Journal articles: 'Fruit and Vegetable Juices'

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Enns, Cecilia Wilkinson. "FRUIT AND VEGETABLE INTAKES BY INDIVIDUALS IN THE 1987-88 NATIONWIDE FOOD CONSUMPTION SURVEY." HortScience 25, no. 9 (September 1990): 1110b—1110. http://dx.doi.org/10.21273/hortsci.25.9.1110b.

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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.

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Garcia, Cyrielle, Marie Guerin, Kaies Souidi, and Fabienne Remize. "Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future." Beverages 6, no. 1 (February 11, 2020): 8. http://dx.doi.org/10.3390/beverages6010008.

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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.

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Bardzik, Alec, Ariun Ishdorj, and Ju Won Jang. "Super-premium Fruit and Vegetable Beverages: A Retail Sales Analysis and Demand Estimation." Agricultural and Resource Economics Review 45, no. 3 (November 28, 2016): 563–80. http://dx.doi.org/10.1017/age.2016.24.

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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.

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GRANDE, MARIA J., ROSARIO LUCAS, EVA VALDIVIA, HIKMATE ABRIOUEL, MERCEDES MAQUEDA, NABIL BEN OMAR, MAGDALENA MARTÍNEZ-CAÑAMERO, and ANTONIO GÁLVEZ. "Stability of Enterocin AS-48 in Fruit and Vegetable Juices." Journal of Food Protection 68, no. 10 (October 1, 2005): 2085–94. http://dx.doi.org/10.4315/0362-028x-68.10.2085.

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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.

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Kasi, Phanindra Babu, and Márta Kotormán. "Avocado Juice Prevents the Formation of Trypsin Amyloid-Like Fibrils in Aqueous Ethanol." Natural Product Communications 14, no. 5 (May 2019): 1934578X1985141. http://dx.doi.org/10.1177/1934578x19851410.

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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.

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Souverein, Olga W., Jeanne H. M. de Vries, Riitta Freese, Bernhard Watzl, Achim Bub, Edgar R. Miller, Jacqueline J. M. Castenmiller, et al. "Prediction of fruit and vegetable intake from biomarkers using individual participant data of diet-controlled intervention studies." British Journal of Nutrition 113, no. 9 (April 8, 2015): 1396–409. http://dx.doi.org/10.1017/s0007114515000355.

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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.

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Borgi, Lea, Isao Muraki, Ambika Satija, Walter C. Willett, Eric B. Rimm, and John P. Forman. "Fruit and Vegetable Consumption and the Incidence of Hypertension in Three Prospective Cohort Studies." Hypertension 67, no. 2 (February 2016): 288–93. http://dx.doi.org/10.1161/hypertensionaha.115.06497.

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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.

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Pop, Anamaria, Sevastita Muste, Crina Muresan, and Simona Jula. "Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (May 20, 2014): 57. http://dx.doi.org/10.15835/buasvmcn-fst:10117.

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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.

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Matute, Alexis, Jessica Tabart, Jean-Paul Cheramy-Bien, Bernard Pirotte, Claire Kevers, Cyril Auger, Valérie Schini-Kerth, Jacques Dommes, Jean-Olivier Defraigne, and Joël Pincemail. "Compared Phenolic Compound Contents of 22 Commercial Fruit and Vegetable Juices: Relationship to Ex-Vivo Vascular Reactivity and Potential In Vivo Projection." Antioxidants 9, no. 2 (January 22, 2020): 92. http://dx.doi.org/10.3390/antiox9020092.

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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.

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Wang, Dong D., Yanping Li, Shilpa N. Bhupathiraju, Bernard A. Rosner, Qi Sun, Edward L. Giovannucci, Eric B. Rimm, et al. "Fruit and Vegetable Intake and Mortality." Circulation 143, no. 17 (April 27, 2021): 1642–54. http://dx.doi.org/10.1161/circulationaha.120.048996.

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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.

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Brantsæter, Anne Lise, Margaretha Haugen, Salka E. Rasmussen, Jan Alexander, Sven Ove Samuelsen, and Helle Margrete Meltzer. "Urine flavonoids and plasma carotenoids in the validation of fruit, vegetable and tea intake during pregnancy in the Norwegian Mother and Child Cohort Study (MoBa)." Public Health Nutrition 10, no. 8 (August 2007): 838–47. http://dx.doi.org/10.1017/s1368980007339037.

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AbstractObjectiveTo validate a new food-frequency questionnaire (FFQ) for measuring the intake of fruit, vegetables and tea reported by women participating in the Norwegian Mother and Child Cohort Study (MoBa).DesignIntake of fruits, vegetables and tea estimated by the FFQ was compared with urinary flavonoid excretion, plasma carotenoid concentration and intake measured by a 4-day weighed food diary (FD). The triangular method was applied to calculate FFQ validity coefficients using two independent biomarkers.Setting and subjectsOne hundred and nineteen women participating in MoBa.ResultsThe FFQ estimate of fruit intake was significantly correlated with urine phloretin (r = 0.33), citrus fruit/juice with urine hesperetin (r = 0.44), cooked vegetables with plasma α-carotene (r = 0.37), and tea with urine kaempferol (r = 0.41) (P < 0.01 for all). On average, 60% of the participants fell into the same or adjacent quintiles when classified by FFQ and biomarkers. Significant correlations between the FFQ and FD were found for fruit (r = 0.39), vegetables (r = 0.34), juices (r = 0.50) and tea (r = 0.53). The FFQ validity coefficient was 0.65 for citrus fruit/juice and 0.59 for cooked vegetables as calculated by the triangular method.ConclusionsThe validation study shows that the MoBa FFQ can be used to estimate fruit, juice, vegetable and tea intake in pregnant Norwegian women, and to rank individuals within the distribution.

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Wellard, Lyndal, Clare Hughes, Yee Wun Tsang, Wendy Watson, and Kathy Chapman. "Investigating fruit and vegetable claims on Australian food packages." Public Health Nutrition 18, no. 15 (November 14, 2014): 2729–35. http://dx.doi.org/10.1017/s1368980014002511.

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AbstractObjectivesFruit and vegetable claims on food packages are not regulated under Australian food standards. The present study aimed to: (i) investigate the number and healthiness of products carrying fruit and vegetable claims in Australia; and (ii) compare the nutrition composition of these products with fresh fruit and/or vegetables.DesignContent analysis of fruit and vegetable claims on food packages. The Australian food standards nutrient profiling model was used to determine the proportion of products not meeting nutrient profiling criteria. The nutrient composition of products carrying claims referencing the servings of fruit and vegetables in the product were compared with that of the dominant fruit and/or vegetables in each product.SettingThe five largest supermarket chains in Australia.SubjectsAll available products in the fruit snacks, soups and fruit and vegetable juices/fruit drinks categories (n 762) were surveyed. Nutrition composition, ingredients and claims were recorded for each product.ResultsOf the products surveyed, 48 % (n 366) carried at least one claim, of which 34 % (n 124) did not meet nutrient profiling. Products carrying claims referencing the number of servings of fruit and vegetables had more energy, sodium, saturated fat and sugar, and less fibre, than fresh fruit and/or vegetables (all P<0·001).ConclusionsMany products carried fruit and vegetable claims and were significantly higher in energy, saturated fat, sugars and sodium than fresh fruit and vegetables. Marketing these products as a way of meeting fruit and vegetable intake is inaccurate and potentially misleading. Fruit and vegetable claims should be regulated using nutrient profiling.

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Di Noia, Jennifer, and Isobel R. Contento. "Criterion validity and user acceptability of a CD-ROM-mediated food record for measuring fruit and vegetable consumption among black adolescents." Public Health Nutrition 12, no. 1 (January 2009): 3–11. http://dx.doi.org/10.1017/s1368980008001754.

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AbstractObjectivesTo determine the criterion validity and user acceptability of the Healthy Eating Self-Monitoring Tool (HEST), a CD-ROM-mediated food record for measuring fruit and vegetable consumption among economically disadvantaged black adolescents.DesignItem intakes, daily intake measures of fruit, vegetables and juices, and daily and total fruit and vegetable intake assessed with the HEST over a 3 d interval were compared with observed intake using Spearman correlations and Wilcoxon signed ranks tests. Mean ratings of participants’ interest in, enjoyment of and likelihood of recommending the HEST to peers were compared with an a priori criterion rating for establishing user acceptability of the HEST.SettingYouth services agencies in New York City.SubjectsEighty-nine black adolescents aged 11 to 14 years.ResultsSpearman correlations were significant for 67 % of items, for daily intake measures of fruit (days 1 and 3), vegetables and juices (days 1 and 2), and for fruit and vegetable intake (all three days). Wilcoxon signed ranks tests found non-significant intake differences for 78 % of these items, for daily intake measures of fruit and vegetables, and for fruit and vegetable intake (days 2 and 3). HEST-recorded 3 d intake of 14·65 servings was significantly correlated with and did not differ significantly from observed 3 d intake of 15·21 servings. Youths’ HEST-recorded intake was accurate to within 0·56 of a serving of their observed intake. Mean ratings of the HEST were above the criterion rating across user acceptability dimensions assessed.ConclusionsThe HEST is a promising food record approach that is acceptable to youths.

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MOON, MARY ANN. "Fruit, Vegetable Juices May Lower AD Risks." Caring for the Ages 7, no. 10 (October 2006): 23. http://dx.doi.org/10.1016/s1526-4114(06)60280-1.

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MOON, MARY ANN. "Vegetable, Fruit Juices May Cut Alzheimer's Risk." Internal Medicine News 39, no. 20 (October 2006): 29. http://dx.doi.org/10.1016/s1097-8690(06)74361-x.

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Houška, Milan, Jan Strohalm, Kateřina Kocurová, Jiří Totušek, Danuše Lefnerová, Jan Tříska, Naděžda Vrchotová, et al. "High pressure and foods—fruit/vegetable juices." Journal of Food Engineering 77, no. 3 (December 2006): 386–98. http://dx.doi.org/10.1016/j.jfoodeng.2005.07.003.

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Matute, Alexis, Jessica Tabart, Jean-Paul Cheramy-Bien, Claire Kevers, Jacques Dommes, Jean-Olivier Defraigne, and Joël Pincemail. "Ex Vivo Antioxidant Capacities of Fruit and Vegetable Juices. Potential In Vivo Extrapolation." Antioxidants 10, no. 5 (May 12, 2021): 770. http://dx.doi.org/10.3390/antiox10050770.

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Background: In support of claims that their products have antioxidant properties, the food industry and dietary supplement manufacturers rely solely on the in vitro determination of the ORAC (oxygen radical antioxidant capacity) value, despite its acknowledged lack of any in vivo relevance. It thus appears necessary to use tests exploiting biological materials (blood, white blood cells) capable of producing physiological free radicals, in order to evaluate more adequately the antioxidant capacities of foods such as fruit and vegetable juices. Materials: Two approaches to assessing the antioxidant capacities of 21 commercial fruit and vegetable juices were compared: the ORAC assay and the “PMA–whole blood assay,” which uses whole blood stimulated by phorbol myristate acetate to produce the superoxide anion. We described in another paper the total polyphenol contents (TPCs) and individual phenolic compound contents of all the juices were investigated. Results: Ranking of the juices from highest to lowest antioxidant capacity differed considerably according to the test used, so there was no correlation (r = 0.33, p = 0.13) between the two assays when considering all juices. Although the results of the ORAC assay correlated positively with TPC (r = 0.50, p = 0.02), a much stronger correlation (r = 0.70, p = 0.004) emerged between TPC and % superoxide anion inhibition. In the PMA–whole blood assay, peonidin-3-O-glucoside, epigallocatechin gallate, catechin, and quercetin present in juices were found to inhibit superoxide anion production at concentrations below 1 µM, with a strong positive correlation. Conclusions: Associated with the determination of total and individual phenolic compounds contained in fruit and vegetable juices, the PMA–whole blood assay appears better than the ORAC assay for evaluating juice antioxidant capacity.

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Gabrovská, Dana, Jarmila Ouhrabková, Jana Rysová, Ivana Laknerová, Vlasta Fiedlerová, Marie Holasová, Renata Winterová, et al. "New vegetable and fruit–vegetable juices treated by high pressure." High Pressure Research 32, no. 1 (March 2012): 103–13. http://dx.doi.org/10.1080/08957959.2012.664640.

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Płonka, Joanna, Agata Toczek, and Violetta Tomczyk. "Multivitamin Analysis of Fruits, Fruit–Vegetable Juices, and Diet Supplements." Food Analytical Methods 5, no. 5 (January 13, 2012): 1167–76. http://dx.doi.org/10.1007/s12161-011-9349-3.

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Gabrovská, D., J. Ouhrabková, J. Rysová, M. Holasová, V. Fiedlerová, I. Laknerová, R. Winterová, et al. "Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation." Czech Journal of Food Sciences 32, No. 2 (April 22, 2014): 182–87. http://dx.doi.org/10.17221/172/2013-cjfs.

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The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available produce, and offer excellent nutrition and appealing taste. The new products were prepared on laboratory scale units and underwent nutritional, microbiological, and sensory evaluations. The basic composition, total polyphenol content, ascorbic acid content, and total antioxidant activity were determined.  

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Bancalari, Elena, Vincenzo Castellone, Benedetta Bottari, and Monica Gatti. "Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices." Foods 9, no. 3 (March 9, 2020): 314. http://dx.doi.org/10.3390/foods9030314.

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Plant derived beverages have recently gained consumers’ interest, particularly due to their intrinsic functional properties. They can also act as non-dairy carriers for probiotics and prebiotics, meeting the needs of lactose allergic/intolerant people and vegans. Direct fermentation of fruit and vegetables juices by probiotic lactic acid bacteria could be a tool to increase safety, shelf-life, nutrients bioavailability and to improve sensorial features of plant derived juices. This study aims to screen wild Lactobacillus casei-group strains isolated from dairy matrices for probiotic features, such as acid and bile salts resistance, and test them for the potentiality to ferment celery and orange juices. Strains’ ability to produce exopolysaccharides (EPS) in situ is also checked. These evaluations were performed for the first time in fruit and vegetables matrices by means of an impedometric analysis, recently shown to be a suitable and rapid method to measure microorganisms’ growth, acidification performances and EPS production. This study allowed the selection of three potentially probiotic L. casei-group wild strains able to ferment fruit and vegetable juices and also producing EPS. These strains with three-in-one abilities could be used to produce new functional fermented plant derived juices.

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Meng, Zhijuan, Qiang Li, Jianhan Cong, Yunxia Huang, Dong Wang, Canping Pan, Sufang Fan, and Yan Zhang. "Rapid Screening of 350 Pesticide Residues in Vegetable and Fruit Juices by Multi-Plug Filtration Cleanup Method Combined with Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry." Foods 10, no. 7 (July 16, 2021): 1651. http://dx.doi.org/10.3390/foods10071651.

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A new method for screening pesticide residues in vegetable and fruit juices by the multi-plug filtration cleanup (m-PFC) method combined with gas chromatography-electrostatic field orbitrap high resolution mass spectrometry(GC-Orbitrap/MS) was developed. The samples were extracted with acetonitrile, purified with m-PFC and determined by GC-Orbitrap/MS. Qualitative analysis was confirmed by retention time, accurate molecular mass and quantitative analysis were performed with the matrix standard calibration. It could eliminate matrix interference effectively. Eight kinds of typical samples (orange juice, apple juice, grape juice, strawberry juice, celery juice, carrot juice, cucumber juice, tomato juice) were evaluated. The linear ranges of the 350 pesticides were from 5 to 500 μg/kg, with good correlation coefficients greater than 0.990. The limits of detection (LODs) were 0.3–3.0 μg/kg and the limits of quantification (LOQs) were 1.0–10.0 μg/kg. The average recoveries at three spiked levels of 10, 100, 200 μg/kg were in the range of 72.8–122.4%, with relative standard deviations (RSDs) of 2.0–10.8%. The method has effectively improved the determination efficiency of pesticide residue screening by high-resolution mass spectrometry in vegetable and fruit juices.

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Mari, Fateh M., and Heman D. Lohano. "Measuring Production Function and Technical Efficiency of Onion, Tomato, and Chillies Farms in Sindh, Pakistan." Pakistan Development Review 46, no. 4II (December 1, 2007): 1053–64. http://dx.doi.org/10.30541/v46i4iipp.1053-1064.

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Pakistan is blessed with vast agricultural resources on account of its fertile land, well-irrigated plains, huge irrigation system and infrastructure, variety of weathers, and centuries old experiences of farming. Agriculture is the single largest sector of the economy which contributes 20.9 percent in GDP and employees 43.4 percent of total work force. The estimated GDP of agricultural crops at current factor cost is Rs 1,608,522 million with major crops contributing Rs 579996 million and minor crops valued at Rs 191,835 million for the year 2006-07 [Pakistan (2007)]. The horticulture crops (fruits, vegetables and condiments) alone contribute Rs 116.645 billion, equivalent to US$ 2 billion, which is 26 percent of the total value of all crops and 81.8 percent of the total value of minor crops. Pakistan annually produces about 12.0 million tons of fruits and vegetables. Fruit and vegetable export trade in Pakistan amounts to US$ 134 million (2003-04), of which fruits account for US$ 102.7 million (76.6 percent), vegetables US$ 25.7 million (19.2 percent) and fruit and vegetable preparations (mostly juices) US$ 5.6 million which is 4.2 percent [Pakistan (2004)] .

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Julius, Jennifer K., Courtney K. Fernandez, Amy C. Grafa, Paige MC Rosa, and Jessica L. Hartos. "Daily fruit and vegetable consumption and diabetes status in middle-aged females in the general US population." SAGE Open Medicine 7 (January 2019): 205031211986511. http://dx.doi.org/10.1177/2050312119865116.

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Objectives: Fruit and vegetable consumption may impact development of diabetes, but limited research has addressed whether daily consumption of fruits and vegetables differs by those with and without diabetes, especially within high-risk groups. Thus, the purpose of this study was to determine whether daily fruit and vegetable consumption differs by diabetes status in middle-aged females in the general US population. Methods: This cross-sectional analysis used 2017 Behavioral Risk Factor Surveillance System data for females ages 45–64 years old in Arizona (n = 2609), Florida (n = 3768), Georgia (n = 1018), and Texas (n = 2092). Multiple logistic regression analysis by state assessed the relationship between the daily consumption of fruit (fruit, 100% fruit juice) and vegetables (green leafy or lettuce salad, potatoes, other vegetables) and diabetes status, while controlling for health status, health behaviors, demographic factors, and socioeconomic status. Results: Across states, relatively similar proportions of participants with and without diabetes reported daily fruit consumption (with: 58%–63%; without: 61%–68%) and daily vegetable consumption (with: 58%–63%; without: 61%–68%). The results of adjusted analyses indicated that daily fruit and vegetable consumption did not differ by diabetes status across states. Conclusion: Across states, daily fruit and vegetable consumption did not differ by diabetes status in middle-aged females. In the primary care setting, providers should educate all females ages 45–64 on the importance of eating fresh fruits and vegetables and may consider sharing information about flavonoid-rich fruit and vegetable consumption for diabetes.

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Hariati, Niken Widyastuti, and Rijanti Abdurrachim. "Fruit and vegetable juice formulation for blood pressure control in hypertensive elderly." Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) 8, no. 1 (August 27, 2020): 45. http://dx.doi.org/10.21927/ijnd.2020.8(1).45-53.

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ABSTRAKLatar belakang: Lansia merupakan kelompok usia yang sangat rentan menderita hipertensi atau tekanan darah tinggi. Selain dengan obat, tekanan darah bisa dikontrol dengan pengelolaan pola makan. Beberapa buah dan sayuran yang dipercaya dapat membantu menurunkan tekanan darah seperti semangka, mentimun, tomat, sawi hijau, papaya dan pisang Ambon. Kandungan yang berperan antara lain kandungan air, serat, kalsium, kalium dan magnesium. Tujuan: Penelitian ini bertujuan melihat efektiﬁ tas formulasi jus sayur dan buah terhadap pengendalian tekanan darah pada lansia hipertensi. Metode: Metode penelitian secara Quasi Experiment dengan rancangan penelitian analisis varians satu arah berdasarkan Kruskal-Wallis dengan taraf signiﬁ kan 5% (α = 0.05) dan tingkat kepercayaan 95%. Kelompok perlakuan diberikan intervensi berupa pemberian jus sayur dan buah dengan pengendalian standar makanan untuk menghasilkan standarisasi jus sayur dan buah yang efektif dalam pengendalian tekanan darah. Penelitian dilakukan di Panti Sosial Tresna Werdha Budi Sejahtera. Populasi penelitian adalah seluruh lansia hipertensi di Panti Tresna Werdha Budi Sejahtera sebanyak 108 orang dengan sampel penelitian menggunakan teknik purposive sampling sebanyak 81 orang dimana terdapat 27 kombinasi formula jus (9 kombinasi formula A, 9 kombinasi formula B, 9 kombinasi formula C). Pemberian tiap kombinasi diberi jeda satu hari dengan melihat perubahan tekanan darah 6 jam sebelum dan sesudah intervensi. Hasil: Hasil penelitian didapatkan formula jus sayur dan buah yang paling efektif dalam pengendalian tekanan darah sistolik lansia yaitu kelompok formula B31 (tomat, sawi dan semangka) dan B32 (tomat, sawi dan pisang ambon) dengan p= 0.046 atau tingkat kepercayaan >95%. Kesimpulan: Perlu dilakukan uji lebih lanjut dengan jumlah sampel yang lebih besar terhadap kedua formula jus sayur dan buah ini untuk melihat seberapa jauh efektiﬁ tas penurunan tekanan darah yang dihasilkan. Hasil penelitian ini bisa menjadi bahan pertimbangan dalam pengaturan menu diet pada lansia dengan hipertensi.KATA KUNCI: hipertensi, jus buah, lansia, sayuran ABSTRACTBackgrounds: The elderly is an age group that is very vulnerable to suffer from hypertension. In addition to drugs, blood pressure can also be controlled by managing diet. Some fruits and vegetables that are believed to reduce blood pressure are watermelons, cucumbers, tomatoes, mustard greens, papaya and Ambonese bananas. Ingredients that play a role include mineral potassium, calcium and magnesium. Objectives: This study aims to look at the effectiveness of vegetable and fruit juice formulations on controlling blood pressure in elderly hypertension. Methods: The research method is a Quasi Experiment with a one-way analysis of variance analysis design based on Kruskal-Wallis with a signiﬁ cance level of 5% (α = 0.05) and a conﬁdence level of 95%. The treatment group was given intervention in the form of giving vegetable and fruit juices by controlling food standards to produce an effective standardization of vegetable and fruit juices in controlling blood pressure. The study was conducted at Tresna Werdha Budi Sejahtera Social Home. The study population was all elderly hypertension at Tresna Werdha Budi Sejahtera Orphanage as many as 108 people with the study sample using purposive sampling techniques as many as 81 people where there were 27 juice formula combinations (9 combinations of formula A, 9 combinations of formula B, 9 combinations of formula C). Giving each combination given a pause one day to see changes in blood pressure 6 hours before and after the intervention. Results: The results showed that the most effective formulas of vegetable and fruit juices in controlling systolic blood pressure in the elderly were the formula group B31 (tomatoes, mustard greens and watermelons) and B32 (tomatoes, mustards and ambon bananas) with p = 0.046 or a conﬁ dence level>95% (α=0,05). Conclusion: Further tests need to be carried out with a larger number of samples of these two vegetable and fruit juice formulas to see how far the effectiveness of blood pressure reduction is produced and the results of this study can be taken into consideration in the regulation of diet menus in the elderly with hypertension.KEYWORDS: elderly, fruit juices, hypertension, vegetable

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Tokar, Anastasiia, Liudmyla Matenchuk, Zinaida Kharchenko, Iryna Haidai, Nadiia Zahorko, Vira Tarasenko, Valentуna Verkholantseva, Nadiia Palianychka, Inna Povorozniuk, and Lesia Kravchenko. "DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS." EUREKA: Life Sciences 4 (July 31, 2018): 56–62. http://dx.doi.org/10.21303/2504-5695.2018.00678.

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Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe.

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Djafari, Farhang, Hossein Shahinfar, Maryam Safabakhsh, and Sakineh Shab-Bidar. "Vegetable and fruit consumption and its association with bone turnover biomarkers in older adults." Nutrition & Food Science 50, no. 6 (March 20, 2020): 1187–97. http://dx.doi.org/10.1108/nfs-11-2019-0331.

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Purpose Fruits and vegetables (FVs) are a good source of substances that contributed to bone health. However, the relation of FVs consumption with inflammation and bone biomarkers is inconsistent. Thus, this paper aims to assess the association of FVs intake with inflammation and bone biomarkers in older adults. Design/methodology/approach This cross-sectional study was performed on 178 older adults in Tehran, with a mean age of 67.04. Biochemical measurements including serum osteocalcin, high sensitivity c-reactive protein, 25-hydroxyvitamin D 25(OH) D, parathormone and urine terminal telopeptide of Type I collagen (u-CTx) was done. The intake of FVs was calculated using a validated quantitative food frequency questionnaire. Findings Pearson correlation coefficients showed a positive relation between serum osteocalcin and total vegetables (r = 0.167, p = 0.026), juices group (r = 0.155, p = 0.035), starchy vegetables (r = 0.205, p = 0.006) and other vegetable group (r = 0.161, p = 0.032) even after controlling of potential confounders. Analysis of covariance showed that total vegetable were significantly associated with serum osteocalcin (p = 0.041) and PTH levels (p = 0.028). Additionally, no evidence of a significant relationship between total fruit intake and test variables was observed. However, subgroup analyses demonstrated a significant association between citrus fruits and serum 25(OH) D (p = 0.017). A significant relation between starchy vegetable and urine CTx-I was reported (p = 0.016). Moreover, other vegetable subgroup was strongly associated with serum osteocalcin (p = 0.003). Originality/value The results of this paper may provide insight for clinical interventions and also important to make policy for prevention or easing bone disorders and general inflammation related to fruit and vegetable intake.

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Rizzello, Carlo G., Pasquale Filannino, Raffaella Di Cagno, Maria Calasso, and Marco Gobbetti. "Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits." Applied and Environmental Microbiology 80, no. 2 (November 15, 2013): 777–87. http://dx.doi.org/10.1128/aem.03224-13.

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ABSTRACTThis study aimed at investigating the regulatory system of bacteriocin synthesis byLactobacillus plantarumstrains in vegetables and fruits in a model system. Sterile and neutralized cell-free supernatant (CFS) fromL. plantarumstrains grown in MRS broth showedin vitroantimicrobial activities toward various indicator strains. The highest activity was that ofL. plantarumC2. The antimicrobial activity was further assayed on vegetable and fruit agar plates (solid conditions) and in juices (liquid conditions). A regulatory mechanism of bacteriocin synthesis via quorum sensing was hypothesized. The synthesis of antimicrobial compounds seemed to be constitutive under solid conditions of growth on vegetable and fruit agar plates. In contrast, it depended on the size of the inoculum whenL. plantarumC2 was grown in carrot juice. Only the inoculum of ca. 9.0 log CFU ml−1produced detectable activity. The genesplnA,plnEF,plnG, andplnHwere found in allL. plantarumstrains. The genesplnJKandplnNwere detected in only three or four strains. Reverse-phase high-performance liquid chromatography purification and mass spectrometry analysis revealed the presence of a mixture of eight peptides in the most active fraction of the CFS fromL. plantarumC2. Active peptides were encrypted into bacteriocin precursors, such as plantaricins PlnJ/K and PlnH and PlnG, which are involved in the ABC transport system. A real-time PCR assay showed an increase in the expression ofplnJKandplnGduring growth ofL. plantarumC2 in carrot juice.

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Anaya-Esparza, Luis M., Rita M. Velázquez-Estrada, Artur X. Roig, Hugo S. García-Galindo, Sonia G. Sayago-Ayerdi, and Efigenia Montalvo-González. "Thermosonication: An alternative processing for fruit and vegetable juices." Trends in Food Science & Technology 61 (March 2017): 26–37. http://dx.doi.org/10.1016/j.tifs.2016.11.020.

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Verma, Anjali, and Satya Vir Singh. "Spray Drying of Fruit and Vegetable Juices—A Review." Critical Reviews in Food Science and Nutrition 55, no. 5 (November 11, 2014): 701–19. http://dx.doi.org/10.1080/10408398.2012.672939.

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Anderson, Annie S., David N. Cox, Susan McKellar, Joanna Reynolds, M. E. J. Lean, and David J. Mela. "Take Five, a nutrition education intervention to increase fruit and vegetable intakes: impact on attitudes towards dietary change." British Journal of Nutrition 80, no. 2 (February 1998): 133–40. http://dx.doi.org/10.1017/s0007114598001032.

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To assess the response of low consumers of fruit and vegetables to a nutrition education intervention programme, data were collected from 104 adults on attitudinal variables related to ‘eating more fruit, vegetables and vegetable dishes’. Questionnaires (based on the theory of planned behaviour) assessing perceived barriers to increasing fruit and vegetable consumption were administered before an action-orientated intervention programme and at the end of the intervention period (8 weeks). Questionnaire scores for belief-evaluations in the intervention groups pre- and post-study indicated that support of family and friends, food costs, time constraints and shopping practicalities (in order to increase intake of fruit, vegetable and vegetable dishes) were barriers to greater consumption of these foodstuffs. Perceived situational barriers to increasing intakes of fruits and vegetables were: limited availability of vegetables, salads and fruit at work canteens, take-aways, friends' houses and at work generally. Following the intervention the number of visits to the shops was perceived as a greater barrier for increasing intakes of fruit and vegetables. Perceived practical opportunities for increasing intakes highlighted drinking fruit juice, taking fruit as a dessert, having fruit as a between-meal snack and eating two portions of vegetables with a meal. About two-thirds of intervention subjects achieved the recommended fruit and vegetable target, but it is concluded that practical issues and situational barriers need to be addressed for the success of future public health campaigns.

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Baturin, A. K., Alla V. Pogozheva, E. E. Keshabyants, S. H. Soto, I. V. Kobelkova, and A. O. Kambarov. "FEATURES OF THE CHEMICAL COMPOSITION OF THE DIET AND NUTRITIONAL STATUS OF INDIGENOUS AND NEWCOMERS IN THE RUSSIAN ARCTIC." Hygiene and sanitation 98, no. 3 (April 29, 2019): 319–23. http://dx.doi.org/10.18821/0016-9900-2019-98-3-319-323.

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The study of actual nutrition and nutritional status was conducted in 180 residents of the settlements of Tazovsky and Gyda of the Yamal-Nenets Autonomous District. In comparison with the out-of-town population, Arctic indigenous people reliably consume bakery products, meat products (due to venison), fish and fish products, and less - dairy products, vegetables and mushrooms, fruits, berries, dried fruit, vegetable, fruit and fruit juices. When analyzing the chemical composition of the diet, in comparison with the indices of the newborn population, the caloric content of the ration was significantly higher because of its higher protein content (18% of calories). The fat content in the diet of the indigenous population was almost close to the recommended values (30% by caloric content), while in the alien population it exceeded them (33%). The indigenous population, in comparison with the out-of-home population, had a lower content of total and animal fat in the diet, mono- and disaccharides against a background of lower BMI (27.2 kg / m2 and 28.8 kg / m2, respectively) and fat mass. Body factors also were affected by genetic factors. The indigenous population consumed less Vitamin C (2 times) compared to the alien, which was due to the significantly lower content of vegetables, fruits, berries and fruit juices in their diet, and Ca at an unfavorable ratio of Ca: P (1: 2.5) On the background of insufficient intake of dairy products, and more - sodium due to canned (smoked, dried and salted) fish.

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Buniowska, Magdalena, Eva Arrigoni, Agata Znamirowska, Jesús Blesa, Ana Frígola, and María J. Esteve. "Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments." Foods 8, no. 10 (October 14, 2019): 492. http://dx.doi.org/10.3390/foods8100492.

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The consumption of a varied diet rich in fruit and vegetables helps prevent and treat certain chronic diseases. The development of smoothies based on derivatives from fruit and vegetables rich in bioactive compounds can help increase the consumption of these foods, and therefore, contribute to the prevention of various health problems. However, during the processing of the fruit and vegetable smoothies, these properties may change. The elaboration of smoothies is based on fruits and vegetables rich in carotenoids: Carrot juice-papaya-mango (smoothie A) and carrot juice-pumpkin-mango (smoothie B). The objective of this study is to evaluate the impact of the application of different thermal technologies (mild and intensive heat treatment) and non-conventional technologies (ultrasound) on carotenoids (α-carotene, β-carotene, lutein and β-cryptoxantin) and determine the physiochemical parameters of derivatives from fruit and vegetable smoothies. In addition, the bioaccessibility of carotenoids is also evaluated through a process of in vitro simulated digestion. With regard to the bioaccessibility of the fruit and vegetable smoothies analyzed, a positive effect of temperature on liberation and micellarization was observed.

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Nooyens, Astrid C. J., H. Bas Bueno-de-Mesquita, Martin P. J. van Boxtel, Boukje M. van Gelder, Hans Verhagen, and W. M. Monique Verschuren. "Fruit and vegetable intake and cognitive decline in middle-aged men and women: the Doetinchem Cohort Study." British Journal of Nutrition 106, no. 5 (April 11, 2011): 752–61. http://dx.doi.org/10.1017/s0007114511001024.

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To postpone cognitive decline and dementia in old age, primary prevention is required earlier in life during middle age. Dietary components may be modifiable determinants of mental performance. In the present study, habitual fruit and vegetable intake was studied in association with cognitive function and cognitive decline during middle age. In the Doetinchem Cohort Study, 2613 men and women aged 43–70 years at baseline (1995–2002) were examined for cognitive function twice, with a 5-year time interval. Global cognitive function and the domains memory, information processing speed and cognitive flexibility were assessed. Dietary intake was assessed with a semi-quantitative FFQ. In multivariate linear regression analyses, habitual fruit and vegetable intake was studied in association with baseline and change in cognitive function. Higher reported vegetable intake was associated with lower information processing speed (P = 0·02) and worse cognitive flexibility (P = 0·03) at baseline, but with smaller decline in information processing speed (P < 0·01) and global cognitive function (P = 0·02) at follow-up. Total intakes of fruits, legumes and juices were not associated with baseline or change in cognitive function. High intakes of some subgroups of fruits and vegetables (i.e. nuts, cabbage and root vegetables) were associated with better cognitive function at baseline and/or smaller decline in cognitive domains. In conclusion, total intake of fruits and vegetables was not or inconsistently associated with cognitive function and cognitive decline. A high habitual consumption of some specific fruits and vegetables may diminish age-related cognitive decline in middle-aged individuals. Further research is needed to verify these findings before recommendations can be made.

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Zhai, Qixiao, Fengwei Tian, Gang Wang, Jianxin Zhao, Xiaoming Liu, Kathryn Cross, Hao Zhang, Arjan Narbad, and Wei Chen. "The cadmium binding characteristics of a lactic acid bacterium in aqueous solutions and its application for removal of cadmium from fruit and vegetable juices." RSC Advances 6, no. 8 (2016): 5990–98. http://dx.doi.org/10.1039/c5ra24843d.

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Zhu, Wenjie, Fengzhi Lyu, Nenad Naumovski, Said Ajlouni, and Chaminda Senaka Ranadheera. "Functional Efficacy of Probiotic Lactobacillus sanfranciscensis in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and In Vitro Gastrointestinal Survival." Beverages 6, no. 1 (February 25, 2020): 13. http://dx.doi.org/10.3390/beverages6010013.

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There is an increasing demand for non-dairy probiotic carriers such as fruit and vegetable juices. Probiotic Lactobacillus sanfranciscensis is predominantly used in the bakery industry, and its efficacy in fruit juices has not been studied sufficiently. Additionally, support from the carrier matrices for maintaining probiotic viability and gastrointestinal tolerance is important in selecting suitable vehicles for probiotic delivery. Three different non-dairy carrier juices (apple, orange and tomato) were tested for their ability to maintain L. sanfranciscensis viable during four weeks of refrigerated storage (4 °C). Their potential protection of L. sanfranciscensis against in vitro gastrointestinal digestion was also evaluated. Results indicated that the probiotics viability in all three juice samples met the recommended level for probiotic food (>106–107 cfu/mL) at the end of storage. However, all three juice samples showed a comparatively lower protective effect (p < 0.05) on the viability of L. sanfranciscensis when exposed to simulated gastric juice (pH = 2) at the end of 60 min and simulated intestinal juice with 0.3% (w/v) bile salt (pH = 8) at the end of 240 min exposure. In general, the three tested juices can be regarded as the potential non-dairy based carriers for L. sanfranciscensis. The future research is needed to improve the modification of the probiotic carriers in order to prolong the viability of L. sanfranciscensis during the gastrointestinal digestion.

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Ovcharenko, A. S., E. A. Rasulova, O. V. Ivanova, and N. A. Velichko. "Blended fruit and vegetable juices based on small-fruited apples, pumpkin, mountain ash and honey." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (December 17, 2018): 111–15. http://dx.doi.org/10.20914/2310-1202-2018-3-111-115.

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Health and life expectancy of a person are largely related to the quality of food. Insufficient amount of biologically active substances (BAS) in the diet can lead to the development of alimentary diseases such as diabetes, cancer, diseases of the cardiovascular system. They are based on oxidative stress causing the development of inflammation. Natural antioxidants of plant origin – polyphenols and carotenoids reduce the risk of these diseases. To create blended juices of functional orientation, fruit and vegetable raw materials containing high concentrations of these compounds is suggested to use. Mountain ash and small-fruited Siberian apples are rich in flavonoids and hydroxycinnamic acids, pumpkin – carotenoids. Honey enriches the taste of the drink. Based on these components, recipes of blended fruit and vegetable juices with honey were created. Methods of research of organoleptic, physico-chemical and microbiological parameters, approved by normative and technical documentation, were used in the work. Four compositions that differ in the ratio of the ingredients were considered. According to the results of the organoleptic evaluation, the juice formulation was chosen, including 450 ml of juice of small-fruited apples, 400 ml of pumpkin juice, 100 ml of mountain ash syrup, 25 ml of honey and 25 ml of water on 1 liter juice. The main physicochemical indicators of the juice are determined: the mass fraction of soluble solids was 16.0%, the mass fraction of pulp was 4.5%, the mass fraction of sugar was 36.3%, the mass fraction of titrated acids in terms of malic acid was 0.45 %, pH was 3.7. Studies of microbiological safety were carried out. The check sample of juice corresponds to the industrial sterility indicators and regulatory and technical documentation.

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Papakosta, V., M. Papaliagka, S. Mpakouras, and A. Garas. "Depression In Pregnancy Associated With Lower Consumption Of Salads." European Psychiatry 33, S1 (March 2016): S420. http://dx.doi.org/10.1016/j.eurpsy.2016.01.1516.

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IntroductionA considerable amount of studies support the association of depression with nutritional factors, especially fruit and vegetables. Little evidence exists concerning mood and nutritional habits of pregnant women in Greece.ObjectiveOur specific objective was to examine potential relationships between fruit and vegetable consumption and depression in pregnant women.AimsThe overall aim of this study was to investigate the nutritional habits and the depression level of healthy pregnant women in Greece.MethodEighty-eight healthy pregnant women, aged 25–44 years (mean± standard deviation: 32.41 ± 3.9), were studied with the aid of a questionnaire addressing eating habits and the Beck Depression Inventory (BDI).ResultsTwenty-four women were found having mild to moderate depression (score 20–24, according to BDI) associated with lower consumption of salads (P < 0.05). No association was found between depression and consumption of fruit or fruit juices, or prescribed supplements (Ca, Fe, Mg, folic acid).ConclusionInterestingly, in our sample an association of depression in pregnancy was found with the consumption of salads but not fruit or fruit juices. The presence of vitamin B in vegetables is one of the factors differentiating them from fruit. So it might be a crucial element for further research.Disclosure of interestThe authors have not supplied their declaration of competing interest.

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Dijkstra, S. Coosje, Judith E. Neter, Ingeborg A. Brouwer, Martijn Huisman, Marjolein Visser, Frank J. van Lenthe, and Carlijn BM Kamphuis. "Socio-economic differences in the change of fruit and vegetable intakes among Dutch adults between 2004 and 2011: the GLOBE study." Public Health Nutrition 21, no. 9 (February 20, 2018): 1704–16. http://dx.doi.org/10.1017/s1368980017004219.

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AbstractObjectiveTo investigate socio-economic differences in changes in fruit and vegetable intake between 2004 and 2011 and explore the mediating role of financial barriers in this change.DesignRespondents completed a self-reported questionnaire in 2004 and 2011, including questions on fruit and vegetable intake (frequency per week), indicators of socio-economic position (education, income) and perceived financial barriers (fruits/vegetables are expensive, financial distress). Associations were analysed using ordinal logistic regression. The mediating role of financial barriers in the association between socio-economic position and change in fruit and vegetable intake was studied with the Baron and Kenny approach.SettingLongitudinal GLOBE study.SubjectsA total of 2978 Dutch adults aged 25–75 years.ResultsRespondents with the lowest income in 2004 were more likely to report a decrease in intake of cooked vegetables (P-trend<0·001) and raw vegetables (P-trend<0·001) between 2004 and 2011, compared with those with the highest income level. Respondents with the lowest education level in 2004 were more likely to report a decrease in intake of fruits (P-trend=0·021), cooked vegetables (P-trend=0·033), raw vegetables (P-trend<0·001) and fruit juice (P-trend=0·027) between 2004 and 2011, compared with those with the highest education level. Financial barriers partially mediated the association between income and education and the decrease in fruit and cooked vegetable intake between 2004 and 2011.ConclusionsThese results show a widening of relative income and educational differences in fruit and vegetable intake between 2004 and 2011. Financial barriers explained a small part of this widening.

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Yang, Meng, Sang-Jin Chung, Chin Eun Chung, Dae-Ok Kim, Won O. Song, Sung I. Koo, and Ock K. Chun. "Estimation of total antioxidant capacity from diet and supplements in US adults." British Journal of Nutrition 106, no. 2 (February 15, 2011): 254–63. http://dx.doi.org/10.1017/s0007114511000109.

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Given the importance of dietary antioxidants in reducing the risks of chronic diseases, the present study aimed to estimate the intake of total antioxidant capacity (TAC) from diet and dietary supplements of US adults. We utilised the US Department of Agriculture flavonoid and proanthocyanidin databases, dietary supplement data and food consumption data of 4391 US adults aged 19+ years in the National Health and Nutrition Examination Survey 2001–2. In order to convert the intake data of individual antioxidant compounds to TAC values, the vitamin C equivalent (VCE) of forty-three antioxidant nutrients measured previously was also applied. Daily TAC averaged 503·3 mg VCE/d (approximately 75 % from diet and 25 % from supplements). The energy-adjusted daily TAC level from diet and supplements was higher in women (except for carotenoids), older adults, Caucasian (except for carotenoids), non-alcohol consumers (for vitamin E and proanthocyanidins), subjects with higher income (except for carotenoids) and higher exercise levels than their counterparts (P < 0·05). TAC was positively associated with daily consumption of fruits and fruit juices, vegetables and vegetable products, beverages, wines and teas (P < 0·001). Teas, dietary supplements, and fruits and fruit juices were the major sources of dietary TAC of the US population (28, 25 and 17 %, respectively), while the contribution of vegetables and vegetable products to TAC was minimal ( < 2 %). The present study indicates that antioxidant intake from various diet and supplements contributes to TAC status. TAC levels are different in sociodemographic subgroups of the US population. The relationship between TAC intake and risks of chronic disease warrants further investigation.

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Skrinjar, Marija, Slavica Veskovic-Moracanin, Nevena Blagojev, Vladislava Soso, and Irena Suturovic. "Review of the occurrence of ochratoxigenic fungal species and ochratoxin A in some agricultural products." Acta Periodica Technologica, no. 44 (2013): 103–13. http://dx.doi.org/10.2298/apt1344103s.

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Ochratoxin A (OTA) is one of the most important and widespread fungal toxic metabolites, which has been detected in our country for years in feed and food, mostly originated from plants. It is a very important contaminant of the plant food commodities in nephropathic areas of the Balkan and Mediterranean countries, but also in other countries in Europe and worldwide. This paper reviews the occurrence of OTA-producing fungi and OTA in some agricultural products (fresh fruits, dried fruits, fruit juices and other fruit products, vegetable products, wine, vinegar, cereals, mill products, etc.)

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Yang, Chun-Shun, Pauline Ford, Xiaoman Liu, Shaneen Leishman, and Lisa Schubert. "Ready-to-drink non-alcoholic beverages." Nutrition & Food Science 46, no. 3 (May 9, 2016): 396–411. http://dx.doi.org/10.1108/nfs-09-2015-0117.

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Purpose The appearance of a rapidly expanding range of ready-to-drink packaged beverages in the marketplace has been met with widespread consumer acceptance. The aim of this study is to profile the nutritional composition and dental erosive potential of a sample of beverages sold for consumption in Brisbane supermarkets. Design/methodology/approach In all, 44 beverages were assessed to determine their pH and titratable acidity. Information relating to nutritional composition was also collected. Findings Milk-based beverages had the highest energy concentration, while soft drinks, energy drinks, flavoured milk, and fruit and vegetable juice categories contained products with very high sugar concentrations (>10g/100ml). All beverages, except milk-based products and still water, had a pH of less than 4.8. Titratable acidity was highest for energy drinks and fruit and vegetable juices. Research limitations/implications Energy drinks and fruit and vegetable juices had the highest sugar content and titratable acidity of all the beverage categories and so would be expected to have the greatest potential to cause oral health problems. Milk drinks had the highest energy concentration, but the lowest erosive potential. Regular consumption of many ready-to-drink pre-packaged beverages is therefore inconsistent with recommendations in current dietary and oral health guidelines. Originality/value Rather than considering nutritional composition alone, this study examined both nutritional and physicochemical properties of ready-to-drink packaged beverages to reach a more holistic assessment of their health impact.

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Chaudhary, Aditya. "Probiotic Fruit and Vegetable Juices: Approach Towards a Healthy Gut." International Journal of Current Microbiology and Applied Sciences 8, no. 06 (June 10, 2019): 1265–79. http://dx.doi.org/10.20546/ijcmas.2019.806.154.

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SATO, Kyoko, Takashi YAMADA, Kunitoshi YOSHIHIRA, and Akio TANIMURA. "The Effects of Vegetable or Fruit Juices on Nitrosodiethylamine Formation." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 27, no. 6 (1986): 619–23. http://dx.doi.org/10.3358/shokueishi.27.619.

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Houska, M., J. Strohalm, J. Totusek, J. Triska, N. Vrchotova, D. Gabrovska, B. Otova, and P. Gresova. "Food safety issues of high pressure processed fruit/vegetable juices." High Pressure Research 27, no. 1 (March 2007): 157–62. http://dx.doi.org/10.1080/08957950601082524.

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Dai, Qi, Amy R. Borenstein, Yougui Wu, James C. Jackson, and Eric B. Larson. "Fruit and Vegetable Juices and Alzheimer’s Disease: The Kame Project." American Journal of Medicine 119, no. 9 (September 2006): 751–59. http://dx.doi.org/10.1016/j.amjmed.2006.03.045.

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O’Connor, Laura, Janette Walton, and Albert Flynn. "Fruit and vegetable intakes, sources and contribution to total diet in very young children (1–4 years): the Irish National Pre-School Nutrition Survey." British Journal of Nutrition 115, no. 12 (April 22, 2016): 2196–202. http://dx.doi.org/10.1017/s0007114516001422.

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AbstractAlthough the importance of fruit and vegetable (F&V) intakes in the prevention of chronic diseases is well established, there are limited data on intakes in very young children. This study estimates F&V intakes and sources and the contribution to the total diet using data from the National Pre-School Nutrition Survey, a nationally representative sample (n500) of Irish children aged 1–4 years. A 4-d weighed food record was used to collect food intake data. Of 1652 food codes consumed, 740 had a fruit/vegetable component. The percentage of edible fruits and/or vegetables in each food code was calculated. Intakes (g/d), sources (g/d) and the contribution of F&V to the weight of the total diet (%) were estimated, split by age. All children consumed F&V. Intakes of total fruits, in particular fruit juice, increased with age. The contribution to total fruit intake was discrete fruits (47–56 % range across age), 100 % fruit juice, smoothies and pureés (32–45 %) as well as fruits in composite dishes (7–13 %). Total vegetable intake comprised of discrete vegetables (48–62 % range across age) and vegetables in composite dishes (38–52 %). F&V contributed on average 20 % (15 % fruit; 5 % vegetables) to the weight of the total diet and was <10 % in sixty-one children (12 %). F&V contributed 50 % of vitamin C, 53 % of carotene, 34 % of dietary fibre and 42 % of non-milk sugar intakes from the total diet. F&V are important components of the diet of Irish pre-school children; however, some aspects of F&V intake patterns could be improved in this age group.

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Yuan, Changzheng, Elinor Fondell, Ambika Bhushan, Alberto Ascherio, Olivia I. Okereke, Francine Grodstein, and Walter C. Willett. "Long-term intake of vegetables and fruits and subjective cognitive function in US men." Neurology 92, no. 1 (November 21, 2018): e63-e75. http://dx.doi.org/10.1212/wnl.0000000000006684.

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ObjectiveTo evaluate the prospective association of long-term intake of vegetables and fruits with late-life subjective cognitive function (SCF).MethodsAmong 27,842 men with a mean age of 51 years in 1986, we used multinomial logistic regression to examine the relation of vegetable and fruit consumption to future SCF. Average dietary intake was calculated from 5 repeated food frequency questionnaires collected every 4 years until 2002. SCF score was assessed twice (2008 and 2012) using a 6-item questionnaire; validity was supported by strong associations with APO ε4 genotype. We categorized the average of the 2 scores as good, moderate, and poor SCF.ResultsHigher intakes of total vegetables, total fruits, and fruit juice were each significantly associated with lower odds of moderate or poor SCF after controlling for major nondietary factors and total energy intake. The association with total fruit intake was weaker after further adjusting for major dietary factors. In this model, the multivariate odds ratios (95% confidence intervals) for vegetable intake (top vs bottom quintile) were 0.83 (0.76–0.92), p trend <0.001 for moderate SCF and 0.66 (0.55–0.80), p trend <0.001 for poor SCF. For orange juice, compared to <1 serving/mo of intake, daily consumption was associated with a substantially lower odds of poor SCF (0.53 [0.43–0.67], p trend <0.001). Higher consumption of vegetables and fruits 18 to 22 years before SCF assessment was associated with lower odds of poor SCF independent of more proximal intake.ConclusionOur findings support a long-term beneficial role of vegetable, fruit, and orange juice consumption on SCF.

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Filannino, P., G. Cardinali, C. G. Rizzello, S. Buchin, M. De Angelis, M. Gobbetti, and R. Di Cagno. "Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices." Applied and Environmental Microbiology 80, no. 7 (January 31, 2014): 2206–15. http://dx.doi.org/10.1128/aem.03885-13.

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ABSTRACTStrains ofLactobacillus plantarumwere grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities ofL. plantarumstrains during fermentation (24 h at 30°C) and storage (21 days at 4°C) differed only in part, being mainly influenced by the matrix. ChJ and PJ were the most stressful juices for growth and survival. Overall, the growth in juices was negatively correlated with the initial concentration of malic acid and carbohydrates. The consumption of malic acid was noticeable for all juices, but mainly during fermentation and storage of ChJ. Decreases of branched-chain amino acids (BCAA)—with the concomitant increase of their respective branched alcohols—and His and increases of Glu and gamma-aminobutyric acid (GABA) were the main traits of the catabolism of free amino acids (FAA), which were mainly evident under less acidic conditions (CJ and TJ). The increase of Tyr was found only during storage of ChJ. Some aldehydes (e.g., 3-methyl-butanal) were reduced to the corresponding alcohols (e.g., 3-methyl-1-butanol). After both fermentation and storage, acetic acid increased in all fermented juices, which implied the activation of the acetate kinase route. Diacetyl was the ketone found at the highest level, and butyric acid increased in almost all fermented juices. Data were processed through multidimensional statistical analyses. Except for CJ, the juices (mainly ChJ) seemed to induce specific metabolic traits, which differed in part among the strains. This study provided more in-depth knowledge on the metabolic mechanisms of growth and maintenance ofL. plantarumin vegetable and fruit habitats, which also provided helpful information to select the most suitable starters for fermentation of targeted matrices.

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Hwang, Su Bin, SoHyun Park, Guang-Ri Jin, Jae Hyun Jung, Hyeon Ju Park, Su Hyun Lee, Sangah Shin, and Bog-Hieu Lee. "Trends in Beverage Consumption and Related Demographic Factors and Obesity among Korean Children and Adolescents." Nutrients 12, no. 9 (August 31, 2020): 2651. http://dx.doi.org/10.3390/nu12092651.

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It is well known that reducing consumption of sugar is a global public health priority. Beverages were the primary source of total sugar intake from processed foods. However, there are few studies investigating the trend of beverage consumption among children and adolescents in Korea. We examined the overall trend in beverage consumption among 11,996 participants aged 10–18 years who were enrolled in the Korea National Health and Nutrition Examination Survey (KNHANES) (1998–2018). Further, we examined the effect of beverage types on beverage consumption-related demographic factors and obesity among 6121 participants using the recent 24 h dietary recall data (2010–2018) that captured the consumption of fruit and vegetable juices, soft drinks, milk and milk-based products and alcoholic beverages. Demographic characteristics, including sex, age, body mass index, household income level and residential area, were considered. Consumers’ overall beverage intake and the percentage of energy derived from fruit and vegetable juices and soft drinks steadily increased from 1998 to 2016–2018 (p-trend < 0.0001); in contrast, dairy product consumption declined since 2010–2012. The main sources of beverage-based calories were fruit and vegetable juices (107.5 kcal/day), soft drinks (145.2 kcal/day), dairy products (181.8 kcal/day) and alcoholic beverages (103.5 kcal/day). Also, Korean adolescents aged 16–18 years consumed more soft drinks, fewer dairy products and higher alcoholic drinks than other age groups; particularly, boys consumed more energy from beverages (p < 0.0001). The odds ratios of obesity prevalence tended to be higher for soft drink consumption than for other beverages but this was not significant. The consumption of fruit and vegetable juices and milk and milk products showed a marginal association with a reduced risk of obesity prevalence. Since beverage consumption has increased steadily among Korean children and adolescents, appropriate interventions are needed. In the future, data from a larger sample of Korean children and adolescents are necessary to identify significant differences and longitudinal studies are necessary to examine the causalities.

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Journal articles on the topic 'Fruit and Vegetable Juices'

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