.jfoodeng.2006.04.021.

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10

Serra, Andrea, Giuseppe Conte, Leonor Corrales-Retana, Laura Casarosa, Francesca Ciucci, and Marcello Mele. "Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant." Foods 9, no. 5 (May 15, 2020): 637. http://dx.doi.org/10.3390/foods9050637.

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Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic effects of kiwifruit on the characteristics of cheese. We investigated kiwifruit pulp, compared to calf rennet, in cheesemaking using sheep and buffalo milk. Although the kiwifruit extract showed a longer coagulation and syneresis time than calf rennet, it could nevertheless be exploited as a plant coagulant due to its positive effect on the nutraceutical properties. In fact, the sheep and buffalo cheese were higher in polyphenols and phytosterols than the cheese obtained using calf rennet. In addition, the nutraceutical properties were enhanced, with just a slight effect on the aroma of the cheese.

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11

Han, J., J. D. Morton, A. E. D. Bekhit, and J. R. Sedcole. "Pre-rigor infusion with kiwifruit juice improves lamb tenderness." Meat Science 82, no. 3 (July 2009): 324–30. http://dx.doi.org/10.1016/j.meatsci.2009.02.003.

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12

WONG, M., and D. W. STANTON. "Nonenzymic Browning in Kiwifruit Juice Concentrate Systems during Storage." Journal of Food Science 54, no. 3 (May 1989): 669–73. http://dx.doi.org/10.1111/j.1365-2621.1989.tb04678.x.

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13

Cassano, A., L. Donato, C. Conidi, and E. Drioli. "Recovery of bioactive compounds in kiwifruit juice by ultrafiltration." Innovative Food Science & Emerging Technologies 9, no. 4 (October 2008): 556–62. http://dx.doi.org/10.1016/j.ifset.2008.03.004.

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14

Cassano, A., B. Jiao, and E. Drioli. "Production of concentrated kiwifruit juice by integrated membrane process." Food Research International 37, no. 2 (March 2004): 139–48. http://dx.doi.org/10.1016/j.foodres.2003.08.009.

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15

Zhong, Wu, Tuo Chen, Hong Yang, and Erhu Li. "Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation." Fermentation 6, no. 1 (February 13, 2020): 25. http://dx.doi.org/10.3390/fermentation6010025.

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High citric acid content in kiwifruit wine would lead to bad sensory experience and quality deterioration. It is opportune and crucial to develop an appropriate and feasible method to degrade citric acid for kiwifruit wine. The non-Saccharomyces yeasts confirmed to have the ability to degrade citric acid were screened and used in kiwifruit wine fermentation in the study. A representative number of 23 yeasts with a strong citric acid degradation ability was identified by molecular approaches. JT-1-3, identified to be Pichia fermentans, was preferred for high citric acid degradation and strong stress resistance in association with RV002 (commercial Saccharomyces cerevisiae). Then it was pure-cultured in kiwifruit juice, and the results indicated that citric, malic and tartaric acids declined significantly from 12.30, 3.09 and 0.61 g/L to 11.00, 2.02 and 0.41 g/L after fermentation, respectively, resulting in the significant decrease in total acid in kiwifruit wine. The analytical profiles for amino acids and volatile compounds showed that Pichia fermentans JT-1-3 could improve amino acids’ proportion and increase the volatile compounds of alcohols, esters and phenols. This work indicated that JT-1-3 has great potential to be applied for fruit wine with high level citric acid.

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16

NAKANISHI, Kotyoshi, Toshihide MATSUDO, Ikuro HORI, Yoshihiro KOMIYAMA, and Koki YOKOTSUKA. "Relationship between fruit hardness in kiwifruit and its juice composition." NIPPON SHOKUHIN KOGYO GAKKAISHI 37, no. 5 (1990): 323–30. http://dx.doi.org/10.3136/nskkk1962.37.5_323.

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17

Zhuang, Ziqi, Min Chen, Jihan Niu, Na Qu, Bing Ji, Xiang Duan, Zhande Liu, Xuebo Liu, Yutang Wang, and Beita Zhao. "The Manufacturing Process of Kiwifruit Fruit Powder with High Dietary Fiber and Its Laxative Effect." Molecules 24, no. 21 (October 23, 2019): 3813. http://dx.doi.org/10.3390/molecules24213813.

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Kiwifruit is rich in vitamins, minerals, dietary fiber and other functional components, and it has long been used as a functional food to treat intestinal ailments such as constipation. The current research made full use of the kiwifruit, the juice was prepared by microencapsulation, and the dietary fiber in kiwifruit pomace was modified by enzymatic hydrolysis and grinding, then, the two were mixed to obtain an ultra-micro kiwifruit powder (UKP). In addition, the laxative effect of the UKP was verified by a diphenoxylate induced constipated mice model. The results demonstrated that compared with the raw samples, the retention rate of vitamin C, lutein and catechin in UKP were 83.3%, 81.9% and 88.3%, respectively, thus effectively avoiding the loss of functional components during the processing of kiwifruit. Moreover, α-amylase, protease and the ball milling process effectively reduced the size of dietary fiber in kiwifruit pomace, and its water-holding capacity (WHC), oil-holding capacity (OHC) and swelling capacity (SWC) were enhanced by 1.26, 1.65 and 1.10 times, respectively. Furthermore, to analyze the laxative effect of the UKP, a constipation mice model was established by diphenoxylate treatment (5 mg·kg−1, i.g.) for the last week, with or without UKP supplementation (2.4 g·kg−1 B.W. per day) for 4 weeks. The results demonstrated that UKP significantly increased feces condition (fecal output and dejecta moisture content, gut transit (the intestinal propulsion rates) and substance P (SP) levels in portal vein plasma, and it decreased the whole gut transit time and mucinogen granules secreted by goblet cell in constipated mice.

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18

Gao, Ying, Qiang Huang, Qingping Su, and Rui Liu. "Green Synthesis of Silver Nanoparticles at Room Temperature Using Kiwifruit Juice." Spectroscopy Letters 47, no. 10 (May 9, 2014): 790–95. http://dx.doi.org/10.1080/00387010.2013.848898.

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19

Gao, Zhenpeng, Zhifang Yu, Tianli Yue, and Siew Young Quek. "Optimization of polyphenol removal from kiwifruit juice using a macroporous resin." Journal of the Science of Food and Agriculture 97, no. 8 (October 28, 2016): 2498–507. http://dx.doi.org/10.1002/jsfa.8066.

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20

Cassano, A., A. Figoli, A. Tagarelli, G. Sindona, and E. Drioli. "Integrated membrane process for the production of highly nutritional kiwifruit juice." Desalination 189, no. 1-3 (March 2006): 21–30. http://dx.doi.org/10.1016/j.desal.2005.06.009.

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21

Seager, Nicky G., Errol Hewett, and Ian J. Warrington. "EFFECT OF TEMPERATURE ON KIWIFRUIT MATURATION." HortScience 27, no. 6 (June 1992): 668d—668. http://dx.doi.org/10.21273/hortsci.27.6.668d.

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In New Zealand, harvest maturity for kiwifruit is determined by the soluble solids concentration (SSC) of juice (minimum 6.2%). Commercial maturity differs in various regions of the country within each season and between years and may be due to differences in temperatures during growth. Mature `Hayward' kiwifruit vines were grown in controlled environment temperature treatments of 14/8, 18/8, 22/8, 26/8, 14/12 and 22/12C to determine whether the increase in SSC at low night temperatures recorded in a related study was a result of the mean temperature, the min. daily temperature, or the magnitude of the max./min. temperature difference. Measurement was made of fruit size, firmness, starch and total sugar concentrations in the fruit at 10 day intervals. SSC increased fastest with the coolest mean temperature irrespective of the min. temperature or max./min. difference. In the coolest treatment the concentration of starch decreased rapidly with a rise in total sugar, in the warmest treatment the change in the carbohydrate components was slower. Data will be used to predict harvest date at commercial orchard sites based on field temperature measurements.

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22

TAKAYANAGI, Tsutomu, Takehiro UNNO, Yoshihide YAMAKAWA, and Koki YOKOTSUKA. "Effects of Added Oligosaccharides on the Characteristics of Wines Made from Kiwifruit Juice." JOURNAL OF THE BREWING SOCIETY OF JAPAN 90, no. 10 (1995): 800–802. http://dx.doi.org/10.6013/jbrewsocjapan1988.90.800.

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23

Tasselli, F., A. Cassano, and E. Drioli. "Ultrafiltration of kiwifruit juice using modified poly(ether ether ketone) hollow fibre membranes." Separation and Purification Technology 57, no. 1 (October 2007): 94–102. http://dx.doi.org/10.1016/j.seppur.2007.03.007.

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24

Abd El-Mageed, Magda A., and Emad El-Din Ragheb. "EFFECT OF PASTEURIZATION AND STORGE ON FLAVOUR OF APPLE AND KIWIFRUIT BLEND JUICE." Arab Universities Journal of Agricultural Sciences 14, no. 2 (September 1, 2006): 643–60. http://dx.doi.org/10.21608/ajs.2006.15354.

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25

Qin, Guotong, Xueqian Lü, Wei Wei, Jiajia Li, Ruyue Cui, and Shixuan Hu. "Microfiltration of kiwifruit juice and fouling mechanism using fly-ash-based ceramic membranes." Food and Bioproducts Processing 96 (October 2015): 278–84. http://dx.doi.org/10.1016/j.fbp.2015.09.006.

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26

Schäfer, A., and M. M. Hossain. "Extraction of organic acids from kiwifruit juice using a supported liquid membrane process." Bioprocess Engineering 16, no. 1 (1996): 25. http://dx.doi.org/10.1007/s004490050283.

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27

Batitucci, Roberta Grasselli, Daniela Leal Zandim, Fernanda Regina Godoy Rocha, Michele Carolina Pinheiro, Lucas Amaral Fontanari, and José Eduardo Cezar Sampaio. "Effect of acid fruit juices combined with electric or sonic toothbrushing on root dentin permeability: an in vitro study." Brazilian Dental Journal 23, no. 6 (2012): 667–71. http://dx.doi.org/10.1590/s0103-64402012000600007.

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The purpose of this in vitro study was to quantify the alterations on human root dentin permeability after exposure to different acid fruit juices and to evaluate the effect of toothbrushing with electric or sonic toothbrush after acid exposure. The root dentin of 50 extracted third molars was exposed with a high speed bur. Crowns were sectioned above the cementoenamel junction and root fragments were used to prepare dentin specimens. Specimens were randomly assigned to 5 groups according to the fruit juice (kiwifruit, starfruit, green apple, pineapple and acerolla). Each specimen was connected to a hydraulic pressure apparatus to measure root dentin permeability using fluid filtration method after the following sequential steps: I) conditioning with 37% phosphoric acid for 30 s, II) root scaling, III) exposure to acid fruit juices for 5 min and IV) electric or sonic toothbrushing without dentifrice for 3 min. Data were analyzed statistically by the Wilcoxon and Mann-Whitney tests at 5% significance level. All fruit juices promoted a significant increase of dentin permeability while toothbrushing decreased it significantly (p<0.05). It may be concluded that all acid fruit juices increased root dentin permeability, while toothbrushing without dentifrice after acid exposure decreased the permeability. The toothbrush mechanism (electric or sonic) had no influence on the decrease of root dentin permeability.

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28

Figoli, A., A. Tagarelli, B. Cavaliere, C. Voci, G. Sindona, S. K. Sikdar, and E. Drioli. "Evaluation of pervaporation process of kiwifruit juice by SPME-GC/Ion Trap Mass Spectrometry." Desalination 250, no. 3 (January 2010): 1113–17. http://dx.doi.org/10.1016/j.desal.2009.09.120.

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29

He, Chenghao, Na Yang, Yamei Jin, Shilin Wu, Yongjiang Pan, Xueming Xu, and Zhengyu Jin. "Application of induced electric field for inner heating of kiwifruit juice and its analysis." Journal of Food Engineering 306 (October 2021): 110609. http://dx.doi.org/10.1016/j.jfoodeng.2021.110609.

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30

YOKOTSUKA, Koki, Kotoyoshi NAKANISHI, Ikuro HORI, and Masakazu FUKUI. "Studies on the Production of Kiwifruit Wine: I. Effects of Press Design and Enzymatic Treatment of Crushed Kiwifruit on Juice Yield and Clarity." JOURNAL OF THE BREWING SOCIETY OF JAPAN 98, no. 2 (2003): 139–47. http://dx.doi.org/10.6013/jbrewsocjapan1988.98.139.

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31

Tomadoni, Barbara, Maria Del Rosario Moreira, Juan Pablo Espinosa, and Alejandra Ponce. "Individual and Combined Effects of Pomegranate Extract and Ultrasonic Treatments on Kiwifruit Juice Quality Parameters." Journal of Food Process Engineering 40, no. 1 (December 28, 2015): e12339. http://dx.doi.org/10.1111/jfpe.12339.

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32

Gao, Zhen Peng, Zhi Fang Yu, Tian Li Yue, and Siew Young Quek. "Adsorption isotherm, thermodynamics and kinetics studies of polyphenols separation from kiwifruit juice using adsorbent resin." Journal of Food Engineering 116, no. 1 (May 2013): 195–201. http://dx.doi.org/10.1016/j.jfoodeng.2012.10.037.

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33

Akbari, E., M. Gholami, and S. Ghobadi. "Effect of Pomegranate, Grape and Kiwifruit Juice and Extract on Postharvest Quality of Intact Pear Fruits." Journal of Crop production and processing 9, no. 1 (May 1, 2019): 139–53. http://dx.doi.org/10.29252/jcpp.9.1.139.

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34

Yi, Junjie, Biniam Kebede, Kristiani Kristiani, Tara Grauwet, Ann Van Loey, and Marc Hendrickx. "Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization." Food Chemistry 249 (May 2018): 202–12. http://dx.doi.org/10.1016/j.foodchem.2017.12.088.

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35

Wang, Jin, Jun Wang, Sai Kranthi Vanga, and Vijaya Raghavan. "High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties." Food Chemistry 313 (May 2020): 126121. http://dx.doi.org/10.1016/j.foodchem.2019.126121.

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36

Ball, Roderick D., Shona H. Murray, Harry Young, and Janine M. Gilbert. "Statistical analysis relating analytical and consumer panel assessments of kiwifruit flavour compounds in a model juice base." Food Quality and Preference 9, no. 4 (July 1998): 255–66. http://dx.doi.org/10.1016/s0950-3293(98)00005-6.

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37

Sun-Waterhouse, D., L. Edmonds, S. S. Wadhwa, and R. Wibisono. "Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh." Food Research International 50, no. 2 (March 2013): 647–56. http://dx.doi.org/10.1016/j.foodres.2011.05.030.

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38

Cha, Jae-Young, Yong-Soon Kim, Hee-Young Ahn, Kyung-Eun Eom, Su-Jin Heo, and Young-Su Cho. "Bioactive and Chemical Properties by Silkworm (Bombyx mori L.) Powder Degradation with Kiwifruit, Papaya, Pineapple and Pear Juice." Journal of Life Science 20, no. 11 (November 30, 2010): 1718–24. http://dx.doi.org/10.5352/jls.2010.20.11.1718.

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39

Wang, Jin, Sai Kranthi Vanga, and Vijaya Raghavan. "High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity." LWT 107 (June 2019): 299–307. http://dx.doi.org/10.1016/j.lwt.2019.03.024.

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40

Young, Harry, Conrad O. Perera, and Vivienne J. Paterson. "Identification of E-Hex-3-enal as an important contributor to the off-flavour aroma in kiwifruit juice." Journal of the Science of Food and Agriculture 58, no. 4 (1992): 519–22. http://dx.doi.org/10.1002/jsfa.2740580410.

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41

Wong, M., and D. W. Stanton. "Effect of Removal of Amino Acids and Phenolic Compounds on Non-enzymic Browning in Stored Kiwifruit Juice Concentrates." LWT - Food Science and Technology 26, no. 2 (April 1993): 138–44. http://dx.doi.org/10.1006/fstl.1993.1029.

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42

Yi, Junjie, Biniam Kebede, Kristiani Kristiani, Carolien Buvé, Ann Van Loey, Tara Grauwet, and Marc Hendrickx. "The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage." Food Chemistry 255 (July 2018): 197–208. http://dx.doi.org/10.1016/j.foodchem.2018.02.052.

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43

Sun-Waterhouse, Dongxiao, and Geoffrey I. N. Waterhouse. "Spray-Drying of Green or Gold Kiwifruit Juice–Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants." Food and Bioprocess Technology 8, no. 1 (September 4, 2014): 191–207. http://dx.doi.org/10.1007/s11947-014-1397-4.

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44

Doherty, Madigan, Warrington, and Ellis. "Sleep and Nutrition Interactions: Implications for Athletes." Nutrients 11, no. 4 (April 11, 2019): 822. http://dx.doi.org/10.3390/nu11040822.

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This narrative review explores the relationship between sleep and nutrition. Various nutritional interventions have been shown to improve sleep including high carbohydrate, high glycaemic index evening meals, melatonin, tryptophan rich protein, tart cherry juice, kiwifruit and micronutrients. Sleep disturbances and short sleep duration are behavioural risk factors for inflammation, associated with increased risk of illness and disease, which can be modified to promote sleep health. For sleep to have a restorative effect on the body, it must be of adequate duration and quality; particularly for athletes whose physical and mental recovery needs may be greater due to the high physiological and psychological demands placed on them during training and competition. Sleep has been shown to have a restorative effect on the immune system, the endocrine system, facilitate the recovery of the nervous system and metabolic cost of the waking state and has an integral role in learning, memory and synaptic plasticity, all of which can impact both athletic recovery and performance. Functional food-based interventions designed to enhance sleep quality and quantity or promote general health, sleep health, training adaptations and/or recovery warrant further investigation.

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45

Xu, Lu, Qiong Shi, Daowang Lu, Liuna Wei, Hai-Yan Fu, Yuanbin She, and Shunping Xie. "Simultaneous detection of multiple frauds in kiwifruit juice by fusion of traditional and double-quantum-dots enhanced fluorescent spectroscopic techniques and chemometrics." Microchemical Journal 157 (September 2020): 105105. http://dx.doi.org/10.1016/j.microc.2020.105105.

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46

Fletcher, Benjamin D., Jayde A. M. Flett, Shay-Ruby Wickham, Juliet M. Pullar, Margreet C. M. Vissers, and Tamlin S. Conner. "Initial Evidence of Variation by Ethnicity in the Relationship between Vitamin C Status and Mental States in Young Adults." Nutrients 13, no. 3 (February 27, 2021): 792. http://dx.doi.org/10.3390/nu13030792.

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Higher fruit and vegetable intake has been associated with improved mood, greater vitality, and lower stress. Although the nutrients driving these benefits are not specifically identified, one potentially important micronutrient is vitamin C, an important co-factor for the production of peptide hormones, carnitine and neurotransmitters that are involved in regulation of physical energy and mood. The aim of our study was to investigate the cross-sectional relationship between blood plasma vitamin C status and mood, vitality and perceived stress. A sample of 419 university students (aged 18 to 35; 67.8% female) of various ethnicities (49.2% European, 16.2% East Asian, 8.1% Southeast/Other Asian, 9.1% Māori/Pasifika, 11.5% Other) provided a fasting blood sample to determine vitamin C status and completed psychological measures consisting of the Profile of Mood States Short Form (POMS-SF), the vitality subscale of the Rand 36-Item Short Form (SF-36), and the Perceived Stress Scale (PSS). Participants were screened for prescription medication, smoking history, vitamin C supplementation, fruit/juice and vegetable consumption, kiwifruit allergies, excessive alcohol consumption and serious health issues, and provided age, gender, ethnicity, and socioeconomic status information, which served as covariates. There were no significant associations between vitamin C status and the psychological measures for the sample overall. However, associations varied by ethnicity. Among Māori/Pasifika participants, higher vitamin C was associated with greater vitality and lower stress, whereas among Southeast Asian participants, higher vitamin C was associated with greater confusion on the POMS-SF subscale. These novel findings demonstrate potential ethnicity-linked differences in the relationship between vitamin C and mental states. Further research is required to determine whether genetic variation or cultural factors are driving these ethnicity differences.

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47

Almeida, Domingos P. F., and Maria Helena Gomes. "Uncoupling the Sensory Effects of 1-Methylcyclopropene and Ripening Stage on ‘Hayward’ Kiwifruit." HortScience 44, no. 7 (December 2009): 1936–40. http://dx.doi.org/10.21273/hortsci.44.7.1936.

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‘Hayward’ kiwifruit were treated with 0.5 μL·L−1 of 1-methylcyclopropene (1-MCP) and stored in air at 0 °C. Treatment with 1-MCP reduced softening of kiwifruit during storage but did not affect soluble solids or titratable acidity. Sensory analyses were performed by a consumer panel and by trained panelists after 41, 77, and 161 days in storage. 1-MCP treatment negatively affected consumer preference, expressed as degree of liking. The trained panel clearly perceived 1-MCP-treated kiwifruit after 41 days in storage at 0 °C as more sour and firmer but less juicy, less sweet, and less flavorful than untreated fruit. After 161 days in storage, the perceived differences between 1-MCP-treated and untreated fruit had been reduced for sweetness and acidity, but the panel perceived 1-MCP-treated fruit as firmer and lagging behind in the ripening process. Altering the poststorage ripening rate, by placing 1-MCP-treated fruit at a higher temperature than untreated controls, allowed fruit to develop in such a way that a sensory panel was unable to distinguish between treatments. This result indicates that 1-MCP-treated fruit can be perceived by the consumer as similar to untreated fruit if adequately conditioned.

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48

Buzrul, Sencer, Hami Alpas, Alain Largeteau, and Gérard Demazeau. "Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure." International Journal of Food Microbiology 124, no. 3 (June 2008): 275–78. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.03.015.

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49

Guo, Jing, Yahong Yuan, Pei Dou, and Tianli Yue. "Multivariate statistical analysis of the polyphenolic constituents in kiwifruit juices to trace fruit varieties and geographical origins." Food Chemistry 232 (October 2017): 552–59. http://dx.doi.org/10.1016/j.foodchem.2017.04.037.

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50

Xu, Xinxing, Jingjing Deng, Dongsheng Luo, Yejun Bao, Xiaojun Liao, Haiyan Gao, and Jihong Wu. "Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices." Innovative Food Science & Emerging Technologies 49 (October 2018): 1–12. http://dx.doi.org/10.1016/j.ifset.2018.07.010.

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Journal articles on the topic 'Kiwifruit juice'

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