Academic literature on the topic 'Fruit and Vegetable Juices'

Using data from the United States Department of Agriculture (USDA) Nationwide, Food Consumption Survey (NFCS) conducted from April 1987 through Summer 1988, 1-day intakes of fruits and vegetables by 10, 138 individuals are described. Mean intakes and percentages of individuals using total fruits, citrus fruits and juices, apples, bananas, other fruits and mixtures mainly fruit, noncitrus juices and nectars, total vegetables, white potatoes, tomatoes, dark-green and deep-yellow vegetables, and other vegetables are presented. Fruit and vegetable consumption patterns by age and sex (18 groups), by race (black and white), by region (Northeast, Midwest, South, and West), and by income level as a percentage of poverty (under 131%, 131-300%, and over 300%) are illustrated.

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.

Super-premium fruit and vegetable juices and drinks are a rapidly emerging product subcategory. We use retail-level scanner data to analyze trends in sales of and demand for super-premium and other fruit and vegetable beverages. We find that super-premium beverages represent a small share—about 6 percent in terms of dollar sales in 2012—of the overall fruit and vegetable juice and drink market and are priced considerably higher. Total sales more than doubled between 2007 and 2012 with 16 percent annual growth, and the beverages were more responsive to changes in price than other fruit and vegetable juices and drinks.

Enterocin AS-48 is a candidate bacteriocin for food biopreservation. Before addressing application of AS-48 to vegetable-based foods, the interaction between AS-48 and vegetable food components and the stability of AS-48 were studied. Enterocin AS-48 had variable interactions with fruit and vegetable juices, with complete, partial, or negligible loss of activity. For some juices, loss of activity was ameliorated by increasing the bacteriocin concentration, diluting the juice, or applying a heat pretreatment. In juices obtained from cabbage, cauliflower, lettuce, green beans, celery, and avocado, AS-48 was very stable for the first 24 to 48 h of storage under refrigeration, and decay of activity was markedly influenced by storage temperature. In fresh-made fruit juices (orange, apple, grapefruit, pear, pineapple, and kiwi) and juice mixtures, AS-48 was very stable for at least 15 days at 4°C, and bacteriocin activity was still detectable after 30 days of storage. Gradual and variable loss of activity occurred in juices stored at 15 and 28°C; inactivation was faster at higher temperatures. In commercial fruit juices (orange, apple, peach, and pineapple) stored at 4°C, the bacteriocin was completely stable for up to 120 days, and over 60% of initial activity was still present in juices stored at 15°C for the same period. Commercial fruit juices stored at 28°C for 120 days retained between 31.5% (apple) and 67.71% (peach) of their initial bacteriocin activity. Solutions of AS-48 in sterile distilled water were stable (120 days at 4 to 28°C). Limited loss of activity was observed after mixing AS-48 with some food-grade dyes and thickening agents. Enterocin AS-48 added to lettuce juice incubated at 15°C reduced viable counts of Listeria monocytogenes CECT 4032 and Bacillus cereus LWL1 to below detection limits and markedly reduced viable counts of Staphylococcus aureus CECT 976.

In this work fruit and vegetable juices were analyzed for their ability to prevent the aggregation of trypsin using turbidity measurement. Fruit and vegetable juices are capable of inhibiting the aggregation of PMS-trypsin in aqueous ethanol. Among the juices examined, avocado was found to be the most effective. Choline bitartrate was investigated for its ability to inhibit the fibrillation of PMS-trypsin. We have found that avocado juice and choline bitartrate have an inhibitory effect on the formation of trypsin amyloid-like fibrils using Congo red-binding assay.

Fruit and vegetable consumption produces changes in several biomarkers in blood. The present study aimed to examine the dose–response curve between fruit and vegetable consumption and carotenoid (α-carotene, β-carotene, β-cryptoxanthin, lycopene, lutein and zeaxanthin), folate and vitamin C concentrations. Furthermore, a prediction model of fruit and vegetable intake based on these biomarkers and subject characteristics (i.e. age, sex, BMI and smoking status) was established. Data from twelve diet-controlled intervention studies were obtained to develop a prediction model for fruit and vegetable intake (including and excluding fruit and vegetable juices). The study population in the present individual participant data meta-analysis consisted of 526 men and women. Carotenoid, folate and vitamin C concentrations showed a positive relationship with fruit and vegetable intake. Measures of performance for the prediction model were calculated using cross-validation. For the prediction model of fruit, vegetable and juice intake, the root mean squared error (RMSE) was 258·0 g, the correlation between observed and predicted intake was 0·78 and the mean difference between observed and predicted intake was − 1·7 g (limits of agreement: − 466·3, 462·8 g). For the prediction of fruit and vegetable intake (excluding juices), the RMSE was 201·1 g, the correlation was 0·65 and the mean bias was 2·4 g (limits of agreement: − 368·2, 373·0 g). The prediction models which include the biomarkers and subject characteristics may be used to estimate average intake at the group level and to investigate the ranking of individuals with regard to their intake of fruit and vegetables when validating questionnaires that measure intake.

Increased fruit and vegetable intake lowers blood pressure in short-term interventional studies. However, data on the association of long-term intake of fruits and vegetables with hypertension risk are scarce. We prospectively examined the independent association of whole fruit (excluding juices) and vegetable intake, as well as the change in consumption of whole fruits and vegetables, with incident hypertension in 3 large longitudinal cohort studies: Nurses’ Health Study (n=62 175), Nurses’ Health Study II (n=88 475), and Health Professionals Follow-up Study (n=36 803). We calculated hazard ratios and 95% confidence intervals for fruit and vegetable consumption while controlling for hypertension risk factors. Compared with participants whose consumption was ≤4 servings/week, the pooled hazard ratios among those whose intake was ≥4 servings/day were 0.92(0.87–0.97) for total whole fruit intake and 0.95(0.86–1.04) for total vegetable intake. Similarly, compared with participants who did not increase their fruit or vegetable consumption, the pooled hazard ratios for those whose intake increased by ≥7 servings/week were 0.94(0.90–0.97) for total whole fruit intake and 0.98(0.94–1.01) for total vegetable. Analyses of individual fruits and vegetables yielded different results. Consumption levels of ≥4 servings/week (as opposed to <1 serving/month) of broccoli, carrots, tofu or soybeans, raisins, and apples was associated with lower hypertension risk. In conclusion, our results suggest that greater long-term intake and increased consumption of whole fruits may reduce the risk of developing hypertension.

Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added sugar, the consumer health benefits and high organoleptics properties, it was decided to study the correlation quality of raw pomegranates with other vegetables such as celery, carrot and sharon fruit in order to obtain pomegranate juice with vegetable additions. The vegetable raw materials were chosen in order to improve the quality and organoleptic properties of the pomegranate juice with vegetable additions by optimizing the “in-house” method, to obtaining a stable formulation. The main objectives of the study were characterization of raw and addition materials, studied by psycho-chemical analysis, evaluating of the antioxidant capacity of 4 types of pomegranate juice with additions in different proportions, establish the best type of mixture juice. Consumer preference was established in sensory analysis based on hedonic test with 9 point scale, the type of juice with additions with the following concentrations: pomegranate 50%, Sharon 10%, celery 30%, carrot 10%. Positive correlations were performed between antioxidant capacity and type of juice preferred by consumers.

The real impact of polyphenol-rich vegetable and fruit juice intake on cardiovascular health remains a matter of controversy. In the present study, rat aorta segments immersed in an organ bath (OB) were used to explore whether the total polyphenol content and/or individual phenolic compound contents of 22 commercial vegetable (n = 3) and fruit juices [(citrus (n = 5), berries (n = 10), apple (n = 2), pineapple (n = 2)] might be associated with vascular tone. Red juices (particularly blackcurrant) and lemon juice caused the most marked vasorelaxation, its amplitude being endothelium dependent or not according to the volume ratio of juice to initial OB solution Vjuice/VOBS). At volume ratios 5% and 10%, both the juice and OB total polyphenol for all juices and total anthocyanin contents for berry juices significantly correlated with aorta vasorelaxation intensity. This was not the case for total or individual flavonols (except kaempferol) or for total or individual flavanols (except epigallocatechin gallate). If one relates our measured concentrations of individual phenolic compounds in OB to what is known about their physiological concentrations, and given our evidenced correlations between compound concentrations and vasorelaxation intensity, kaempferol, epigallocatechin gallate and peonidin-3-O-glucoside seem to emerge as the interesting phenolic compounds likely to be responsible for the potent vasorelaxation observed with fruit juices, and more particularly blackcurrant ones. Clinical investigation is required, however, to confirm our observations.

Background: The optimal intake levels of fruit and vegetables for maintaining long-term health are uncertain. Methods: We followed 66 719 women from the Nurses’ Health Study (1984–2014) and 42 016 men from the Health Professionals Follow-up Study (1986–2014) who were free from cardiovascular disease (CVD), cancer, and diabetes at baseline. Diet was assessed using a validated semiquantitative food frequency questionnaire at baseline and updated every 2 to 4 years. We also conducted a dose-response meta-analysis, including results from our 2 cohorts and 24 other prospective cohort studies. Results: We documented 33 898 deaths during the follow-up. After adjustment for known and suspected confounding variables and risk factors, we observed nonlinear inverse associations of fruit and vegetable intake with total mortality and cause-specific mortality attributable to cancer, CVD, and respiratory disease (all P nonlinear <0.001). Intake of ≈5 servings per day of fruit and vegetables, or 2 servings of fruit and 3 servings of vegetables, was associated with the lowest mortality, and above that level, higher intake was not associated with additional risk reduction. In comparison with the reference level (2 servings/d), daily intake of 5 servings of fruit and vegetables was associated with hazard ratios (95% CI) of 0.87 (0.85–0.90) for total mortality, 0.88 (0.83–0.94) for CVD mortality, 0.90 (0.86–0.95) for cancer mortality, and 0.65 (0.59–0.72) for respiratory disease mortality. The dose-response meta-analysis that included 145 015 deaths accrued in 1 892 885 participants yielded similar results (summary risk ratio of mortality for 5 servings/d=0.87 [95% CI, 0.85–0.88]; P nonlinear <0.001). Higher intakes of most subgroups of fruits and vegetables were associated with lower mortality, with the exception of starchy vegetables such as peas and corn. Intakes of fruit juices and potatoes were not associated with total and cause-specific mortality. Conclusions: Higher intakes of fruit and vegetables were associated with lower mortality; the risk reduction plateaued at ≈5 servings of fruit and vegetables per day. These findings support current dietary recommendations to increase intake of fruits and vegetables, but not fruit juices and potatoes.

The purpose of this project is to offer a market study of the fruit juices market in France. The aim is to propose not only a comprehensive analysis of the fruit juices market in France, but also a set of recommendations that could be used by managers of fruit juices companies in sustaining a mature market.

The efficacy of antimicrobials for control of A. acidoterrestris spoilage in juices was analyzed. Apple and tomato juices were inoculated with 4 log spores/ml. Antimicrobials were added at: 1000, 500 and 250 ppm (sodium benzoate, potassium sorbate, and sodium metabisulfite); 500, 250, and 125 ppm (cinnamic acid, dimethyl dicarbonate, and ascorbic acid); 125, 75 and 25 ppm (lysozyme); and 5, 3, and 1 IU/ml (nisin). In apple juice, A. acidoterrestris population reductions were caused by the following antimicrobials (reduction in log CFU/ml): lysozyme - all levels and nisin - 5 IU/ml (5.1), nisin - 3 IU/ml (4.2), cinnamic acid - 125 ppm (3.1), cinnamic acid - 250 ppm (2.6), potassium sorbate - 250ppm (2.5), nisin - 1 IU/ml (2.4), potassium sorbate - 500 and 1,000 ppm (2.3), dimethyl dicarbonate - 500 ppm (1.9), cinnamic acid - 500 ppm (1.4). In tomato juice, A. acidoterrestris population reductions were caused by the following antimicrobials (reduction log CFU/ml): nisin - all levels and lysozyme - 125 ppm and 75 ppm (4.4), lysozyme - 25 ppm (3.8), potassium sorbate - 500 ppm (2.6), cinnamic acid - 500 ppm (2.5), cinnamic acid - 250 ppm (2.4), cinnamic acid - 125 ppm (2.1), potassium sorbate - 1,000 ppm (1.9), and potassium sorbate - 250 ppm (1.6). Antimicrobial treatments: nisin - ¡à 1 IU/ml, lysozyme - ¡à 25 ppm, cinnamic acid - ¡à 125 ppm, and potassium sorbate - ¡à 250 ppm may be appropriate controls to prevent A. acidoterrestris spoilage in juices or juice containing beverages.
Master of Science

The quality and shelf-life of pressure processed (150, 200 and 250 MPa at 25 and 35°
C for 5, 10 and 15 minutes) orange, tomato and carrot juices were compared to fresh and thermally pasteurised (60°
C for 5, 10 and 15 minutes and 80°
C for 1 minute) juices. Treatments were capable of microbial inhibition of juices to non-detectable levels. The change in ascorbic acid content of HHP treated juices was not statistically significant (p>
0.05). Both heat treatments at 60 and 80°
C, displayed a significant loss and induced a decrease in the free radical scavenging activity but was not affected by HHP treatments. Pressurization at 250 MPa at 35°
C for 15 minutes and thermal pasteurization at 80°
C for 1 minute and stored at 4 and 25°
C for shelf-life analysis. HHP treated juices showed a small loss of antioxidants (below 10%) at both storage temperatures whereas the loss is higher (about 30%) in the heat treated juices through shelf life (30 days). The pressurized juices, stored at 25°
C, contained ascorbic acid better than heat treated ones after 30 days. The total color changes were minor (&
#8710
E=10) for all pressurized juices but for heat pasteurized samples, higher as a result of insufficient antioxidant activity. The pH of juices was not affected by treatment, storage temperature or time. HHP yielded a better product, regarding the studied parameters of the juices compared to the conventional pasteurization. Therefore, HHP treatment (250 MPa, 35°
C for 15 minutes) can be recommended for industrial production of fresh fruit and vegetables.

The production of free flowing powder by spray drying of sugar-acid rich foods requires an appropriate carrier. High molecular weight materials such as maltodextrins are commercially used as a drying aid because of their high glass transition temperature (Tg). Alternatively, fibre-rich by-products from fruit and vegetable juice processing might provide high molecular weight elements that are suitable as a drying support. This study aimed to understand the variables affecting the spray-dried product of fruit juice so that non-sticky fibre-based juice powder could be obtained. Freeze dried carrot fibre was centrifically-milled to 50-100 µm sizes. Three sugar determination methods; enzymatic, enzyme membrane and HPLC with RID, were compared. The freeze drying performance of fructose, fructose + carrot fibre and fructose + carrot fibre + malic acid had the glass transition temperatures measured by differential scanning calorimetry (DSC) at 0.1 °C min-1. The results from the freeze drying were used as a key for the possibility of spray dried apple juice + carrot fibre. Similar methods were used to study freeze dried fructose + maltodextrin (DE max 9.8) and fructose + maltodextrin + malic acid. Dried sucrose, glucose and fructose were used to study glass transition temperature of melted amorphous sugars and mixtures by the visual experiment and DSC at 0.1°C min-1 of heating and cooling scans. The Gordon-Taylor equation was used to predict the Tg of anhydrous two-sugar mixtures from experimental and literature data. The Coachman and Karaze equation was used to predict Tg of three-sugar mixtures and compared to the experimental data. Spray dried powders of fructose + carrot fibre of 30, 40, 50, 60 and 70% w/w and apple juice concentrate + carrot fibre of 30, 40, 50, 60, 70% w/w at 165/75°C inlet/outlet temperature in a laboratory scale drier were compared to that of fructose + maltodextrin (DE max 9.8) and apple juice concentrate + maltodextrin of 50, 60 and 70% w/w (dry basis). Dielectric analysis in the range 200 Hz -1 MHz between 10-105 °C were applied to find the onset Tg (based on DSC results) from freeze dried mixtures of 14, 21, and 28% w/w (dry basis) carrot fibre+ fructose. The enzymatic method was found to be the most accurate method for sugar determination of fruit juice but the HPLC method was the most practical one. The results of Tg values of sugars and mixtures melted showed that the Tg values from heating and cooling scans of fructose, glucose and sucrose were in good agreement with literature. Fructose acted as a plasticizer; an increase in the fructose fraction decreased the Tg of sugar mixtures. Sucrose increased the Tg of the mixtures while the Tg of the three-sugar mixtures was less variable when there was a moderate to high proportion of glucose. The visual Tg values of sugars and mixtures were 7-28 °C higher than the onset DSC heating and cooling Tg values. This result suggested that more than one method should be used to study the glass transition of substances. The Gordon-Taylor equation did not fit well the Tg values of the dry sugars and their mixtures from this experiment. The variations might have been due to the degradation of sugar samples on the melting process. The Coachman and Karaze equation gave a good prediction of the three-sugar mixtures from this experiment. The carrot fibre was found to be crystalline. Carrot fibre increased the Tg of freeze dried fructose and decreased stickiness of fructose. Increasing malic acid fraction decreased Tg of the mixtures. Freeze dried fructose + maltodextrin showed higher hygroscopicity than freeze dried fructose + carrot fibre. It was not possible to determine Tg of fructose + maltodextrin + malic acid due to the swelling and hygroscopicity of the freeze dried samples. Tg values of freeze dried fructose + carrot fibre and fructose + maltodextrin were found to high enough to allow spray drying of these mixtures. The minimum fraction of carrot fibre to facilitate spray drying of fructose and apple juice concentrate was found to be 30%. Mixtures with maltodextrin at a fraction lower than 50% could not be successfully spray dried. When spray drying fructose + carrot fibre, apple juice + carrot fibre, fructose + maltodextrin and apple juice + maltodextrin at the appropriate ratios most of the powder stuck to the drier walls. The powder swept from the wall was free flowing with moisture content of approximately 2-4%. The Tg values of these powder indicated the wall build-up might be avoided in larger scale drying. Tg values of spray dried powder from the mixtures with fibre and maltodextrin were found to be not very different. The yield from mixtures with carrot fibre was three times higher than those of mixtures with maltodextrin. This cast doubts that Tg alone could be a good indicator for the stickiness of spray dried material. The microscope images and DSC scans of spray dried powders of fructose + carrot fibre and apple juice + carrot fibre showed crystalline material. The particle of spray dried fructose + maltodextrin and apple juice + maltodextrin were mostly amorphous. The crystals are more physically and chemically stable than the amorphous form. Thus carrot fibre is a good additive in spray drying of fruit juice. Dielectric analysis at low frequency was able to possible detect Tg of single and double components. For food polymer with many components it was found that Tg value was not consistently dependent on frequency. In conclusion, carrot fibre was a more effective carrier for spray drying than maltodextrin when compared on a mass basis and spray drying condition. Since edible fibre is an essential element needed by the human body, spray drying of fruit juice using fibre as a carrier showed the great potential of fibre in the application of fruit juice spray drying. In the case of clear juice, after reconstitution, the fibre can be easily separated from the juice as there seemed to be no chemical binding between the juice and the fibre during the spray drying process.

Nesavesna upotreba antibiotika izazvala je razvoj antimikrobne rezistencije zabrinjavajućih razmera. Porast rezistencije prema konvencionalnim antimikrobicima nametnuo je potrebu pronalaska novih supstanci, koje će biti delotvorne protiv otpornih sojeva. U poslednje četiri decenije, dominira trend da se lekovi i lekovita sredstava prave na bazi prirodnih proizvoda, a naročito biljnog materijala. Hemijski sastav plodova porodice ruža (Rosaceae) upućuje na to da bi određene vrste ove porodice biljaka mogle ispoljavati antimikrobno dejstvo. Plodovi voća porodice Rosaceae istraživani u okviru ove disertacije su: malina (Rubus idaeus), kupina (Rubus fruticosus), trešnja (Prunus avium), višnja (Prunus cerasus) i aronija (Aronia prunifolia). Predmet istraživanja ove doktorske disertacije je antimikrobno tj. antibakterijsko, antigljivično, antialgalno i antivirusno dejstvo sokova i ekstrakata plodova odabranog voća porodice Rosaceae gajenog i prikupljenog na teritoriji Srbije na širok spektar humanih i animalnih patogenih mikroorganizama.Sokovi su dobijeni ceđenjem svežih plodova voća. Ekstrakti su dobijeni iz ostataka voća nakon ceđenja (tropa) metodom dvostruke etanolne ekstrakcije. Nakon ceđenja i ekstrakcije sprovođeno je uparavanje do suva sokova i ekstrakata. HPLC metodom je ispitano prisutstvo 23 hemijske komponente u svakom od sokova i ekstrakata. Antimikrobna analiza je sprovedena na 21 mikroorganizmu, od čega su 15 bile bakterije, 2 gljivice, 2 alge i 2 virusi. Od navedenih mikroorganizama 14 je bilo autohtonih izolata, a 7 referentnih sojeva. Ispitivanje antibakterijskog, antifungalnog i antialgalnog dejstva plodova odabranog voća je sprovedeno difuzionom i mikrodilucionom metodom. Analiza antivirusne aktivnosti plodova odabranog voća je sprovedena posmatranjem inhibicije citopatogenog efekta (CPE) virusnih čestica na ćelijsku kulturu. Sve studije su sprovedene u triplikatu. Rezultati hemijske analize su obrađeni statistikom metodom srednje vrednosti, uz računanje standardne devijacije. Eksperimentalno dobijeni podaci u okviru ispitivanja antibakterijskog, antigljivičnog i antialgalnog dejstva su uvršteni u statističku analizu. Metodom aproksimacije je utvrđena tačna koncentracija soka ili ekstrakta koja daje željeni efekat na ispitivani mikroorganizam. Rezultati analize antivirusnog dejstva su statistički obrađeni metodom srednje vrednosti. Kako bi se utvrdio stepen povezanosti rezultata dobijenih u okviru antimikrobnih analiza sa hemijskim supstancama prisutnim u plodovima odabranog voća sprovedena je regresiona analiza za vaki pojedinačni slučaj. Antibakterisjko, antiungalno i antialgalno dejstvo sokova i ekstrakata je upoređeno sa istim dejstvima konvencionalnih antimikrobnih lekova. Najveću ukupnu količinu ispitivanih supstanci je sadržao ekstrakt kupine (3965,56 mg/ml), a najmanju ekstrakt trešnje (161,44 mg/ml). Od svih ispitivanih hemijskih supstanci, samo su: antocijani, katehin, galna kiselina i vitamin C, prisutni u svim ispitivanim sokovima i ekstraktima. Sve ispitivane biljke sadrže veću količinu supstanci u ekstraktu, osim kod trešnje, kod koje se veća količina supstanci nalazi u soku. U najvećoj meri su u sokovima i ekstraktima plodova biljaka prisutni antocijani i to najviše kod kupine od ekstrakata, a kod maline od sokova. Antimikrobno (antibakterijsko, antifungalno, antialgalno i antivirusno) dejstvo je dokazano za svaki od sokova i/ili ekstrakata plodova odabranog voća. Po prosečnim vrednostima rezultata dilucione analize antimikrobnog i dejstva na MDBK ćelije, protiv najvećeg broja mikroorganizama najdelotvorniji je bio ekstrakt kupine, a neaktivan ili najslabije aktivan (aktivan u najvećoj koncentraciji) sok trešnje. Prosečne vrednosti antimikrobnog i dejstva na MDBK ćelije su bile u opsegu od 0,71 mg/ml do 100 mg/ml. Sve ispitivane supstance su pokazale antibakterijsku aktivnost u ispitivanim koncentracijama na sve ispitivane bakterije, osim soka maline na Escherichia-u coli i soka aronije na Klebsiella-u pneumoniae. Ekstrakti su bolje delovali u većini slučajeva, uz nekoliko izuzetaka. Sve ispitivane supstance su pokazale antfiungalnu aktivnost na Candida-u albicans ATCC 24433, osim soka aronije. Na autohtoni soj Candida-e albicans su delovali samo ekstrakti kupine i trešnje. Ekstrakti su bolje delovali u većini slučajeva, osim kupine na Candida-u albicans ATCC 24433, u kojem je dejstvo soka bilo jednako sa dejstvom ekstrakta. Iako su skoro svi ispitivani sokvi i ekstrakti ispoljili antialgalno dejstvo, na Prototheca-u wickerhamii nisu delovali višnja i sok maline, dok sok aronije nije delovao antialgalno ni na jednu od ispitivanih Prototheca. Ekstrakti su bolje delovali u većini slučajeva, osim maline kod koje je, u oba slučaja, bolje delovao sok. Sve ispitivane supstance su pokazale antivirusnu aktivnost na Bovine herpesvirus i Bovine viral diarrhea virus, kao i toksičnost na MDBK ćelije, osim sokova maline i trešnje, koji su bili neaktivni protiv Bovine herpesvirus-a. Ekstrakti su bolje delovali u većini slučajeva, osim trešnje na MDBK ćelije i Bovine viral diarrhea virus, na koje je jače delovao sok. U potpunosti jednako delovanje soka i ekstrakta je uočeno kod aronije za sva tri dejstva i maline za toksičnost na MDBK ćelije. Pri ispitivanju difuzionom metodom antibiotik je ispoljio jače dejstvo u odnosu na sokove i ekstrakte, osim ekstrakata kupine, maline i višnje na Trueperella-u pyogenes. Pri ispitivanju dilucionom metodom, dejstvo ekstrakata i sokova na Gram pozitivne bakterije je bilo uporedivo sa dejstvom Streptomicina, dok je dejstvo antibiotika na Gram negativne bakterije bilo jače u odnosu na sokove i ekstrakte, izuzetev jačeg dejstva ekstrakta maline protiv Escherichia-e coli. Nistatin je sve antifungalne i antialgalne efekte na gljivice i alge obuhvaćene istraživanjem ispoljio u manjim koncentracijama u odnosu na ispitivane sokove i ekstrakte.Najpovezanije sa antibakterijskim dejstvom sokova i ekstrakata na odgovarajuće mikroorganizme su bile: kumarinska, ferulna i galna kiselina, katehin. Najveći procenat povezanosti sa antimikrobnom aktivnosti ploda imali su antocijani na Enterococcus faecalis (71,94%). Najmanje povezani sa antimikrobnom aktivnosti na odgovarajuće mikroorganizme su bili: hlorogenska kiselina, kempferol, kumarinska i siringinska kiselina, vitamin C, vanilinska kiselina, epikatehin, katehin, rutin, krisin, elaginska i p-hidroksibenzoeva kiselina. Saznanja dobijena u okviru ove disertacije proširuju obim znanja o antimikrobnom dejtvu voća i predstavljaju osnovicu za svrsishodniju primenu voća kako u ishrani tako i u terapiji. Međutim, dalja istraživanja u smislu proširenja spektra ispitivanih mikroorganizama, antimikrobnih studija pojedinačnih komponenti iz plodova i mehanizama dejstva su potrebna.
Nonconscientious use of antibiotics has caused the development of antimicrobial resistance of worrying proportions. The increase in resistance to conventional antimicrobials has imposed a need to find new substances that will be effective against resistant strains. Over the last four decades, the trend is to medicines and medicinal products be made on the basis of natural products, and especially plant material. The chemical composition of the Rose family (Rosaceae) fruits suggests that certain species of this family of plants may exhibit an antimicrobial effect. The fruits of the Rosaceae family studied in the framework of this dissertation are: Raspberry (Rubus idaeus), Blackberry (Rubus fruticosus), Cherry (Prunus avium), Cherry (Prunus cerasus) and Aronia (Aronia prunifolia). The subject of the research of this doctoral dissertation is antimicrobial ie. antibacterial, antifungal, antialgal and antiviral effects of juices and fruit extracts, of the selected fruit of the Rosaceae family collected on the territory of Serbia, on a wide range of human and animal pathogenic microorganisms. Juices were obtained by the process of squeezing fresh fruits. The extracts were obtained from residues of fruits after extraction (pomace) by the double ethanol extraction method. After squeezing and extraction, evaporation to dryness of juices and extracts was carried out. The presence of 23 chemical components in each of the juices and extracts was examined by the HPLC method. Antimicrobial analysis was carried out on 21 microorganisms, of which 15 were bacteria, 2 fungi, 2 algae and 2 viruses. 14 of these microorganisms were autochthonous isolates and 7 reference strains. The antibacterial, antifungal and antialgal effect of the selected fruit was tested by the diffusion and microdilution method. The analysis of the fruits antiviral activity was carried out by observing the inhibition of cytopathogenic effect (CPE) of viral particles per cell culture. All studies were conducted in triplicate. The results of the chemical analysis were processed by means of a mean value method, with calculation of the standard deviation. The experimentally obtained data within the antibacterial, antifungal and antialgal examination were included in the statistical analysis. The method of approximation was used in order to determine the exact concentration of the juice or extract, which gives the desired effect on the examined microorganisms. The results of the antiviral analysis were statistically processed using the mean value method. In order to determine the degree of correlation of the results obtained in the framework of antimicrobial analysis with the chemical substances present in the fruits of the selected fruit, regression analysis was carried out for each individual case. Antibacterial, antifungal and antialgic effects of juices and extracts are compared with he same effects of conventional antimicrobial drugs, Streptomycin and Nystatin. The largest total amount of test substances was contained by blackberry extract (3965.56 mg/ ml), and the smallest by extract of sweet cherry (161.44 mg/ ml). Of all the investigated chemicals, only: anthocyanins, catechins, gallic acids and vitamin C were present in all examined juices and extracts. All investigated plants contain a higher amount of substances in the extract, except for sweet cherries, in which a greater amount of substances is present in the juice. In the juices and extracts of fruits anthocyanins are present to the greatest extent, mostly in the blackberry extract, and in raspberry juices. According to the average values of the results of the dilution analysis of the antimicrobial and the effect on the MDBK cell, the most effective was the blackberry extract and the most active inactive (active in the highest concentration) cherry juice against the most numerous microorganisms. The average antimicrobial values and effects on the MDBK cells were in the range of 0.71 mg/ ml to 100 mg/ ml. All investigated substances showed antibacterial activity in the tested concentrations on all examined bacteria, except raspberry juice on Escherichia coli and aronia juice on Klebsiella pneumoniae. Extracts acted better in most cases, with few exceptions. All investigated substances showed antifungal activity on Candida albicans ATCC 24433, except aronia juice. On the autochthonous Candida albicans, only blackberry and sweet cherry extracts were active. Extracts worked better in most cases, except for blackberry on Candida albicans ATCC 24433, in which the effect of the juice was equally efficient as the extract. Although almost all of the examined juices and extracts exhibited an antialgal effect, the sour cherry and raspberry juice did not work on the Prototheca wickerhamii, while the aronia juice did not express antialgal activity to any of tested Prototheca isolates. Extracts worked better in most cases, apart from raspberries, wich juice was stronger in both cases. All investigated substances showed antiviral activity on Bovine herpesvirus and Bovine viral diarrhea virus, as well as the toxicity to MDBK cells, except for raspberry and cherry juices, that were inactive against Bovine herpesvirus. The extracts worked better in most cases, except sweet cherries on MDBK cells and Bovine viral diarrhea virus, whose juice had stronger effect. The equally effective action of juice and extract was observed in aronia for all three effects and raspberries for toxicity to MDBK cells. In the diffusion test, antibiotic showed a stronger effect than juices and extracts, except for extracts of blackberry, raspberry and sour cherries on Trueperella pyogenes. In a dilution study, the effect of extracts and juices on Gram-positive bacteria was comparable to that of Streptomycin, while the effect of the antibiotic on Gram negative bacteria was stronger than juices and extracts, with exception of the stronger effect of raspberry extract against Escherichia coli. Nystatin has expressed its all antifungal and antialgal effects on fungi and algae included in the study in smaller concentrations compared to the examined juices and extracts. The most consistent with the antibacterial effect of juices and extracts on the appropriate microorganisms were: coumarin, ferulan and gallic acid, catechin. The highest percentage of association with antimicrobial activity of the fruits was given by anthocyanins to Enterococcus faecalis (71.94%). The least related to the antimicrobial activity on the appropriate microorganisms were: chlorogenic acid, champferol, coumarin and saringic acid, vitamin C, vanillic acid, epicatechin, catechin, rutin, chrysin, elaginic and p-hydroxybenzoic acid. The knowledge gained through this dissertation expands the scope of knowledge on antimicrobial activity of fruits and forms the basis for more effective use of fruits in both therapy and nutrition. However, further research in terms of extending the range of examined microorganisms, antimicrobial studies of individual fruits components and mechanisms of action are required.

Figure 1. Over the years, Schmidt has paid special attention to improvements in processes for concentration and aroma recovery of fruit and vegetable juices. Our new technology was introduced in a symposium on the 26th of January 1983 in Bretten, West Germany, namely: - the new SigmaStar™ evaporator (for which we received a US patent in 1986) - new techniques for aroma recovery - new energy saving methods for multi-effect evaporation in combination with aroma recovery. We will describe and explain the new SigmaStar™ evaporator, the new aroma recovery plant as well as the integrated plant. Thereafter we will report our experiences, the quality of the final products, both aroma and concentrate, and improvements that have been developed over the years. Paper published with permission.

Enhanced reductive dechlorination (ERD) has rapidly become a remedy of choice for use on chlorinated solvent contamination when site conditions allow. With this approach, solutions of an organic substrate are injected into the affected aquifer to stimulate biological growth and the resultant production of reducing conditions in the target zone. Under the reducing conditions, hydrogen is produced and ultimately replaces chlorine atoms on the contaminant molecule causing sequential dechlorination. Under suitable conditions the process continues until the parent hydrocarbon precursor is produced, such as the complete dechlorination of trichloroethylene (TCE) to ethene. The process is optimized by use of a substrate that maximizes hydrogen production per unit cost. When natural biota are not present to promote the desired degradation, inoculates can be added with the substrate. The in-situ method both reduces cost and accelerates cleanup. Successful applications have been extended from the most common chlorinated compounds perchloroethylene (PCE) and TCE and related products of degradation, to perchlorate, and even explosives such as RDX and trinitrotoluene on which nitrates are attacked in lieu of chloride. In recent work, the process has been further improved through use of beverage industry wastewaters that are available at little or no cost. With material cost removed from the equation, applications can maximize the substrate loading without significantly increasing total cost. The extra substrate loading both accelerates reaction rates and extends the period of time over which reducing conditions are maintained. In some cases, the presence of other organic matter in addition to simple sugars provides for longer performance times of individual injections, thereby working in a fashion similar to emulsified vegetable oil. The paper discusses results of applications at three different sites contaminated with chlorinated ethylenes. The applications have included wastewaters of both natural fruit juices and corn syrup solutions from carbonated beverages. Cost implications include both the reduced cost of substrate and the cost avoidance of needing to pay for treatment of the wastewater.

The citrus industry in general has adapted to tremendous changes in the past 50 years. Consumers’ demand for ready to serve products have challenged processors to adopt new manufacturing techniques and processing skills. The Institute of Food Technologist reported the Top 10 innovations in 1991 as: 10. Ultra high temperature (UHT) short term sterilization of milk and other products 9. Food fortification 8. Understanding of water activity in foods 7. Frozen meals 6. Freeze drying 5. Atmosphere controlled packages for fresh fruits and vegetables 4. Frozen concentrated citrus juices 3. The microwave oven 2. Minimum safe canning processes for vegetables 1. Aseptic processing and packaging Paper published with permission.

Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

Sempervivum tectorum has a similar effect as aloe vera, which is known in the treatment of various skin diseases. This herb is considered one of the safest remedies for a wide range of skin diseases. Due to its anti-inflammatory and antiseptic properties, it also serves as an excellent first aid for burns, stings and bites, because it provides quick relief and calming. Freshly squeezed juice from the leaves of the houseplant is used in the treatment of nervous disorders, epilepsy and restless dreams. The leaves are edible and can be used as an addition to salads or stews. They are not particularly tasty, but as they are rich in water, they can be put in a juicer together with other fruits or vegetables and become a refreshing drink. It is used in folk herbal medicine and as a medicine. The aim of this study was to determine the moisture content, total extracted substances, extract density, vitamin C, organic acids and proteins in house extracts.

While the Midwest is famous for being the world’s leader in corn and soybean production, this region is also home to a variety of high value specialty crops. Specialty crops include fruits and vegetables, tree nuts, dried fruits, and nursery crops including floriculture.

A diet high in fruits and vegetables is associated with decreased risk for chronic diseases. In addition, because fruits and vegetables have low energy density (i.e., few calories relative to volume), eating them as part of a reduced-calorie diet can be beneficial for weight management.

The Adaptation Resources for Agriculture Workbook was jointly developed by USDA Climate Hubs and NRCS to support producers, service providers, and educators to manage climate change. The workbook helps producers consider both short-term adaptive management actions (<5 yrs) and long-range strategic plans (5 to 20 yrs, subject to farm type). This workbook pro-motes adaptation through multiple resources including a “menu” of adaptation strategies/approaches and example tactics for cropping and forages, confined livestock, grazing, orchards and small fruit and vegetable production systems. Recent efforts by USDA Climate Hub NRCS Liaisons work to increase the number of examples, and have been documented as Case Studies. These Case Studies are of producers utilizing the 5-step process in the workbook to document their management choices to ameliorate climate change impacts to their operations.