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Journal articles on the topic 'Orange 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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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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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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Colás-Medà, Pilar, Iolanda Nicolau-Lapeña, Inmaculada Viñas, Isma Neggazi, and Isabel Alegre. "Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light." Foods 10, no. 4 (April 15, 2021): 855. http://dx.doi.org/10.3390/foods10040855.
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Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective was to evaluate the efficacy of Ultraviolet-C (UV-C) light at 254 nm on reducing bacterial spores of Alicyclobacillus acidoterrestris, Bacillus coagulans and Bacillus cereus at two stages of orange juice production. To simulate fruit disinfection before processing, the orange peel was artificially inoculated with each of the bacterial spores and submitted to UV-C light (97.8–100.1 W/m2) with treatment times between 3 s and 10 min. The obtained product, the orange juice, was also tested by exposing the artificially inoculated juice to UV-C light (100.9–107.9 W/m2) between 5 and 60 min. A three-minute treatment (18.0 kJ/m2) reduced spore numbers on orange peel around 2 log units, while more than 45 min (278.8 kJ/m2) were needed to achieve the same reduction in orange juice for all evaluated bacterial spores. As raw fruits are the main source of bacterial spores in fruit juices, reducing bacterial spores on fruit peels could help fruit juice processors to enhance the microbiological quality and safety of fruit juices.
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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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HANKIN, LESTER, and HARRY M. PYLYPIW. "Pesticides in Orange Juice Sold in Connecticut." Journal of Food Protection 54, no. 4 (April 1, 1991): 310–11. http://dx.doi.org/10.4315/0362-028x-54.4.310.
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There is concern that orange juice from foreign countries may contain residues of pesticides not allowed in the United States. Of 17 orange juices examined, 15 listed Brazil as the source of all or part of the juice used. Six samples contained residues. All pesticides found were allowed for use in the United States, and all residues were well below EPA allowable tolerances in oranges.
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Zacarías-Garcia, Jaime, Guiselle Carlos, José-Vicente Gil, José Luís Navarro, Lorenzo Zacarías, and María-Jesús Rodrigo. "Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds." Foods 12, no. 2 (January 14, 2023): 400. http://dx.doi.org/10.3390/foods12020400.
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The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteurization (85 °C/30 s) and high-pressure homogenization (HPH, 150 MPa/55 °C/1 min), were evaluated. For most of the nutrients and bioactive compounds, the hand and industrial juice squeezing rendered similar extraction efficiency. Individual composition of carotenoids in the juices were differentially affected by the extraction procedure and the treatments, but the red-fleshed orange juices contained between 3- to 6-times higher total carotenoids than the standard Navel juices, being phytoene and phytofluene the main carotenoids. The industrial and treated juices of both red-fleshed oranges contained 20–30% higher amounts of tocopherols but about 20% lower levels of vitamin C than Navel juices. Navel juices exhibited higher hydrophilic antioxidant capacity, while the red-fleshed orange juices showed an improved lipophilic antioxidant capacity. The main distinctive characteristic of the industrial juice by-product of the red-fleshed oranges was a higher content of carotenoids (×10) and singlet oxygen antioxidant capacity (×1.5–2) than the Navel by-product.
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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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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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Milani, Thiago Elias, and Avacir Casanova Andrello. "Fresh and pasteurized orange juice analysis by TXRF." Semina: Ciências Exatas e Tecnológicas 42, no. 2 (December 2, 2021): 221. http://dx.doi.org/10.5433/1679-0375.2021v42n2p221.
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Orange is considered the main product of the Brazilian citrus agro-industrial complex. However, in the end of 2016, the ANVISA pointed out orange as a risky product due to contamination using pesticides in its cultivation. Therefore, in this context, an analysis of the chemical elements present in fresh and pasteurized orange juices becomes extremely relevant. Thus, this work aims to quantify the elements that are present in fresh and pasteurized orange juices, using the TXRF technique. Samples of fresh orange juice of Pêra variety were acquired in a store in the city of Londrina-PR, were analysed; three samples of oranges were purchased at a store in Itápolis, São Paulo and five more samples of Pêra orange were obtained in the rural area. Samples of pesticides used in orange cultivation were quantified, and three different trademarks of pasteurized juice were analysed. In some of the samples that were collected in Itápolis-SP market, lead (Pb) element was quantified, however its concentration was within the limit established by Brazilian legislation. The aluminium (Al) element was detected in all samples of pasteurized orange juice, showing the influence of the packaging on the elemental concentration of the juice. All pesticides quantified in this work showed a significant concentration of some micro-contaminants, but when the pesticide was diluted in deionized water, those micro-contaminants could not be quantified.
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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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Ni, M., K. Gu, B. Hassan, D. Ning, Y. Zheng, Y. Qi, and Y. Xu. "Effect of oviposition by Bactrocera dorsalis on the antioxidant activity of orange juice." Brazilian Journal of Biology 80, no. 3 (September 2020): 641–47. http://dx.doi.org/10.1590/1519-6984.218661.
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Abstract Among fruits and fruit products, oranges and orange juice are the most widely consumed worldwide. However, the effects of pest infestation of oranges on the quality of orange juice are not yet known. To evaluate the effect of the oriental fruit fly Bactrocera dorsalis on the antioxidant activity of orange juice, we measured changes in the vitamin C (Vc) concentration, total phenol content, and antioxidant activity of orange juice after the introduction of fruit fly eggs. Ten days after the eggs were introduced (larvae removed), the concentration of Vc in orange juice was 18.65 µg/mL, which was 9.16 µg/mL lower than that measured in healthy orange juice. In addition, the total phenol content decreased by 46.519 mg Gallic Acid Equivalents (GAE)/g to 9.748 mg GAE/g. Furthermore, the free-radical scavenging activity decreased from 22.297% to 5.393%. Correlation analysis indicated significant correlations between Vc concentration, total phenol content, and antioxidant activity of orange juice after B. dorsalis infestation. The decrease in Vc concentration, total phenol content and free-radical scavenging activity indicated that B. dorsalis changed the quality of orange juice by affecting the antioxidant activity of the juice after the oranges were infested.
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Santos, Renato Marcio dos, Irenilza de Alencar Nääs, Mario Mollo Neto, and Oduvaldo Vendrametto. "An overview on the Brazilian orange juice production chain." Revista Brasileira de Fruticultura 35, no. 1 (March 2013): 218–25. http://dx.doi.org/10.1590/s0100-29452013000100025.
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Brazil is the world's largest producer of oranges and uses more than 70% of the harvested fruits in the production of juices. The amount of processed orange is growing about 10% per year, confirming the trend of the Brazilian citrus for juice production. This research aimed to investigate the Brazilian orange juice production chain from 2005 to 2009. Data from the amount of frozen juice produced and exported, international price of orange juice, and intermediate transactions were assessed in order to make possible selection of all interveners involved in the chain. The study using the Social Network Analysis (SNA) showed that the densest relationships in the network are from exporters to importers and from orange growers to the orange processing industry. No difference was found in the values of the network geodesic distance or the clustering coefficients from 2005 to 2009. The degree of centrality increased steadily throughout the years indicating that the processing industry attempts to minimize the risks by centralizing the actions. A decrease in export of orange juice from 2007 (2.07 10(6) t) to 2008 (2.05 10(6) t) was found, probably due to the world's financial crisis with recovery in 2009. Since 2004, there has been an increase of nearly 10% per year in the market preference of concentrate juice (OFCJ) when compared to the "not from concentrated" juice (NFC). Nowadays the NFC market represents nearly 50% of all Brazilian export which impacted in the logistic distribution and transportation issues.
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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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MARTÍNEZ-GONZALES, N. E., A. HERNÁNDEZ-HERRERA, L. MARTÍNEZ-CHÁVEZ, M. O. RODRÍGUEZ-GARCÍA, M. R. TORRES-VITELA, L. MOTA de la GARZA, and A. CASTILLO. "Spread of Bacterial Pathogens during Preparation of Freshly Squeezed Orange Juice." Journal of Food Protection 66, no. 8 (August 1, 2003): 1490–94. http://dx.doi.org/10.4315/0362-028x-66.8.1490.
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To study the potential of three bacterial pathogens to cross-contaminate orange juice during extraction, normal operation conditions during juice preparation at food service establishments were simulated. The spread of Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes from inoculated oranges to work surfaces and to the final product was determined. The transference of these three bacterial pathogens to orange juice made from uninoculated oranges with the use of contaminated utensils was also studied. Fresh oranges were inoculated with a marker strain of rifampicin-resistant Salmonella Typhimurium, E. coli O157:H7, or L. monocytogenes. Final pathogen levels in juice were compared as a function of the use of electric or mechanical juice extractors to squeeze orange juice from inoculated oranges. Pathogen populations on different contact surfaces during orange juice extraction were determined on sulfite-phenol red-rifampicin plates for Salmonella Typhimurium and E. coli O157:H7 and on tryptic soy agar supplemented with 0.1 g of rifampicin per liter for L. monocytogenes. After inoculation, the average pathogen counts for the orange rind surface were 2.3 log10 CFU/cm2 for Salmonella Typhimurium, 3.6 log10 CFU/cm2 for E. coli O157:H7, and 4.4 log10 CFU/cm2 for L. monocytogenes. This contamination was spread over all utensils used in orange juice squeezing. Mean pathogen counts for the cutting board, the knife, and the extractor ranged from −0.3 to 2.1 log10 CFU/cm2, and the juice contained 1.0 log10 CFU of Salmonella Typhimurium per ml, 2.3 log10 CFU of E. coli O157:H7 per ml, and 2.7 log10 CFU of L. monocytogenes per ml. Contact with contaminated surfaces resulted in the presence of all pathogens in orange juice made from uninoculated oranges. These results give emphasis to the importance of fresh oranges as a source of pathogens in orange juice.
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Rodrigues, Sueli, and Fabiano Andre Narciso Fernandes. "Glow Discharge Plasma Processing for the Improvement of Pasteurized Orange Juice’s Aroma and Off-Flavor." Processes 10, no. 9 (September 8, 2022): 1812. http://dx.doi.org/10.3390/pr10091812.
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Orange juice is one of the most popular juices sold in the world. Although very popular, most orange juice sold in the market is pasteurized, presenting off-flavor compounds and aromas different from the freshly squeezed juice. This study investigated how green chemistry, through the application of glow discharge plasma, can help improve the aroma and mitigate off-flavors of pasteurized orange juice. Orange juice was processed at different plasma flow rates (10 to 30 mL/min) for 10 to 30 min. Glow discharge plasma processing induced several chemical reactions enabling positive changes in the volatile profile of pasteurized orange juice. Chemical pathways were proposed and correlated to the changes in aroma and mitigation of off-flavor compounds. Glow discharge plasma increased the concentration of terpenoid and aldehyde compounds that give the orange juice its fresh-like characteristics and reduced the off-flavor compound concentration by 61%.
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NIEMIRA, BRENDAN A. "Citrus Juice Composition Does Not Influence Radiation Sensitivity of Salmonella Enteritidis†." Journal of Food Protection 64, no. 6 (June 1, 2001): 869–72. http://dx.doi.org/10.4315/0362-028x-64.6.869.
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Food substrate chemistry is known to influence radiation sensitivity of pathogenic bacteria. The sensitivity of a citrus juice outbreak strain of Salmonella Enteritidis to gamma radiation was determined in five commercial orange juice formulations. The juices differed in pH (3.87 to 4.13), calcium concentration (2.1 versus 36.9 mM), juice composition (orange versus orange-tangerine blend), and antioxidant power (11,751 to 12,826 μM ferric reducing–antioxidant power units). The Dγ (dose required to achieve 90% destruction) varied only slightly (0.35 to 0.37 kGy), with no significant (P < 0.05) differences among any of the suspending juices. These results indicate that Salmonella Enteritidis sensitivity to gamma radiation is not strongly influenced by the composition of formulated commercial orange juices.
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Paul Dana, Leo, and Teresa E. Dana. "Orange juice vendor." British Food Journal 101, no. 5/6 (June 1999): 432–34. http://dx.doi.org/10.1108/00070709910278389.
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Pollitt, Mark. "Digital Orange Juice." Journal of Digital Forensic Practice 2, no. 1 (March 17, 2008): 54–56. http://dx.doi.org/10.1080/15567280701721921.
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Mooney, Rachel, Louise Chappell, and Angus I. Knight. "Evaluation of a Polymerase Chain Reaction-Based Heteroduplex Assay for Detecting the Adulteration of Processed Orange Juice with Mandarin Juice." Journal of AOAC INTERNATIONAL 89, no. 4 (July 1, 2006): 1052–60. http://dx.doi.org/10.1093/jaoac/89.4.1052.
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Abstract A polymerase chain reaction (PCR)-based heteroduplex assay was evaluated for the detection of mandarin juice in processed orange juice. PCR amplification of a fragment of the chloroplast trnT-trnL intergenic spacer derived from mixtures of DNA extracted from orange and mandarin juice resulted in heteroduplex formation. The heteroduplex resulted from the co-amplification of a fragment containing an 8 base-pair indel that distinguished mixtures of orange and mandarin juice from orange juice and mandarin juice alone. The heteroduplex assay was evaluated against authentic juices obtained from different citrus species and confirmed that the marker was homogeneous within Citrus. The data obtained demonstrated maternal inheritance of chloroplast type in Citrus sp. and allowed the identification and confirmation of the maternal parentage of unknown and known citrus hybrids. Analysis of the quantitative potential of the PCR and polyacrylamide gel electrophoresis (PAGE) analysis demonstrated good repeatability with a coefficient of variation of 7.5%. Greatest sources of variance in experimental results were attributable to species and varietal differences in the levels of the PCR target. Mandarin juice contained approximately 18% (w/v) less PCR target sequence than did orange juice. The assay was tested in a blind trial using processed juices and correctly identified 20/22 samples with no false-positive results.
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de Santana, Aline Alves, Eric de Castro Tobaruela, Karina Gama dos Santos, Luiz Gustavo Sparvoli, Cristiane Kovacs do Amaral, Carlos Daniel Magnoni, Carla R. Taddei, Ronaldo Vagner Thomatieli dos Santos, Neuza Mariko Aymoto Hassimotto, and Franco Maria Lajolo. "‘Pera’ Orange and ‘Moro’ Blood Orange Juice Improves Oxidative Stress and Inflammatory Response Biomarkers and Modulates the Gut Microbiota of Individuals with Insulin Resistance and Different Obesity Classes." Obesities 2, no. 4 (December 19, 2022): 389–412. http://dx.doi.org/10.3390/obesities2040033.
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Orange juice contains flavanones, which are associated with reducing the risk of obesity-associated diseases. We evaluated the effects of two varieties of orange juices on the oxidative stress, inflammatory response, and gut microbiota of individuals with insulin resistance and different obesity classes. In a randomized crossover study, obese patients consumed ‘Pera’ (POJ—source of flavanones) and ‘Moro’ (MOJ—source of flavanones and anthocyanins) orange juices for 15 days. Blood, urine, and fecal samples were collected before and after the intervention. Daily orange juice intake significantly reduced HDL and total cholesterol, in addition to urinary 8-OHdG and plasmatic MCP-1 levels. Multivariate analyses highlighted the beneficial effects of orange juice intake, mainly the modulation of inflammatory and oxidative stress biomarkers. Patients in different obesity classes presented a gut microbiota with obesity-associated alterations (dysbiosis), and the consumption of Pera and Moro orange juices improved this profile by modulating their gut microbiota in different ways. Although the Firmicutes/Bacteroidetes ratio changed after both interventions, MOJ provided more accentuated changes than POJ. Blautia, Bifidobacterium, and other genera had their relative abundance altered by juice consumption, which correlated with patient parameters (such as HDL-cholesterol and diastolic blood pressure) and biomarkers (such as TNF-α and 8-OHdG). In conclusion, regular orange juice intake can be associated with a reduction in oxidative stress and inflammatory response, in addition to modulating gut microbiota.
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CASTILLO, A., A. VILLARRUEL-LÓPEZ, V. NAVARRO-HIDALGO, N. E. MARTÍNEZ-GONZÁLEZ, and M. R. TORRES-VITELA. "Salmonella and Shigella in Freshly Squeezed Orange Juice, Fresh Oranges, and Wiping Cloths Collected from Public Markets and Street Booths in Guadalajara, Mexico: Incidence and Comparison of Analytical Routes." Journal of Food Protection 69, no. 11 (November 1, 2006): 2595–99. http://dx.doi.org/10.4315/0362-028x-69.11.2595.
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A survey of the presence of Salmonella and Shigella in freshly squeezed orange juice and related samples was conducted in Guadalajara, Mexico. One hundred samples of freshly squeezed orange juice were collected from 49 street booths and 51 small food service establishments. In addition, 75 fresh orange samples, each consisting of five orange units, and 75 wiping cloths were collected from the same establishments from which juice had been collected. Salmonella was isolated from 14, 20, and 23% of samples of orange juice, orange surfaces, and wiping cloths collected from street vendors, while Shigella was isolated from 6, 17, and 5% of these samples. In general, the frequency of isolation of these pathogens in samples from juice serving establishments at public markets was significantly lower than that found among street vendors (P < 0.05). Salmonella enterica serotypes Agona, Typhimurium, and Anatum were found in orange juice, fresh oranges, and wiping cloth samples, while serotype Mexico was found on fresh oranges and in wiping cloths and serotypes Muenchen and Panama were found only in wiping cloth samples. Regarding Shigella species, Shigella sonnei was found in all three types of sample tested; Shigella dysenteriae was found in juice and orange samples, Shigella boydii in orange and wiping cloth samples, and Shigella flexneri on oranges only. Thirty-one percent and 39% of the juice samples showed aerobic plate counts of ≥5.0 log CFU/ml and Escherichia coli counts of >3.0 log CFU/ml, respectively. These high counts may indicate poor sanitation and potential exposure to fecal contamination either in the raw materials or during the orange-crushing and juice-serving process. These data may be useful for a further risk assessment of Salmonella or Shigella in unpasteurized, freshly squeezed juice.
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Kujawińska, Maria, Izabela Kawulok, Anna Szczyrba, Martina Grot, Agnieszka Bielaszka, Joanna Nieć-Leśniak, and Mateusz Grajek. "Vitamin C content in orange juices obtained by different methods." Journal of Education, Health and Sport 12, no. 6 (June 24, 2022): 253–67. http://dx.doi.org/10.12775/jehs.2022.12.06.025.
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Introduction Proper nutrition has the task of providing the right amount of energy and nutrients. A balanced diet should include vegetables and fruit at every meal. These products are rich in vitamin C, which is involved in many metabolic pathways in the body. A well-balanced diet will generally provide you with enough ascorbic acid. The content of vitamins in products depends on many factors, including the place of origin of the product, season, species, processing methods, or the conditions and time of storage. Vitamin C is easily destroyed by contact with oxygen, light radiation or metal ions. Aim of the study The aim of the study is to assess the content of vitamin C in juices squeezed from different types of oranges using various processing methods. Material and methods Three species of oranges were used for the study: Valencia, Saluciana and Novelina. Each type of orange was squeezed with 3 processing methods, using: a juicer, a slow-speed squeezer and a manual squeezer. The determination of vitamin C content in the obtained juices was performed by the Tillmans titration method with the use of standard, blue, 2,6-dichlorophenolindophenol dye. The vitamin C content in juices was determined: immediately after squeezing the juice, one hour after squeezing and 24 hours after squeezing. The juices were stored in the refrigerator between determinations. A pH meter was used to measure the pH, and a portable digital sucrose refractometer was used for the% sucrose measurement. Results The highest content of vitamin C immediately after pressing was observed in the juice of hand-squeezed oranges from the Salustiana variety. The decrease in vitamin C after 24 hours averaged 37.8%. Statistically significant differences were found between the method of squeezing and the time after squeezing the juice. Valencia variety was characterized by the highest pH, Navelina - the lowest. Significant differences were found in the mean level of the pH indicator and the type of orange.
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Allegra, Valeria, Carla Zarbà, Giovanni La Via, and Alfonso Silvio Zarbà. "Why the new orange juice consumption model favors global trade and growth in orange production." British Food Journal 121, no. 9 (September 2, 2019): 1954–68. http://dx.doi.org/10.1108/bfj-05-2019-0316.
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Purpose The purpose of this paper is to analyze international orange trade as different types of orange juice seem to obtain the favor of newer food consumption patterns as opposed to fresh oranges. In addition, the authors will outline market tendencies that could be useful to stakeholders interested in any way in the sector. Design/methodology/approach This document uses the Lafay index (LFI) in order to evaluate the intra-sectoral trade specialization; however, the social network analysis (SNA) approach is used to connect the international trade relations and to refine, classify and prioritize the countries having a central role in the orange juice world trade network. For both indexes, UNCOMTRADE has been used. Findings The findings show that the growing orange juice trade is the leading global growth factor as opposed to the sale of fresh oranges. It appears that major trade revenues come from orange juice concentrate (Frozen Concentrated Orange Juice (FCOJ)). Business takes place mostly in Europe. Originality/value This study shows for the first time that the current orange juice export competitiveness is crucial to the long-term survival of the orange sector. This study valuably contributes to the less known literature regarding FCOJ and Not From Concentrate orange juice trade relevance.
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Brima, Eid, and Hatem Mohamed. "Distribution of minerals between orange juice and orange flesh in various cultivars." Czech Journal of Food Sciences 39, No. 6 (December 16, 2021): 419–25. http://dx.doi.org/10.17221/258/2020-cjfs.
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The aim of this study was to evaluate the distribution of essential and toxic elements between the orange juice and orange flesh of various orange cultivars. Different orange cultivars, such as Abousorah [Citrus sinensis (L.)], Aseear (Citrus aurantium), Afandi (Citrus reticulata Blanco), Helo (Citrus sinensis), and grapefruit (Citrus paradisi), were collected from local markets. Elemental analysis was carried out after microwave-assisted digestion using inductively coupled plasma mass spectrometry (ICP-MS) in 18 samples. Eleven elements (V, Cr, Mn, Co, Ni, Cu, Zn, As, Se, Cd, and Pb) were analysed. Their average concentrations ranged from 0.006 µg g<sup>–1</sup> to 7.13 µg g<sup>–1</sup> in both orange juice and flesh (wet weight). There was a high increase in the average concentrations of all elements in the juice compared to the flesh of up to 40-fold.
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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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Rouseff, Russell L. "Liquid Chromatographic Determination of Naringin and Neohesperidin as a Detector of Grapefruit Juice in Orange Juice." Journal of AOAC INTERNATIONAL 71, no. 4 (July 1, 1988): 798–802. http://dx.doi.org/10.1093/jaoac/71.4.798.
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Abstract Naringin/neohesperidin ratios can be used to differentiate orange juice which may contain added grapefruit juice from orange juice which may include juices from other naringin-containing cultivars. The naringin/neohesperidin ratios in juice vary from 14 to 83 in grapefruit (C. grandis) and from 1.3 to 2.5 in sour orange (C aurantium) cultivars; the ratio is always 1 for the K-Early tangelo. Concentrations of both naringin and neohesperidin can be determined in orange juice by using a single liquid chromatographic isocratic reverse-phase system with a C-18 column. The detection limit for both compounds is 1 ppm with a linear working range to 500 ppm. Concentration relative standard deviations range from 0.47 to 1.06% for naringin and from 0.4 to 1.27% for neohesperidin. Naringin and neohesperidin recoveries ranged from 93 to 102% at concentrations of 5 and SO ppm. Naringin values from blind duplicate samples of orange/grapefruit juice blends could be duplicated to ± 3%.
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Zvaigzne, Gaļina, and Daina Kārkliņa. "Health Promoting Chemical Components of Orange Juice." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 329–33. http://dx.doi.org/10.2478/prolas-2013-0061.
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Abstract Citrus fruit or juice can be an excellent source of health-promoting substances at breakfast. A 150-200 ml glass of orange juice daily provides many nutrients required for good human health. As has been reported, vitamin C, thiamine (vitamin B1), riboflavin, vitamin A, vitamin D, vitamin E, pantothenic acid, vitamin B6, folate are present in oranges. Citrus juices also provide minerals - calcium, potassium, iron, zinc, magnesium, copper, and phosphorous, which are part of the vital enzyme system of the human body. In addition, several compounds - flavonoids and other health-promoting substances are present in citrus fruit. There are hundreds of useful products and substances with properties, which have origin in citrus products. There are also many patents for helpful products to be made from citrus substances. Treatment of major inflammation-related ailments target on phytochemicals involved in oxidative stress, metabolic syndrome (diabetes), cardiovascular diseases, bone health (osteoporosis), skin aging, cognitive function and brain diseases, aging, allergy and immune function and cancer. A clinical study published shows that orange juice and hesperidin increase nitric oxide production in human. Orange juices have been shown to provide several important health benefits, particularly for the cardiovascular system, bone and skin health, brain health, cognitive functions, aging, and also cancer. However, the number of clinical studies available remains limited and significant efforts are necessary to provide irrefutable proof of these benefits in human
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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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Shen, F., Q. Wu, A. Su, P. Tang, X. Shao, and B. Liu. "Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy." Czech Journal of Food Sciences 34, No. 3 (June 17, 2016): 224–32. http://dx.doi.org/10.17221/303/2015-cjfs.
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The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investigated and compared. Freshly squeezed orange juices were tentatively adulterated with 100% concentrated orange juices at levels ranging from 0% to 30% (v/v). Then the E-nose response signals and FTIR spectra collected from samples were subjected to multivariate analysis by principal component analysis (PCA) and linear discriminant analysis (LDA). PCA indicated that authentic juices and adulterated ones could be approximately separated. For the classification of samples with different adulteration levels, the overall accuracy obtained by LDA in prediction was 91.7 and 87.5% for E-nose and ATR-FTIR, respectively. Gas chromatography-mass spectrometry (GC-MS) results verified that there existed an obvious holistic difference in flavour characteristics between fresh squeezed and concentrated juices. These results demonstrated that both E-nose and FTIR might be used as rapid screening techniques for the detection of this type of juice adulteration.
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Pérez-Cid, Benita, Lorena Rodríguez-López, Ana Belén Moldes, José Manuel Cruz, and Xanel Vecino. "Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices." Foods 11, no. 21 (November 4, 2022): 3506. http://dx.doi.org/10.3390/foods11213506.
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Biosurfactant extracts are multifunctional ingredients composed of natural polymers that can be used in the food industry as stabilizing and antimicrobial agents, although their inclusion in food matrices has been scarcely explored. In this work, a biosurfactant extract, with antimicrobial properties, obtained from a fermented stream of the corn wet-milling industry was introduced into an apple and orange juice matrix to evaluate the changes produced in the sugar consumption, pH, and biomass formation at different temperatures (4–36 °C) and storage time (1–7 days). It was observed that the addition of biosurfactant extract reduced the hydrolysis rate of polymeric sugars, decreasing the concentration of soluble sugars from 85.4 g/L to 49.0 g/L in apple juice after 7 days at 20 °C in the absence and presence of biosurfactant extract, respectively. In general, soluble sugars increased in juices for 5–6 days and after those sugars decreased at different rates depending on the temperature of storage. Differences in sugar solubilization and degradation were more significant in apple juice than in orange juice at 20 °C and 7 days of storage, achieving for orange juice values of 101 and 102 g/L in the absence and presence of biosurfactant extract, respectively. Biomass growth was almost unaffected by the biosurfactant extract concentration and the optimal conditions for biomass production were detected at intermediated temperatures after 6–7 days of storage for both apple and orange juices, obtaining maximum concentrations of 1.68 g/L and 1.54 g/L for apple juice and orange juice, respectively, in the absence of biosurfactant extract. The pH during storage was kept in the range of 3.35–3.48 for apple juice and of 3.40–3.77 for orange juice.
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Andrade Pizarro, Ricardo David, Kevin Blanquicett Gónzalez, and Rafael Rangel terraza. "Propiedades físicas de naranja agria cocristalizada: efecto del pH, sólidos solubles y zumo adicionado." Agronomía Mesoamericana 28, no. 2 (April 30, 2017): 427. http://dx.doi.org/10.15517/ma.v28i2.23833.
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The aim of this study was to evaluate the conditions of co-crystallization of bitter orange juice with sucrose on the physicochemical properties of the product. Bitter orange juice was obtained with a mechanical juicer and concentrated on a rotary evaporator. Sucrose syrup 70 oBrix was subjected to heating and stirring of 1000 rpm, until a white color (118 °C) was observed. Bitter orange juice was added to the syrup, and the mixture was subjected to constant stirring of 600 rpm, to observe the formation of a particulate solid material. The co-crystals were dried, grinded and sieved. A dry co-crystal was determined: moisture, bulk density, solubility, water activity and repose angle. High proportion of bitter orange juice added (20%) and low content of soluble solids (50 °Brix) produced co-crystals with low moisture content (2.59%), water activity (0.52) and solubility time (69.4 s). High pH (4.5) of bitter orange juice concentrate produced co-crystals with low moisture contents (1.96%). The co-crystals of bitter orange juice showed good reconstitution characteristics (high solubility); however, these had high humidity (2.5 to 4.5%) and water activity (0.508 to 0.798).
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Sultana, Abida, Mohammad S. Haque, Mohammad Shoeb, M. Saiful Islam, M. Iqbal R. Mamun, and Nilufar Nahar. "Presence of Yellow 6, an Artificial Colour Additive in Orange Juice." Journal of the Bangladesh Chemical Society 25, no. 1 (September 3, 2012): 80–86. http://dx.doi.org/10.3329/jbcs.v25i1.11778.
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Soft drinks and orange juices are very popular all over the world including Bangladesh. Yellow 6 (Disodium 6-hydroxy-5-(4-sulfophenyl) azo-2-naphthalenesulfonate) was used in food and drinks as color additives earlier but due to its adverse effects on human health, yellow 6 has been banned in many countries. However, this harmful color additive yellow 6 is being used in commercial orange drinks in Bangladesh. Ten commercial brand yellow colored soft drinks and juices were analyzed to find out the presence of yellow 6. Juice prepared from fresh fruits was used as control. The UV-visible absorption maxima of yellow 6 is 429 nm. The amount of yellow 6 in commercial brands and fresh orange juices was determined by UV-visible spectrophotometer. Out of ten samples, seven juice samples were found to contain yellow 6 in the range of 0.83-1.66 mg/mL. Fresh juice did not show any absorption at 429 nm. This is an easy and cost effective method to assess the presence of yellow 6 in orange juice and the method can be used for other food stuffs. DOI: http://dx.doi.org/10.3329/jbcs.v25i1.11778 Journal of Bangladesh Chemical Society, Vol. 25(1), 80-86, 2012
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Agomuo, J., I. Alaka, and Linda Akajiaku. "Microbiological Status of S oymilk- Fruit Juice Drink as Affected by Orange and Pineapple Juice Replacement." Current Research in Nutrition and Food Science Journal 2, no. 3 (December 1, 2014): 153–58. http://dx.doi.org/10.12944/crnfsj.2.3.07.
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The effect of orange and pineapple fruit juice replacement on microbiological status of soymilk- fruit juice drink was studied. Soybean seeds, fresh ripe orange and pineapple fruits were processed into soymilk, and fruit juices respectively. The orange and pineapple juices were blended at equal proportion to get mixed fruit juice (MFJ). MFJ was used to replace soymilk (SM) at 10%, 20%, 30%, 40% and 50% levels without addition of any chemical preservatives. The microbiological status of the soy-mixed fruit juice (SMFJ) was evaluated. Microbial examination showed that bacteria count was higher in SMFJ5 (50:50) (40 x 40-2Cfu/ml) and lower in MFJ (100% mixed fruit juice) (11 x 10-2Cful/ml). There was no coliform growth, suggesting absence of faecal contamination. Fungal growth was higher (24 x 10-2Cful/ml) at 40 % juice dilution. Microbes such as Bacillus sp, Staphiloccocus sp and Penicillin were isolated in the samples. The morphology of the microbes was ascertained thereby providing information for the preservation of the beverage and encouraging its processing.
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Cortés, C., M. J Esteve, and A. Frígola. "Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S307—S309. http://dx.doi.org/10.17221/1083-cjfs.
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Pulsed Electric Field (PEF) processing inactivates microorganisms without significant adverse effects on flavor and nutrients. In this work was studied the transformations of antheraxanthin and mutatoxanthin when natural orange juice is treated by pasteurisation (90°C, 20 s) or PEF (30 kV/cm, 100 μs), and also its evolution during seven weeks of storage in refrigeration at two different temperatures (2°C and 10°C). The results showed that antheraxanthin concentration decreased during the storage. The decrease was greater in the untreated, pasteurised and PEF-treated orange juices stored at 10°C and this carotenoid was not detected from the 6<sup>th</sup> week onwards. The same result was observed in the PEF-treated juice stored at 2°C. However, in the untreated and pasteurised juices stored at 2°C, this carotenoid was detected throughout the storage period, although its concentration decreased. Mutatoxanthin was detected in the 6<sup>th</sup> week of storage, appearing in the cases in which antheraxanthin disappeared. This was not observed in the untreated or pasteurised orange juices stored at 2°C.
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Vanamala*, Jairam, Lavanya Reddivari, Kil Sun Yoo, Leonard M. Pike, and Bhimanagouda S. Patil. "Variation in Bioactive Flavonoid Content of Commercial Brands of Orange Juices." HortScience 39, no. 4 (July 2004): 858C—858. http://dx.doi.org/10.21273/hortsci.39.4.858c.
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Orange juice is an important source of bioactive compounds like flavonoids and the main human dietary source of antioxidant compounds in developed countries. Citrus flavonoids possess chemo-preventive and anti-inflammatory properties as well as the ability to lower cholesterol and modulate the immune function. In this study, we examined flavonoid content of “concentrated” (n = 12) and “Not-From Concentrate (NFC)” (n = 14) commercial orange juices by an HPLC method to investigate the brand to brand differences and differences within the brand (various types). Correlation between flavanonoid content (mg) and price per unit volume was also evaluated. Significant (P = 0.05) differences among the brands were observed in the flavanoid content of both NFC and concentrated orange juices. Total flavonoid content was significantly higher in concentrated juices compared to the NFC juices. However, higher content of didymin was found in NFC juices. Within the brand, no significant differences in the total flavonoid content were observed in juice types containing antioxidant vitamins compared to the juice types devoid of these vitamins. Price did not correlate with the total flavonoid content for either NFC (r = 0.057) or concentrated (r = -0.49) orange juices. Hesperidin was the major flavonoid and followed by narirutin and didymin. Their content (mg/100 mL) in concentrated and NFC juices ranged between 18-55 (Hesperidin); 3-8 (narirutin); and 1-2.5 (didymin), respectively. This study provides valuable information on flavonoid composition of orange juices commonly available in the US market.
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&NA;. "Ciclosporin/orange juice interaction." Reactions Weekly &NA;, no. 1401 (May 2012): 12. http://dx.doi.org/10.2165/00128415-201214010-00043.
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Abdo, Eman M., Omayma El-Sayed Shaltout, Salim Ali, and Hanem M. M. Mansour. "A Functional Orange Juice Fortified with Beetroot By-Products Attenuates Hyperlipidemia and Obesity Induced by A High-Fat Diet." Antioxidants 11, no. 3 (February 25, 2022): 457. http://dx.doi.org/10.3390/antiox11030457.
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Obesity is one of the most prevalent non-communicable diseases and is interlinked with incidences of various diseases. By modulating lifestyle and food quality, obesity can be preventable. The present study investigated the ability of a novel functional beverage based on orange juice and beetroot leaf and stem juice in preventing obesity-associated health issues. To achieve this purpose, we determined the nutritive value of juices and tested their ability to prevent the effect of a high-fat diet on a rat model. Adding leaf and stem juice to orange juice increased the total soluble solids/total titratable acidity ratio, which reflects the high acceptability of the blends, and enhanced their nutritive value. All minerals increased in the blends by increasing the leaf and stem juice percentage. Copper was detected only in the juices containing 10–20% leaf and stem juice (0.01–0.11 mg/100 g). Total flavonoids and betalain increased in the blends, reaching 142.02 µg/mL and 1680 µg/mL, respectively. The mixing process synergized the blends’ radicals scavenging activity. The synergic antioxidant effect of orange enriched with 20% leaf and stem juice attenuated the oxidative stress induced by the high-fat diet by recovering catalase and glutathione peroxidase values. It also enhanced liver enzymes and lipid profile. Consequently, enriching orange with leaf and stem juice results in a functional and nutritious beverage that protects against obesity and its associated health issues.
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Sarvarian, Maryam, Afshin Jafarpour, Chinaza Godswill Awuchi, Ademiku O. Adeleye, and Charles Odilichukwu R. Okpala. "Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (Citrus sinensis L.) Juice Fortified with Different Oleaster (Elaeagnus angustifolia L.) Extracts." Molecules 27, no. 5 (February 24, 2022): 1530. http://dx.doi.org/10.3390/molecules27051530.
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In Iran and other parts of Western Asia, the oleaster (Elaeagnus angustifolia L.) fruit is processed in the dried powdery form, and in recent times, increasingly applied/sprinkled in fruit juices such as those made from oranges (Citrus sinensis L.). To our best knowledge, the effectiveness of oleaster fruit extract in fortifying the orange juice has not yet been reported and the knowledge of this will greatly benefit the consumers, particularly those around the Western Asia region. This current work, therefore, investigated the changes in physicochemical, free radical activity, total phenolic compounds, and sensory properties of orange juice fortified with different oleaster fruit extracts. The orange juice mix formulation comprised different concentrations (5, 10, 15, 20, and 25%) of oleaster (alcoholic, aqueous, and hydro-alcoholic) extracts. The control comprised orange concentrate (4% w/v), sugar (8.5% w/v), and citric acid (0.1% w/v) brought to the desirable volume with water. As the free radical activity depicted the antioxidant properties, the physicochemical aspects of this work involved the determinations of Brix, density, ash, pH, total acidity, sucrose, and total sugar, whereas the sensory aspects involved the determinations of color and taste. Whilst the aqueous oleaster 20 and 25% extracts produced notable physicochemical differences in the orange juice mix, both free radical activity, and phenolic compounds significantly increased (p < 0.05) after 30 days despite resembling (p > 0.05) those of control at day 1. More so, the increases in aqueous, alcoholic, and hydro-alcoholic oleaster extracts would decrease (p < 0.05) the sensory color and taste of the orange juice mix in this study.
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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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Swallow, Kevin W., Nicholas H. Low, and Donald R. Petrus. "Detection of Orange Juice Adulteration with Beet Medium Invert Sugar Using Anion-Exchange Liquid Chromatography with Pulsed Amperometric Detection." Journal of AOAC INTERNATIONAL 74, no. 2 (March 1, 1991): 341–45. http://dx.doi.org/10.1093/jaoac/74.2.341.
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Abstract Carbohydrate analysis of 5 beet medium Invert sugar (BMIS) samples and 10 pure orange Juices was carried out using anion-exchange chromatography with a pulsed amperometric detector. This analysis revealed the presence of several oligosaccharides In BMIS that were in either low concentration or nonexistent in the orange juice samples. These oligosaccharides may be naturally present In sugar beets or synthesized during the acid and/or enzyme catalyzed hydrolysis of sucrose during the production of BMIS. BMIS was intentionally added to pure orange juice at levels of 5,10,15, and 20%. Subsequent liquid chromatographic (LC) analysis of these Intentionally adulterated samples revealed that detection of 5% BMIS In orange juice was possible.
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SHARMA, MANAN, LARRY R. BEUCHAT, MICHAEL P. DOYLE, and JINRU CHEN. "Fate of Salmonellae in Calcium-Supplemented Orange Juice at Refrigeration Temperature." Journal of Food Protection 64, no. 12 (December 1, 2001): 2053–57. http://dx.doi.org/10.4315/0362-028x-64.12.2053.
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Recent outbreaks of salmonellosis associated with orange juice have raised interest concerning the survival and growth of Salmonella in juice supplemented with calcium. A study was done to determine the influence of various calcium supplements on the survival of salmonellae in orange juice held at 4°C for up to 32 days. Isolates of Salmonella Muenchen (inoculum 1), Salmonella isolates from humans and animals (inoculum 2), and Salmonella isolates from produce outbreaks (inoculum 3) were inoculated into pasteurized orange juices with pH values ranging from 3.96 to 4.19 and containing 350 mg of calcium per 240-ml serving (1.46 mg of calcium/ml). Populations of Salmonella declined rapidly in juice containing calcium lactate (CaL), with counts decreasing from 4.86 log10 CFU/ml to <1 log10 CFU/ml within 16 days, regardless of the Salmonella serotypes present in inoculum. Counts decreased from 4.89 log10 CFU/ml to <1 log10 CFU/ml in orange juice supplemented with CaL and tricalcium phosphate (TCP) within 30 days. These reductions were significantly (P ≤ 0.05) higher than those of the control (no calcium added), in which Salmonella populations decreased 3.19 ± 0.20 log10 CFU/ml over 32 days. Populations in orange juice containing TCP or calcium citrate (CC) declined 1.34 ± 0.20 log10 CFU/ml and 1.96 ± 0.20 log10 CFU/ml, respectively, over 32 days. These counts were significantly higher than respective control counts in juice stored for 32 days. Populations of Salmonella of inoculum 3 inoculated into juice containing calcium citrate malate (CCM) were significantly higher than in the control. Higher numbers of cells in inoculum 3 also survived compared to numbers of cells of inocula 1 or 2 in juice supplemented with CCM. This study reveals that the form of calcium used to supplement orange juice influences the ability of salmonellae to survive.
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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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Saleh, Anang Supriadi, Yossi Wibisono, and Zaenal Abidin. "UJI UNJUK KERJA MESIN PEMBELAH DAN PEMERAS JERUK MANIS (Citrus x sinensis)." JURNAL AGROTEKNOLOGI 15, no. 02 (December 31, 2021): 106. http://dx.doi.org/10.19184/j-agt.v15i02.22115.
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The process of sweet oranges (Citrus x sinensis) into orange fruit juice gives benefits for the community because at the harvest time, sweet orange fruit prices fell and people can sell as fresh orange juice or as raw material for processing drinks. People still struggle with cheap squeezing machines. This research was a continuation of previous research with the title design of an orange juice extract machine for small-scale industries. This machine was made at a low price, made from local materials, easy to maintain, and can be applied for sweet orange farmers and small-scale industries. The aim of this research was to perform performance tests for sweet orange stripping and squeezing machine. The research method in this machine testing used a combination of big size Semboro sweet orange (Ø 65 mm), small size Semboro orange (Ø 49 mm), peeled orange, and orange not peeled. Each combination of treatment uses 16 kg of sweet orange fruit and was repeated three times, then the extraction yield and extortion work capacity were calculated. The results of testing the extracts of sweet orange fruit extracts showed that the testing of big size sweet oranges (Ø 65 mm) without peeling resulted in fruit juice yield of 33.8%, with a working capacity of 167.3 kg/hour.
Keywords: performance tests, small scale industry, sweet orange, work capacity
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Voldřich, M., P. Skálová, F. Kvasnička, P. Cuhra, M. Kubík, and P. Pyš. "Authenticity of 100% orange juice in the Czech market in 1996–2001." Czech Journal of Food Sciences 20, No. 2 (November 18, 2011): 83–88. http://dx.doi.org/10.17221/3514-cjfs.
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Commercial orange juices samples obtained from the Czech market were analysed in the years 1996–2001. The quality and authenticity of samples was evaluated according to the Code of Practice of AIJN (selected main analytical criteria were followed – K+, Na+, Ca2+, Mg2+, citric, isocitric and malic acid, citric acid/isocitric acid ratio, glucose, fructose, saccharose, sorbitol, formol number, flavonoid glycosides – according to Davis and HPLC procedure, refractive index and other). The approach of producers to the quality and authenticity of juices developed during the years of observation. The main cases of adulteration in 1996 were as follows: (i) lower fruit content in juice, (ii) massive addition of sugars masked with addition of citric acid, (iii) several examples of “synthetic” orange juice were found. In the subsequent years the authenticity slightly improved, the main problems in 2000/2001 were: (i) lower refractive index, (ii) pulp wash addition, (iii) lower quality of water used for juice reconstitution, (iv) undeclared addition of sugar. The deviations were found not only in the case of the juices of Czech producers, but also in several discount and low-end products of foreign producers. Possible ways of improving the quality and authenticity are discussed (e.g. the preparation of a Czech National Standard taking over the requirements for juices and nectars according to the Code of Practice of the AIJN, Participation in the European Quality Control System [EQCS], etc.).
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Perfetti, Gracia A., Frank L. Joe, Thomas Fazio, and Samuel W. Page. "Liquid Chromatographic Methodology for the Characterization of Orange Juice." Journal of AOAC INTERNATIONAL 71, no. 3 (May 1, 1988): 469–73. http://dx.doi.org/10.1093/jaoac/71.3.469.
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Abstract Liquid chromatographic (LC) methodology potentially useful for the characterization of orange juice, with particular regard to detecting adulteration of orange juice by computer pattern recognition analysis, has been developed. After dilution with methanol the juice is extracted with hexane to remove the carotenoids, which are chromatographed on a C18 column with an acetonitrile-methanol-methylene chloride mobile phase and detection at 450 nm. Further extraction of the juice with methylene chloride isolates the methoxylated flavones, which are chromatographed by reverse phase LC with an acetonitrile-methanol-water mobile phase and detection at 280 nm. The flavanone glycosides remaining in solution are chromatographed on a C18 column with an acetonitrile-water mobile phase and detection at 280 nm. The precisions of the heights of the 32 LC peaks selected for pattern recognition analysis were determined from 5 replicate analyses of a single juice. Coefficients of variation of the replicates ranged from 0.3 to 4.5%, with an average of 2.1%. Adulteration of products with sodium benzoate-fortified pulpwash or grapefruit juice can be detected by this method. Pattern recognition analysis of the data obtained for 80 authentic and 19 adulterated orange juices showed that the method is potentially useful for distinguishing between authentic and adulterated products.
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Abdulla, Shilan Muhammad, Azhin Baxtyar Mahmood, Sokar Kamal Mahmood, and Sakar Kamal Hama Salh. "A Comparative Study of the Physicochemical Properties and Sensory Evaluation of Commercial Orange Juice sold in the Sulaimani Market with Local Preparation of Orange Juice." Tikrit journal for agricultural sciences 21, no. 4 (December 31, 2021): 146–58. http://dx.doi.org/10.25130/tjas.21.4.16.
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Orange juice is one of the most popular juices on the market. The bulk of accessible fruit drinks are synthetic and may include a number of toxic and poisonous substances those are harmful to customers' health. This study compares the physicochemical parameters, sugar content, organic acids, and sensory evaluation of commercial and fresh orange juice samples. The orange fruit was treated to produce fresh juice, which has 100% fruit content and no sugars or diluents. Packaged juice samples were obtained from a local store, and all testing was completed prior to the expiration of the juice's shelf life. Total solids, ash content, and pH were among the physicochemical properties investigated, with values ranging from 9.507–13.145%, 0.110–0.447%, and 4.360–5.970, respectively. Sugar content was observed to be in the ranges of 2.118–5.278, 2.641–4.317, and 2.563–4.184 g/100 ml for glucose, fructose, and sucrose individually. Organic acids (ascorbic, acetic, and citric acid) were found to have concentrations ranging from 25.170–43.981, 1.307–5.760 and 311–411.33 mg/100 ml separately. Sensory evaluation revealed a significant difference (p<0.05) between homemade and commercial orange samples. According to the acquired results and cluster analysis, there is a significant difference between handmade and commercial juice parameters. Commercial items include more sugar than fresh samples. The findings of this study contribute to our understanding of the nutrition and quality of commercial and homemade orange juice samples. Commercial samples are not recommended for regular intake due to the significant differences between artificial and fresh orange juice samples.
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Alsaleem, Turki, Taghreed Alsaleem, Reham Al-Dhelaan, Ghaida Allaheeb, Mohammed Alkhidhr, Abdulaziz Bintalhah, and Abdullah Alowaifeer. "Evaluation of Ethanol Formation in Fruit Juices During Refrigerated Storage Time and Its Halal Status." International Journal of Halal Research 4, no. 1 (April 25, 2022): 19–28. http://dx.doi.org/10.18517/ijhr.4.1.19-28.2022.
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Halal status of ethanol resulting from natural fermentation in food is controversial. According to the GSO standard (2538:2017), the maximum residue level (MRL) of ethanol in fruit juices is 0.1% (v/v). This study examined the effect of storage duration on the formation of ethanol and sugar content in fruit juices. A total of 49 different fruit juice samples (orange, apple, berry, pineapple, and a mixture of grapes and berries) were purchased from local supermarkets and analyzed for ethanol by HS-GC-FID and sugar content (glucose, fructose, and sucrose) by HPLC-RID. The samples were stored in the refrigerator (2-5℃) throughout the experiment and analyzed every week for one month during validity period. Results showed that all juices' ethanol levels were below the MRL 0.1% (v/v) and ranged from ˂ (LOQ: 0.02%) (orange, apple, and berry juices) up to 0.076% (v/v) (in mixed grape and berry juice), while total sugar content ranged from 6.5% (v/v) in orange juice up to 12.6% (v/v) in grape and berry mix juice. Ethanol levels and sugar content in all juices remained constant throughout the experiment, indicating that the fermentation process is inactive during storage and that of ethanol MRL in GSO standard is appropriate.
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Zhang, Wanzhen, Yantong Li, Yongli Jiang, Xiaosong Hu, and Junjie Yi. "A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing." Foods 12, no. 3 (January 29, 2023): 581. http://dx.doi.org/10.3390/foods12030581.
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This study investigated the prospect of producing cloud-stable orange-based juice by combining high-pressure processing (HPP) with a natural kiwifruit pectin methylesterase inhibitor (PMEI) during chilled storage. Kiwifruit is rich in a PMEI, which greatly improves the cloud loss caused by the pectin methylesterase (PME) demethylation of pectin. The results show that the cloud loss of orange juice occurred after 3 days, while the orange–kiwifruit mixed juice and kiwifruit puree were cloud stable during 28 days’ storage. Although, the kiwifruit puree contained larger particles compared to the orange juice, its higher viscosity and solid-like behavior were dominant, improving the cloud stability of the juice systems. In addition, the particle size distribution and rheological properties were highly related to PME activity, PMEI activity, and pectin characterization. The kiwifruit PMEI showed higher resistance to HPP and storage time than PME. More water-solubilized pectin fractions with a high molecular mass were found in the kiwifruit puree, leading to its high viscosity and large particle size, but a more chelator-solubilized pectin fraction with a low esterification degree was observed in the orange juice, resulting in its cloud loss. In general, the outcome of this work provides a novel strategy to improve the cloud stability of orange-based juices using natural PMEIs and nonthermal processing technologies.
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YOO, SUNGYUL, KASHIF GHAFOOR, JEONG UN KIM, SANGHUN KIM, BORA JUNG, DONG-UN LEE, and JIYONG PARK. "Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure." Journal of Food Protection 78, no. 6 (June 1, 2015): 1098–105. http://dx.doi.org/10.4315/0362-028x.jfp-14-522.
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Nonpasteurized orange juice is manufactured by squeezing juice from fruit without peel removal. Fruit surfaces may carry pathogenic microorganisms that can contaminate squeezed juice. Titanium dioxide–UVC photocatalysis (TUVP), a nonthermal technique capable of microbial inactivation via generation of hydroxyl radicals, was used to decontaminate orange surfaces. Levels of spot-inoculated Escherichia coli O157:H7 (initial level of 7.0 log CFU/cm2) on oranges (12 cm2) were reduced by 4.3 log CFU/ml when treated with TUVP (17.2 mW/cm2). Reductions of 1.5, 3.9, and 3.6 log CFU/ml were achieved using tap water, chlorine (200 ppm), and UVC alone (23.7 mW/cm2), respectively. E. coli O157:H7 in juice from TUVP (17.2 mW/cm2)–treated oranges was reduced by 1.7 log CFU/ml. After orange juice was treated with high hydrostatic pressure (HHP) at 400 MPa for 1 min without any prior fruit surface disinfection, the level of E. coli O157:H7 was reduced by 2.4 log CFU/ml. However, the E. coli O157:H7 level in juice was reduced by 4.7 log CFU/ml (to lower than the detection limit) when TUVP treatment of oranges was followed by HHP treatment of juice, indicating a synergistic inactivation effect. The inactivation kinetics of E. coli O157:H7 on orange surfaces followed a biphasic model. HHP treatment did not affect the pH, °Brix, or color of juice. However, the ascorbic acid concentration and pectinmethylesterase activity were reduced by 35.1 and 34.7%, respectively.