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B. C., Obasi, Whong C. M. Z., Ameh J. B., and Ella E. E. "Microbiological Quality Assessment of Commercially and Laboratory Prepared Orange Juice." Journal of Biotechnology Research, no. 52 (February 15, 2019): 19–27. http://dx.doi.org/10.32861/jbr.52.19.27.
Повний текст джерелаАнотація:
Orange juice has become one of the most widely accepted natural beverages due to its invigorating flavours, source of quick energy in the form of natural sugars and its nutrient which support the growth of acid tolerant bacteria, yeasts and moulds. Present investigation was conducted to study the microbiological examination of commercially and freshly prepared orange juices. Freshly prepared orange juices were pasteurised, carbonated, concentrated and chemically treated with a preservative (sodium metabisulphite) and stored under, freezer, refrigeration and ambient temperature for 90 days. The pH ranged from 3.0 to 4.5 for the commercially, fresh and stored samples respectively. The total bacterial load ranged from 1.6x105 to 3.6x106 and the total yeast cell counts ranged from 1.7x104 to 4.8x106 cfu/ml for the commercially, freshly and stored samples. Twenty-two microbial species including 5 bacterial isolates, 6 yeast isolates and 11 isolates of mould were isolated from the orange juices. The bacterial isolates identified from the samples were Bacillus megaterium, Bacillus cereus, Bacillus pantothenticus, Bacillus aeruginosa and Escherichia coli. The fungal isolates were Saccharomyces cerevisiae, Saccharomyces rouxii, Saccharomyces telluris, Blastomyces sp, Aspergillus sp, Mycelia sp, Chrysosporium sp, and Trichoderma sp. Among the bacterial isolates, Bacillus sp was the predominant, while the fungi Saccharomyces sp and Mycelia sp were the predominant fungi and accounted for five out of 11 isolates. The isolates of bacteria, yeasts and moulds appear to be persistent throughout the period of this study and could be used as indicators of microbial quality. A safe microbial load and reduction in contamination of orange juice /fruit juices can be achieved by combination of processing methods such as chemical preservatives with pasteurisation,concentration with carbonation under controlled microbiological environments such as freezer and refrigeration temperatures.
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Mihaylova, Dasha, Ivelina Desseva, Magdalena Stoyanova, Nadezhda Petkova, Margarita Terzyiska, and Anna Lante. "Impact of In Vitro Gastrointestinal Digestion on the Bioaccessibility of Phytochemical Compounds from Eight Fruit Juices." Molecules 26, no. 4 (February 23, 2021): 1187. http://dx.doi.org/10.3390/molecules26041187.
Повний текст джерелаАнотація:
Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits. In this respect, we investigated the effect of in vitro digestion on the phytochemicals of eight fruit juices. Freshly prepared juices from pomegranate, orange and grapefruit were used as well as commercially available juices from cherry, black grapes and aloe vera, blackberry and chokeberry, and two types of chokeberry and raspberries. Spectrophotometric and HPLC methods were used in order to analyse the sugar content, the total phenolic (TPC) and flavonoid contents (TFC), anthocyanins, phenolic acids and antioxidant activity. Principle component analysis was used to explain the differentiation among the types of fruit juice. Sugar recovery variation was between 4–41%. The bio-accessibility of TPC ranged from 13.52–26.49% and of flavonoids between 24.25–67.00%. The pomegranate juice and the juice of black grapes and aloe vera kept 58.12 and 50.36% of their initial anthocyanins content, while for the other samples less than 1.10% was established. As a result, a maximum of 30% remaining antioxidant activity was measured for some of the samples, but for most this was less than 10%. In conclusion, fruit juices are a rich source of biologically active substances, but a more detailed analysis of food transformation during digestion is needed.
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Sultana, F., LW Marzan, and SA Mina. "Microbiological quality assessment of locally vended and commercially packed fruit juices in Chittagong city of Bangladesh." Journal of Bio-Science 27 (December 26, 2019): 43–58. http://dx.doi.org/10.3329/jbs.v27i0.44670.
Повний текст джерелаАнотація:
Microbiological investigation has been undertaken for freshly prepared and commercially packed fruit juices of Chittagong city, Bangladesh. Physicochemical analysis as pH, sugar content, total soluble solid (TSS), total dissolved solid (TDS), acidity, moisture content and microbiological parameters i.e. total viable count (TVC), total coliform count (TCC), fecal coliform count (FCC), total staphylococcal count (TSC), Vibrio spp., Salmonella spp., Shigella spp. were examined for all samples. No microorganisms were found positive in packed fruit juice samples, whereas the range of TVC, TCC, and TSC were found to be 2.0 × 103 - 1.0 × 105, 0.15 × 102 - 11 × 102 and 1.0 × 102 - 2.0 × 104 cfu/ml respectively, though there was no detectable FCC and Salmonella, Shigella for vended samples. Human pathogenic Vibrio cholerae, Klebsiella pneumoniae and Staphylococcus aureus were identified by biochemical tests and further confirmed by 16S rDNA sequence analysis. Antibiotic sensitivity of Klebsiella pneumoniae and Staphylococcus aureus were found against ciprofloxacin, imipenem, gentamicin, levofloxacin except amoxicillin; whereas Vibrio cholerae showed resistant to all above antibiotics. Hence, proper awareness and regular monitoring are required during vended fruit juice handling as antibiotic resistant pathogenic bacteria can easily spread through the contaminated fruit juices to the consumers.
J. bio-sci. 27: 43-58, 2019
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M. Saadullah, Asia A., and Samir K. A. Bdullah. "Fungal contamination of dried vine fruits and ochratoxin a detection in grape juice from Duhok, Iraq." Innovaciencia Facultad de Ciencias Exactas Físicas y Naturales 6, no. 2 (December 28, 2018): 1–8. http://dx.doi.org/10.15649/2346075x.472.
Повний текст джерелаАнотація:
Introduction: Dried vine fruits (raisins) and their juice are widely consumed by human as a diet. Raisins have been shown highly contaminated with ochratoxin A (OTA) and OTA-producing fungi. Ochratoxin A is a potent nephrotoxic and carcinogen to human and animals. Materials and Methods: Dried vine fruit samples was obtained from local shops for fruit juice and soft drinks in Duhok province. Two different media, Dichloran R ose Ben gal Chloromphenicol Agar (DRBC) and Dichloran 18 % Glycerol Agar (DG-18) was used for the counting and isolation of fungi from dried vine fruits. Grape juice were prepared from dried vine fruit after blending with water in a commercial blender. Natural contamination with ochratoxin A was detected by LC-MS/MS technique. Results and Discussion: All samples confirmed to be contaminated with fungi with various degrees. A total of 19 filamentous genera of fungi as well to Yeasts and non sporulation mycelium was detected. Predominant genera detected on both media were Aspergillus and Penicillium. Detected value of ochratoxn A in juices obtained from dried vine fruits was between 0.37 ng/ml to 1.85 ng/ml. Samples contaminated with ochratoxin A were associated withAspergillus carbonarius, A. niger aggregate, A. sclerotium, A. ochraceus, and Penicillum verrucosum. Conclusion: Dried vines fruit were highly contaminated with a broad spectrum of filamentous fungi. Black aspergilli were the most detected species from samples naturally contaminated with ochratoxin A
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Leopold, Loredana F., Nicolae Leopold, Horst-A. Diehl, and Carmen Socaciu. "Quantification of carbohydrates in fruit juices using FTIR spectroscopy and multivariate analysis." Spectroscopy 26, no. 2 (2011): 93–104. http://dx.doi.org/10.1155/2011/285890.
Повний текст джерелаАнотація:
A combination of Fourier-transform infrared spectroscopy (FTIR) and multivariate statistics was applied as screening tool for the quantitative determination of carbohydrates, such as glucose, fructose and sucrose, in 28 processed commercial fruit juices and 5 genuine juices obtained from squeezed fruits. A number of 13 mixtures of glucose, fructose and sucrose standard solutions were prepared at different concentrations, scanned by attenuated total reflectance (ATR) FTIR spectroscopy and analyzed in the 900 and 1400 cm−1spectral range. Principal component analysis (PCA) of the standard carbohydrate solutions enabled a better understanding of the main sources of variability affecting the FTIR spectra. Also, PCA enabled the grouping of apple, orange and peach juices. Calibration models for each carbohydrate, using partial least squares (PLS) regression were developed and used for prediction purposes. Cross-validation procedures indicated correlations of 0.88, 0.92 and 0.98 for glucose, fructose and sucrose, respectively, between HPLC measured values and FTIR first derivative spectra estimates. Carbohydrates in the expected concentration ranges were found for most of the pure fruit labelled juices. The samples with 4–50% pure fruit juice content showed discrepancies from average concentration values of authentic juices, mainly a high sucrose concentration can flag sucrose addition to maintain the juice sweetness intensity. The present results confirmed the efficiency of FTIR spectroscopy, in combination with multivariate statistics, as a rapid, reliable and cost-effective tool for routine monitoring of multiple constituents in fruit juices, as quality indicators.
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Shrikant Thakur, Jyotsna. "HMF as a Quality Indicator in Garcinia indica Fruit Juice Concentrate." Current Research in Nutrition and Food Science Journal 6, no. 1 (April 10, 2018): 227–33. http://dx.doi.org/10.12944/crnfsj.6.1.26.
Повний текст джерелаАнотація:
Garcinia indica is commonly found fruit in India and known for its therapeutic applications. In Particular, its fruit juice concentrate is used as a refreshing drink and for certain therapeutic uses. However, this concentrate contains high amount of sugar and the way it is processed may result in undesirable products and quality deterioration. This study investigates the presence of 5-Hydroxymethylfurfural (5-HMF) in the fruit concentrate which is essentially formed from sugar dehydration, especially in the food which undergoes thermal treatment. The three types of samples used for the study are syrups of the fruit prepared domestically, available commercially and the fruit juice without sugar. Concentration of 5-HMF in the above mentioned three samples is 316.224 mg/kg 147.840 mg/kg and 19 mg/kg respectively. 5 -HMF in sugar-containing samples is above maximum tolerance level - 20 mg/kg (EU) and 25 mg/l (IFFJP). This is clearly due to high proportion of sugar in these concentrates and the processing method. These results raise questions upon its quality and warn about the potential risk of formation of 5-HMF. The study further investigates the effects of HMF on its therapeutic value.
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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.
Повний текст джерелаАнотація:
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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Templeton, Susan B., Martha Marlette, Kirk W. Pomper, and Snake C. Jones. "Favorable Taste Ratings for Several Pawpaw Products." HortTechnology 13, no. 3 (January 2003): 445–48. http://dx.doi.org/10.21273/horttech.13.3.0445.
Повний текст джерелаАнотація:
Marketed as a fresh fruit, the pawpaw (Asimina triloba) has a short shelf life, only 2-3 days at room temperature and up to 3 weeks with refrigeration. There is commercial processing potential for pawpaw pulp in juices, ice cream, yogurt, baked goods, and other products. Consumer acceptability of such products needs to be investigated. One hundred and five attendees of the 2nd Annual Pawpaw Field Day at Kentucky State University (KSU), Frankfort, Ky., participated in a tasting of pawpaw products; 56% of tasters were male; 76% were over 40 years of age; 72% of tasters had eaten pawpaw previously. Each item was rated on a scale from 1 = liked it extremely to 7 = disliked it extremely. Pawpaw ice cream was the best-received item (55% of tasters liked it extremely), followed by pawpaw cake with lemon icing, liked extremely by 45%. The pawpaw/grape juice drink was liked extremely by 31% of participants. Three alternative recipes for pawpaw butter were presented; the plain pawpaw butter was liked extremely by 26% of tasters; pawpaw butter prepared with lemon and grape juice was liked extremely by 11%, while the version prepared with orange and lemon was liked extremely by only 8%. Two versions of pawpaw custard were presented. The custard prepared from ripe, mild-fl avored fruit was liked extremely by 42% of tasters, while the custard prepared from mixed under-ripe, over-ripe and bruised fruit was liked extremely by only 16%. Ratings by persons unfamiliar with pawpaw fl avor were significantly lower (P < 0.05) only for the two pawpaw custards; tasters age 40 years or younger gave significantly higher ratings for pawpaw ice cream (P < 0.05) and significantly lower ratings for both pawpaw custards (select, P < 0.05 and mix, P < 0.01) and the pawpaw/grape juice drink (P < 0.05).
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Matsuura, Fernando César Akira Urbano, Marília Ieda da Silveira Folegatti, Ricardo Luís Cardoso, and Daniel Costa Ferreira. "Sensory acceptance of mixed nectar of papaya, passion fruit and acerola." Scientia Agricola 61, no. 6 (December 2004): 604–8. http://dx.doi.org/10.1590/s0103-90162004000600007.
Повний текст джерелаАнотація:
Nectars are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a "ready-to-drink" product. Recently, the market for such products has greatly expanded. Fruit mixtures present a series of advantages, such as the combination of different aromas and flavors and the sum of their nutritional components. The objective of this work was to develop a nectar based on papaya pulp and passion fruit juice, enriched with the vitamin C present in acerola pulp, optimizing the formulation using sensory consumer tests and a response surface statistical methodology. Eleven formulations were prepared using different concentrations of papaya pulp and passion fruit juice and sucrose, and maintaining the concentration of acerola pulp constant. The sensory tests were carried out with 22 non-trained panelists using a structured 9-point hedonic scale to evaluate overall acceptance. The acceptance means were submitted to regression analysis, by first calculating a polynomial quadratic equation. A predictive model was adjusted considering only those parameters where P < 0.05, and a response surface was generated. The overall acceptance of nectars of different formulations varied from 5 ("neither liked nor disliked") to more than 7 ("liked moderately"), showing that some products can be considered adequate to consumers, like the nectar produced with 37.5% papaya pulp, 7.5% passion fruit juice, and 5.0% acerola pulp, added of 15% sucrose. A quadratic predictive overall acceptance model, with a regression coefficient of 0.97 was obtained. The sensory acceptance of nectars was positively affected by increases in the concentrations of papaya pulp and of sucrose. Thus, some products presented good sensory acceptance suggesting commercial potential.
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Jothi, JS, P. Karmoker, and K. Sarower. "Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies." Journal of the Bangladesh Agricultural University 12, no. 1 (December 31, 2014): 195–201. http://dx.doi.org/10.3329/jbau.v12i1.21412.
Повний текст джерелаАнотація:
Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21412 J. Bangladesh Agril. Univ. 12(1): 195-201, June 2014
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Pimenta Barros, Zilmar Meireles, Jocelem Mastrodi Salgado, Priscilla Siqueira Melo, and Fuvia de Oliveira Biazotto. "Enrichment of Commercially-Prepared Juice With Pomegranate (Punica granatum L.) Peel Extract as a Source of Antioxidants." Journal of Food Research 3, no. 6 (November 5, 2014): 179. http://dx.doi.org/10.5539/jfr.v3n6p179.
Повний текст джерелаАнотація:
<p>Ready-to eat foods meet the demands of a modern lifestyle and the number of people seeking food that is convenient and safe is increasing. The extracts of peels from four different fruits were tested as potential value-added foods to offer to consumers. Physical and chemical analyses of the peel extracts were conducted to measure total phenolic compounds, tannins, phytic acid and antioxidant activity using the 1’-1’Diphenyl-2’picrylhydrazyl, and 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid methods. The result of screening the antioxidant activity showed that the pomegranate peel had higher activity than the other peels (p<0.05). In addition, flavonoids and vitamin C were measured in the pomegranate peel, and low amounts of these components were found. The pomegranate peel had a high amount of phenolic compounds and high levels of antioxidants, and this peel was used to enrich a commercially-available juice. Furthermore, the sensory evaluation showed no difference between the control and enriched juice. The product was well accepted and feasible from a technological standpoint. Because the waste is rich in bioactive compounds, value is added to the final product, as these antioxidant compounds are known to protect health and improve the quality of life of the consumers.</p>
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İlhan, Mert, Burçin Ergene, Ipek Süntar, Serkan Özbilgin, Gülçin Saltan Çitoğlu, M. Ayşe Demirel, Hikmet Keleş, Levent Altun, and Esra Küpeli Akkol. "Preclinical Evaluation of Antiurolithiatic Activity ofViburnum opulusL. on Sodium Oxalate-Induced Urolithiasis Rat Model." Evidence-Based Complementary and Alternative Medicine 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/578103.
Повний текст джерелаАнотація:
The aim of the present research is to evaluate the antiurolithiatic effect of the various extracts prepared from the fruits ofViburnum opulusL., in regard to its ethnobotanical record. To induce urolithiasis, 70 mg/kg sodium oxalate was injected to the rats which were housed individually in metabolic cages. The test materials were applied during 7 days. Biochemical (urine and serum parameters), histopathological and antioxidant (TBARs, TSH and GSH) assays were conducted. The urine samples were examined by light microscope for the determination of the calcium oxalate crystals. Lyophilized juice ofV. opulus(LJVO) and lyophilized commercial juice ofV. opulus(LCJVO) exerted potential antiurolithiatic activity which was attributed to its diuretic effect along with the inhibitory action on the oxalate levels and free radical production. We also determined the chlorogenic acid content of the LJVO by high-performance liquid chromatography (HPLC). Chlorogenic acid was determined by using Supelcosil LC-18 (250×4.6 mm, 5 µm) column and acetonitrile: water: 0.2%o-phosphoric acid as a mobile phase. The chlorogenic acid content ofV. opuluswas found to be 0.3227 mg/mL in fruit juice. The results obtained in this study have provided a scientific evidence for the traditional usage ofV. opuluson passing kidney stones in Turkish folk medicine.
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Porto-Luz, Rayssa G. L., Amanda J. B. de Moura, Bibiana da Silva, Roseane Fett, Marcos A. da Mota Araújo, and Regilda S. dos Reis Moreira-Araújo. "Identification and Quantification of Antioxidant Compounds in Clarified Cashew Apple Juice ‘Cajuína’." Current Nutrition & Food Science 16, no. 4 (July 13, 2020): 585–91. http://dx.doi.org/10.2174/1573401315666190206124545.
Повний текст джерелаАнотація:
Background: Cajuína is obtained through clarification of cashew apple juice (Anacardium occidentale L.), a non-diluted and non-fermented beverage, which is prepared from the edible part of the pseudo-fruit. Objective: This study sought to identify and quantify phenolic compounds, determine vitamin C content, total flavonoid content, and the antioxidant activity of two commercial brands of clarified cashew apple juice (cajuína) produced in Piauí, Brazil. Methods: Spectrophotometric and high performance liquid chromatography were used. Results: A high vitamin C content was found mainly in brand A. A high total phenolic content was observed in brand A, and there was no significant difference in flavonoid content between the two brands. Cajuína had high antioxidant activity, which was confirmed by two methods. The highest value was found for brand A by the DPPH method. Conclusion: We concluded that this clarified cashew apple juice has a high antioxidant compound content, and it is a functional food.
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Brown, Paula N., and Paul R. Shipley. "Determination of Anthocyanins in Cranberry Fruit and Cranberry Fruit Products by High-Performance Liquid Chromatography with Ultraviolet Detection: Single-Laboratory Validation." Journal of AOAC INTERNATIONAL 94, no. 2 (March 1, 2011): 459–66. http://dx.doi.org/10.1093/jaoac/94.2.459.
Повний текст джерелаАнотація:
Abstract A single-laboratory validation study was conducted on an HPLC method for the detection and quantification of cyanidin-3-O-galactoside (C3Ga), cyanidin-3-O-glucoside (C3Gl), cyanidin-3-O-arabinoside (C3Ar), peonidin-3-O-galactoside (P3Ga), and peonidin-3-O-arabinoside (P3Ar) in cranberry fruit (Vaccinium macrocarpon Aiton) raw material and finished products. An extraction procedure using a combination of sonication and shaking with acidified methanol was optimized for all five anthocyanins in freeze-dried cranberry fruit and finished products (commercial extract powder, juice, and juice cocktail). Final extract solutions were analyzed by HPLC using a C18 RP column. Calibration curves for all anthocyanin concentrations had correlation coefficients (r2) of 99.8. The method detection limits for C3Ga, C3Gl, C3Ar, P3Ga, and P3Ar were estimated to be 0.018, 0.016, 0.006, 0.013, and 0.011 g/mL, respectively. Separation was achieved with a chromatographic run time of 35 min using a binary mobile phase with gradient elution. Quantitative determination performed in triplicate on four test materials on each of 3 days (n 12) resulted in RSDr from 1.77 to 3.31. Analytical range, as defined by the calibration curves, was 0.5736.53 0000000g/mL for C3Ga, 0.159.83 g/mL for C3Gl, 0.2817.67 g/mL for C3Ar, 1.0164.71 g/mL for P3Ga, and 0.4227.14 g/mL for P3Ar. For solid materials prepared by the described method, this translates to 0.063.65 mg/g for C3Ga, 0.020.98 mg/g for C3Gl, 0.031.77 mg/g for C3Ar, 0.106.47 mg/g for P3Ga, and 0.042.71 mg/g for P3Ar.
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Sumonsiri, Nutsuda, Pornthip Phalaithong, Amornrat Mukprasirt, and Rattakorn Jumnongpon. "Value Added Gummy Jelly from Palmyra Palm (Borassus flabellifer Linn.)." E3S Web of Conferences 302 (2021): 02002. http://dx.doi.org/10.1051/e3sconf/202130202002.
Повний текст джерелаАнотація:
The palmyra palm (Borassus flabellifer Linn.) is a multipurpose tree. It is commonly found along the coasts of Africa, South Asia and Southeast Asia due to its strong tap root system’s ability to store a large volume of water and raise the water table level in the surrounding area. Several uses of this plant include beverages, food, medicine, fiber and timber. Unfortunately, due to the short shelf-life of palmyra palm fruit, more than 60% of the annual fruit yield is lost within 10 days of harvesting, and there is limited commercial use of ripe palm fruit. As a result, the physical properties, physicochemical properties, and proximate composition of value-added gummy jelly from palmyra palm were evaluated. The results showed that up to 26% (w/w) of fruit juice (prepared by mixing the mesocarp of ripe palmyra fruit with water (at a 1:1 w/w ratio) and then removing the insoluble pulp) can be added to the gummy jelly recipe with significant effects on textural and color characteristics, as well as changes in moisture, protein, carbohydrate and energy content.
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Wieser, Herbert, and Katharina Scherf. "Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities." Nutrients 10, no. 10 (October 2, 2018): 1411. http://dx.doi.org/10.3390/nu10101411.
Повний текст джерелаАнотація:
Gluten is the trigger for celiac disease (CD), non-celiac gluten/wheat sensitivity (NCGS), and wheat allergy. An oral food challenge is often needed for diagnosis, but there are no standardized gluten challenge materials with known composition available. To fill this gap, two materials, commercially available gluten and a food-grade gluten hydrolysate (pepgluten), were extensively characterized. Pepgluten was prepared from gluten by incubation with a pepsin dietary supplement and acetic acid at 37 °C for 120 min. The components of pepgluten were crude protein (707 mg/g), starch (104 mg/g), water (59 mg/g), fat (47 mg/g), dietary fiber (41 mg/g) and ash (11 mg/g). The protein/peptide fraction of pepgluten (1 g) contained equivalents derived from 369 mg gliadins and 196 mg glutenins, resulting in 565 mg total gluten equivalents, 25 mg albumins/globulins, 22 mg α-amylase/trypsin inhibitors and 48 mg pepsin capsule proteins. The slightly acidic, dough-like smell and bitter taste of pepgluten could be completely camouflaged in multivitamin juice with bitter lemon, grapefruit juice, or vegetable and fruit smoothies. Thus, pepgluten met the criteria for placebo-controlled challenges (active and placebo materials are identical regarding appearance, taste, smell, and texture) and is appropriate as a standard preparation for the oral food challenge and clinical investigations to study wheat hypersensitivities.
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YEH, JUI-YUEH, ELLIS HOOGETOORN, and JINRU CHEN. "Influence of Calcium Lactate on the Fate of Spoilage and Pathogenic Microorganisms in Orange Juice." Journal of Food Protection 67, no. 7 (July 1, 2004): 1429–32. http://dx.doi.org/10.4315/0362-028x-67.7.1429.
Повний текст джерелаАнотація:
Calcium lactate is used by the beverage industry as a source of calcium to fortify fruit juice. The objective of this study was to evaluate the influence of various concentrations of calcium lactate on the fate of pathogenic and spoilage microorganisms in orange juice. Commercial nonfortified orange juice was supplemented with calcium lactate at a concentration equivalent to 0, 5, 10, 15, 20, 25, or 30% dietary reference intake. The pH of each fortified juice was adjusted to 3.6 or 4.1. The prepared juice samples were inoculated separately with a three-strain mixture of salmonellae, a three-strain mixture of spoilage yeasts, and three single strains of spoilage bacteria including Alicyclobacillus acidoterrestris, Lactobacillus plantarum, and Lactobacillus sake. The contaminated juice was stored at 4 and 10°C, respectively, for 6 to 7 weeks and assayed once a week for populations of salmonellae, spoilage yeasts, or spoilage bacteria. The results indicated that A. acidoterrestris was inhibited in all juice stored at 4°C and low-pH juice stored at 10°C. The bacterium, however, was able to grow at 10°C in the high-pH juice with calcium lactate concentrations equivalent to 0 and 5% dietary reference intake. The cells of L. sake declined and eventually died off in low-pH juice stored at 4 and 10°C and in high pH stored at 4°C. But the organism flourished at 10°C in the high-pH juice containing 0, 10, and 20% dietary reference intake of calcium lactate. The populations of L. plantarum remained approximately stable in low- as well as in high-pH juice stored at both 4 and 10°C. While inhibited at 4°C, the spoilage yeasts grew at 10°C. Salmonellae died off in all juice stored at 4°C and in low-pH juice stored at 10°C. However, they persisted in the high-pH juice stored at 10°C except in the samples that contained 20 to 30% dietary reference intake of calcium lactate.
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Balli, Diletta, Lorenzo Cecchi, Mohamad Khatib, Maria Bellumori, Francesco Cairone, Simone Carradori, Gokhan Zengin, Stefania Cesa, Marzia Innocenti, and Nadia Mulinacci. "Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides." Antioxidants 9, no. 3 (March 13, 2020): 238. http://dx.doi.org/10.3390/antiox9030238.
Повний текст джерелаАнотація:
Pomegranate is receiving renewed commercial and scientific interest, therefore a deeper knowledge of the chemical composition of the fruits of less studied varieties is required. In this work, juices from arils and decoctions from mesocarp plus exocarp were prepared from fifteen varieties. Samples were submitted to High Performance Liquid Chromatography—Diode Array Detector–Mass Spectrometry, spectrophotometric and colorimetric CIEL*a*b* analyses. Antioxidant, antiradical and metal chelating properties, inhibitory activity against tyrosinase and α-amylase enzymes were also evaluated. All varieties presented the same main phenols; anthocyanins and ellagitannins were widely variable among varieties, with the richest anthocyanin content in the juices from the Wonderful and Soft Seed Maule varieties (approx. 660 mg/L) and the highest ellagitannin content in the peel of the Black variety (approx. 133 mg/g dry matter). A good correlation was shown between the colour hue and the delphinidin/cyanidin ratio in juices (R2 = 0.885). Total polysaccharide yield ranged from 3% to 12% of the peels’ dry weight, with the highest content in the Black variety. Decoctions (24.44–118.50 mg KAE/g) showed better in vitro antioxidant properties and higher inhibitory capacity against tyrosinase than juices (not active-16.56 mg KAE/g); the inhibitory capacity against α-amylase was similar and quite potent for juices and decoctions. Knowledge about the chemical composition of different pomegranate varieties will allow for a more aware use of the different parts of the fruit.
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Velasco-Hernández, Almadalia, Crescenciano Saucedo-Veloz, Martha Elva Ramírez-Guzmán, Sergio Humberto Chávez-Franco, Salvador Valle-Guadarrama, and Daniela Saucedo-Reyes. "Effect of moderate thermal treatments on the inactivation of a strain of Listeria monocytogenes and physicochemical properties of soursop pulp." Food Science and Technology International 26, no. 6 (March 29, 2020): 535–48. http://dx.doi.org/10.1177/1082013220913357.
Повний текст джерелаАнотація:
Soursop ( Annona muricata L.) is a commercially important tropical fruit, whether fresh or processed as a pasteurized or frozen pulp used to prepare juice, drinks, nectar, ice cream, popsicles, and desserts. Besides preserving quality, another preoccupation in the processing of fruit pulps is product safety. Several studies show the association between pulp processing and the development of various microorganisms; however, few have focused on the association between L. monocytogenes and the pulp of sour fruits. The objective was to evaluate the effect of moderate thermal treatments on the inactivation of L. monocytogenes and the physicochemical properties in soursop pulp in order to determine the best processing conditions that will allow to maintain quality as well as to achieve an adequate level of safety. Thermal inactivation kinetics were obtained for L. monocytogenes inoculated in soursop pulp at five levels of temperature (50, 52.5, 55, 57.5, and 60 ℃) and different exposure times (0–60 min). The survival curves did not suggest a log-linear relationship, and were, consequently, fitted to the modified Gompertz equation. The results indicated that the modified Gompertz equation provided an acceptable goodness of fit. Five-log10 cycles reductions of L. monocytogenes were achieved at 50 ℃/60 min, 52.5 ℃/16 min, 55 ℃/10 min, 57.5 ℃/5 min, and 60 ℃/1.25 min. These 5-log10 treatments applied to the soursop pulp indicated that the soursop pulp showed changes in the color parameters and a decrease in the content of total sugars, reducing sugars, ascorbic acid, total phenols, and pH.
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HEFLE, SUSAN L., and DEBRA M. LAMBRECHT. "Validated Sandwich Enzyme-Linked Immunosorbent Assay for Casein and Its Application to Retail and Milk-Allergic Complaint Foods." Journal of Food Protection 67, no. 9 (September 1, 2004): 1933–38. http://dx.doi.org/10.4315/0362-028x-67.9.1933.
Повний текст джерелаАнотація:
Cows' milk is a commonly allergenic food. Cross-contamination of milk proteins into nondairy, kosher-pareve foods prepared on shared processing equipment can cause severe, life-threatening reactions in milk-allergic individuals. A sandwich-type enzyme-linked immunosorbent assay (ELISA; 96-well plate format) was developed for the detection of undeclared casein in foods. Rabbit anti-casein antibodies were used as the capture reagent. Food samples and standards were ground, extracted in 0.01 M phosphate-buffered saline, clarified by centrifugation, and added to the wells. Goat anti-casein antibodies were employed as the detector antibody, and the amount of antibody bound was determined with a commercial rabbit anti-goat immunoglobulin conjugated to alkaline phosphatase, with subsequent substrate reaction. Antibodies developed were specific to casein, with no cross-reaction observed with 30 foods and food ingredients. Non–milk-containing products such as fruit juices, fruit juice bars, sorbets, and dark and pareve-labeled chocolate were purchased from June 2002 through June 2003. In addition, samples allegedly causing eight milk-allergic consumer complaints were analyzed. The ELISA had a detection limit of less than 0.5 ppm of casein. The casein content in the analyzed foods ranged from less than 0.5 ppm to more than 40,000 ppm casein; undeclared casein residues were found in all of the samples implicated in allergic reactions. The levels of milk contamination in some of the other surveyed products could also be hazardous for milk-allergic consumers. This ELISA method provides a useful quality control tool for the food industry and could also be used as a validation of kosher-pareve status.
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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.
Повний текст джерелаАнотація:
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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Oishi, Mitsuo, Kazuo Onishi, Itsu Kano, Hiroyuki Nakazawa, and Shinzo Tanabe. "Capillary Gas Chromatographic Determination of Thiabendazole in Citrus and Apple Juices." Journal of AOAC INTERNATIONAL 77, no. 5 (September 1, 1994): 1293–96. http://dx.doi.org/10.1093/jaoac/77.5.1293.
Повний текст джерелаАнотація:
Abstract A rapid and simple procedure for the determination of thiabendazole (TBZ) residue in citrus and apple juices is described. A juice sample is made basic with 2M NaOH and applied to a disposable Extrelut prepacked column. TBZ is eluted with hexane–ethyl acetate (3 + 1) from the column. The eluate is evaporated to dryness under reduced pressure and then dissolved in an internal standard solution. TBZ is monitored without derivatization by capillary gas chromatography with nitrogen-phosphorus detection. The recoveries of TBZ added to fruit juices at 0.05-1.0 μg/g were 90-96%. The limit of detection of the method for TBZ was 0.01 μg/g. The proposed method is rapid, simple, and sensitive and is applicable to the determination of TBZ in commercial fruit juices.
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Rupasinghe, H. P. V., G. M. Huber, C. Embree, and P. L. Forsline. "Red-fleshed apple as a source for functional beverages." Canadian Journal of Plant Science 90, no. 1 (January 1, 2010): 95–100. http://dx.doi.org/10.4141/cjps09057.
Повний текст джерелаАнотація:
The potential of anthocyanin pigments in fruits and vegetables to provide protection against oxidative damage is well known. Cyanidin-3-O-galactoside is a naturally occurring red pigment commonly found in skin of apples but also present in flesh of certain crab apple and apple genotypes. The purpose of this study was to investigate the cyanidin-3-O-galactoside concentration and antioxidant capacity of juice made from 14 genotypes of red-fleshed apples in comparison to three white-fleshed apple cultivars and three commercial apple juices. Cyanidin-3-O-galactoside was found only in the juice made from red-fleshed apple genotypes with the highest concentrations (39 mg L-1) in a crab apple Roberts Crab. The antioxidant capacity measured using the Folin-Ciocalteu, the ferric reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC) assays were the greatest in juice prepared from the red-fleshed genotypes Babine and Malus pumila Niedzwetzkyana, a red-fleshed crab apple genotype. The antioxidant capacity measures were strongly correlated with each other; however, there was no correlation between the concentration of cyanidin-3-O-galactoside and the antioxidant capacity measures. The juice quality parameters °Brix and titratable acidity values were not significantly different among the juices made from the red-fleshed apples, commercial apples and commercial apple juice products.Key words: Red-fleshed apple, Malus species, antioxidants, cyanidin-3-O-galactoside, Folin-Ciocalteu, FRAP, ORAC, functional beverage
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Kántor, Andrea, Loránd Alexa, Béla Kovács, and Nikolett Czipa. "Determination of element contents of commercial and homemade jams." Acta Agraria Debreceniensis, no. 74 (June 30, 2018): 71–75. http://dx.doi.org/10.34101/actaagrar/74/1667.
Повний текст джерелаАнотація:
Various products could be prepared by using fruits as raw materials. In Hungary, the most popular fruit products are spirit, jams, preserves, juices and dried fruits. Jams are made from different fruits, with different fruit content, technology and additives. They can be used for different products or they can be consumed by themselves. These products and their related production processes have great traditions in Hungary. In addition, they are widely used.
The aim of our study was to determine the element content of jams and to compare these samples based on their micro- and macroelement content.
In this study, 26 fruit jams with different botanical origins were examined. 10 samples were commercial, and 16 samples were homemade products. The determination of micro- and macroelements was carried out by using Inductively Coupled Plasma Mass Spectrometer and Inductively Coupled Plasma Optical Emission Spectrometer. Different element contents were measured [B (249.7), Ca (422.6), Fe (259.9), K (769.8), Mg (280.2), Na (589.5), P (185.9), S (182.0), Al (27), Mn (55), Cu (65), Zn (66), Sr (88), Ba (137)]. Based on element contents, the jams showed statistical differences.
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KIM, HOIKYUNG, and LARRY R. BEUCHAT. "Survival and Growth of Enterobacter sakazakii on Fresh-Cut Fruits and Vegetables and in Unpasteurized Juices as Affected by Storage Temperature." Journal of Food Protection 68, no. 12 (December 1, 2005): 2541–52. http://dx.doi.org/10.4315/0362-028x-68.12.2541.
Повний текст джерелаАнотація:
Enterobacter sakazakii is an emerging foodborne pathogen that has caused illnesses and deaths in infants and elderly immunocompromised adults. Outbreaks of E. sakazakii infection have been associated with infant formulas, but the documented presence of this pathogen in a wide variety of ready-to-eat foods, including lettuce and other raw vegetables, makes it important to learn more about its behavior in these environments. We investigated the survival and growth characteristics of E. sakazakii on fresh-cut apple, cantaloupe, strawberry, watermelon, cabbage, carrot, cucumber, lettuce, and tomato and in juices prepared from these fruits and vegetables. Produce and juices were inoculated with E. sakazakii at 2 to 3 log CFU/g and 1 to 2 log CFU/ml, respectively, and stored at 4, 12, or 25°C. Populations either did not change or gradually decreased in fresh-cut produce and juices stored at 4°C but grew at 12°C on fresh-cut apple, cantaloupe, watermelon, cucumber, and tomato and in all juices except apple, strawberry, cabbage, and tomato juices. All fresh-cut fruits and vegetables except strawberry supported growth of E. sakazakii at 25°C. Growth occurred in all juices except apple, strawberry, and cabbage juices, followed by decreases in population to <1 CFU/ml after 48 to 72 h, which coincided with decreases in pH and an increase in the population of lactic acid bacteria. Increases in total counts occurred in all juices except strawberry juice stored at 25°C and apple and strawberry juices stored at 12°C. Total counts increased in cantaloupe, carrot, cucumber, and lettuce juices stored at 4°C. Populations of molds and yeasts increased in apple and tomato juices stored at 25°C but decreased to <1 CFU/ml in cabbage, lettuce, and cucumber juices. Further characterization of the behavior of E. sakazakii on fresh produce and in unpasteurized juice as affected by commercial packaging and handling practices is needed.
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Penniston, Kristina L., Stephen Y. Nakada, Ross P. Holmes, and Dean G. Assimos. "Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products." Journal of Endourology 22, no. 3 (March 2008): 567–70. http://dx.doi.org/10.1089/end.2007.0304.
Повний текст джерела
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Li, Zeng Xin, Xu Yi Zhou, Zhong He Tian, Hong Li, and Sa Sa Wang. "Application of Modified Chitosan in Fruit Juice Clarification." Applied Mechanics and Materials 651-653 (September 2014): 211–14. http://dx.doi.org/10.4028/www.scientific.net/amm.651-653.211.
Повний текст джерелаАнотація:
The clarify fruit juice has the characteristics of clear bright and current commercially available in the beverage industry and international trade market. Chitosan clarification method has the compatibility, complete degradation and degradation metabolites of low toxicity and good biological and is widely used in juice production in the fruit and vegetable clarification. Some research shows that factors affecting the results of juice clarification are chitosan dosage, temperature, time, solution of pH, the molecular weight of chitosan solution viscosity size.Chitosan used in fruit juice processing could clarify fruit juice, but also had the characteristics of gel in the juice stored, and could maintain the original freshness of fruit juice. Bentonite, zeolite, maifan stone,such as the load with chitosan applied to fruit juice clarification, the amount of random factors difficulty to control can be avoided. Caroxymethyl chitosan used in blackberry juice processing the content of protein, polyphenol in juice reduced more than the chitosan treatment.It was good to prevent turbidity during storage or secondary precipitation.
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Anozie, R. C., K. O. Omeje, and S. O. Eze. "Studies on industrially processed fruit juice and freshly prepared fruit juice sold in Enugu State, Nigeria." Bio-Research 16, no. 1 (November 22, 2019): 1033. http://dx.doi.org/10.4314/br.v16i1.5.
Повний текст джерела
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FRANK, R., H. E. BRAUN, B. D. RIPLEY, and R. PITBLADO. "Residues of Nine Insecticides and Two Fungicides in Raw and Processed Tomatoes." Journal of Food Protection 54, no. 1 (January 1, 1991): 41–46. http://dx.doi.org/10.4315/0362-028x-54.1.41.
Повний текст джерелаАнотація:
The objective of this study was to determine preharvest intervals for nine insecticides (acephate, azinphosmethyl, carbaryl, demeton, diazinon, dimethoate, endosulfan, malathion, and permethrin) and two fungicides (captafol and chlorothalonil) in order to produce raw tomato fruit and juice with residue levels below 0.1 and 0.01 mg kg−1, respectively. Over a four-year period (1985–88) ripe tomato fruit was commercially treated with these 11 pesticides and harvested on days 0, 1, 3 and 6, 7, or 8 after spraying. Both raw fruit and processed juice were then analyzed for residues. Residues of the 11 pesticides fell below 0.1 mg kg−1 in juice and eight declined below 0.1 mg kg−1 on raw fruit during the 0- to 8-d harvest period. The exceptions on raw fruit were chlorothalonil (1987), diazinon, and azinphosmethyl (1987). Residues of seven insecticides and the two fungicides fell below 0.01 mg kg−1 in juice, but only acephate and demeton declined below 0.1 mg kg−1 on raw fruit in the 6- to 8-d period. Carbaryl and malathion were the two insecticides which failed to decline below 0.01 mg kg−1 in the juice. Hence, many of the pesticides required a longer preharvest interval than 6–8 d to attain a reduction in residue to 0.01 mg kg−1. Commercially processed tomato products were also analyzed from domestically grown fruit, many of which had been treated with one or more of the pesticides in this study but at unknown intervals. Tomato products including chili, catsup, juice, paste, and sauce were analyzed for a wide range of pesticides and no detectable residues were found.
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Avinash Kumar Reddy G, Samitha Krishna S, Bhavana P, Neelima S, Sanjidha S, and Prathyusha S. "Preparation and evaluation of fruit face wash." International Journal of Research in Phytochemistry and Pharmacology 9, no. 1 (June 19, 2020): 1–5. http://dx.doi.org/10.26452/ijrpp.v9i1.1159.
Повний текст джерелаАнотація:
Human skin is the highly exposed body organ to pathogens and disease causing micro organism. So it requires a lot of protection and care. Chemical antibiotic gels and anti-acne washes or masks are currently available in the market which are composed of synthetic drugs. Unfortunately these drugs have potential side effects besides curing diseases and fighting pathogens. The need brings us the idea of incorporating the herbs in the formulations to treat acnes. In the current research, herbal face wash is prepared and evaluated for its properties and potency. The Fruit Facewash gel containing grape seed and pulp extract, cucumber juice, orange juice, lemon juice using carbopol 940 was prepared with good consistency. The reduction in the growth of microorganisms is clearly seen in the dishes contained Gel-CRB marked (aft CRB) respectively.
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Obasi, B. C., C. M. Z. Whong, and J. B. Ameh. "Nutritional and sensory qualities of commercially and laboratory prepared orange juice." African Journal of Food Science 11, no. 7 (July 31, 2017): 189–99. http://dx.doi.org/10.5897/ajfs2015.1371.
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Khan, Mohammad Rizwan, Mohamed Ouladsmane, Ahmad Moid Alammari, and Mohammad Azam. "Bisphenol A leaches from packaging to fruit juice commercially available in markets." Food Packaging and Shelf Life 28 (June 2021): 100678. http://dx.doi.org/10.1016/j.fpsl.2021.100678.
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Bates, Terry, and Justin Morris. "Mechanical Cane Pruning and Crop Adjustment Decreases Labor Costs and Maintains Fruit Quality in New York ‘Concord’ Grape Production." HortTechnology 19, no. 2 (January 2009): 247–53. http://dx.doi.org/10.21273/hortsci.19.2.247.
Повний текст джерелаАнотація:
Four pruning techniques were evaluated from 1999 to 2003 in a commercial ‘Concord’ (Vitis labruscana) vineyard in Westfield, NY. Manual pruning, mechanical pruning with manual pruning follow-up, mechanical pruning with fruit thinning, and minimal pruning with fruit thinning averaged a 2.4-fold difference in retained nodes per vine. Treatments with crop adjustment required fruit thinning in 3 of 5 years to maintain an acceptable crop size. Manually pruned vines, mechanically pruned vines with manual follow-up pruning, and mechanically pruned vines with crop adjustment had similar yields, juice soluble solids, lignified periderm, juice color, juice titratable acidity, and juice pH in 4 of 5 years. Minimally pruned vines tended to have slightly higher yield and lower juice soluble solids, color, and titratable acidity in 3 of 5 years. Pruning system cost estimates indicated a 56% and 80% cost reduction per acre when comparing manual pruning with mechanical pruning plus manual follow-up or mechanical pruning plus mechanical fruit thinning, respectively. These results support two commercially acceptable and sustainable pruning management options for New York ‘Concord’ grape production.
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Parker, Jennifer K., Sarah R. Wisotsky, Evan G. Johnson, Faraj M. Hijaz, Nabil Killiny, Mark E. Hilf, and Leonardo De La Fuente. "Viability of ‘Candidatus Liberibacter asiaticus’ Prolonged by Addition of Citrus Juice to Culture Medium." Phytopathology® 104, no. 1 (January 2014): 15–26. http://dx.doi.org/10.1094/phyto-05-13-0119-r.
Повний текст джерелаАнотація:
Huanglongbing, or citrus greening disease, is associated with infection by the phloem-limited bacterium ‘Candidatus Liberibacter asiaticus’. Infection with ‘Ca. L. asiaticus’ is incurable; therefore, knowledge regarding ‘Ca. L. asiaticus’ biology and pathogenesis is essential to develop a treatment. However, ‘Ca. L. asiaticus’ cannot currently be successfully cultured, limiting its study. To gain insight into the conditions conducive for growth of ‘Ca. L. asiaticus’ in vitro, ‘Ca. L. asiaticus’ inoculum obtained from seed of fruit from infected pomelo trees (Citrus maxima ‘Mato Buntan’) was added to different media, and cell viability was monitored for up to 2 months using quantitative polymerase chain reaction in conjunction with ethidium monoazide. Media tested included one-third King's B (K), K with 50% juice from the infected fruit, K with 50% commercially available grapefruit juice, and 100% commercially available grapefruit juice. Results show that juice-containing media dramatically prolong viability compared with K in experiments reproduced during 2 years using different juice sources. Furthermore, biofilm formed at the air–liquid interface of juice cultures contained ‘Ca. L. asiaticus’ cells, though next-generation sequencing indicated that other bacterial genera were predominant. Chemical characterization of the media was conducted to discuss possible factors sustaining ‘Ca. L. asiaticus’ viability in vitro, which will contribute to future development of a culture medium for ‘Ca. L. asiaticus’.
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Aneja, Kamal Rai, Romika Dhiman, Neeraj Kumar Aggarwal, Vikas Kumar, and Manpreeet Kaur. "Microbes Associated with Freshly Prepared Juices of Citrus and Carrots." International Journal of Food Science 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/408085.
Повний текст джерелаАнотація:
Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot) by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 bacterial isolates, 5 yeast isolates, and 11 mould isolates were isolated from juices. Yeasts and moulds were the main cause of spoilage of juices.Aspergillus flavusandRhodotorula mucilaginosawere observed in the maximum number of juice samples. Among bacteriaBacillus cereusandSerratiawere dominant.Escherichia coliandStaphylococcus aureuswere detected in few samples.Candidasp.,Curvularia,Colletotrichum, andAcetobacterwere observed only in citrus juice samples.Alternaria,Aspergillus terreus,A. niger,Cladosporium, andFusariumwere also observed in tested juice samples. Some of the microorganisms detected in these juice samples can cause disease in human beings, so there is need for some guidelines that can improve the quality of fruit juices.
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Chen, Xiao, Joanna Le Hoong Ting, Yaoyao Peng, Pipat Tangjaidee, Yongchao Zhu, Qili Li, Yang Shan, and Siew Young Quek. "Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling." Foods 10, no. 1 (January 8, 2021): 123. http://dx.doi.org/10.3390/foods10010123.
Повний текст джерелаАнотація:
This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A3 & RS3), the flavedo-removed fruit juice (A2 & RS2), and the peel-removed fruit juice (A1 & RS1) samples. Gum Acacia and maltodextrin (ratio of 1:1, w/w) were chosen as wall matrices for aiding the drying of the juice samples while using a microfluidic-jet spray dryer. The properties of the fruit powder (colour, water activity, bulk/trapped density, solubility, hygroscopicity, morphology) and the retention of major phytochemicals (i.e., phenolic and volatile compounds) were examined. The results showed that the powders produced from the whole fruit juices (A3 and RS3) gave higher yellow colour with a regular winkled surface than other powders (A1 & RS1, and A2 & RS2). The water activity of mandarin powders was in a range of 0.14 to 0.25, and the solubility was around 74% with no significant difference among all of the powders. The whole fruit powders had a significantly higher concentration of phenolic compounds (A3, 1023 µg/100 mg vs. A2, 809 µg/100 mg vs. A1, 653 µg/100 mg) and aroma compounds (A3, 775,558 µg/L vs. A2, 125,617 µg/L vs. A1, 12,590 µg/L). This study contributed to the delivery of phenolic and flavour compounds of the mandarin fruits, at the same time minimising waste generation during processing. It also gave insight into the production of spray-dried powders from the whole mandarin fruits.
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Chen, Xiao, Joanna Le Hoong Ting, Yaoyao Peng, Pipat Tangjaidee, Yongchao Zhu, Qili Li, Yang Shan, and Siew Young Quek. "Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling." Foods 10, no. 1 (January 8, 2021): 123. http://dx.doi.org/10.3390/foods10010123.
Повний текст джерелаАнотація:
This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A3 & RS3), the flavedo-removed fruit juice (A2 & RS2), and the peel-removed fruit juice (A1 & RS1) samples. Gum Acacia and maltodextrin (ratio of 1:1, w/w) were chosen as wall matrices for aiding the drying of the juice samples while using a microfluidic-jet spray dryer. The properties of the fruit powder (colour, water activity, bulk/trapped density, solubility, hygroscopicity, morphology) and the retention of major phytochemicals (i.e., phenolic and volatile compounds) were examined. The results showed that the powders produced from the whole fruit juices (A3 and RS3) gave higher yellow colour with a regular winkled surface than other powders (A1 & RS1, and A2 & RS2). The water activity of mandarin powders was in a range of 0.14 to 0.25, and the solubility was around 74% with no significant difference among all of the powders. The whole fruit powders had a significantly higher concentration of phenolic compounds (A3, 1023 µg/100 mg vs. A2, 809 µg/100 mg vs. A1, 653 µg/100 mg) and aroma compounds (A3, 775,558 µg/L vs. A2, 125,617 µg/L vs. A1, 12,590 µg/L). This study contributed to the delivery of phenolic and flavour compounds of the mandarin fruits, at the same time minimising waste generation during processing. It also gave insight into the production of spray-dried powders from the whole mandarin fruits.
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Boycheva, S., T. Dimitrov, N. Naydenova, and G. Mihaylova. "Quality characteristics of yogurt from goat's milk, supplemented with fruit juice." Czech Journal of Food Sciences 29, No. 1 (February 14, 2011): 24–30. http://dx.doi.org/10.17221/171/2008-cjfs.
Повний текст джерелаАнотація:
Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.
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Mohammadi, Shabnam, and Parisa Ziarati. "Heavy Metal Removal from Commercially-available Fruit Juice Packaged Products by Citric Acid." Oriental Journal of Chemistry 31, no. 1 (March 28, 2015): 409–16. http://dx.doi.org/10.13005/ojc/310148.
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Rhee, Jinnie J., Josiemer Mattei, and Hannia Campos. "Association between commercial and traditional sugar-sweetened beverages and measures of adiposity in Costa Rica." Public Health Nutrition 15, no. 8 (April 12, 2012): 1347–54. http://dx.doi.org/10.1017/s1368980012001000.
Повний текст джерелаАнотація:
AbstractObjectiveIncreasing trends in the consumption of commercial sugar-sweetened beverages (SSB) have occurred in parallel with rising levels of obesity in Latin America, but data showing the relationship between these SSB and obesity are limited. The current study examined the association between commercial and traditional SSB and measures of adiposity in Costa Rica.DesignA cross-sectional analysis was conducted in which the exposure, SSB intake, was defined as frequency of daily servings of ‘fresco’ (a traditional home-made beverage), fruit drink (commercially available SSB), soda and fruit juice (made from fruits at home). Multivariate linear regression was used to estimate associations between SSB intake and BMI, waist-to-hip ratio and skinfold thickness.SettingCentral Valley, Costa Rica.SubjectsControls (n 2045) of a case–control study on diet and heart disease in Costa Rica.ResultsFresco, fruit drink, soda and fruit juice were consumed ≥1 time/d by 47 %, 14 %, 4 % and 14 % of the population, respectively. One serving/d of soda, fruit drink and fresco was associated with 0·89, 0·49 and 0·21 kg/m2 higher BMI, respectively (all P < 0·05). Fruit drink (≥1 serving/d) was associated with higher waist-to-hip ratio (P = 0·004), while soda and fresco were associated with higher skinfold thickness (P = 0·02 and 0·01, respectively). Associations with fruit juice intake were modest and not statistically significant. Other factors associated with higher BMI were higher income and less education, smoking and physical inactivity (all P < 0·05).ConclusionsIncreasing intake of commercially available SSB could be in part responsible for the high prevalence of obesity among Hispanic adults.
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Bolarinwa, I. F., T. E. Aruna, A. O. Abioye, and O. E. Adelakun. "Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice." Agrosearch 20, no. 1 (August 18, 2020): 34–44. http://dx.doi.org/10.4314/agrosh.v20i1.4s.
Повний текст джерелаАнотація:
Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50) of raw or steamed cashew and pawpaw puree were evaluated. Increased in ascorbic acid (10.20-23.96 mg/100 g), total solid (8.03-12.37%), total soluble solid (1.37-3.5%) and pH (3.68-4.65) were recorded for the cashew-pawpaw juice samples. The titratable acidity (TTA) of the juice samples decreases (0.39-0.19%) with increasing amount of pawpaw puree in the juice blends. Total yeast and total coliform were not detected in the juice samples, however, the juice had low (1 × 105 - 1.5 × 105 log10 cfu/ml) total viable count. Cashew-pawpaw juice blend prepared from 50% raw cashew juice and pawpaw puree was highly rated in terms of taste, colour, flavor and overall acceptance. In conclusion, acceptable low acid juice that is also rich in ascorbic acid can be produced from blend of raw cashew and pawpaw puree.
Keywords: Cashew juice; Pawpaw puree; Physicochemical properties; Steamed cashew; Vitamin C.
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Sales, Anne Caroline de Albuquerque, Lizeth Mercedes Garcia Jaimes, Marcos Batista Machado, Edgar Aparecido Sanches, Pedro Henrique Campelo, Hileia dos Santos Barroso, Lúcia Schuch Boeira, and Jaqueline de Araújo Bezerra. "Fermented beverages based on Hylocereus lemairei (Hook.) fruits: Chemical characterization and antioxidant capacity evaluation." Research, Society and Development 10, no. 6 (May 22, 2021): e12010615490. http://dx.doi.org/10.33448/rsd-v10i6.15490.
Повний текст джерелаАнотація:
Hylocereus lemairei (Hook.) is a plant popularly known as pitaya-purple, whose fruits are known as dragon fruit. This paper aimed to carry out the physical-chemical and chemical characterization of fermented beverages based on H. lemairei fruits. Fermented beverages were elaborated using two different commercial yeasts of Saccharomyces cerevisiae [Biolievito Bayanus (BB) and Arom Cuvée (AC)] and were characterized by NMR. In addition, the antioxidant capacity (DPPH and ABTS) and Total Phenolic Content (TPC) based on the Folin Ciocalteu method were determined. According to the legislation, the fermented beverages from BB and AC showed alcoholic levels of 12.9 and 12.5% (v/v) and pH of 3.9 and 3.8, respectively. The chemical compounds of both beverages were similar, whose major organic compounds are glycerol, myo-inositol, tyrosol, and citric and succinic acids. According to the DPPH and TPC evaluation, BB beverage (248.3 µM TE and 117.6 mg GAE L-1) presented higher antioxidant capacity when compared to the BC beverage (219.8 µM TE and 108.4 mg GAE L-1). In the ABTS assay, both beverages were not statistically different (p < 0.05). Tyrosol may be responsible for increasing the antioxidant capacity and phenolic compounds content when compared to the control juice used to prepare fermented beverages.
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Tanzil, Lisawati, Latirah Latirah, and Priyanto Dwi Nugroho. "Antidandruff Activity of Extracts From Kaffir Lime (Citrus Hystrix Dc.) Prepared By Different Solvents." SANITAS : Jurnal Teknologi dan Seni Kesehatan 8, no. 1 (June 1, 2017): 57–62. http://dx.doi.org/10.36525/sanitas.2017.9.
Повний текст джерелаАнотація:
Pytiriasiscapitis or dandruff is a condition of exofoliate peeling of the stratum corneum layer in the scalp. There are some factors that suspected to caused dandruff such as increased production of sebum, sensitivity individual against the sebum and microbiota activity in scalp, i.eMalasseziafurfur, Malassezia globosa, Pytirosporumovale, and Candida albicans. Therefore, treatment of dandruff is aimed to reduced sebum on the scalp and inhibit the growth of yeast population that causes dandruff. The juice of kaffir lime fruit (Citrus hystrix DC.) has been used by Indonesian people for tradisional therapy of dandruff. This study thas been conducted to find out antidandruff activities of M. furfur from kaffir lime fruit juice, peel, and leaves of kaffir lime tree extracted by ethanol, ethyl acetat, and n-hexan solvents. Antifungal activitiesis measured by inhibition zones using well diffusion agar methods.All citrus extracts showed antifungal activities against M. furfur with ethyl acetat solvent indicated the highest antidandruff activities, then followed by n-hexan, and ethanolicsolvent; although ethyl acetat and n-hexan was not significantly different (p>0.05).Leaves extract showed highest inhibition activities, then followed by fruit juice and peel extract, although leaves and fruit juice extracts was not significantly different (p>0.05).Part of the plant citrus consist of a alkaloid, saponin, tannin, phenolic, flavonoid, terpenoid, glikosida, and steroid. Antifungal activities suspected of phenolic, flavonoid, and terpenoid compounds. These results suggested that kaffir lime are effective against dandruff microbial and has potential as a herbal shampoo for dandruff treatment.
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Kasi, Phanindra Babu, and Márta Kotormán. "Among Commercially Available Fruit Juices, Pomegranate Is the Most Effective Inhibitor of PMS-Trypsin Amyloid-Like Fibrils Formation." Natural Product Communications 14, no. 6 (June 2019): 1934578X1985912. http://dx.doi.org/10.1177/1934578x19859127.
Повний текст джерелаАнотація:
The formation of amyloid fibrils is associated with many human illnesses, such as Alzheimer’s, Huntington’s, and Parkinson’s diseases, amyotrophic lateral sclerosis, spongiform encephalitis, type 2 diabetes, and primary and secondary systemic amyloidosis. Nutrition contributes to the prevention of these diseases. The aim of our work was to look for commercially available fruit juices that can inhibit the formation of amyloid fibrils. Of the fruit juices that we examined, that of pomegranate was found to be the most effective inhibitory agent using turbidity measurements and Congo red binding assay. According to our experiments, pomegranate juice reduced the amount of PMS-trypsin amyloid-like fibrils to 3.7% at 5-fold dilution compared with the sample without pomegranate. The inhibitory effect of the pomegranate juice was concentration dependent.
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Walls, Isabel, and Rolenda Chuyate. "Isolation of Alicyclobacillus acidoterrestris from Fruit Juices." Journal of AOAC INTERNATIONAL 83, no. 5 (September 1, 2000): 1115–20. http://dx.doi.org/10.1093/jaoac/83.5.1115.
Повний текст джерелаАнотація:
Abstract K agar, a novel isolation medium developed for the food industry, was compared with other acidified media for isolation of Alicyclobacillus acidoterrestris spores. Spores were inoculated into apple juice, orange juice, and a fruit juice blend and then isolated on the following media: K agar, pH 3.7; semi-synthetic medium, pH 4.0; orange serum agar, pH 3.5; and minimal salts medium, pH 4.0. Media were incubated at 24, 35, 43, and 55°C. Highest recovery of spores was obtained with either K agar or semi-synthetic medium, incubated at 43°C. The effect of heat shocking spores at different times was also determined; heat shocking at 80°C for 10 min was considered appropriate. Peptone, previously shown to inhibit A. acidoterrestris, was not inhibitory when present in K agar. A collaborative trial with 9 laboratories was undertaken to determine the repeatability and reproducibility of counts on K agar. K agar prepared from individual components was compared with dehydrated K agar prepared by International BioProducts (Redmond, WA). There were no significant differences between log mean counts for the 2 media for each of the juices analyzed at both the high and the low inoculum levels. Repeatability and reproducibility values were not significantly different either within juices, within trials, or across all samples tested in both trials. K agar is suitable for isolation of A. acidoterrestris spores from fruit juices.
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Amin, Md Al, Mofijur Rahman Mamun, and Kamal Kanta Das. "Microbiological quality analysis of commercial fruit juice in Dhaka City, Bangladesh." Stamford Journal of Microbiology 8, no. 1 (July 31, 2019): 15–18. http://dx.doi.org/10.3329/sjm.v8i1.42432.
Повний текст джерелаАнотація:
The aims of this study were to evaluate the microbiological quality of different commercially available fruit juice of Dhaka city. In this study total 20 fruit juice samples of five different types were repeatedly subjected to bacteriological and mycological screening for three months. Isolates were identified and confirmed using cultural and biochemical characteristics. Current study showed high bacterial and fungal loads consisting of specific pathogens such as coliform and Staphylococcus spp., fecal coliform and other pathogens are totally absent. The presence of Staphylococcus aureus portends health risk to consumers as some species produce potent toxins associated with food borne illnesses. And high bacterial count indicated unhygienic conditions of the processing area, and that good manufacturing practices during processing are not maintained properly. Recommendations are required to reduce the microbiological contamination and promote quality assurance of the products.
Stamford Journal of Microbiology, Vol.8(1) 2018: 15-18
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Mathooko, F. M., and E. M. Muyango. "Acceptability of Whey-Fruit Juice Drink Mix Prepared with Cottage Cheese Whey." East African Agricultural and Forestry Journal 58, no. 1-2 (July 1992): 39–47. http://dx.doi.org/10.1080/00128325.1992.11663156.
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Ahmed, Tasnia, Kamal Kanta Das, and Md Aftab Uddin. "The Microbiological Quality of Commercial Fruit Juices-Current perspectives." Bangladesh Journal of Microbiology 35, no. 2 (August 18, 2019): 128–33. http://dx.doi.org/10.3329/bjm.v35i2.42643.
Повний текст джерелаАнотація:
The purpose of this review article is to introduce the importance of fruit juices for human health living in the country and in a broad, and to develop awareness among the people about the diseases caused by pathogens associated with fruit juice. Health benefits of juices have been included in this article and how the same juice can cause problems among people of different ages have been discussed. Contamination sources and the ways to prevent them is very important issue in protecting public health Some future recommendations for fruit juices have also been added in this article. Different diseases caused by various microbial agents and the associated symptoms after consuming contaminated fruit juices worldwide are discussed in this review. This review was aimed at the possible sources of microbial contamination, disease caused by them and determining some ways to avoid such phenomena. From the information provided here, it was noticeable that commercial fruit juice can also harbor pathogenic microorganisms which can cause serious disease outbreaks. The contamination can also be initiated during in house consumption if lack of awareness prevails among the consumers. Manufacturing process should be much more strict in this regard to assure the public health safety. Commercially available fruit juices are consumed worldwide among different ages of people and if not processed properly, this healthy drink may be hazardous for human health.
Bangladesh J Microbiol, Volume 35 Number 2 December 2018, pp 128-133
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Katge, Farhin, Abhinav Shitoot, Thejokrishna Pammi, and Sajjad Mithiborwala. "Evaluation of Microleakage of Nanoionomer and Nanocomposite Restorations, immersed in Fruit Drink, Fresh Fruit Juice and Soft Drink – An in vitro Study." Journal of Clinical Pediatric Dentistry 40, no. 2 (March 1, 2016): 129–35. http://dx.doi.org/10.17796/1053-4628-40.2.129.
Повний текст джерелаАнотація:
Aim: To evaluate microleakage of Nanoionomer (3M ESPE Ketac™ N100 Light cured Nanoionomer Restorative) and Nanocomposite (3M ESPE Filtek™ Z350 XT Universal Restorative) restorations, immersed in fruit drink, fresh fruit juice and soft drink. Study design: Eighty caries free maxillary premolars extracted for orthodontic purpose were used for the study. Class V cavities were prepared and restored with Nanocomposite on buccal surface and Nanoionomer on the palatal surface. The teeth were thermocycled following the restoration. The experimental groups comprised of 72 teeth (3 groups comprising 24 teeth each for fruit drink, fresh fruit juice and soft drink), while remaining 8 formed the control group. Each of experimental group was further divided into three subgroups (low, medium and high immersion). The teeth were finally immersed in Rhodamine B dye, sectioned and evaluated under stereomicroscope. Statistical analyses used were Mann-Whitney test and ANOVA test. Results: The teeth showed statistically significant microleakage as the immersion regime increased. Soft drink group showed highest microleakage followed by fresh fruit juice and fruit drink. Nanocomposite exhibited more microleakage but the comparison was not statistically significant. Conclusion: The three beverages used in the study affected the microleakage of both restorative materials significantly. The microleakage scores increased as the frequency of the immersions increased. Soft drink caused highest microleakage followed by fresh fruit juice and fruit drink.
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Amin, Ruhul, Shafkat S. Rahman, Mahboob Hossain, and Naiyyum Choudhury. "Physicochemical and Microbiological Qualities’ Assessment of Popular Bangladeshi Mango Fruit Juice." Open Microbiology Journal 12, no. 1 (April 30, 2018): 135–47. http://dx.doi.org/10.2174/1874285801812010135.
Повний текст джерелаАнотація:
Introduction:Mango juice has always been considered as a delicious, nutritious popular drink, but processed juice may not always be safe due to chemical and microbial risks. Determination of physicochemical and microbiological qualities of some packed mango juices of Bangladesh will help consumers to know the present scenario.Material and Methods:Six commercially available different juice samples were collected from the market. Carbohydrate profiles were determined using HPLC, crude protein content was calculated using the Kjeldahl method and other parameters were determined by standard AOAC methods. Standard culture techniques were followed to assess the total viable count (TVC),E. coliand other fecal coliforms.Results:The highest quantity of monosaccharide (58.88%) was recorded in the AC1ME5 brand, while the lowest in Homemade (5.648%) and MN1GL2 (9.867%). The maximum content of acidity recorded was 0.24% and minimum 0.21%. The TSS content of all samples varied from 19% to 12%. The highest quantity 6.87% and the lowest 3.62% of reducing sugar were recorded. Most of the mango juices were low in protein and very low/negligible in fat content. Total viable count of different types of fruit juices varied from 1×103- 3×103CFU/ml. No significant amount ofE. coliand fecal coliform was detected.Conclusion:It can be concluded that the locally available mango juices contain a safe level of nutritional and microbial elements for human consumption, but not highly satisfactory.