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Relevant bibliographies by topics / Fruit juice spoilage

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Journal articles

Academic literature on the topic 'Fruit juice spoilage'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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Journal articles on the topic "Fruit juice spoilage"

1

MCNAMARA, CHRISTOPHER J., DEBORAH WIEBE, and MARGARITA GOMEZ. "Recovery of Alicyclobacillus from Inhibitory Fruit Juice Concentrates." Journal of Food Protection 74, no. 8 (2011): 1370–73. http://dx.doi.org/10.4315/0362-028x.jfp-11-027.

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Growth of Alicyclobacillus in low-pH fruit juices may result in off-odors and off-flavors due to the production of compounds such as guaiacol (2-methoxy phenol). An important step in preventing Alicyclobacillus contamination of fruit juices is the screening of incoming ingredients. Many fruit juice concentrates contain compounds that inhibit Alicyclobacillus growth, but beverages produced from the concentrates may not contain sufficient amounts of the active component to prevent spoilage. Therefore, accurate screening of juice concentrates is essential to prevent false-negative test results an

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2

Oluwole, Olusola, Oluwole David, Christopher Falegan, Biodun Awojuyigbe, and Olatunji Olajide. "Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices." International Journal of Biological Research 4, no. 1 (2016): 21. http://dx.doi.org/10.14419/ijbr.v4i1.5798.

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<p>Microbial and physicochemical properties of seven branded, seal tampered refrigerated fruit juices were carried out in this study using standard methods. Coliform counts ranged from 2.079 to3.093 log<sub>10</sub>cfu/ml over the storage period with pineapple juice and citrus juice having the highest and least coliform count respectively. Total bacteria count in the juice ranged from 7.009 to 8.243 log<sub>10</sub>cfu/ml. Citrus fruit juice however had the highest staphylococcal count while pineapple juice had the least (2.344 to 3.881log<sub>10</sub>

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3

Doležálková, I., Z. Máčalík, A. Butkovičová, R. Janiš, and L. Buňková. "Monoacylglycerols as fruit juices preservatives." Czech Journal of Food Sciences 30, No. 6 (2012): 567–72. http://dx.doi.org/10.17221/485/2011-cjfs.

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Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have been designed to extend the shelf-life of the food products by reducing the microbial growth while new antimicrobials are still examined. Monoglycerides are naturally occurring compounds with inhibitory activity against various microorganisms. We evaluate the antimicrobial effects of 8&nbsp;monoglycerides in vitro and in fresh unpasteurised apple juice. Out of all monoglycerides tested, monocaprin (MAG C10:0) and monolaurin (

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4

Aneja, Kamal Rai, Romika Dhiman, Neeraj Kumar Aggarwal, and Ashish Aneja. "Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices." International Journal of Microbiology 2014 (2014): 1–14. http://dx.doi.org/10.1155/2014/758942.

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Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices bu

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5

Aneja, Kamal Rai, Romika Dhiman, Neeraj Kumar Aggarwal, Vikas Kumar, and Manpreeet Kaur. "Microbes Associated with Freshly Prepared Juices of Citrus and Carrots." International Journal of Food Science 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/408085.

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Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot) by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 ba

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6

YEH, JUI-YUEH, ELLIS HOOGETOORN, and JINRU CHEN. "Influence of Calcium Lactate on the Fate of Spoilage and Pathogenic Microorganisms in Orange Juice." Journal of Food Protection 67, no. 7 (2004): 1429–32. http://dx.doi.org/10.4315/0362-028x-67.7.1429.

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Calcium lactate is used by the beverage industry as a source of calcium to fortify fruit juice. The objective of this study was to evaluate the influence of various concentrations of calcium lactate on the fate of pathogenic and spoilage microorganisms in orange juice. Commercial nonfortified orange juice was supplemented with calcium lactate at a concentration equivalent to 0, 5, 10, 15, 20, 25, or 30% dietary reference intake. The pH of each fortified juice was adjusted to 3.6 or 4.1. The prepared juice samples were inoculated separately with a three-strain mixture of salmonellae, a three-st

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7

JANG, JUN HYEONG, SUN-JOONG KIM, BO HYUN YOON, JEE-HOON RYU, MAN BOCK GU, and HYO-IHL CHANG. "Detection of Alicyclobacillus Species in Fruit Juice Using a Random Genomic DNA Microarray Chip." Journal of Food Protection 74, no. 6 (2011): 933–38. http://dx.doi.org/10.4315/0362-028x.jfp-10-418.

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This study describes a method using a DNA microarray chip to rapidly and simultaneously detect Alicyclobacillus species in orange juice based on the hybridization of genomic DNA with random probes. Three food spoilage bacteria were used in this study: Alicyclobacillus acidocaldarius, Alicyclobacillus acidoterrestris, and Alicyclobacillus cycloheptanicus. The three Alicyclobacillus species were adjusted to 2 × 103 CFU/ml and inoculated into pasteurized 100% pure orange juice. Cy5-dCTP labeling was used for reference signals, and Cy3-dCTP was labeled for target genomic DNA. The molar ratio of 1:

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8

Huang, Xiao-Chen, Ya-Hong Yuan, Chun-Feng Guo, Vassilis Gekas, and Tian-Li Yue. "Alicyclobacillusin the Fruit Juice Industry: Spoilage, Detection, and Prevention/Control." Food Reviews International 31, no. 2 (2014): 91–124. http://dx.doi.org/10.1080/87559129.2014.974266.

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9

Ghosh, Vijayalakshmi, Amitava Mukherjee, and Natarajan Chandrasekaran. "Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage." Colloids and Surfaces B: Biointerfaces 114 (February 2014): 392–97. http://dx.doi.org/10.1016/j.colsurfb.2013.10.034.

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10

Boukhatem, Mohamed Nadjib, Asma Boumaiza, Hanady G. Nada, Mehdi Rajabi, and Shaker A. Mousa. "Eucalyptus globulus Essential Oil as a Natural Food Preservative: Antioxidant, Antibacterial and Antifungal Properties In Vitro and in a Real Food Matrix (Orangina Fruit Juice)." Applied Sciences 10, no. 16 (2020): 5581. http://dx.doi.org/10.3390/app10165581.

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The potential application of Eucalyptus globulus essential oil (EGEO) as a natural beverage preservative is described in this research. The chemical composition of EGEO was determined using gas chromatography analyses and revealed that the major constituent is 1,8-cineole (94.03% ± 0.23%). The in vitro antioxidant property of EGEO was assessed using different tests. Percentage inhibitions of EGEO were dose-dependent. In addition, EGEO had a better metal ion chelating effect with an IC50 value of 8.43 ± 0.03 mg/mL, compared to ascorbic acid (140.99 ± 3.13 mg/mL). The in vitro antimicrobial effe

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