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Journal articles on the topic 'Fresh juice'

Author: Grafiati

Published: 4 June 2021

Last updated: 7 February 2022

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1

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 (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 t

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2

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 (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

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Beaulieu, John C., Maureen A. Tully, Rebecca E. Stein-Chisholm, and Javier M. Obando-Ulloa. "Processing and Enzymatic Treatment Effects on Louisiana-grown Fresh Satsuma Juice." Journal of the American Society for Horticultural Science 139, no. 4 (2014): 374–87. http://dx.doi.org/10.21273/jashs.139.4.374.

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A study was performed to evaluate the ability to rapidly produce fresh satsuma (Citrus reticulata) juice from local fruit with minimum processing inputs. Volatile flavor and aroma compounds, subjective assessments, and quality parameters were used to determine the changes that occur from different juice processing techniques, storage conditions, and enzymatic treatments. In freshly pressed Louisiana-grown satsuma juices, 44 compounds were recovered, of which 31 were positively identified. Based on volatile recovery and a consensus approach used in orange-fleshed Citrus species reported in the

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4

Parameshwari S. "Nutritional and total phenolic analyses of unfermented and fermented red grape (Vitis vinifera) beverages." International Journal of Research in Pharmaceutical Sciences 10, no. 3 (2019): 2181–85. http://dx.doi.org/10.26452/ijrps.v10i3.1448.

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Grape juices-fresh, homemade fermented and commercial non-alcoholic were evaluated for their nutritional, Physico-chemical, phenolic and anthocyanin content. The grape juices obtained were clear, purple, and pH ranging between 3.3-3.5. The titrable acidity increased in the commercial grape juice (8.65%) whereas total solids (22.67%) was higher in the homemade fermented samples. The nutritional parameters such as carbohydrate, protein, dietary fibres etc. increased in the commercial sample except for vitamin C, which was higher in the fresh juice sample. The total phenolic content (2650 mg/lit)

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LEONG, YAP KOK, ONG CHIAW XUI, and ONG KIEN CHIA. "Survival of SA11 Rotavirus in Fresh Fruit Juices of Pineapple, Papaya, and Honeydew Melon." Journal of Food Protection 71, no. 5 (2008): 1035–37. http://dx.doi.org/10.4315/0362-028x-71.5.1035.

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Survival of rotavirus in fresh fruit juices of papaya (Caraca papaya L.), honeydew melon (Cucumis melo L.), and pineapple (Ananas comosus [L.] Merr.) was studied. Clarified juices were prepared from pulps of ripe fruits and sterilized by ultrafiltration. One milliliter of juice from each fruit was inoculated with 20 μlof 1 × 106 PFU of SA11 rotavirus and sampled immediately (0-h exposure) and 1 and 3 h later at 28°C. Mean viral titers in juices of papaya (pH 5.1) and honeydew melon (pH 6.3) at 1 and 3 h were not significantly different from titers at 0-h exposure. Mean viral titers in juices f

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6

Milczarek, Rebecca R., Carl W. Olsen, and Ivana Sedej. "Quality of Watermelon Juice Concentrated by Forward Osmosis and Conventional Processes." Processes 8, no. 12 (2020): 1568. http://dx.doi.org/10.3390/pr8121568.

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Watermelon (Citrullus lanatus) juice is known for its refreshing flavor, but its high perishability limits its availability throughout the year. Watermelon juice concentrate has extended shelf-life and lower transportation and storage costs, but the conventional thermal evaporation process for concentrating juice degrades the nutritional components and sensory quality of the product. Thus, in this work, a large-scale, non-thermal forward osmosis (FO) process was used to concentrate fresh watermelon juice up to 65°Brix. The FO concentrate was compared to thermal concentrate and fresh juices, an

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7

Uhitil, Sunčica, Suzana Hađina, Kornelija Granić, and Slavica Jakšić. "Prevalence of Candida Species in Fresh Fruit Juices." Archives of Industrial Hygiene and Toxicology 60, no. 4 (2009): 443–47. http://dx.doi.org/10.2478/10004-1254-60-2009-1991.

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Prevalence of Candida Species in Fresh Fruit JuicesFruit juices are popular soft drinks with an important role in human nutrition. Fruit juices are often infested by yeast species that can survive different storage conditions. The aim of this study was to determine the degree of yeast contamination of freshly squeezed juices in three large supermarkets in Zagreb, Croatia. The analysis included 84 juice samples obtained from freshly squeezed orange, lemon, grapefruit, and apples. Their acidity varied between pH 2.1 and pH 4.9. Juice samples were plated directly on Sabouraud 4 % glucose Agar (Me

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8

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 (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 absorpt

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9

Wang, Lu, Weili Deng, Peng Wang, et al. "Comparative Analyses of Three Sterilization Processes on Volatile Compounds in Sugarcane Juice." Transactions of the ASABE 62, no. 6 (2019): 1689–96. http://dx.doi.org/10.13031/trans.13601.

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Abstract. A better understanding of the changes in aroma during different treatments is beneficial for optimizing the processing parameters and sustaining the sensory quality of sugarcane juice. This study compared the aroma characteristics of sugarcane juice as subjected to thermal treatment (TT), membrane ultrafiltration (MU), and gamma irradiation (GI) using SPME-GC-MS and E-nose. Fresh juice (FJ) was used as the control group. Hexanal, 1-pentanol, 2-octanol, 3,6,9,12-tetraoxatetradecan-1-ol, and 1-penten-3-one were detected in FJ. Higher concentrations of alcohols, ketones, furans, and sul

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Aderinola, Taiwo Ayodele, and Kemi Elizabeth Abaire. "Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice." Beverages 5, no. 1 (2019): 15. http://dx.doi.org/10.3390/beverages5010015.

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Fresh vegetables (carrot and cucumber) were juiced using a juice extractor. The extracted juice was then divided into five varying proportions: A (100% carrot juice), B (80% carrot, 20% cucumber), C (70% carrot, 30% cucumber), D (50% carrot, 50% cucumber) and E (100% cucumber). The juice blends were then analyzed for proximate, mineral and vitamin compositions. The phytochemical and the antioxidant properties were also determined. The proximate composition result revealed very high moisture (82.03–83.85%), relatively low carbohydrate (5.23–10.57%) and very low crude protein (1.75–4.14%) conten

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Irwan, Azidi, Kamilia Mustikasari, and Dahlena Ariyani. "Chemical Preliminary Evaluation of leaves, Peels, and Fleshs Fruit of Limau Kuit: Local Orange of South Kalimantan." Jurnal Sains dan Terapan Kimia 11, no. 2 (2017): 71. http://dx.doi.org/10.20527/jstk.v11i2.4040.

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This research was conducted to know about fruit of limau kuit from South Kalimantan which includes weight, diemeter of fruit, volume of fruit juice, water content, and ash content of its flesh as well as water and ash content on leaves and fruit peel. Chemical preliminary examination includes measurement of pH of fruits juice and phytochemical screening test on leaves, fruit peel, and fruit flesh. The result is obtained with mean value as follows: weight 154,82 g, diameter offruit 68,45 mm, volume of juice water 44,60 ml, water content of fruit flesh 67,16%, water content of fruit peel 65,67%,

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Perestrelo, Rosa, Catarina Silva, Pedro Silva, Sonia Medina, and José Câmara. "Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition." Molecules 24, no. 5 (2019): 974. http://dx.doi.org/10.3390/molecules24050974.

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In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatography-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volatomic pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chemical groups were identified. Esters, carbonyl compounds, terpenoids, an

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13

Carbonell, L., S. Bayarri, J. L. Navarro, I. Carbonell, and L. Izquierdo. "Sensory Profile and Acceptability of Juices from Mandarin Varieties and Hybrids." Food Science and Technology International 15, no. 4 (2009): 375–85. http://dx.doi.org/10.1177/1082013209344664.

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Fresh juices from mandarin varieties, from hybrids, and from blends of these raw materials were evaluated by 100 consumers to determine acceptability, and by 10 trained panelists to quantify sensory attributes. Trained panelists found the juice from Clemenules richer in both mandarin and fresh flavor (odor and taste) whereas Nova juice presented minimum scores for these attributes. These aspects obviously affected the evaluation of acceptability by consumers, who preferred the juice from Clemenules (a Clementine variety) either alone or blended in major proportions with less preferred varietie

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14

Banihani, Saleem Ali, Seham M. Makahleh, and Zeyad J. El-Akawi. "Short-term Effect of Fresh Pomegranate Juice on Serum Cortisol and Thyroxine in Patients with type 2 Diabetes." Current Molecular Medicine 20, no. 5 (2020): 355–60. http://dx.doi.org/10.2174/1566524019666191129104153.

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Background: The effect of pomegranate juice on type 2 diabetic conditions has been determined in various occasions. However, such an effect on cortisol and thyroxine hormones, which are major controllers of energy metabolism, is not yet revealed. Objectives: this study, we intended to measure the short-term effect of fresh pomegranate juice on serum cortisol and thyroxine in patients with type 2 diabetes. Materials and Methods: This study was a randomized clinical trial in which 89 fasted patients with type 2 diabetes were supplemented with fresh pomegranate juice at a dose of 1.5 mL kg-1. Blo

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15

Mayen, Carlos, Maria I. Marshall, and Jayson Lusk. "Fresh-Cut Melon—The Money Is in the Juice." Journal of Agricultural and Applied Economics 39, no. 3 (2007): 597–609. http://dx.doi.org/10.1017/s1074070800023294.

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Fruit is an important component of the food industry in the United States, and “fresh-cut” products are an increasing portion of that consumption. We found that packaging and juice content played a significant role in the choices Indiana consumers made when purchasing fresh-cut melon products. Brand was not as important as the other fresh-cut melon attributes. Indiana consumers had a clear dislike for cup-shaped transparent packages compared with tamper-proof, bowl, and squared packages. However, they were willing to pay a premium for packages that have no fruit juices on the bottom.

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Hernández-Anguiano, Ana, Patricia Landa-Salgado, Carlos Eslava-Campos, Mateo Vargas-Hernández, and Jitendra Patel. "Microbiological Quality of Fresh Nopal Juice." Microorganisms 4, no. 4 (2016): 46. http://dx.doi.org/10.3390/microorganisms4040046.

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Zbrzeźniak, Monika, Emilia Nordlund, Monika Mieszczakowska-Frąc, Witold Płocharski, and Dorota Konopacka. "Quality Of Cloudy Plum Juice Produced From Fresh Fruit Of Prunus Domestica L. – The Effect Of Cultivar And Enzyme Treatment." Journal of Horticultural Research 23, no. 2 (2015): 83–94. http://dx.doi.org/10.2478/johr-2015-0018.

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AbstractThe quality of cloudy juices produced from two plum cultivars varied in chemical characteristics and native polyphenol oxidase (PPO) activity, and was studied in relation to specific pectinolytic activity of enzyme preparations used for fresh fruit maceration before pressing. Process effectiveness expressed as juice yield, turbidity and the rate of transfer of anthocyanins and polyphenols were determined for five different enzyme preparations, whose activity was also analysed. Juice yields obtained after 1 hour mash maceration (50 ºC, 100 g·t−1) were between 86.6 and 95.4%. The anthocy

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Perreault, Véronique, Noémie Gouin, Amélie Bérubé, William Villeneuve, Yves Pouliot, and Alain Doyen. "Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration." Membranes 11, no. 1 (2021): 55. http://dx.doi.org/10.3390/membranes11010055.

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Cranberries, mainly processed as juice, have garnered interest over the past decade due to their high content of phytochemical compounds related to promising health benefits. To meet consumer expectations, a juice clarification step is usually incorporated to remove suspended solids. The use of pectinolytic enzyme and membrane processes are commonly applied to the production of clarified juices, but no studies have been done on cranberry juice. In this study, the effects of 60 (D60) and 120 min (D120) of depectinization by pectinolytic enzymes coupled to clarification by ultrafiltration (UF) (

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Vollmer, Kathrin, Sara Santarelli, Ana Lucía Vásquez-Caicedo, et al. "Non-thermal Processing of Pineapple (Ananas comosus [L.] Merr.) Juice Using Continuous Pressure Change Technology (PCT): Effects on Physical Traits, Microbial Loads, Enzyme Activities, and Phytochemical Composition." Food and Bioprocess Technology 13, no. 10 (2020): 1833–47. http://dx.doi.org/10.1007/s11947-020-02520-y.

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Abstract A comprehensive study using continuous pressure change technology (PCT) for the non-thermal processing of fresh pineapple juice on pilot scale was conducted (1 L/min, 50 MPa, argon, 3 min, <35 °C). The immediate effects of a single and a twofold PCT treatment on the most important quality parameters were examined and compared with those of fresh and thermally pasteurised (90 °C) juices. In comparison to the fresh juice, both PCT-treated samples exhibited slightly brighter and less yellowish colour (CIE L*a*b*). A significant reduction in the mean particle size resulted in diminishe

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Guerra-Valle, María, Siegried Lillo-Perez, Guillermo Petzold, and Patricio Orellana-Palma. "Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)." Foods 10, no. 2 (2021): 466. http://dx.doi.org/10.3390/foods10020466.

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This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content,

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PAO, STEVEN, CRAIG L. DAVIS, LORETTA M. FRIEDRICH, and MICKEY E. PARISH. "Utilization of Fluorogenic Assay for Rapid Detection of Escherichia coli in Acidic Fruit Juice." Journal of Food Protection 65, no. 12 (2002): 1943–48. http://dx.doi.org/10.4315/0362-028x-65.12.1943.

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This study was undertaken to investigate interference by acids commonly found in fruit juice in Escherichia coli assays involving the use of 4-methylumbelliferyl-β-d-glucuronide (MUG) as a fluorogenic substrate for enzyme reaction. Fluorescence intensity was negatively correlated (P &lt; 0.001) with the volume of fresh citrus juice tested by the lauryl tryptose broth (LST)-MUG assay, and the permissible sample sizes were limited to 0.3 and 0.5 ml for fresh citrus juices with pHs of 3.3 and 3.9, respectively. In addition, false-negative results were visually observed under UV light when the

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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 (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 i

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Lucky, Nurunnahar Akter, Ifra Tun Nur, and Tasnia Ahmed. "Microbiological quality assessment for drug resistant pathogenic microorganisms from the fresh vended fruit juices." Stamford Journal of Microbiology 6, no. 1 (2017): 7–10. http://dx.doi.org/10.3329/sjm.v6i1.33510.

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Fruit juices are very popular due to their freshness and taste. These juices contain all the nutritive values those were present in whole fruits. Fresh juices are healthful drink for people of all ages. But the condition is quite opposite if they become contaminated with pathogenic bacteria during the juice processing. Because of the nutritive properties juice can give enough opportunities to the microorganisms to survive and multiply. In our current study we included eight types of fresh juices to study the microbial load. All the samples were heavily contaminated. Total bacterial and fungal

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Totušek, J., J. Tříska, D. Lefnerová, et al. " Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp." Czech Journal of Food Sciences 29, No. 5 (2011): 548–56. http://dx.doi.org/10.17221/394/2010-cjfs.

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The consumption of Cruciferous vegetables is important for the prevention of cancerous diseases, particularly colorectal cancer. The effects of technological treatments (freezing, pasteurisation, high-pressure treatment) on the content of isothiocyanates, considered to be the active substance, were observed in single-species vegetable juices prepared from cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, white and red cabbage). The contents of sulforaphane and total isothiocyanates were studied relative to the temperature, action period, and time delay after juice pressing. Sulf

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Ján, Mezey, and Mezeyová Ivana. "Changes in the levels of selected organic acids and sugars in apple juice after cold storage." Czech Journal of Food Sciences 36, No. 2 (2018): 175–80. http://dx.doi.org/10.17221/165/2017-cjfs.

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Apples are a source of sugars, acids, and various biologically active compounds, such as phenolic compounds, which are responsible for most of the antioxidant activities of the fruit. The aim of this study was to evaluate how the cold storage of apple fruits affects the nutritional composition of selected organic acid and sugar content in juice in comparison to juice from fresh fruits. Statistical differences were confirmed between the content of citric acid, malic acid, total acid, pH, sucrose, fructose and glucose in juice from fresh fruits and from juice stored for 140 days. No statistical

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Journal, Baghdad Science. "Effect of Capsicum grossum L. and Allium cepal L. Juice on some bacterial species isolated from contamiinated vegetable salad." Baghdad Science Journal 4, no. 1 (2007): 35–40. http://dx.doi.org/10.21123/bsj.4.1.35-40.

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Twenty four bacterial isolates were identified from (10) places for wandering sellers in south Baghdad city (Bayaa garage). They were Staphylococcus aureus (9 isolates), Bacillus subtilis (6 isolates), Salmonella spp. (4 isolates) and Psudomonas aeruginosa (5 isolates). Agar well diffusion method was used to definition sensitivity of the fresh and dried juice of Capsicum grossum L. and Allium cepal L. at different concentrations. The fresh juice had no inhibitory activity against the bacterial isolates in contrast to the fresh juice , dried juice which show marked activity against all bacteria

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Tang, Ping, Dan-Yu Shen, Yong-Quan Xu, Xing-Cai Zhang, John Shi, and Jun-Feng Yin. "Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice." Journal of Chemistry 2018 (May 27, 2018): 1–7. http://dx.doi.org/10.1155/2018/4312875.

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The effects of fermentation conditions (temperature, time, and pH) and plucking standards (one leaf and a bud to four leaves and a bud) on the chemical components and sensory quality of the fermented juices processed from crushed fresh tea leaves were investigated. The results showed that optimum fermentation conditions that resulted in fermented juices of the best sensory quality and the highest content of TFs were a temperature of 35°C, time duration of 75 min, and pH 5.1. The fermented juices processed from new shoots with three leaves and a bud or four leaves and a bud afforded high overal

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Saparbekova, A. A., A. S. Latif, and Z. R. Ahmedova. "SELECTION OF ACTIVE YEAST STRAINS FOR FERMENTED BEVERAGES FROM PLANT MATERIALS." REPORTS 6, no. 334 (2020): 49–55. http://dx.doi.org/10.32014/2020.2518-1483.135.

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Fresh juices obtained under sterile conditions, including pomegranate juice, cherries, cherries, red grapes, watermelon juice, beetroot juice, sugar cargo, as well as flushes from the surface of juice-containing berries growing in the Turkestan region were used as sources of yeast cultures. Of 180 isolated yeast species, the majority are Saccharomyces - 159, 71 pure cultures are the most typical for the region and suitable for fermentation. A subsequent study of the morphological characteristics of cells, physiological and biochemical properties, clarification of antagonistic activity, and res

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NIU, CHEN, HONG GUO, JIANPING WEI, MARINA SAJID, YAHONG YUAN, and TIANLI YUE. "Fourier Transform Near-Infrared Spectroscopy and Chemometrics To Predict Zygosacchromyces rouxii in Apple and Kiwi Fruit Juices." Journal of Food Protection 81, no. 8 (2018): 1379–85. http://dx.doi.org/10.4315/0362-028x.jfp-17-512.

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ABSTRACT This study investigated the capability of near-infrared spectroscopy (NIRS) to predict the concentration of Zygosaccharomyces rouxii in apple and kiwi fruit juices. The yeast was inoculated in fresh kiwi fruit juice (n = 68), reconstituted kiwi juice (n = 85), and reconstituted apple juice (n = 64), followed by NIR spectra collection and plate counting. A principal component analysis indicated direct orthogonal signal correction preprocessing was suitable to separate spectral samples. Parameter optimization algorithms increased the performance of support vector machine regression mode

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Nadulski, Rafał, Zbigniew Kobus, Kamil Wilczyński, et al. "Effect of Extraction Method and Thermosonication on Apple Juice Quality." Applied Sciences 9, no. 19 (2019): 3977. http://dx.doi.org/10.3390/app9193977.

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This paper presents the results of a study on the influence of juice extraction and thermosonication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorganisms in juice. The lowest total content of mesophilic microorganisms was obtained in juice extracted on a piston press, and the highest was obtained using a centrifuge. The additional purpose was to evaluate the influence of ultrasonic treatment on selected parameters of apple juice quality: cloud

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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 (2005): 2541–52. http://dx.doi.org/10.4315/0362-028x-68.12.2541.

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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 tomat

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Yildiz, Gulcin, and H. Feng. "SONICATION OF CHERRY JUICE: COMPARISON OF DIFFERENT SONICATION TIMES ON COLOR, ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC AND ASCORBIC ACID CONTENT." Latin American Applied Research - An international journal 49, no. 4 (2019): 255–60. http://dx.doi.org/10.52292/j.laar.2019.104.

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This study was conducted to investigate the effects of ultrasound treatment on the physiological quality of cherry juice. Cherry fruits purchased from a local market were sonicated at 20 kHz and 100% amplitude for 2,3,5, and 10 minutes and then stored at 4 oC for 14 days. Quality attributes such as color, total antioxidants, total phenolic and ascorbic acid contents of the cherry juices were compared. The results showed that the ultrasonic treatment had significant effects on the physiological quality of the cherry juices When the treatment time was increased from 2 to 10 min higher levels of

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Perkins-Veazie, P., J. K. Collins, M. Siddiq, and K. Dolan. "JUICE AND CAROTENOID YIELD FROM PROCESSED WATERMELON." HortScience 41, no. 3 (2006): 518E—518. http://dx.doi.org/10.21273/hortsci.41.3.518e.

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Most watermelon in the U.S. is consumed fresh. Development of value-added products from watermelon is desirable for new market niches, and provides alternative markets for fruit that are cosmetically undesirable for the fresh market. The objective of this experiment was to determine if different processing techniques changed the lycopene and quality aspects of juices and concentrates. Watermelon flesh was macerated, followed by holding at room temperature (no heat) or heating to 50 °C. Macerate was then placed in a hydraulic press to obtain juice. Adding heat to macerate increased juice yield

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Keserla Bhavani, Gnanavel V, Ratna B, et al. "Comparative evaluation of antiulcer activity of combination of extracts of Embilica officinalis Gaertn and Musa sapientum Linn in rats." International Journal of Research in Pharmaceutical Sciences 10, no. 2 (2019): 1535–39. http://dx.doi.org/10.26452/ijrps.v10i2.821.

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The present study is to evaluate the anti-ulcer activity of methanolic extract of unripe fruits of Musa Sapientum Linn. and the fresh juice of the fruits of Emblica Officinalis Gaertn in Wistar rats. The methanolic extract unripened fruits of Musa Sapientum Linn. and the fresh juice of the fruits of Emblica Officinalis Gaertn were combined and evaluated for the gastroprotective activity by ethanol-induced model and indomethacin-induced model in rats at a dose of 25mg/kg (p.o) and 50mg/kg (p.o) respectively. Biochemical parameters like ulcer index, the volume of gastric juice, pH of gastric jui

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Perez-Cacho, Pilar Ruiz, and Russell L. Rouseff. "Fresh Squeezed Orange Juice Odor: A Review." Critical Reviews in Food Science and Nutrition 48, no. 7 (2008): 681–95. http://dx.doi.org/10.1080/10408390701638902.

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Ustinova, Olga, and Yuri Ustinov. "Biological Activity of Fresh-Squeezed Lemon Juice." Biosciences, Biotechnology Research Asia 12, no. 3 (2015): 2187–92. http://dx.doi.org/10.13005/bbra/1890.

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Orellana-Palma, Patricio, Guisella Tobar-Bolaños, Nidia Casas-Forero, Rommy N. Zúñiga, and Guillermo Petzold. "Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage." Foods 9, no. 9 (2020): 1314. http://dx.doi.org/10.3390/foods9091314.

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This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °C and quality attributes were analyzed every 7 days. CBCC had significant effects in the calafate juice, since in the last cycle, the cryoconcentrate reached a high value of total soluble solids (TSS, ≈42 °Brix), with final attractive color, and an increase of approximately 2.5, 5.2, 5.1, 4.0 and 5.3 times in relation to the fresh juice values, for total bioactive compounds (T

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Madaan, Reecha, R. Bala, C. Kaur, A. Sharma, and D. Kumar. "IN VITRO ANTI-UROLITHIATIC ACTIVITY OF FRESH JUICE OF WHEATGRASS." INDIAN DRUGS 57, no. 10 (2021): 42–46. http://dx.doi.org/10.53879/id.57.10.12319.

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The objective of this work was to determine the anti-urolithiatic potential of fresh juice of wheatgrass, i.e., Triticum aestivum L. Wheatgrass juice is a rich source of mineral nutrients like iron (Fe), phosphorus (P), magnesium (Mg), manganese (Mn), copper (Cu) and zinc (Zn). The qualitative phytochemical screening of fresh wheatgrass juice showed the presence of amino acids, flavonoids, saponins, phenols and tannins. The in vitro anti-urolithiatic activity was determined using dissolution method and by turbidity method. Crystals of calcium oxalate were prepared and packed in semi-permeable

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UNAL, R., H. P. FLEMING, R. F. McFEETERS, R. L. THOMPSON, F. BREIDT, and F. G. GIESBRECHT. "Novel Quantitative Assays for Estimating the Antimicrobial Activity of Fresh Garlic Juice†,‡." Journal of Food Protection 64, no. 2 (2001): 189–94. http://dx.doi.org/10.4315/0362-028x-64.2.189.

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Novel agar diffusion and broth dilution assays were developed for quantitatively estimating the antimicrobial activity of fresh garlic juice. Bacteria found to be inhibited by garlic juice in agar diffusion assay included two gram-positive and five gram-negative species. Leuconostoc mesenteroides was not inhibited. Escherichia coli B-103 (HB101, with pJH101, ampicillin resistant, 100 μg ml−1) was inhibited and chosen as the standard culture for quantitative assays. The agar diffusion assay was based on the slope ratio method, where the slope of dose response for garlic juice was divided by the

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ALWAZEER, DURIED, REMY CACHON, and CHARLES DIVIES. "Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in Fresh and Thermally Processed Orange Juice." Journal of Food Protection 65, no. 10 (2002): 1586–89. http://dx.doi.org/10.4315/0362-028x-65.10.1586.

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Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated with ca. 105 CFU/ml of each microorganism. Others were inoculated with ca. 107 CFU/ml of each microorganism and then thermally treated. L. plantarum populations were reduced by 2.5 and &lt;1 log10 CFU/ml at 60°C for 40 s and at 55°C for 40 s, respectively. For the same treatments, S. cerevisiae

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Demir, Hande, Mustafa Kemal Yıldız, İsmail Becerikli, Sevcan Unluturk, and Zehra Kaya. "Impact of Pasteurization Process on the Quality and Marination Properties of Onion Juice." Turkish Journal of Agriculture - Food Science and Technology 8, no. 3 (2020): 531. http://dx.doi.org/10.24925/turjaf.v8i3.531-537.2715.

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This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurized onion juice used as a meat marinating agent. The process conditions maximizing the inactivation of target microorganism Escherichia coli K-12 were; 0.5 mm sample depth, 30 min irradiation, 7.5 mW/cm2 UV incident intensity for UV-C and, 74.5°C and 12 min for heat treatment. Except pH and non-enzymatic browning index, differences between physicochemical properties of raw, UV-C and heat-treated onion juices were significant. Springiness and chewiness of unmarinated beefsteaks were higher compared to

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Mejia, Jaime A. Arboleda, and Jorge Yáñez-Fernandez. "Clarification Processes of Orange Prickly Pear Juice (Opuntia spp.) by Microfiltration." Membranes 11, no. 5 (2021): 354. http://dx.doi.org/10.3390/membranes11050354.

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In this study, fresh orange prickly pear juice (Opuntia spp.) was clarified by a cross-flow microfiltration (MF) process on a laboratory scale. The viability of the process—in terms of productivity (permeate flux of 77.80 L/h) and the rejection of selected membranes towards specific compounds—was analyzed. The quality of the clarified juice was also analyzed for total antioxidants (TEAC), betalains content (mg/100 g wet base), turbidity (NTU) and colorimetry parameters (L, a*, b*, Croma and H). The MF process permitted an excellent level of clarification, reducing the suspended solids and turb

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Bontsidis, Christos, Athanasios Mallouchos, Antonia Terpou, et al. "Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks." Foods 10, no. 4 (2021): 768. http://dx.doi.org/10.3390/foods10040768.

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On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain

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Arif SP.MSi, Abdullah Bin. "METODE ACCELARATED SHELF LIFE TEST (ASLT) DENGAN PENDEKATAN ARRHENIUS DALAM PENDUGAAN UMUR SIMPAN SARI BUAH NANAS, PEPAYA DAN CEMPEDAK." Informatika Pertanian 25, no. 2 (2018): 189. http://dx.doi.org/10.21082/ip.v25n2.2016.p189-198.

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Pineapple, papaya and cempedak are horticultural commodities that are perishable, require large space, and are usually consumed in fresh form. Based on that, technologies are required for processing them, and one alternative is juice technology. To ensure that the juice is still suitable for consumption and unspoiled, information on shelf life is necessary. Method of estimating shelf life used is ASLT (Accelarated Shelf Life Test). This research was conducted at the Laboratory of The Indonesian Center for Postharvest Agricultural Research and Development between September 2012 – January 2013.

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Busuioc, Anna Cazanevscaia, Andreea-Veronica Dediu Botezatu, Bianca Furdui, et al. "Comparative Study of the Chemical Compositions and Antioxidant Activities of Fresh Juices from Romanian Cucurbitaceae Varieties." Molecules 25, no. 22 (2020): 5468. http://dx.doi.org/10.3390/molecules25225468.

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Cucurbitaceae is a family of health-promoting plants due to their compounds with beneficial effects. The aim of this study was to analyze, for the first time, the chemical composition, the antioxidant activity and the metal chelating properties of fruit juices obtained from four different species of the Cucurbitaceae family cultivated in Romania, namely Momordica charantia, Cucumis metuliferus, Benincasa hispida and Trichosanthes cucumerina. The samples of juice were analyzed by high-performance liquid chromatography (HPLC) and all the four species displayed high levels of the two triterpenes,

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Keshavarzi, Amir, Akram Ranjbar, Nejat Kheiripour, Ali Ghaleiha, Alireza Soltaniyan, and Seyyed Mostafa Hashemi. "Comparing the Effect of Grape Fermentative Product and Fresh Red Grape Juice on Antioxidant Biomarkers of Liver Mitochondria Isolated From Rats in Vitro." Research in Molecular Medicine 9, no. 1 (2021): 21–28. http://dx.doi.org/10.32598/rmm.9.1.3.

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Background: Mitochondria are a source of reactive oxygen species (ROS), and several natural compounds are used as antioxidant agents. This study aimed to investigate and compare the effects of fresh grape juice red wine on oxidative stress biomarkers in rat liver mitochondria. Materials and Methods: In this regard, mitochondria were isolated from the liver of 27 male Wistar rats (220-250 g). The isolated mitochondria were cultured in different doses of red wine and fresh red grape juice for 24, 48, and 72 h. After treatment, total antioxidant capacity, lipid peroxidation, total thiol groups, a

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Eva, Mahamuda Akther, Shawda Shafiq Shreya, and Tasnia Ahmed. "Microbiological quality analysis of fresh vended fruit juices and water sold in roadside stalls in Dhaka Metropolis by MPN method." Stamford Journal of Microbiology 7, no. 1 (2017): 1–6. http://dx.doi.org/10.3329/sjm.v7i1.40062.

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Quality of drinking water and juice is very important because if the quality deteriorates by the contamination of faecally originated microorganisms, it may cause serious diarrhea associated problems leading to death. In overpopulated countries like Bangladesh, this is a common scenario to experience diarrheal diseases due to drinking non-potable water as well as contaminated fresh juices. Present study was conducted to determine the quality of drinking water and juice by detection of indicator bacteria Escherichia coli by MPN (Most Probable Number) method which was performed by three consecut

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Lu, Jiani, and Xiaoning Jiang. "Optimization of onion Juice inhibiting white-blush in fresh-cutcarrots by response surface methodology." E3S Web of Conferences 292 (2021): 03064. http://dx.doi.org/10.1051/e3sconf/202129203064.

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The effect of onion juice on the whitening of fresh-cut carrots during storage was explored to optimize the processing technology of fresh-cut carrots. Using fresh carrot and onion as raw materials and whiteness value as reference index, the process parameters were optimized by response surface methodology (RSM) based on single factor experiment, and the physiological and biochemical indexes were determined. Results showed that the process conditions optimized by response surface processing of fresh-cut carrot onion were as follows: the concentration of the onion juice for 75%, soaking time fo

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Ahmad, Syed Zamberi, and Norita Binti Ahmad. "Just Fresh: fresh juices from the desert!" Emerald Emerging Markets Case Studies 7, no. 2 (2017): 1–13. http://dx.doi.org/10.1108/eemcs-11-2014-0268.

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Subject area Strategic management, Strategic marketing, Entrepreneurship and Small business ventures. Study level/applicability This case study will be useful for undergraduate level students majoring in strategic management, entrepreneurship, small business ventures and marketing. Case overview Just Fresh Juice is a small entrepreneurial venture in the United Arab Emirates (UAE), specialising in preparing all-fresh juices, special mixes and fruit salads. The purpose of this paper is to analyse how Just Fresh can maintain its competitive advantage, and how it could sustain its rapid growth in

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Salome Ojone Aniama. "The use of artificial intelligence in improving the preservation and quality of cashew apple juice drinks for national development." International Journal of Biological and Pharmaceutical Sciences Archive 1, no. 2 (2021): 01–08. http://dx.doi.org/10.30574/ijbpsa.2021.1.2.0010.

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The aim of this paper is to highlight on the use of artificial intelligence in improving the preservation and quality of cashew apple juice with an objective to reduce the astringency as well as microbial count, so that shelf life of the juice will be prolonged. Cashew apples are highly nutritious consisting of vitamins, organic acids, polyphenols, sugars, amino acids and minerals. Although cashew fruits are in abundance, their utilization is limited due to astringency and rapid microbial deterioration. The effects of clarification, sterile filtration and chemical preservation were investigate

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