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1
Feleke, Shiferaw Tesfaye. "Global competition for the Japanese fruit juice market." [Gainesville, Fla.] : University of Florida, 2006. http://purl.fcla.edu/fcla/etd/UFE0014761.
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Kamau, Caroline M. "Fruit Juices: Ellagic Acid Concentration and Sensory Appeal." Bowling Green State University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1182707084.
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Garcia-Wass, Febe. "Orange juice authenticity using pyrolysis mass spectrometry." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312084.
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Bodley, Mark David. "Application of bacteriocins in the preservation of fruit juice." Thesis, Nelson Mandela Metropolitan University, 2015. http://hdl.handle.net/10948/d1020188.
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Bacteriocins (BCNs) are ribosomally synthesized polypeptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce BCNs with broad spectra of inhibition. The antimicrobial activity of BCNs against spoilage organisms (SPOs) has raised considerable interest in their application in juice preservation. The objectives of the study were to: (i) isolate, identify and screen BCN producing bacteria for antimicrobial activity against spoilage bacteria and fungi, (ii) optimize production of BCN from selected producers and (iii) investigate the industrial application of the BCN as a preservative in fruit juice. Eleven LAB strains of BCN producers were screened for antimicrobial activity. BCNs from Lactobacillus plantarum and Pediococcus pentosaceus 34 were the most effective against juice spoilage bacteria and fungi. The effect of medium components on bacteriocin production in L. plantarum and P. pentosaceus 34 was also determined. Clementine:Valencia (1:1) juice was used for the first time as the growth medium for L. plantarum and P. pentosaceus 34. The BCN from L. plantarum showed the highest activity and was, therefore, chosen for juice fermentation studies. The identification of L. plantarum was confirmed by biochemical tests, polymerase chain reaction (PCR) and sequencing of the recA gene. The highest BCN activity was observed for L. plantarum grown in De Man-Rogosa-Sharpe (MRS) and a combination of all supplements (i.e. peptone, MnSO4.H2O, Tween 80, glucose and whey), followed by MRS and Tween 80, peptone, MnSO4.H2O and MRS alone. MRS was a better medium for BCN production than juice [Clementine:Valencia (1:1)]. Size exclusion chromatography (SEC) was used to isolate the active L. plantarum BCN fraction which corresponded to an approximate molecular weight of 3.2 kDa and was proteinaceous in nature. Plantaricin structural genes (plnEF, plnJ, plnK, plnN) were detected in the L. plantarum strain by PCR and sequenced, and were chromosomally encoded as no plasmids could be detected. This implies that the BCN from L. plantarum is most likely a type of class IIa plantaricin which is responsible for the broad inhibitory activity observed. For the industrial application studies, L. plantarum BCN-containing cell free supernatant (BCNsup) added to “Ready to Drink” (RTD) Clementine:Valencia (1:1) juice at concentrations of 3 600 - 500 000 ppm decreased growth of SPOs, Lactobacillus acidophilus and Streptococcus thermophilus. At 250 000 ppm, the L. plantarum BCNsup achieved 5.3 and 6.8 log reductions of the L. acidophilus, after 24 and 48 h, respectively, which is larger than the USFDA (2001) requirement of a 5 log reduction in SPO activity, for preservation of fruit juices. However, there was a decrease in the activity when the BCNsup was applied to industrial (Valor) RTD juice (mango-orange) at decreasing concentrations of 100 000, 50 000 and 25 000 ppm. Organoleptic tests showed that the BCN did not alter flavor or taste of the juice and did not cause toxicity or allergic reactions. A food safety risk assessment was conducted in order to determine the Critical Control Point(s) [CCP(s)] at which the BCN could be applied to control identified microbiological hazards, and a Hazard Analysis and Critical Control Point (HACCP) plan was developed. This is the first report on the optimisation of L. plantarum BCN production in juice [Clementine:Valencia (1:1)], followed by inoculation into RTD juice (mango-orange), including a HACCP plan for the application of the BCN as a preservative in juice.
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Leach, Gareth Charles. "Studies on the counter-current diffusional extraction of apple juice." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.357731.
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Gomez, Stéphanie Madeleine. "Fruit juices market in France." CSUSB ScholarWorks, 2001. https://scholarworks.lib.csusb.edu/etd-project/2004.
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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.
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Cheuyglintase, Kloyjai. "Spray drying of fruit juice with vegetable fibre as a carrier." Thesis, University of Canterbury. Chemical and Process Engineering, 2009. http://hdl.handle.net/10092/3101.
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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.
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Groenewald, Willem Hermanus. "Taxonomy of species of Alicyclobacillus from South African orchards and fruit concentrate manufacturing environments and the prevention of fruit juice contamination." Thesis, Stellenbosch: University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/1253.
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Thesis (PhD (Food Science))--University of Stellenbosch, 2009.ENGLISH ABSTRACT: Species of Alicyclobacillus are acid-tolerant and heat-resistant bacteria that cause spoilage of heat-treated fruit juices stored at room temperature. During the past decade, Alicyclobacillus spp. have become a major cause of spoilage in pasteurised fruit juices leading to significant economic losses world-wide. Spoilage has been reported in apple, pear, orange, peach, mango and white grape juice, as well as in fruit juice blends, fruit juice containing drinks and tomato products, such as tomato juice and canned tomatoes. Spoilage is characterised by a medicinal smell and guaiacol production. These endospore-formers have been shown to survive pasteurisation conditions of 95 °C for 2 min, grow at temperatures between 25° and 60 °C and a pH range of 2.5 to 6.0. Knowledge of this organism is limited, both locally and internationally and the route of contamination to the final product is not well established. In this study the fruit concentrate processing environment was investigated as a potential source and route of contamination for the final product. Species of Alicyclobacillus were isolated from orchard soil, various stages during processing and from fruit juice and concentrates. The isolates were identified based on morpholological, biochemical and physiological properties. Identification to species level was done by 16S ribosomal RNA gene sequencing and strain differentiation by RAPD-PCR. Results indicate that species of A. acidoterrestris and Alicyclobacillus acidocaldarius were found in orchard soil and throughout the processing environment. This is the first report on the isolation of these species from orchard soil, vinegar flies and the fruit processing environment. The 16 isolates identified as A. acidoterrestris grouped into four clusters based on RAPD-PCR banding patterns, suggesting that they belong to at least four genotypic groups. Isolates from the fruit concentrate, wash water and soil located outside of the fruit processing plant grouped into one cluster. Concluded from these results, A. acidoterrestris found in the wash water and soil outside of the factory could act as a potential reservoir of organisms for the contamination of the final fruit concentrate. Thus good manufacturing practices play an essential role in controlling incidence of spoilage caused by these bacteria. Fruit juices can be treated using ultraviolet (UV-C) light with a wavelength of 254 nm, which has a germicidal effect against micro-organisms. Alicyclobacillus acidoterrestris spores were inoculated into tap water, used wash water from a fruit processing plant and grape juice concentrate. Ultraviolet dosage levels (J L−1) of 0, 61, 122, 183, 244, 305 and 367 were applied using a novel UV-C turbulent flow system. The UV treatment method was shown to reliably achieve in excess of a 4 log10 reduction (99.99%) per 0.5 kJ L-1 of UV-C dosage in all the liquids inoculated with A. acidoterrestris. The applied novel UV technology could serve as an alternative to thermal treatments of fruit juices for the inactivation of Alicyclobacillus spores or in the treatment of contaminated processing wash water. Finally, the thermal inactivation at 95 °C for two strains of A. acidoterrestris isolated from contaminated fruit juice concentrates were investigated in a 0.1% (m/v) peptone buffer solution (pH 7.04) and grape juice (pH 4.02, 15.5 °Brix). The thermal inactivation of A. acidoterrestris spores followed first-order kinetics, suggesting that as the microbial population is exposed to a specific high temperature, the spores inactivated at a constant rate. D-values determined in the buffer solution were calculated to be 1.92 min and 2.29 min, while in grape juice D-values were found to be 2.25 min and 2.58 min for the two strains tested. From this study it is clear that the D-value is dependant on the strain tested, but also on the soluble solids of the solution the cells are suspended in. The results indicated that the spores of A. acidoterrestris isolated from South African fruit juice concentrate may survive after the pasteurisation treatment commonly applied during manufacturing.
AFRIKAANSE OPSOMMING: Spesies van Alicyclobacillus is suur-tolerante en hittebestande bakterieë wat bederf veroorsaak in hitte-behandelde vrugtesappe wat teen kamertemperatuur gestoor word. Gedurende die afgelope dekade het Alicyclobacillus spp. ‘n belangrike oorsaak van bederf in gepasteuriseerde vrugtesappe geword en beduidende ekonomiese verliese wêreldwyd veroorsaak. Bederf is aangeteken in appel-, peer-, lemoen-, perske-, mango- en witdruiwesap, sowel as in vrugtesapversnitte, vrugtesapbevattende drankies en in tamatieprodukte soos tamatiesap en ingemaakte tamaties. Bederf word gekenmerk deur ’n medisinale reuk en guaiacol produksie. Daar is gevind dat hierdie endospoorvormers pasteurisasie teen 95 °C vir 2 min kan oorleef en kan groei by temperature tussen 25° en 60 °C en ‘n pH van 2.5 to 6.0. Plaaslik sowel as internasionaal is kennis van hierdie organisme beperk en die roete van kontaminasie van produkte is nog nie goed vasgestel nie. In hierdie studie is die vrugtekonsentraat-verwerkingsmilieu ondersoek as ‘n moontlike bron en roete van kontaminasie van die finale produk. Spesies van Alicyclobacillus is vanuit vrugteboordgrond, verskeie verwerkingstadia en van vrugtesap en vrugtesapkonsentraat geïsoleer. Die isolate is op grond van morfologiese, biochemiese en fisiologiese eienskappe geïdentifiseer. Identifikasie tot spesiesvlak is deur 16S rDNS sekwensering gedoen en stam differensiasie deur RAPD-PKR. Resultate het aangetoon dat A. acidoterrestris en A. acidocaldarius in vrugteboordgrond sowel as in alle stadia van die verwerkingsmilieu voorkom. Dit is die eerste verslag van die isolering van hierdie spesies uit die Suid-Afrikaanse vrugteverwerkingsmilieu, vrugteboordgrond en asynvlieë. Die 16 isolate, geïdentifiseer as A. acidoterrestris en in vier groepe geplaas op grond van hul RAPD-PKR bandpatrone, dui aan dat hulle aan minstens vier genotipiese groepe behoort. Isolate afkomstig van die vrugtekonsentraat, waswater en die grond buitekant die vrugteverwerkingsaanleg het een groep gevorm. Uit hierdie resultate kan afgelei word dat A. acidoterrestris, wat in die waswater en grond buite die aanleg voorkom, as ‘n moontlike bron van organismes vir die kontaminering van die finale vrugtekonsentraat kan dien. Goeie vervaardigingspraktyke speel dus ‘n noodsaaklike rol in die beheer van bederf veroorsaak deur hierdie bakterieë. Vrugtesappe kan behandel word met ultravioletlig (UV-C) met ‘n golflengte van 254 nm wat ‘n dodende effek op mikro-organismes het. Kraanwater, gebruikte waswater van ‘n vrugtesapvervaardigingsaanleg en druiwesapkonsentraat is met A. acidoterrestris spore geïnokuleer. Ultraviolet toedieningsvlakke (J L−1) van 0, 61, 122, 183, 244, 305 en 367 is aangewend met behulp van ‘n nuwe UV-C drukvloei stelsel. Daar is aangetoon dat die UV-behandelingsmetode ‘n betroubare vermindering (99.99%) van meer as 4 log10 per 0.5 kJ L-1 van ‘n UV-C dosis gee in al die vloeistowwe wat geïnokuleer is met A. acidoterrestris. Die toegepaste nuwe UV-tegnologie kan gebruik word as ‘n alternatief tot die hittebehandeling van vrugtesap vir die deaktivering van Alicyclobacillus spore of in die behandeling van gekontamineerde waswater. Ten slotte is hitte-deaktivering teen 95 °C van twee stamme van A. acidoterrestris, geïsoleer uit gekontamineerde vrugtesapkonsentraat, in ‘n 0.1% (m/v) peptoonbufferoplossing (pH 7.04) en druiwesap (pH 4.02, 15.5 °Brix), ondersoek. Die hitte-deaktivering van A. acidoterrestris spore het eerste-orde kinetika gevolg, wat aandui dat die mikrobe-populasie teen ‘n konstante tempo afsterf, wanneer blootgestel aan ‘n spesifieke hoë temperatuur. Die D-waardes in die bufferoplossing is bereken as 1.92 min en 2.29 min, terwyl daar gevind is dat die D-waardes in druiwesap 2.25 min en 2.58 min is vir die twee betrokke stamme. Vanuit hierdie studie is dit duidelik dat die D-waardes afhang van die betrokke stam, maar ook van die oplosbare vaste stowwe van die oplossing waarin die selle opgelos is. Die resultate dui daarop dat die spore van A. acidoterrestris, wat geïsoleer is uit Suid-Afrikaanse vrugtesapkonsentraat, die pasteurisasiebehandeling wat algemeen tydens vervaardiging toegepas word, kan oorleef. Aangesien die toepassing van strenger hittebehandeling om spore van A. acidoterrestris te deaktiveer onaanvaarbare organoleptiese veranderinge in die produk tot gevolg het, word dit aanbeveel dat die risiko van bederf verminder behoort te word deur die gebruik van goeie vervaardigingspraktyke gedurende vrugteverwerking.
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Ahmed, Ijaz. "Effects of Momordica charantia fruit juice on experimental diabetes and its complications." Thesis, University of Central Lancashire, 1999. http://clok.uclan.ac.uk/20106/.
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Momordica charantia fruit is traditionally used as a vegetable in the Indian subcontinent and is claimed to have hypoglycaemic effects in human and experimental diabetes. The oral administration of M. charantia fruit juice was investigated for its effects in streptozotocin (STZ)-induced diabetes in rats. The results of this study have revealed that the fruit juice administration reduced the blood glucose levels, improved glucose tolerance and increased blood insulin levels and body weights in STZ-induced diabetes in rats. However, the treatment of fruit juice did not completely normalize these parameters as the values were still significantly different from those of age-matched controls. The systolic blood pressure was significantly increased in diabetic animals when compared to untreated diabetic rats. The treatment of Lvi. charantia to diabetic animals completely prevented such an increase as the values were not significantly different from that of age-matched controls. The administration of M charantia to STZ-induced diabetic rats also reduced the absorption of glucose by the brush border of small intestine. A similar reduction in glucose uptake by muscle cells in vitro was also observed. In an immunohistochemical study of the pancreas on number and distribution of endocrine cells, a significant increase in the number of insulin positive cells was observed in Lvi charantia treated-diabetic animals as compared with untreated diabetic rats. However, their number was still significantly less than that obtained for control animals. The effect of M charantia treatment on myelinated fibre abnormalities in the tibial nerve of STZ- induced diabetic and control rats was also investigated. The mean cross-sectional myelinated fibres area (p C 0.03), axonal area (p C 0.02) and myelin area (p < 0.04) including the mean maximum myelinated fibres area (p C 0.03) were significantly reduced in untreated diabetic animals when compared with age-matched controls. In the M. charatia treated diabetic animals, myelinated fibre area and myelin area were significantly greater than untreated diabetics (p C 0.05) and not significantly different from age-matched controls. The mean value for the maximum fibre area was also significantly greater than that of untreated diabetics (p< 0.05) and was not significantly different from that of age-matched controls. In summary, the administration of M. charantia normalised the structural abnormalities of peripheral nerves in experimental diabetes. The changes in STZ-induced diabetes related to oxidative stress and expression of P450 and GST isoenzymes was studied. The results indicated an increase in CYP4Adependent laurie acid hydroxylation in liver, kidney and the brain of STZ-diabetic rats. An increase in CYP2B-dependent aniline hydroxylation and CYP lA-dependent ethoxycoumarin-O-deethylase activities was also observed. A significant increase in aminopyrene-N-demethylase activity was observed only in rat kidney while there was a decrease in the liver and brain of diabetic rats. A significant increase in NADPHdependent lipid peroxidation (LPO) in kidney of diabetic rats was also observed. On the other hand, a decrease in hepatic LPO was seen during chronic diabetes. During diabetes an increased expression of CYP1AI, CYP2E1 and CYP4A2 proteins was also seen by western blot analysis. Mi charantia fruit juice feeding modulated the protein expression and catalytic activities in a tissue and isoenzyme specific manners. A marked decrease in hepatic glutathione (GSH)) content and glutathione Stransferase (GST) activity and an increase in brain OSH and GST activity was observed in diabetic rats. On the other hand, renal GST was markedly reduced while GSH content was moderately higher than that of control rats. Western blot and immunohistochemical analysis using specific antibodies have confirmed the tissue specific alterations in the expression of OST isoenzymes. M. charantia juice feeding, in general, reversed the effect of long tenn STZ-diabetes on the modulation of both P450-dependent monooxygenase activities and GSH-dependent oxidative stress related LPO and GST activities. These effects were found to be tissue specific and related to the modulation of various specific isoenzymes during diabetes. These results have suggested that the modulation of xenobiotic metabolism and oxidative stress in various tissues may be related to altered metabolism of endogenous substrates and hormonal status during diabetes. These findings reported in this thesis may have implications in elucidating the therapeutic use of M charantia in the management of diabetes mellitus.
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Adeyemo, Monisola. "Nurse Practitioners' Guide on Consumption of Hundred Percent Fruit Juice by Children." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4122.
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Childhood obesity has reached an epidemic level in the United States, growing exponentially and posing a great risk to the current and future health of the American people. The trend of increasing incidence of overweight and obesity in children has been occurring for decades; there is a need for multimodal preventative solutions to control the rate of growth. Sufficient evidence has shown a correlation between the feeding of 100% fruit juice to infants as dietary supplements and childhood obesity. Therefore, the purpose of this project was development of a guideline for 100% fruit juice feeding in children that is adaptable to the 2017 American Academy of Pediatrics evidence-based policy statement and educational materials to guide providers in their recommendations for fruit juice consumption in children. The project leveraged information from literature review to develop an obesity prevention and control guideline. Evaluations of the guideline were provided by nurse practitioners using the Appraisal of Guideline, Research and Evaluation II. Nine nurse practitioners at the study site evaluated the guideline. The nurse practitioners' score for overall quality was rated at 93% indicating that the guideline met its objective of providing a plan for improving 100% fruit juice consumption in children. All participating nurse practitioners agreed that the guideline and materials were well prepared, easy to understand, and achievable. Provider education and implementation of the guideline will impact the health of very young children. As a result, vital social change can be achieved in children through positive influence and the empowerment of nurse practitioners to provide obesity control and prevention using the recommended prescriptions for 100% fruit juice consumption for infants and children.
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Byarugaba-Bazirake, George William. "The effect of enzymatic processing on banana juice and wine." Thesis, Link to the online version, 2008. http://hdl.handle.net/10019/1633.
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Dede, Saner. "Effect Of High Hydrostatic Pressure (hhp) On Some Quality Paraeters And Shelf-life Of Fruit And Vegetable Juices." Master's thesis, METU, 2005. http://etd.lib.metu.edu.tr/upload/12606513/index.pdf.
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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.
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Piotrowski, Christine Lelia. "Survival of Listeria monocytogenes in Fruit Juices During Refrigerated and Temperature-Abusive Storage." Thesis, Virginia Tech, 2003. http://hdl.handle.net/10919/9619.
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Survival of Listeria monocytogenes in apple, orange, red grape, and white grape juice was evaluated. A six-strain cocktail of L. monocytogenes was used to inoculate (approx. 7 log cfu/ml) fruit juices, which were stored at 4, 10 and 24°C for up to 61 days. Inoculated red grape juice was stored for up to 5 hours only. Samples were withdrawn at appropriate intervals, neutralized with 1.0 N NaOH, serially diluted in 0.1% peptone water, and surface plated onto Tryptic Soy Agar + 0.6% Yeast Extract (TSAYE) and Modified Oxford Agar (MOX), followed by incubation at 32°C for 48 hours. When L. monocytogenes was no longer detected by direct plating, samples were enriched for L. monocytogenes using Listeria Enrichment Broth (LEB), followed by isolation on MOX. L. monocytogenes remained viable in white grape, apple, and orange juices for up to 12, 24 and 61 days, respectively. Over time, recovery of Listeria on TSAYE versus MOX was not significantly different (P>0.05), indicating that limited acid-injury developed during storage. The results of this study demonstrate the ability of L. monocytogenes to survive in apple, orange, and white grape juices during refrigerated and abusive storage conditions. Therefore, measures to prevent or eliminate L. monocytogenes in the fruit juice-processing environment are necessary to ensure the safety of juice products for public consumption.Master of Science
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Rahimi, Ali Mohammad, Mehrdad Jafarpour, and Mohammad Pessarakli. "Morpho-pomological and chemical properties of pomegranate (Punica granatum L.) cultivars in Iran." Taylor & Francis, 2017. http://hdl.handle.net/10150/626131.
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This study was conducted to investigate the physico-chemical properties and antioxidant
activity of five pomegranates fruit (Punica granatum L.) cultivars grown in Iran. Significant
differences were found among the pomegranate cultivars for many of the properties studied.
Results showed that, in particular, fruit diameter ranged from 63.63 mm (Syah) to 79.29 mm
(Rabab), fruit volume from 153.3 cm3 (Syah) to 293.3 cm3 (Rabab), fruit density from 0.93 g
cm-3 (Rabab) to 1.13 g cm-3 (Torsh Sefeed). Although Syah showed the lowest fruit weight
(144.8 g), fruit yield (8.28 ton ha–1) and fruit skin thickness (1.55 mm), Rabab had the highest
fruit yield (27.1 ton ha–1) and fruit skin thickness (2.32 mm). Juice volume was between 61.1
and 67.0 cm3. Percent of aril ranged from 59.64% (Rabab) to 75.3% (Syah) and weight of aril
was between 108.9 and 199.8 g. Also, results indicated that titratable acidity content varied
from 0.39% (Syah) to 1.13% (Torsh Sefeed). The total soluble solids content varied from 12.67
◦Brix (Torsh Sefeed) to 15.67 ◦Brix (Zardeh Anar), pH values from 3.05 to 3.77, Electrical
conductivity values from 2.8 to 3.14 dSm-1 and vitamin C content from 59.25 to 69.52 mg 100g1. The anthocyanins content was observed between 80.36 (Syah) and 216.97 (Zardeh Anar). The
antioxidant activity of pomegranate cultivars ranged from 27.24% (Syah) to 84.04% (Torsh
Sefeed). These results demonstrated that the cultivar was the major factor which influences the
morpho-pomological and chemical (especially, antioxidant activity), properties in
pomegranates.
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Martin, Jonathan. "Impact of marine extracts applications on cv. Syrah grape (Vitis vinifera L.) yield components, harvest juice quality parameters, and nutrient uptake." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/699.
Full textAbstract:
Vineyard management practices have an impact on grape berry development in ways that influence the quality of wine made from those grapes. The goal of this study was to determine whether exogenous applications of marine extracts on Syrah grapes can influence yield components, harvest juice quality parameters, and nutrient uptake. From 2009 to 2011, Syrah grape vines at the Trestle Vineyard on the California Polytechnic State University, San Luis Obispo campus received individual doses of marine extract via fertigation at berry set and veraison proportional to the amount they would receive on an annual per-acre basis based on the extract manufacturer’s recommended rate of application. In a separate experiment conducted in 2011, marine extracts were applied as foliar treatments. Treatments were analyzed for their effects on berry juice TSS, pH, TA, anthocyanins, tannins, and fruit yield per vine, clusters per vine, average berry weight, cluster weight, berries per cluster, vegetative yield, and foliar nutrient concentration. The marine extracts did not have any significant effects on yield components, harvest juice quality, or foliar nutrient concentration at any point in this experiment, except for a marginally significant increase in copper uptake with seaweed extract application as compared to the untreated control. Seaweed extract fertigation did result in a significant decline in net photosynthesis shortly after application as compared to control, while fish/seaweed extract blend fertigation resulted in a significant increase in net photosynthesis after application as compared to control. Though some minor effects of marine extracts were detected, there appears to be no benefit or drawback to applying these products in Syrah grapes growing in heavy clay soil in cool-climate conditions.
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Barrantes, Leiva Mariel. "Anaerobic co-digestion of fruit juice and municipal bio-waste in the Okanagan Valley." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/44523.
Full text
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Karacabey, Erkan. "Grape Juice Filtration, Thermopyhsical Properties Of Clear Fruit Juices And Pressurized Low Polarity Water (plpw) Extraction Of Polyphenolic Compounds From Grape Canes." Phd thesis, METU, 2009. http://etd.lib.metu.edu.tr/upload/2/12610989/index.pdf.
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Filtration of grape juice was investigated. Effects of process parameters of filtration were examined. The usage of precoating material and filter aid were found to be necessary to prolong the filter life. Filter cake was found to be incompressible with the effect of increasing pressure. Increase in temperature caused increase in flow rate due to the reduction in viscosity. The influences of depectinization and clarification on filtration process were also examined. Depectinization and clarification decreased the resistance and increased the flow rate. Improvement in the quality of the grape juice was observed when these pretreatments were employed.
The effects of temperature and soluble solid concentration on physical properties of clarified fruit juices were investigated. High temperature and soluble solid content dependencies of density, viscosity and heat capacity were detected. Experimental data were fitted as a function of temperature and soluble solid content. Models being valid for studied clarified fruit juices were achieved for density and viscosity with the regression coefficients (R2) higher than 0.90.
Optimization of the solid-liquid extraction conditions for trans-resveratrol, trans-ε
-viniferin, ferulic acid, and total phenolics from milled grape canes has been investigated. Temperature and ethanol concentration were found to be major process variables for all responses. Maximum yields of trans-resveratrol, trans-&
#949
-viniferin, ferulic acid, and total phenolics were predicted as 4.25 mg/g dw, 2.03 mg/g dw, 1.05 mg/g dw, and 9.28 mg/g dw, respectively. Optimization of extraction conditions for antioxidant activity of grape cane extracts measured by the Trolox equivalent antioxidant capacity (TEAC) and the oxygen radical absorbance capacity (ORACFL) assays was carried out using solid-liquid extraction and response surface methodology. Ethanol concentration and temperature employed for the extraction of antioxidant agents from grape cane samples were found to be statistically significant process variables affecting antioxidant activity measured by the TEAC and ORAC methods. trans-Resveratrol and trans-&
#949
-viniferin were extracted from milled grape canes using pressurized low polarity water (PLPW). The extraction temperature was significant for both compounds: extraction at 160oC resulted in a 40% loss of trans-resveratrol compared to 95oC while reduction of trans-&
#949
-viniferin at both temperatures remained at 30%. Increasing ethanol concentration from 0 to 25% increased the extraction of total phenolics and trans-&
#949
-viniferin by 44% and 489%, respectively. Solvent flow rate also influenced trans-&
#949
-viniferin extraction. Effective diffusivities of trans-resveratrol increased by three times with increasing temperature. The modified Gompertz equation satisfactorily explained the extraction of the stilbenes investigated.
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Mc, Knight Ivana Cristina Spolidorio. "Isolamento e identificação de Alicyclobacilus acidoterrestris a partir de sucos de maracuja e abacaxi pasteurizados, e determinação da resistencia termica de seus esporos." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255409.
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Orientador : Pilar Rodriguez de MassaguerTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Alicyclobacillus acidoterrestris, uma bactéria termoacidófila esporogênica, recentemente tem sido relacionada com problemas de deterioração em sucos de frutas pasteurizados. Devido a alta resistência térmica de seus esporos, sobrevivem aos tratamentos de pasteurização. A deterioração é descrita pela produção de odor desagradável, semelhante a desinfetante, não ocorre produção de gás e raramente há formação de sedimentos no suco. O objetivo deste trabalho foi o de estabelecer uma metodologia de isolamento para Alicyclobacillus acidoterrestris em suco de maracujá e suco de abacaxi, identificar as cepas isoladas e determinar a resistência térmica destes isolados nos sucos. Suspensões de esporos da cultura padrão A. acidoterrestris DSM 2498 foram submetidas a tratamentos térmicos 60°C/60min, 60°C/30min, 70°C/20min, 80°C/5,10 e 30 min e ebulição por 5 min, para determinar a melhor condição de ativação dos esporos em suco de maracujá e abacaxi, separadamente. O melhor tratamento para a ativação nos dois sucos estudados foi o de 70°C/20 min. Foi determinado o tempo de enriquecimento para o isolamento de esporos de A. acidoterrestris a partir de amostras de suco de maracujá e abacaxi experimentalmente contaminadas com a cepa padrão DSM 2498. O melhor tempo de enriquecimento varia com o suco, para o de maracujá foi de 48 hs e para o de abacaxi, 24hs. Um total de 57 amostras de suco de maracujá e 50 amostras de suco de abacaxi integrais e pasteurizados foram examinados para detectar a presença desta bactéria. Para a detecção as amostras inicialmente foram inoculadas em tubos com caldo BAM (Bacillus acidocaldarius medium) e foram ativadas conforme indicado acima. A quantificação dos esporos foi feita pela técnica do Número Mais Provável ( NMP), em caldo BAM(pH 4,5). Do conteúdo de cada tubo foi retirada uma alçada e inoculada em ágar BAM, com incubação a 50°C/7dias. Não foram obtidos isolamentos a partir do suco de abacaxi. No suco de maracujá foram constatadas 16 ( 28%) de amostras positivas para a presença de A. acidoterrestris. A contaminação variou entre 1,1 e > 2,3 NMP/100ml de suco, ocorrendo a maior incidência nos meses de junho e julho, época seca do ano, indicando que o grau de contaminação está relacionado com a sazonal idade. Dezesseis colônias típicas foram submetidas à caracterização bioquímica pelo sistema API CH 50, que não foi satisfatório para a identificação desta bactéria em suco de maracujá, e a caracterização genotípica pelo método do RAPD, que sugeriu uma elevada similaridade genética (maior que 95%) entre a maioria dos isolados do suco de maracujá e a cepa padrão A. acidoterrestris DSM 2498. Foi determinada a resistência térmica de 3 isolados e também da cepa padrão em suco de maracujá, pelo método TDT (Tempo de Destruição Térmica), em tubos selados. Os valores D para a cepa padrão e para a cepa 4 que demonstrou maior resistência térmica foram de 19,9 e 28,9 min para 87°C; 4,8 e 8,0 min para 90°C e 1,4 e 2,0 min para 95°C, e os valores z obtidos foram 7,3 e 7,1°C, respectivamente. Foi demonstrado que a pasteurização comercial aplicada ao suco de maracujá não foi suficiente para destruir os esporos de A. acidoterrestris . Um processo de 102,1 °C/ 36 s seria adequado para reduzir 3 ciclos logarítmicos da cepa mais termoresistente isolada neste estudo, sem afetar os atributos sensoriais do suco
Abstract: Alicyclobacillus aCidoterrestris, a thermoacidofilic sporogenic bacteria, has recently presented deterioration problems in pasteurized juices. Due to the elevated thermal resistance of its spores, they survive the pasteurization process. The deterioration is described as an unpleasant odor production, similar to that of a disinfectant. There is no gas production, but occasionally sediments form within the juice. The aim of this research was to establish an isolation method for Alicyclobacillus acidoterrestris in passion fruit and pineapple juices, to identify the strains isolated and evaluate their heat resistance in the juices. Spore suspensions of the typical strain A. acidoterrestris DSM 2498 were submitted to heat treatments of, 60°C/60min, 60°C/30min, 70°C/20min, 80°C/5, 10 and 30 min, and boiled 5 min, to determine the best activation conditions for the spores within the passion fruit juice and pineapple juice separately. The best activation treatment found for both juices was 70°C/20min. The enrichment time to isolate the spores of A acidoterrestris, was determined from passion fruit juice and pineapple juice samples experimentally contaminated with typical strain DSM 2498. The best enrichment time for passion fruit juice was 48hs, and for pineapple juice 24hs. A total of 57 samples of passion fruit juice, and 50 samples of pineapple juice, integral and pasteurized were examined in order to detect the presence of the quoted bacteria. For detection, the samples were initially inoculated in tubes with BAM (Bacillus acidocaldarius medium) broth, and were activated at 70°C/20min followed by enrichment at 50°C/48hs for the passion fruit juice, and 50°C/24hs for the pineapple juice. Spore quantification was done by the Most Probable Number (NMP) Technique. From each tube, a loopful was removed and inoculated into BAM agar, followed by incubation for 7 days/50°C. No isolation from pineapple was observed. From the passion fruit juice 16(28%) positive samples for the presence of A. acidoterrestris were obtained. The contamination varied between 1.1 and > 2.3 NMP/100ml of juice, the major incidence occurring in June/July, the dry season of the year, indicating that the level of contamination is related to season. Sixteen typical colonies were submitted to biochemical characterization by the API CH 50 system. This method was not satisfactory for identification and genotipical characterization by RAPD was applied. The results suggested an elevated genetic similarity (over 95%) between most of the isolates from passion fruit juice and typical strain A. acidoterrestris DSM 2498. The heat resistance of 3 isolates and the typical strain in passion fruit juice,was determined by the TDT sealed tube method. The D values for the typical strain and for the most heat resistant isolated strain were 19.9 and 28.9 min at 87°C, 4.8 and 8.0 min at 90°C and 1.4 and 2.0 min at 95°C ones, and the z values obtained were 7.3 and 7.1°C, respectively. It was demonstrated that the commercially applied pasteurization of passion fruit juices was not sufficient to destroy the A. acidoterrestris spores. A 102,1 °C/36sec process would be adequate to reduce 3 logarithmic cycles of the most thermally resistant strain isolated in this study, without affecting the sensory attributes of the juice
Doutorado
Doutor em Ciência de Alimentos
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Campbell, Ian Gavin A. "An overview of emerging trends in pathogen reduction in the processing of fruit juices." Kansas State University, 2014. http://hdl.handle.net/2097/18643.
Full textAbstract:
Master of ScienceDepartment of Animal Sciences and Industry Food Science
Elizabeth Boyle
Unpasteurized fruit juices have been implicated as the source of foodborne outbreaks due to pathogens such as Salmonella, Escherichia coli O157: H7 and Cryptosporidium parvum. The growth of pathogens can usually be slowed through freezing or largely eliminated through pasteurization. Although pasteurization is often effective in eliminating pathogens, it often yields undesirable flavors that are unlike those of fresh juice. Growing consumer trends towards “healthy” unpasteurized alternatives are fueling the development of alternative processing techniques. Several promising techniques for pathogen reduction in the processing of fruit juices are currently being developed. A new technique that is already being marketed worldwide is hyperbaric processing (HPP) which subjects the fruit juice to a high pressure of up to 1000 MPa. The high-pressure treatment results in up to a 7 log reduction kill in pathogens while preserving the naturally occurring flavor profile, sensory attributes and nutritional benefits. Pulsed electric fields (PEF) and ionizing radiation are also being widely explored as viable techniques to process unpasteurized fruit juices. PEF promises to be a commercially viable energy efficient alternative to pasteurization, adding only $0.03 – $0.05 per liter to final food costs. Although irradiation enjoys support for use in the processing of fruit juice by regulatory agencies, support in public opinion is lacking and hinders its growth as an alternative to pasteurization. Other experimental techniques are also present in the development pipeline. Ultrasonic radiation and high intensity pulsed light radiation are both experimental techniques that are being researched. A particularly exciting alternative is the use of plant-based antimicrobials. Several fruits and spices are known to be natural antimicrobials and are therefore being researched as alternatives to the traditional chemical preservatives.
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Garcia, Carolina Célia Tito [UNESP]. "Influência da expectativa do consumidor sobre a aceitação de suco tropical e de cachaça." Universidade Estadual Paulista (UNESP), 2010. http://hdl.handle.net/11449/88199.
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garcia_cct_me_arafcf.pdf: 1107388 bytes, checksum: 2cc93b7db82a29b5ffd682f9692f3559 (MD5)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
A atenção farmacêutica é uma prática onde o farmacêutico tem a responsabilidade para com o paciente quanto às suas necessidades farmacoterapêuticas, garantindo a eficácia do tratamento e a segurança da farmacoterapia utilizando como instrumento o medicamento. A farmácia hospitalar é um órgão de abrangência assistencial técnico-científico e administrativo onde uma de suas principais funções é estabelecer um sistema racional de distribuição de medicamentos. O objetivo deste estudo foi analisar o sistema de distribuição de medicamentos de uma farmácia hospitalar de um hospital oncológico, bem como identificar os fatores que levam às falhas no processo de distribuição de medicamento. A pesquisa foi realizada na farmácia central de um Hospital Oncológico do Estado de São Paulo em 2007, após aprovação do Comitê de Ética em Pesquisa. A amostra constituiu-se de 3 (12%) farmacêuticos 3 (12%) assistentes de farmácia e 19 (76%) atendentes de farmácia. Todos os profissionais foram consultados quanto a sua disposição para participar do estudo e a seguir, os mesmos assinaram o temo de consentimento livre e esclarecido. Os dados coletados nos mostram que o sistema de distribuição do referido hospital é o sistema por dose individualizada diferenciada, com prescrição eletrônica. Os resultados das observações realizadas durante os 7 dias, indicam o ambiente como principal problema na distribuição de medicamentos (44,77%), pois o local é impróprio, com vários profissionais desenvolvendo atividades diferentes e interrupções freqüentes. Pela observação do ambiente foi possível demonstrar através de fluxogramas todas as ações desenvolvidas pelos profissionais da farmácia desde o momento da chegada da prescrição eletrônica até a entrega dos medicamentos à equipe de enfermagem. As entrevistas com os profissionais nos mostram que os tipos de erros mais...
The pharmaceutical care is a practice where the pharmacist has the responsibility in relation to and with the patient regarding their pharmacotherapeutic needs, guaranteeing the treatment efficiency as well as the pharmacotherapy safety having as its instrument the medicine. The hospital pharmacy is an administrative technical-scientific organ where its main function is to establish a rational system of medicine distribution. The aim of this study was to analyze the medicine distribution system in a hospital pharmacy from an oncologic hospital as well as to identify the factors that lead us to failures related to the medicine distribution process. The survey took place at the central pharmacy from an oncologic hospital in the state of São Paulo after approval of the Committee of the Ethics in Research. The sample includes 3 (12%) pharmacists, 3 (12%) pharmacy assistants and 19 (76%) pharmacy attendants. All the professionals were asked about their willingness to participate in the survey and afterwards they signed on the “Free Will Participation Agreement”. The collected data show us that the distribution system from the above mentioned hospital is the individually differential dose system, with electronic prescription. The results based on the 7 days observation show the environment as the main problem in the medicine distribution (44.77%) once the place is improper and have several professionals performing different activities as well as frequent interruptions. From the environment observation was possible to demonstrate, through the fluxograms, all the actions performed by the pharmacy professionals from the electronic prescription’s arrival until the medicine delivery to the nursing team. The interviews with the professionals show us that the most frequent errors were related to the medicine dispensing (28.05%) and to the medical prescriptions (26.85%); its causes were due... (Complete abstract click electronic access below)
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Kniel, Kalmia Elisabeth. "Evaluation of chemical treatments and ozone on the viability of Cryptosporidium parvum oocysts in fruit juices." Diss., Virginia Tech, 2002. http://hdl.handle.net/10919/27243.
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Cryptosporidium parvum is a protozoan parasite historically associated with waterborne and more recently foodborne outbreaks of diarrheal illness. Contamination of certain foods, such as unpasteurized apple cider, with infective oocysts may occur as oocysts are shed in the feces of common ruminants like cattle and deer that graze in and around orchards. Cryptosporidiosis can result in a severe illness for previously healthy individuals and a life-threatening illness in immunocompromised individuals. Disease occurs after the ingestion of small infective oocysts (4 to 5 mm in size). The relatively thick membrane of the oocysts allows them to be resistant to chlorine and many other environmental pressures, making oocysts difficult to inactivate.
In this study, alternative treatments to pasteurization were evaluated for their ability to inhibit C. parvum oocyst viability in fruit juices. Oocyst viability was analyzed with a cell culture infectivity assay, using a human illeocecal cell line (HCT-8) that is most similar to human infection. The percent inhibition of infection by each treatment was determined along with the corresponding log reduction for the treatments found to be most effective. Infection by treated oocysts was compared to that of control untreated oocysts. Cell monolayers were infected with 10⁶ treated oocysts or a series of 10-fold dilutions. Parasitic life stages were visualized using an immunohistochemistry system and 100 microscope fields counted per monolayer. Organic acids and H₂O₂ were added on a wt/vol basis to apple cider, orange juice, and grape juices. Malic, citric, and tartaric acids at concentrations from 1%-5% inhibited C. parvum infectivity of HCT-8 cells by up to 88%. Concentrations ranging from 0.025%-3% H₂O₂ were evaluated where addition of 0.025% H₂O₂ to each juice resulted in a >5 log reduction of C. parvum infectivity as determined with an MPN-based cell culture infectivity assay. Treating apple cider, orange juice, and grape juice with ozone for a time period of 30 seconds up to 15 minutes at 6° and 22°C (0.9 g/L flow rate) inhibited C. parvum viability to > 90% as monitored in the cell culture assay. It is hypothesized that oocyst wall proteins that are necessary for infection are oxidized by the reactive oxygen species generated from the decomposition of the ozone and hydrogen peroxide treatments. These treatments or combinations thereof may offer potential alternatives to traditional pasteurization for fruit juices to successfully inhibit C. parvum viability.Ph. D.
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Van, der Merwe Enette. "Identification of precursors present in fruit juice that lead to the production of guaiacol by Alicyclobacillus Acidoterrestris." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6615.
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Thesis (MSc Food Sc)--University of Stellenbosch, 2011.ENGLISH ABSTRACT: Alicyclobacilli are endospore-forming, thermophilic, acidophilic bacteria (TAB) that survive the pasteurisation process and spoil acidic fruit juices through the production of the taint compound guaiacol. Guaiacol causes an undesirable odour with an unpleasant smoky, medicinal or phenolic-like taste. This thesis reports on the precursors, vanillin and vanillic acid metabolised to guaiacol by Alicyclobacillus spp. in fruit juice, the pathway of guaiacol production and the spoilage potential of contaminated fruit juices supplemented with these precursors. A high performance liquid chromatography method with UV-diode array detection (HPLC-DAD) was developed for the simultaneous detection and quantification of guaiacol and its precursors. Alicyclobacillus acidoterrestris FB2 was incubated at 45 °C for 7 d in Bacillus acidoterrestris (BAT) broth supplemented with ferulic acid, vanillin or vanillic acid. The cell concentrations were determined every 24 h and the concentration of the precursors and the production of guaiacol was determined using HPLC-DAD. The guaiacol production was also determined using the peroxidase enzyme colourimetric assay (PECA). Alicyclobacillus acidoterrestris produced guaiacol from vanillin and vanillic acid, confirming both vanillin and vanillic acid as precursors for guaiacol production by A. acidoterrestris FB2. Furthermore, a metabolic pathway directly from vanillin to guaiacol was identified in this study. However, guaiacol was not produced by A. acidoterrestris FB2 in the samples supplemented with ferulic acid and it is, therefore, not considered a direct precursor for guaiacol production by A. acidoterrestris. The spoilage potential of apple juice supplemented with either 10 mg L-1 or 100 mg L-1 vanillin or vanillic acid by A. acidoterrestris FB2 (106 cfu mL-1) was also evaluated. The production of guaiacol increased with the increase in vanillin or vanillic acid concentrations (in BAT broth and apple juice) indicating that the concentration of vanillin and vanillic acid present in fruit juice will influence the spoilage potential of the juice. Guaiacol concentrations in apple juice well above the best estimated threshold value of guaiacol for taste (0.24 – 2.00 μg L-1) and odour (0.50 - 2.32 μg L-1) was produced by A. acidoterrestris FB2 in the apple juice supplemented with 10 mg L-1 vanillin or vanillic acid. This indicates that fruit juice with a vanillin or vanillic acid concentration as low as 10 mg L-1 has the potential to spoil if the juice is contaminated with A. acidoterrestris. The concentrations of vanillin and vanillic acid in different fruit juices can be used to indicate if a specific fruit juice is susceptible to guaiacol spoilage by Alicyclobacillus spp. In the development of juice products and different blends of fruit juices, special care must be taken not to concentrate the amount of vanillin and vanillic acid present in the fruit juices.
AFRIKAANSE OPSOMMING: Alicyclobacilli is endospoor-vormende, termofiliese, asidofiliese bacterie (TAB) wat die pasteurisasie proses oorleef en suur vrugtesappe bederf met die produksie van ‘n taint komponent guaiakol. Guaiakol veroorsaak ‘n ongewensde reuk en onaangename rookagtige, medisinale of fenoliese smaak. Hierdie tesis doen verslag oor die voorloper komponente, vanillien en vanilliensuur in vrugtesappe wat gemetaboliseer word na guaiakol deur Alicyclobacillus spesies, die padweg van guaiakol produksie en die bederfbaarheid van gekontamineerde vrugtesap aangevul met hierdie voorloper komponente. ‘n Hoëprestasie vloeistof chromatografie metode met UV-deteksie (skanderend) (HPVC) is ontwikkel vir die gesamentlike deteksie en kwantifisering van guaiakol en die voorloper komponente. Alicyclobacillus acidoterrestris FB2 is geïnkubeer by 45 °C vir 7 d in Bacillus acidoterrestris (BAT) medium aangevul met feruliensuur, vanillien of vanilliensuur. Die sel konsentrasies is elke 24 h bepaal en die aangevulde komponente en die geproduseerde guaiakol is bepaal deur van HPVC gebruik te maak. Die guaiakol konsentrasies is ook bepaal deur van die peroksidase ensiem kolorimetriese bepaling (PEKB) gebruik te maak. Alicyclobacillus acidoterrestris het guaiakol geproduseer vanaf vanillien en vanilliensuur, dus is beide vanillien en vanilliensuur bevestig as voorlopers van guaiakol produksie deur A. acidoterrestris FB2. A padweg direk van vanillien na guaiakol is in hierdie studie geïdentifiseer. Guaiakol is nie geproduseer deur A. acidoterrestris FB2 in the monsters wat met feruliensuur aangevul is nie en feruliensuur is dus nie ‘n direkte voorloper van guaiakol produksie deur A. acidoterrestris. Die bederf potensiaal van appelsap aangevul met 10 mg L-1 of 100 mg L-1 vanillien of vanilliensuur deur A. acidoterrestris (106 kve mL-1) is ook geëvalueer. Die produksie van guaiakol het toegeneem met die toename in vanillien of vanilliensuur konsentrasies (in beide BAT en appelsap) wat aandui dat die konsentrasie vanillien en vanilliensuur teenwoordig in vrugtesap die bederfbaarheid van die sap sal beïvloed. Guaiakol konsentrasies in appelsap hoog bo die drumpel waardes van guaiacol vir smaak (0.24 – 2.00 μg L-1) en reuk (0.50 - 2.32 μg L-1) is geproduseer deur A. acidoterrestris FB2 in die appelsap monsters aangevul met 10 mg L-1 vanillien of vanilliensuur. Hierdie verskynsel dui aan dat vrugtesap met ‘n vanillien of vanilliensuur konsentrasies van so laag as 10 mg L-1 die potensiaal het om te bederf indien die sap gekontamineer is met A. acidoterrestris. Die konsentrasies van vanillien en vanilliensuur in verskillende vrugtesappe kan gebruik word om aan te dui of ‘n spesifieke vrugtesap ‘n hoë risiko het vir guaiakol bederf deur Alicyclobacillus spesies. Tydens die ontwikkeling van vrugtesap produkte en verskillende mengsels van vrugtesappe moet seker gemaak word dat die hoeveelhede vanillien en vanilliensuur in die sappe nie gekonsentreer word nie.
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Garcia, Carolina Célia Tito. "Influência da expectativa do consumidor sobre a aceitação de suco tropical e de cachaça /." Araraquara : [s.n.], 2010. http://hdl.handle.net/11449/88199.
Full textAbstract:
Orientador: Anselmo Gomes de OliveiraBanca: Anselmo Gomes de Oliveira
Banca: Maria Jacira Silva Simões
Banca: Julieta Ueta
Resumo: A atenção farmacêutica é uma prática onde o farmacêutico tem a responsabilidade para com o paciente quanto às suas necessidades farmacoterapêuticas, garantindo a eficácia do tratamento e a segurança da farmacoterapia utilizando como instrumento o medicamento. A farmácia hospitalar é um órgão de abrangência assistencial técnico-científico e administrativo onde uma de suas principais funções é estabelecer um sistema racional de distribuição de medicamentos. O objetivo deste estudo foi analisar o sistema de distribuição de medicamentos de uma farmácia hospitalar de um hospital oncológico, bem como identificar os fatores que levam às falhas no processo de distribuição de medicamento. A pesquisa foi realizada na farmácia central de um Hospital Oncológico do Estado de São Paulo em 2007, após aprovação do Comitê de Ética em Pesquisa. A amostra constituiu-se de 3 (12%) farmacêuticos 3 (12%) assistentes de farmácia e 19 (76%) atendentes de farmácia. Todos os profissionais foram consultados quanto a sua disposição para participar do estudo e a seguir, os mesmos assinaram o temo de consentimento livre e esclarecido. Os dados coletados nos mostram que o sistema de distribuição do referido hospital é o sistema por dose individualizada diferenciada, com prescrição eletrônica. Os resultados das observações realizadas durante os 7 dias, indicam o ambiente como principal problema na distribuição de medicamentos (44,77%), pois o local é impróprio, com vários profissionais desenvolvendo atividades diferentes e interrupções freqüentes. Pela observação do ambiente foi possível demonstrar através de fluxogramas todas as ações desenvolvidas pelos profissionais da farmácia desde o momento da chegada da prescrição eletrônica até a entrega dos medicamentos à equipe de enfermagem. As entrevistas com os profissionais nos mostram que os tipos de erros mais...(Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The pharmaceutical care is a practice where the pharmacist has the responsibility in relation to and with the patient regarding their pharmacotherapeutic needs, guaranteeing the treatment efficiency as well as the pharmacotherapy safety having as its instrument the medicine. The hospital pharmacy is an administrative technical-scientific organ where its main function is to establish a rational system of medicine distribution. The aim of this study was to analyze the medicine distribution system in a hospital pharmacy from an oncologic hospital as well as to identify the factors that lead us to failures related to the medicine distribution process. The survey took place at the central pharmacy from an oncologic hospital in the state of São Paulo after approval of the Committee of the Ethics in Research. The sample includes 3 (12%) pharmacists, 3 (12%) pharmacy assistants and 19 (76%) pharmacy attendants. All the professionals were asked about their willingness to participate in the survey and afterwards they signed on the "Free Will Participation Agreement". The collected data show us that the distribution system from the above mentioned hospital is the individually differential dose system, with electronic prescription. The results based on the 7 days observation show the environment as the main problem in the medicine distribution (44.77%) once the place is improper and have several professionals performing different activities as well as frequent interruptions. From the environment observation was possible to demonstrate, through the fluxograms, all the actions performed by the pharmacy professionals from the electronic prescription's arrival until the medicine delivery to the nursing team. The interviews with the professionals show us that the most frequent errors were related to the medicine dispensing (28.05%) and to the medical prescriptions (26.85%); its causes were due... (Complete abstract click electronic access below)
Mestre
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Seeman, Brooke Kettler. "Internalization of Escherichia Coli in Apples Under Field and Laboratory Conditions." Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/9701.
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The main objective of this project is to gain an understanding of the internalization of Escherichia coli in the tissues of apples. This broad statement includes the rate of internalization in young versus mature apples as well as injured versus non-injured apples. Five apple varieties, Redfree, Red Delicious, Golden Delicious, Rome Beauty and York Imperial, were used to compare differences and similarities in structure and ability to internalize the pathogen. Both the surrogate species, E. coli ATCC 25922, and the pathogen, E. coli O157:H7, were used for field and lab studies, respectively.
Internalization of E. coli in apples under natural environmental conditions was addressed in the first study using a controlled outdoor setting. Escherichia coli species (ATCC 25922) was used as an alternative to the pathogenic species. The bacterial culture was applied to topsoil and spread evenly on a 6x6-foot area. Red Delicious, Golden Delicious, and Rome Beauty apples were placed randomly on the soil much like a drop or windfall apple. The position was noted as to whether the apple fell calyx up, down or on its side. Apples were examined for the presence of E. coli and sampled on days 1, 3, 8, and 10. Skin, flesh, inner, and outer core samples were plated on MacConkey agar supplemented with cycloheximide and MUG to ease in identification. Escherichia coli was found in the inner core and flesh samples of all apple varieties, indicating the potential for infiltration by the organism outside laboratory conditions.
The second study determined the rate of internalization in immature apples. Redfree was used in a long-term study in which individual apples were spray inoculated at the beginning of the growing season with E. coli ATCC 25922 at 104 cfu/apple. The apples were picked on days 1, 30 and 60, and sectioned into skin, flesh, inner and outer cores. The remaining four apples species were used in an intensive, two-week study.
In the long-term study, apples were inoculated two weeks prior to harvest and picked every other day until harvest. The surrogate E. coli was not found in the apples after day 1. Other coliforms, such as E. vulneris, Klebsiella pneumoniae and Kl. ozaenae were present in each pick. The two-week study showed higher rates of internalization in Red and Golden Delicious than in Rome and York, with the E. coli present in all four sections of the apples. Red Delicious apples showed a trend of increasing counts of bacteria over the two-week period with initial counts ranging from less than one cfu/ml to final counts as high as 2.64±1.90 log cfu/ml. Again Klebsiella species and E. vulneris were found in the apples.
Microscopy was used for imaging of the apples tissues. Morphological differences were found in the skin, where lenticel presence or absence may affect internalization. Differences were also shown in the flesh where cell wall thickness was shown to vary depending on variety. Imaging thick sections of skin showed cuticle cracks and thickness, which also vary depending on the apple variety.
This study indicates that internalization occurs at a high degree in drop apples and to a limited extent in tree apples. However, with the low infective dose required for illness, it is necessary to instate strict regulations to ensure safety. The most effective treatment involves the inclusion of a five-log reduction of the target organism, E. coli O157:H7. This reduction can be obtained through one step or the combination of two or more steps.Master of Science
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MacLennan, Jacyntha. "The identification of South African export opportunities : special reference of fruit juice to Oman and Qatar / J. MacLennan." Thesis, North-West University, 2010. http://hdl.handle.net/10394/5037.
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As part of the Accelerated Shared Growth Initiative of South Africa (AsgiSA), the South African government is focusing on improving the country's export performance (Department of Trade and Industry, 2006a). One of the objectives of the Department of Trade and Industry (DTI) is to increase the level of South African exports through the development and implementation of strategies for targeted markets. The DTI commissioned a study to scientifically identify priority products and markets in order to justify its export promotion activities and to ensure that government resources are effectively allocated. Tills led to the development of the Decision Support Model (DSM) by Viviers and Pearson (2007) as an instrument to identify realistic export opportunities for South Africa.
The Viviers and Pearson (2007) study adapted and refined the methodology of Cuyvers et al. (1995) to the South African circumstances and used a sequential filtering process to identify realistic product/market export combinations for South Africa. The outcome of the DSM for South Africa was 9690 SITC product/market opportunities in seventy-four countries, clustered in twelve geographic regions. One of these regions was the Middle East. The DTI indicated the need for a study on South Africa's export opportunities to the Middle East as a result of their prioritisation of regions for export promotion. This need is therefore the rationale of this study. The research objectives were to analyse the identified Middle East countries and determine the product with the most realistic export opportunities to two of the Middle East countries and lastly, to develop a market profile to assist the DTI in promoting the exports of this product to these countries.
In this study, several methods of product and market selection were investigated in order to determine the most suitable method to identify the product/market opportunities from the DSM to the Middle East. The product selection method selected involved a three-phase filtering process to determine the product with the highest export potential to the Middle East. The analysis was based on a cluster-selection process. It was determined that fruit juice was the product with the highest export potential to the region. The market selection process used a composite market potential index to determine which country in the Middle East had the highest potential for exports of fruit juice from South Africa. The two countries in the Middle East with the highest potential to import fruit juice from South Africa were Oman and Qatar.
A market profile for the export of fruit juice to Oman and Qatar was developed. The market profile provided an economic overview of the two markets, analysed the market potential of fruit juice and provided technical information regarding the requirements for the export of fruit juice by South Africa to Oman and Qatar. The results of this study firstly indicate to the DTI and exporters that South Africa should export fruit juice to Oman and Qatar and secondly presents a market profile with detailed information of the process to follow in exporting fruit juice to these countries.Thesis (M.Com. (International Commerce))--North-West University, Potchefstroom Campus, 2010.
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Hiremath, Nikhil Davangere. "Studies on high pressure processing and preservation of mango juice : pressure destruction kinetics, process verification and quality changes during storage." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=82251.
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Thermal processing is the primary mode of preservation of mango products, which can be considerably damaging to the delicate quality of mango. HP processing could thus be a potential alternative for extending the shelf-life of mango products. Establishing HP processing technology need data on microbial inactivation kinetics and shelf-life study of the product. The objective of this research was therefore to evaluate the application of HP treatment for inactivation of microorganisms (pathogenic and spoilage type) and to evaluate the shelf-life of HP treated mango juice.HP destruction kinetics of three common spoilage microorganisms, Leuconostoc mesenteroides, Zygosaccharomyces bailii and Pichia membranaefaciens and two pathogenic microorganisms, Escherichia coli O157:H7 and Listeria monocytogenes Scott A, were evaluated at 250-550 MPa with 0-60 min holding time at room temperature with species specific initial counts between 10 6 to 108 CFU/mL.
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Beswick, Gordon. "An investigation into the volatile components present in selected varieties of frozen raspberry (Rubus idaeus L.) fruit and juice." Thesis, London South Bank University, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329395.
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Groenewald, W. H., P. A. Gouws, F. P. Cilliers, and R. C. Witthuhn. "The use of ultraviolet radiation as a nonthermal treatment for the inactivation of alicyclobacillus acidoterrestris spores in water, wash water from a fruit processing plant and grape juice concentrate." Journal for New Generation Sciences, Vol 11, Issue 2: Central University of Technology, Free State, Bloemfontein, 2013. http://hdl.handle.net/11462/634.
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Published ArticleAlicyclobacillus acidoterrestris is a non-pathogenic, spore-forming bacterium that can survive the commercial pasteurisation processes commonly used during fruit juice production. Surviving bacterial endospores germinate, grow and cause spoilage of high acid food products. Fruit juices can be treated using ultraviolet light (UV-C) with a wavelength of 254 nm, which has a germicidal effect against micro-organisms. In this study, A. acidoterrestris was inoculated into water, used wash water from a fruit processing plant and grape juice concentrate. Ultraviolet dosage levels (J L-1) of 0, 61, 122, 183, 244, 305 and 367 J L-1 were applied using a novel UV-C turbulent flow system. The UV treatment method was shown to reliably achieve in excess of a 4 log10 reduction (99.99%) per 0.5 kJ L-1 of UV-C dosage in all the liquids inoculated with A. acidoterrestris. The applied novel UV technology could serve as an alternative to thermal treatments of fruit juices for the inactivation of Alicyclobacillus spores as well as in the treatment of contaminated wash water used in fruit processing.
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Gultekin, Necmiye Busra. "Effect Of High Hydrostatic Pressure Treatment On Some Quality Properties, Squeezing Pressure Effect And Shelf Life Of Pomegranate (punica Granatum) Juice Against Thermal Treatment." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614816/index.pdf.
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Guadalupe, Elvira Bonfim Martins de. "Estudo de viabilidade económica para instalação de uma unidade industrial em S. Tomé e Príncipe para produção de polpa e sumos de frutas." Master's thesis, ISA, 2010. http://hdl.handle.net/10400.5/3070.
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Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaThe industry of juices and squashes frozen fruit has expanded significantly in recent years, where the great variety of fruit meets the market of different flavours and sophisticated, greatly appreciated by consumers. The frozen pulp, by presenting features of practicality, gaining great popularity, being used in the preparation of juices, ice cream, confectionery and yoghurts and sometimes consumed directly. This work aims to study the feasibility of installing an industrial unit in s. Tomé and Príncipe for the production of juices and squashes (nectars) frozen. The bibliographic search using primary sources led to a vast set of information and knowledge about the geography, climate, soil and economic situation in s. Tomé e Príncipe, installation location, industry and business strategy to adopt. In addition, the product level, allowed the characterization of fruit, production processes, description of the processing steps and dimensioning of drive industry. Through the research on the Internet was also possible to obtain information concerning the evolution of sales and consumption of fruit juice and puree in the market and their prices. It was after a financial analysis at the end, concluding that the business is viable.
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Murugesan, Ramesh. "Enhancement of antioxidant content of Elderberry («sambucus nigra») fruit by pulsed ultraviolet light followed by spray drying of Elderberry juice." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97250.
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Atoms or groups of atoms with unpaired numbers of electrons are called free radicals with the potential to damage cells by reacting with cell components and these damages may lead to diseases such as cancer and accelerate the aging process. Fruits and vegetables contain a variety of antioxidant compounds and these antioxidants are important free radical scavengers. Elderberries (Sambucus nigra) are gaining attention since many researchers have demonstrated their high polyphenols and anthocyanin content and their bioavailable antioxidant properties. Pulsed light treatments are mainly used for disinfection purposes. Considerable research has been done to enhance the nutritional value of fruits using continuous UV light; however the application of pulsed UV light technology in functional development in foods is in its budding stage. The changes in total phenolic compounds in elderberry (Sambucus nigra) treated with various pulsed ultraviolet rays (UV) were investigated. Four pulsed UV durations (i.e. 5, 10, 20, 30 seconds) at three energy dosages (i.e. 0.45, 0.6, 1.1 J/cm2/pulse) were considered for this research. The highest increment in total phenolics, around 50%, was found with 1.1J/cm2/pulse for a 10 seconds treatment. Even though most of the treatments indicated an increase in total polyphenols, some treatments resulted in a decrease in phenolics when compared to the control. Spray drying of elderberry juice was investigated with varying air inlet temperature and feed flow rate. These operating parameters were optimized in terms of total phenolic content retention, color and recovery percentage of spray dried powder. The inlet temperature of 80°C with feed flow rate of 180 mL/hr gave better phenolic content retention but lower recovery of the powder i.e. less than 50%. To increase the recovery percentage, the elderberry juice was spray dried with five different wall materials, namely gum acacia, maltodextrin, soya protein powder, soya milk powder and isolated soya protein. Wall materials were evaluated in terms of total phenolic content retention, color of the powder and recovery percentage. The gum acacia and maltodextrin gave better results and higher recovery percentage with more than 70% powder recovery. In the storage stability evaluation, gum acacia turned out to be the best wall material with high phenolic content retention and low degradation in powder color.Les atomes ou groupes d'atomes avec un nombre impair d'électrons sont appelés des radicaux libres qui ont un fort potentiel dommageable sur les cellules et ces dommages peuvent conduire à de nombreuses maladies comme le cancer et peuvent accélérer le processus de vieillissement. Les fruits et les légumes contiennent une variété de composés antioxydants et ces antioxydants sont d'importants piégeurs de radicaux libres. La baie de sureau (Sambucus nigra) attire l'attention des chercheurs de par sa forte propriété antioxydante. Les traitements pulsés à la lumière UV sont principalement utilisés pour des fins de désinfection. De la recherche a été menée par plusieurs pour l'utilisation des rayons UV en continu pour l'amélioration de la valeur nutritive de fruits, cependant l'utilisation d'un traitement pulsé UV pour le développement fonctionnel des aliments n'en est qu'à ses débuts. La concentration en polyphénols de baies de sureau (Sambucus nigra) traitées par différents rayons ultraviolets pulsés (UV) a été étudiée. Quatre durées de traitement UV pulsé (soit 5, 10, 20, 30 secondes) à trois doses d'énergie (soit 0,45, 0,6, 1,1 J/cm2/pulse) ont été considérées. La plus forte augmentation du nombre de composés phénoliques totaux, soit environ 50%, a été notée avec un traitement de 1.1 J/cm2/pulse pendant 10 secondes. Même si la plupart des traitements ont indiqué une augmentation en polyphénols totaux, certains traitements ont amené une diminution des composés phénoliques par rapport au contrôle.Le séchage par atomisation a été étudié à différentes températures et débit d'alimentation pour le jus de baie de sureau. Ces paramètres de séchage ont été optimisés en fonction de la conservation des phénols totaux, de la couleur et du pourcentage de récupération de la poudre. La température d'entrée de 80 ° C avec un débit d'alimentation de 180 mL/h furent sélectionnés pour leur meilleure rétention des composés phénoliques, cependant la récupération de la poudre était inférieure à 50%. Pour augmenter le pourcentage de récupération de la baie de sureau, le jus a été séché par atomisation avec cinq différents matériaux d'enrobage, soit gomme acacia, maltodextrine, poudre de protéines de soja, poudre de lait de soja et protéines de soja isolées. Les matériaux d'enrobage ont été évalués en fonction de la conservation des contenus en phénols totaux, la couleur de la poudre et le pourcentage de récupération de la poudre. La gomme acacia et la maltodextrine ont donné de meilleurs résultats et les plus hauts pourcentages de récupération de la poudre à plus de 70%. Lors de l'étude de la stabilité des poudres, la gomme acacia s'est avérée offrir la meilleure protection pour les polyphénols du sureau.
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Di, Loro Gianluca Alaimo. "Grape juice and wine proteins: evolution during fruit ripening. Impact in white wines protein haze and prevention of the risk." Master's thesis, ISA/UL, 2018. http://hdl.handle.net/10400.5/17937.
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Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de AgronomiaGrapevine proteins can play a double role in winemaking. They can have a positive effect in foamability in sparkling wine, but their presence in wine can also be responsible for the wine haze risk (WHR). So, this study is split in two parts as follows: the first part investigated the trend of grape protein content along with the ripening process. Oenological parameters of healthy grapes of cultivars Chardonnay Blanc and Pinot Noir (Vitis vinifera L.), vintages 2012, from the Champagne region at different maturity stages, were collected to investigate the relationships between grape berry maturity degree (MD), and other oenological parameters, such as protein content. The results in both varieties showed an increasing trend of total protein contents (analysed by electrophoresis) during the ripening. Strong correlations have been found among grape berry MD and almost all the parameters in both cultivars. The second part of the work, investigated the use of potential alternative to the use of bentonite for colloidal stability. Indeed, clouding and haze formation are serious aesthetic problems especially in white wines which are caused by the presence of flocculated grape proteins. To overcome this problem and stabilize white wines bentonite is widely used, which allows the easy removal of grape proteins. As known bentonite entails many drawbacks, such as loss of wine volume and stripping of aromas. Thus, this study evaluated the use of an alternative treatment to achieve a colloidal stability without the use of bentonite. Aspergillo-pepsins (AGPs) was added in the aim to stabilize a Sauvignon blanc 2017 grape juices from Amboise (Vallée de la Loire - France), with and without heat treatments (75 °C, 1 min) prior to fermentation. Without heating, AGPs showed a low proteolytic activity. When combined with must heating, more than 90% of the total proteins disappeared in both cases (heating carried out before and after enzyme addition) proving in this case that the heating applied alone was sufficient in fact
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Oliveira, Maria Cristina Bevitori Maffia de. "Propriedades de equilibrio de sistemas aquosos com acidos policarboxilicos, açucares e sucos de frutas." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254900.
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Orientador: Antonio Jose de Almeida MeirellesTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Doutorado
Engenharia de Alimentos
Doutor em Engenharia de Alimentos
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Vieira, Ana Paula. "Avaliação da presença de ocratoxina A em alguns alimentos e bebidas nacionais." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254713.
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Orientador: Lucia Maria Valente SoaresTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-04T15:48:34Z (GMT). No. of bitstreams: 1 Vieira_AnaPaula_D.pdf: 595689 bytes, checksum: cda4d7085f5c6db783877dfbe2faa86c (MD5) Previous issue date: 2005
Doutorado
Doutor em Ciência de Alimentos
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Schurman, John Jackson. "Antibacterial Activity of Hydrogen Peroxide Against Escherichia Coli O157:H7 and Salmonella Spp. in Fruit Juices, Both Alone and in Combination With Organic Acids." Thesis, Virginia Tech, 2001. http://hdl.handle.net/10919/34302.
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The antibacterial efficacy of hydrogen peroxide treatments in four fruit juices was determined. Preservative free apple cider, white grape, and purple grape juice were inoculated with ~ 6.4 log CFU/ml of a five strain, acid adapted, nalidixic acid resistant E. coli O157:H7 cocktail. Orange juice was inoculated with a comparable Salmonella spp. cocktail. In the first study, 0.017% and 0.012% H2O2 was added in combination with 0.1% and 0.3% of the dominant organic acid (OA) to 4oC and 25oC juices, with samples taken each day for 21 days. H2O2 was a significant factor in all juices (p < 0.05) except white grape (lack of data), and both 0.017% H2O2 treatments reduced counts in apple cider, orange juice, and white grape to undetectable numbers within 48 hrs as cultured on tryptone soy agar + 0.05% nalidixic acid (TSAN). Treatments in purple grape juice were less effective overall, and more dependent on OA concentration (p < 0.001) than H2O2.
There were instances where bacterial survival in apple cider, purple grape, and orange juice continued for 21 days after treatment, and sometimes outlasted the control. These occurrences were dependent on temperature (25oC) and H2O2 (0.012%), but not on
OA. However, OA concentration was a significant factor (p < 0.05) overall in apple cider and purple grape juice, but not in orange juice.
In the second study, 0.015% and 0.03% H2O2 was added to 10, 25, and 40oC apple cider and orange juice inoculated with 6.4 log CFU/ml E. coli O157:H7 and Salmonella spp. respectively. Only 0.03% H2O2 was effective in reducing counts to undetectable numbers in both juices. However, both temperature and H2O2 were significant factors (p < 0.0001) in bacterial destruction, with 0.03% H2O2 at 40oC giving
undetectable numbers at < 3 and < 6 hours in orange juice and apple cider respectively.
It has been demonstrated that at ~ > 0.017%, H2O2 can provide a 5 log reduction of these pathogens in fruit juice. Increasing temperature and organic acid concentration can improve its rate of effectiveness in certain juices. However, sensory concerns may negate its use in some products.Master of Science
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Engel, Wendy. "Determinants of consumer willingness to pay for organic food in South Africa." Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-11242008-080548/.
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Carvalho, José Marcos Valentim de. "Desenvolvimento de um método para determinação de ácidos orgânicos em sucos de frutas utilizando Eletroforese Capilar de Zona (ECZ)." Universidade Federal de Sergipe, 2010. https://ri.ufs.br/handle/riufs/6148.
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An electrophoretic methodology with UV detection was developed for determinations the main organic acids contained in fresh fruit juice and industrialized fruits juices produced in Sergipe/Brazil and sold in markets and supermarkets of Lagarto, Itabaiana and Aracaju. Oxalic, tartaric, citric, gallic and ascorbic (L aa) organic acids were separate and quantified in grape, orange, lemon, carambola, umbu-caja, acerola, cashew, strawberry samples
of fresh juices and samples of mixed juice industrialized (mixed acerola, orange, fortified whit L aa; mixed apple, orange, tangerine and lemon; mixed orange, lemon and tangerine; guava juice and mixed apple, lemon and grape). The analyses were made employing BGE containing 100 mmol/L borate buffer pH 10.0 and 0.5 mmol/L cetyl trimethyl ammonium bromide (CTAB) as EOF-modifier, a fused silica capillary of 59 cm of length (23.7 cm effective, 75 mm of i.d.) = 214 nm. The sample injection was made in hydrodynamic mode (height 4.5 cm) for 15 s, the method was linear within 0.0040 to 0.0450 g/100mL. The calibration curves were prepared with the addition of external standard, with correlation coefficient from 0.9912 to 0.9995, the precision ranged of 1.48 to 11.46% (n= 3). The limit of detection varied from 0.0005 to 0.0155 g/100mL and the limit of quantification varied
from 0.0016 to 0.0517 g/100mL. The recoveries in samples of fresh juices were 83.6 to 117.5% (n = 50) and from 83.60 to 108.7% (n=11) for the acids in fruits juices industrialized samples. The oxalic, tartaric, citric, and L aa were separated and quantified in samples of fresh juices while citric and L aa acid in samples of industrialized juices there was reduction in the concentration of 18.90%, 28.20% and 36.00% L - aa of juices of fresh acerola, orange and cashew respectively and of 100.0%, 99.40% in samples of mixed juice industrialized, mixed apple, orange, tangerine and lemon,
mixed acerola, orange, fortified whit L aa respectively, was also reduction the concentration of citric acid in two samples juice industrialized 15,20% in mixed apple juice, orange, tangerine, lemon and 56,9% in guava juice. The proposed method is rapid and sensitive and can be used to analysis of
organic acids in juice fruit samples.Uma metodologia eletroforética com detecção no UV foi desenvolvida para determinação dos ácidos orgânicos contidos em sucos de frutas frescos e em sucos de frutas industrializados produzidos em Sergipe/Brasil e comercializados nos mercados e supermercados de Lagarto, Itabaiana e Aracaju. Os ácidos orgânicos: oxálico, tartárico, cítrico e o ácido ascórbico (L aa) foram separados e quantificados em amostras de sucos frescos de uva, laranja, limão, carambola, umbu-cajá, acerola, caju, morango e em amostras de sucos industrializados (misto de acerola, laranja fortificado com L aa; misto de maçã, laranja, tangerina e limão; misto de laranja, limão e tangerina; suco de goiaba e misto de maçã, limão e uva). As análises foram realizadas empregando uma solução tampão contendo 100 mmol/L de tampão borato pH 10,0 e 0,5 mmol/L de brometo de cetiltrimetilamônio (CTAB) como inversor do fluxo eletroosmótico, um capilar de sílica fundida de 59 cm de comprimento (23,7cm efetivo, 75 μm de d.i.) e detecção a l=214nm. A injeção da amostra foi feita no modo hidrodinâmico (altura de 4,5 cm) por 15 s. O método mostrou-se linear numa faixa de 0,0040 a 0,0450 g/100 mL, as curvas de calibração foram preparadas com adição de padrão externo, com coeficiente de correlação de 0,9912 a 0,9995, a precisão variou de 1,48 a 11,46% (n = 3), o limite de detecção variou de 0,0005 - 0,0155 g/100mL e o de quantificação 0,0016 - 0,0517 g/100 mL. As recuperações dos ácidos nas amostras de sucos frescos variaram de 83,60 a 117,5% (n = 50), e de 83,60 a 108,7% (n=11) para os ácidos nas amostras de sucos industrializados. Os ácidos, oxálico, tartárico, cítrico e L aa foram separados e quantificados nas amostras de sucos frescos, enquanto que os ácidos, cítrico e L aa, nas amostras de sucos industrializados, sendo que houve redução na concentração do ácido ascórbico de 18,90%, 28,20% e 36,00% nos sucos frescos de acerola, laranja e caju respectivamente, e de 100,0% no suco industrializado misto de maça, laranja, tangerina, limão e 99,40% no suco industrializado misto de acerola, laranja enriquecido com L aa, houve também redução na concentração do ácido cítrico em duas amostras de sucos industrializados, 15,20% e 56,90% nos sucos, misto de maçã, laranja, tangerina, limão, e no de goiaba. O método desenvolvido foi rápido, sensível e adequado para análise de ácidos orgânicos em amostras de sucos de frutas.
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Freitas, Vitória Matos de. "Estudos das alterações do suco de maracujá integral em embalagem do tipo pet e vidro." reponame:Repositório Institucional da UFC, 2007. http://www.repositorio.ufc.br/handle/riufc/18638.
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FREITAS, Vitória Matos de. Estudos das alterações do suco de maracujá integral em embalagem do tipo pet e vidro. 2007. 75 f. Dissertação (Mestrado em tecnologia de alimentos)- Universidade Federal do Ceará, Fortaleza-CE, 2007.Submitted by Elineudson Ribeiro (elineudsonr@gmail.com) on 2016-07-01T18:33:06Z No. of bitstreams: 1 2007_dis_vmfreitas.pdf: 314304 bytes, checksum: 83dd72dcc6903444ed58740bed70c6ca (MD5)
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In Brazil, is traditional the consumption of plain tropical fruit juices bottled in glass or PET materials. The packaging materials are essential to protect the food product and to preserve its inherent quality during the storage. However sorption phenomena from food to packaging materials and the migration phenomena from packaging to the food may alter the product’s sensory quality. The objective of the present work was to evaluate the stability of passion fruit juices bottled in glass (used as reference) and PET materials during 120 days storage, regarding to the volatile compounds profile, physicalchemical and sensory properties (aroma and flavor). Bottles from the same production batch were purchased in local supermarkets (Fortaleza-CE, Brazil) and submitted to chemical, sensory and chromatographic analyses. Juices were characterized by determination of pH, soluble solids, total titrable acidity, ascorbic acid, color, total and reducing sugars. The characteristic passion fruit aroma and flavor were evaluated by a trained panel with a nine-cm nonstructured scale. The volatile compounds were isolated using a dynamic headspace technique by suction, in Porapak Q, analyzed by high resolution gas chromatography (FID) and identified by GC-MS. Five odoriferous compounds, according to the literature, were monitored: E-3-hexenol (passion fruit, fruity), Z- 3-hexenol (passion fruit, green), ethyl butanoate (fruity, sweet), ethyl hexanoate (fruity, sweet) and benzaldehyde (green). Both juices showed good chemical stability during the storage period, with the exception of ascorbic acid which reduced 58,20% and 39,12% in the glass and PET samples, respectively. The volatile compounds did not suffer consistent changes during storage, keeping its original passion fruit aroma and flavor intensities. In the PET stored samples, the compound ethyl butanoate showed a substantial reduction, which, nevertheless, was not enough to provoke significant changes in the product’s aroma and flavor within 120 days.
No Brasil, é tradicional o consume de sucos integrais de frutas tropicais envasados em garrafas de vidro ou, mais recentemente, em embalagens de polietileno tereftalato (PET). Os materiais de embalagem são essenciais para proteger o produto alimentício e preservar sua qualidade durante a estocagem. No entanto, a sorção dos voláteis do alimento para a embalagem ou a migração de compostos da embalagem para o alimento podem alterar a qualidade sensorial do produto. Este trabalho teve como objetivo avaliar a estabilidade de sucos de maracujá envasados em garrafas de vidro (como referência) e PET durante 120 dias de armazenamento, em relação ao seu perfil de compostos voláteis, características físico-químicas e sensoriais (aroma e sabor). Garrafas de um mesmo lote de fabricação foram compradas em supermercados locais (Fortaleza-CE) e submetidos a análises químicas, sensoriais e cromatográficas. Os sucos foram caracterizados pela determinação do pH, sólidos solúveis, acidez total titulável, ácido ascórbico, cor, açúcares totais e redutores. O aroma e sabor característicos de maracujá foram avaliados por uma equipe treinada com uma escala não-estruturada de 9 cm. Os compostos voláteis foram isolados pela técnica de headspace dinâmico, por sucção, em Porapak Q, analisados por cromatografia gasosa de alta resolução e identificados por CG-espectrometria de massas. Cinco compostos odoríferos, segundo a literatura, foram monitorados: E-3-hexenol (maracujá, frutal), Z-3-hexenol (maracujá, verde), butanoato de etila (frutal, doce), hexanoato de etila (frutal, doce) e benzaldeído (verde). Ambos os sucos apresentaram boa estabilidade físico-química durante o período estudado, com exceção do ácido ascórbico que apresentou uma redução de 58,2% e 39,1% nas amostras da embalagem de vidro e de PET, respectivamente. Os compostos voláteis das amostras em vidro não variaram ao longo do período de estocagem, mantendo as intensidades originais de aroma e sabor do suco. No lote envasado em PET o composto butanoato de etila diminuiu ao longo do armazenamento, sem, no entanto, provocar alterações significativas na intensidade do aroma e sabor do produto, ao final de 120 dias.
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Stojanovic, Jelena. "Determination of polyphenol oxidase (PPO) activity, anthocyanin contents and the phytonutrient changes in blueberry juice as influenced by different processing methods." Diss., Mississippi State : Mississippi State University, 2008. http://library.msstate.edu/etd/show.asp?etd=etd-05292008-172900.
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Barato, Nara Cardoso. "Clarificação de suco de caju atraves de separação por membranas." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322496.
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Orientador: Luiz Antonio ViottoDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Mestrado
Mestre em Engenharia de Alimentos
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Rodríguez, Roque María Janeth. "In vitro bioaccessibility of health-related compounds from beverages based on fruit juice, milk or soymilk: Influence of food matrix and processing." Doctoral thesis, Universitat de Lleida, 2014. http://hdl.handle.net/10803/146285.
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La present tesi doctoral s’ha centrat en avaluar la digestibilitat i la bioaccessibilitat in vitro de compostos bioactius hidròfils (vitamina C, compostos fenòlics i isoflavones) i lipòfils (carotenoids) en begudes elaborades a base de sucs de fruites, llet o llet de soja, així com en la determinació de la influència de la matriu alimentària (aigua, llet i llet de soja) i del processat (pulsos elèctrics d’alta intensitat de camp [HIPEF], altes pressions hidrostàtiques [HPP] i tractament tèrmic [TT]) sobre la bioaccessibilitat d’aquests compostos. La digestió gàstrica va millorar la concentració d’alguns dels constituents bioactius, com els compostos fenòlics i les isoflavones. No obstant, es van observar pèrdues significatives en tots els components bioactius analitzats durant la digestió intestinal. Els compostos bioactius hidròfils van ser més bioaccessibles en les matrius que contenien aigua i llet de soja, mentre que la matriu de llet va millorar la bioaccessibilitat dels compostos lipòfils. Les tecnologies no tèrmiques (HIPEF i HPP) van ser més efectives que el TT per preservar la concentració i la bioaccessibilitat de la majoria dels compostos bioactius analitzats. Els resultats han demostrat que la bioaccessibilitat dels constituents bioactius de les begudes va ser modulada tant per la matriu alimentària com pel processat.This research was focused on evaluating the in vitro digestibility and bioaccessibility of hydrophilic (vitamin C, phenolic compounds and isoflavones) and lipophilic bioactive compounds (carotenoids) of fruit juice-, milk-, or soymilk-based beverages; and on determining the influence of food matrix (water, milk and soymilk) and processing (high-intensity pulsed electric fields [HIPEF], high-pressure processing [HPP] and thermal treatment [TT]) on the bioaccessibility of these constituents. Gastric digestion improved the concentration of some bioactive constituents, such as phenolic compounds and isoflavones. However, significant losses in the concentration of all the analyzed substances during the small intestinal digestion were observed. Hydrophilic bioactive compounds showed their highest bioaccessibility in matrices containing water and soymilk, while a milk matrix improved the bioaccessibility of lipophilic substances. Non-thermal technologies (HIPEF and HPP) were more effective than TT to preserve the bioaccessibility of most of the analyzed compounds. Results showed that both food matrix and processing modulated the in vitro bioaccessibility of bioactive compounds from blended beverages.
La presente tesis doctoral se centró en evaluar la digestibilidad y la bioaccesibilidad in vitro de compuestos bioactivos hidrofílicos (vitamina C, compuestos fenólicos e isoflavonas) y lipofílicos (carotenoides) en bebidas elaboradas a base de zumos de frutas, leche o leche de soja; así como en determinar la influencia de la matriz alimentaria (agua, leche o leche de soja) y del procesado de alimentos (pulsos eléctricos de alta intensidad de campo [HIPEF], altas presiones hidrostáticas [HPP] y tratamiento térmico [TT]) sobre la bioaccesibilidad de estos compuestos. La digestión gástrica incrementó la concentración de algunos constituyentes bioactivos, tales como compuestos fenólicos e isoflavonas. Sin embargo, se observaron pérdidas significativas en todos los compuestos bioactivos analizados durante la digestión intestinal. Los compuestos bioactivos hidrofílicos mostraron su mayor bioaccesibilidad en matrices conteniendo agua y leche de soja, mientras que, la matriz de leche mejoró la bioaccesibilidad de compuestos lipofílicos. Las tecnologías no térmicas (HIPEF y HPP) fueron más efectivas que el TT para preservar la bioaccesibilidad de la mayoría de los compuestos bioactivos analizados. Los resultados mostraron que tanto la matriz alimentaria como el procesamiento modularon la bioaccesibilidad in vitro de los compuestos bioactivos presentes en bebidas mixtas.
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Freitas, VitÃria Matos de. "Estudos das alteraÃÃes do suco de maracujà integral em embalagem do tipo pet e vidro." Universidade Federal do CearÃ, 2007. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1504.
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FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgicoNo Brasil, à tradicional o consume de sucos integrais de frutas tropicais envasados em garrafas de vidro ou, mais recentemente, em embalagens de polietileno tereftalato (PET). Os materiais de embalagem sÃo essenciais para proteger o produto alimentÃcio e preservar sua qualidade durante a estocagem. No entanto, a sorÃÃo dos volÃteis do alimento para a embalagem ou a migraÃÃo de compostos da embalagem para o alimento podem alterar a qualidade sensorial do produto. Este trabalho teve como objetivo avaliar a estabilidade de sucos de maracujà envasados em garrafas de vidro (como referÃncia) e PET durante 120 dias de armazenamento, em relaÃÃo ao seu perfil de compostos volÃteis, caracterÃsticas fÃsico-quÃmicas e sensoriais (aroma e sabor). Garrafas de um mesmo lote de fabricaÃÃo foram compradas em supermercados locais (Fortaleza-CE) e submetidos a anÃlises quÃmicas, sensoriais e cromatogrÃficas. Os sucos foram caracterizados pela determinaÃÃo do pH, sÃlidos solÃveis, acidez total titulÃvel, Ãcido ascÃrbico, cor, aÃÃcares totais e redutores. O aroma e sabor caracterÃsticos de maracujà foram avaliados por uma equipe treinada com uma escala nÃo-estruturada de 9 cm. Os compostos volÃteis foram isolados pela tÃcnica de headspace dinÃmico, por sucÃÃo, em Porapak Q, analisados por cromatografia gasosa de alta resoluÃÃo e identificados por CG-espectrometria de massas. Cinco compostos odorÃferos, segundo a literatura, foram monitorados: E-3-hexenol (maracujÃ, frutal), Z-3-hexenol (maracujÃ, verde), butanoato de etila (frutal, doce), hexanoato de etila (frutal, doce) e benzaldeÃdo (verde). Ambos os sucos apresentaram boa estabilidade fÃsico-quÃmica durante o perÃodo estudado, com exceÃÃo do Ãcido ascÃrbico que apresentou uma reduÃÃo de 58,2% e 39,1% nas amostras da embalagem de vidro e de PET, respectivamente. Os compostos volÃteis das amostras em vidro nÃo variaram ao longo do perÃodo de estocagem, mantendo as intensidades originais de aroma e sabor do suco. No lote envasado em PET o composto butanoato de etila diminuiu ao longo do armazenamento, sem, no entanto, provocar alteraÃÃes significativas na intensidade do aroma e sabor do produto, ao final de 120 dias.
In Brazil, is traditional the consumption of plain tropical fruit juices bottled in glass or PET materials. The packaging materials are essential to protect the food product and to preserve its inherent quality during the storage. However sorption phenomena from food to packaging materials and the migration phenomena from packaging to the food may alter the productâs sensory quality. The objective of the present work was to evaluate the stability of passion fruit juices bottled in glass (used as reference) and PET materials during 120 days storage, regarding to the volatile compounds profile, physicalchemical and sensory properties (aroma and flavor). Bottles from the same production batch were purchased in local supermarkets (Fortaleza-CE, Brazil) and submitted to chemical, sensory and chromatographic analyses. Juices were characterized by determination of pH, soluble solids, total titrable acidity, ascorbic acid, color, total and reducing sugars. The characteristic passion fruit aroma and flavor were evaluated by a trained panel with a nine-cm nonstructured scale. The volatile compounds were isolated using a dynamic headspace technique by suction, in Porapak Q, analyzed by high resolution gas chromatography (FID) and identified by GC-MS. Five odoriferous compounds, according to the literature, were monitored: E-3-hexenol (passion fruit, fruity), Z- 3-hexenol (passion fruit, green), ethyl butanoate (fruity, sweet), ethyl hexanoate (fruity, sweet) and benzaldehyde (green). Both juices showed good chemical stability during the storage period, with the exception of ascorbic acid which reduced 58,20% and 39,12% in the glass and PET samples, respectively. The volatile compounds did not suffer consistent changes during storage, keeping its original passion fruit aroma and flavor intensities. In the PET stored samples, the compound ethyl butanoate showed a substantial reduction, which, nevertheless, was not enough to provoke significant changes in the productâs aroma and flavor within 120 days.
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Ushikubo, Fernanda Yumi. "Efeito do tratamento enzimatico, da velocidade tangencial e da pressão transmembrana na microfiltração da polpa diluida de umbu (Spondias tuberosa Arr. Cam.)." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254650.
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Orientador: Kuiz Antonio ViottoDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Mestrado
Mestre em Engenharia de Alimentos
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Quast, Ernesto 1975. "Avaliação das propriedades físico-químicas e funcionais no processamento integral de umê (Prunus mune)." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256423.
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Orientadores: Flavio Luis Schmidt, Alessandro NogueiraTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O umê (Prunus mume) é um fruto de caroço que apresenta alta rusticidade e adaptabilidade agrícola, sendo muito estudado como porta-enxerto de pêssegos, nectarinas e ameixas. Embora no Brasil não existam estudos visando o processamento dos frutos, o umê é muito consumido e apreciado em países asiáticos devido às propriedades nutracêuticas relacionadas ao consumo de concentrados de frutos verdes ou flores, por isso, o objetivo do presente trabalho é possibilitar o aproveitamento desta matéria prima pela elaboração de um produto apreciado pelo consumidor brasileiro, com apelo saudável. Foram utilizados frutos de diferentes localidades do Estado de São Paulo, caracterizados segundo suas dimensões, massa e rendimento no despolpamento, bem como seus aspectos botânicos. Os frutos tiveram a sua maturação acompanhada pela cor e após maduros, foram branqueados termicamente, despolpados, desaerados e envasados a quente na planta piloto de Frutas e Hortaliças da Faculdade de Engenharia de Alimentos da UNICAMP. Foram realizadas análises de textura instrumental em frutos verdes e maduros. Na Universidade Estadual de Ponta Grossa (UEPG) foram realizadas análises químicas de compostos fenólicos e da atividade antioxidante dos frutos colhidos em cinco diferentes localidades do Estado de São Paulo e em diferentes graus de maturação, bem como as análises reológicas. As dimensões dos frutos (2,0 a 3,6 cm de diâmetro) e suas massas foram significativamente inferiores (6 a 16 gramas) aos valores relatados em trabalhos científicos de autores asiáticos. Os frutos não apresentaram variação significativa do teor de compostos fenólicos e da atividade antioxidante durante a maturação, a partir de sua completa maturação fisiológica (88 dias após a floração), cujos valores foram de 147 a 226 mg catequina/ g base seca e 21 a 34 µMol Trolox/ g base seca, respectivamente. A reologia foi realizada para polpa de umê nas concentrações de 6 a 9 ºBrix, nas temperaturas de 15 a 75 ºC. O comportamento reológico da polpa de umê se mostrou independente do tempo, com comportamento não-Newtoniano e pseudoplástico (Herschel-Bulkley). Apresentou bom ajuste aos modelos reológicos de Herschel-Bulkley, Casson, Bingham e Lei da Potência. A equação de Arrhenius possibilitou o cálculo da energia de ativação para diferentes concentrações de polpa. A consistência da polpa de umê é altamente influenciada pela concentração dos sólidos solúveis do produto. A micro estruturação da polpa com alginato, para adição ao suco clarificado de umê mostrou-se estável com a elevação do pH para valores superiores a 3,5
Abstract: Prunus mume is a stone fruit that exhibits high robustness and agriculture adaptability. Its use is being extensively studied as rootstocks for peaches, nectarines and plums. Although in Brazil there are no studies for mume fruit processing, in Asian countries this fruit is widely consumed and appreciated due to the nutraceutical properties related to the consumption of concentrated or processed green-stage fruits or flowers. The present work aim is to produce a highly acceptable product with health appeal. Fruits from different locations in São Paulo State were characterized according to their size, weight and yield pulping, as well as its botanical characteristics. Fruits were evaluated during maturation by color and after fully-ripe they were thermally blanched, pulped, deaerated and hot filled in the pilot plant of Fruits and Vegetables of the Faculty of Food Engineering at UNICAMP. Instrumental texture analyses of green and ripe fruits were performed. At the State University of Ponta Grossa (UEPG) were done chemical analysis of total phenolic compounds and antioxidant activity of fruits collected in 5 different locations in the State of São Paulo and at different stages of maturity, as well as rheological analyses. The fruit dimensions (2.0-3.6 cm diameter) and their mass were significantly lower (6-16 g) than values reported in scientific studies done in Asian countries. Total phenolic content and antioxidant activity did not vary during maturation of the fruit, from its full physiological maturity (88 days after flowering), with values of 148-226 mg catechin/ g dy basis and 21- 34 mMol Trolox/ g dry basis, respectively. Pulp concentrations at 6-9 °Brix were used to study the rheological properties from 15 to 75 °C. The rheological behavior of mume pulp is non-Newtonian pseudoplastic (Herschel-Bulkley). Herschel-Bulkley, Casson, Bingham and Power Law rheological models described well the mume pulp behavior. The Arrhenius equation was used to calculate the activation energy for different concentrations of pulp and was shown that consistency is highly influenced by soluble solids concentration. Micro structured particles of pulp with alginate for adding into clarified mume juice just showed stability with pH increase over 3.5
Doutorado
Tecnologia de Alimentos
Doutor em Tecnologia de Alimentos
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Yan, Bing. "High Pressure Homogenization of Selected Liquid Beverages." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403.
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Baštová, Daniela. "Aromatický profil vybraných druhů ovocných šťáv." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2012. http://www.nusl.cz/ntk/nusl-216869.
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This diploma thesis is focused on determination the aroma profile of selected species of fruit juices (apple, grape, carrot, orange, blackcurrant and elderberry juice). The theoretical part deals with the composition and properties of selected species of fruits and their juices, then deals with juice‘s technological process and selected methods for the determination of aroma active compounds. The experimental part describes the instrumental and sensory analysis. The six pure fruit juices and five mixed fruit juices were used for instrumental evaluation. The aroma active compounds were extracted by SPME and subsequently identified and quantified by gas chromatography. The sensory evaluation was performed by ranking test and evaluation using hedonic scale.
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Johansson, Matilda. "Produktion av bakteriell cellulose genom användning av det symbiotiska förhållandet mellan bakterier och jäst som används vid Kombuchatillverkning." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-23293.
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Different factors such as growing environmental awareness due to the increasing negative impact of persistent plastic wastes, the uncontrollable price variations of the raw material and the rapid depletion of reserves have increased the interest in research regarding polymers derived from renewable sources to replace petroleum-based materials. One of the earth’s most abundant macromolecules is cellulose. The production of cellulose from another resource replaces and reduces the demand from plants, the other resource being cellulose from a bacterial system. Bcaterial cellulose film were produced by fermenting apple waste (apple pomace) from cider production donated by Herrljunga Cider in Herrljunga, Sweden and expired fruit juice, produced by LoveJuice Indonesia, containing a mixture of fruits, mainly apple. As inoculum for the fermentations two different Kombucha cultures were used. To optimize the fermentation conditions, factors such as nitrogen source, sugar content, temperature, pH, surface area, sterilization of the substrate, culture condition and fermentation time was varied to obtain the desired result. The bacterial cellulose films were dried at 50-70 °C in an oven, air-dried or freeze-dried to evaluate the impact of drying technique on the final material. The behavior of the microorganism during fermentation was monitored by sampling and observation. The consumption rate of carbohydrates was analyzed using high performance liquid chromatography (HPLC). The properties of the obtained biofilms were analyzed using thermogravimetric analysis (TGA), tensile testing and determination of cellulose content in the obtained biofilms. Two different sugar concentrations (35 g/l and 70 g/l) and three different caffeine concentrations (0 g/l, 150 g/l and 225 g/l) as nitrogen source were investigated to determine the best condition. A control batch of conventional (black tea and 70 g/l table sugar) Kombucha was used as reference. The highest tensile strength (50 MPa) and thermal stability was observed in the biofilms with the highest yield that had been dried in oven. The biofilms obtained by fermenting apple pomace from the cider industry showed the highest tensile strength and highest thermal stability in comparison to fermenting expired fruit juice. The biofilm obtained by fermenting apple waste(sugar concentration 70 g/l) in combination with sterilizing the substrate without adding any nitrogen source, dried in an oven and purified using 0,1 M NaOH resulted in the highest tensile strength, highest thermal stability and the purest biofilm from a visual aspect. The highest yield was observed in the fermentation of apple pomace (sugar concentration 70 g/l) from the cider industry without sterilization of the initial media with an addition of nitrogen of approximately 450 mg/l). The optimal fermentation period was observed to be 14-15 days, at 25-28 °C under static conditions using a glass vessel with a diameter of 20 cm and an initial pH of 5,5.
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Perozin, Denise. "Modelagem termodinamica de soluções aquosas de açucares." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256367.
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Orientador: Fernando Antonio CabralDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A modelagem termodinâmica que usa a EOS de Peng-Robinson foi empregada no equilíbrio de fases de sistemas aquosos de açúcares em condições atmosféricas de pressão (onde existem dados experimentais de equilíbrio), para posteriormente ser aplicada em condições de equikíbrio à altas pressões. Dados experimentais de atividade de água dos sistemas binários água-açúcares foram coletados da literatura e os parâmetros de interação binária água-açúcar foram obtidos pelo ajuste ao modelo. Foi avaliada a capacidade do modelo predizer o equilíbrio multicomponente (comparando com valores experimentais disponíveis na literatura), utilizando-se dos parâmetros de interação binária açúcar-água ajustados e adotando como nulos os parâmetros de interação binária açúcar-açúcar. Teve também como objetivo, avaliar as características do equilíbrio quando se aplica pressão elevada. Os parâmetros de interação binária foram obtidos pelo ajuste do modelo termodinâmico a dados experimentais do equilíbrio líquido-vapor (dados de atividade de água em sistemas binários). As fugacidades, ou pressão de sublimação, dos açúcares no estado sólido foram obtidas a partir de dados de solubilidade, calculando a fugacidade do açúcar na solução aquosa saturada. Os resultados obtidos indicam que a modelagem termodinâmica à pressão atmosférica correlaciona bem os dados experimentais dos sistemas binários, apresentando um desvio médio de 5% na fração mássica do açúcar ou o equivalente a O) 7% de desvio médio em atividade de água. Um desvio um pouco maior, de 7% em média, foi observado para o equilíbrio líquido-vapor multicomponente. Valores de fugacidade do açúcar no estado sólido foram estimados e quando comparados a valores de pressão de sublimação, extrapolando os dados experimentais, para glicose e para a xilose, mostraram que os valores são coerentes em ordem de grandeza com os experimentais, principalmente para a xilose, no entanto a modelagem não reproduziu bem os dados experimentais do equilíbrio sólido-líquido. A pressões elevadas, os cálculos usando a modelagem termodinâmica com parâmetros obtidos a baixa pressão indicam que a solubilidade da sacarose decresce com o aumento de pressão e a solubilidade da glicose tem um leve acréscimo com o aumento da pressão, sugerindo com isto que o uso de pressões elevadas pode vir a ser uma técnica para processos de separações
Abstract: The thermodynamic model that use the Equation of State of Peng-Robinson was used in the phase equilibrium of sugars aqueous at atmospheric pressure (where there are experimental data of equilibrium), for to afterwards to employ it at high pressures systems. Water activity experimental data of the binary systems water-sugars were collected of the literature and the binary interaction parameters of water-sugar were obtained fitting the model to these experimental binary equilibrium data. It was evaluated the capacity of the model to predict the equilibrium of the multicomponent system (comparing with available experimental values in the literature), using the binary interaction parameters fittings to the sugar-water system and considering null the binary interaction parameters of the sugarsugar system. It were evaluated also the characteristics of equilibrium of these binary systems at high pressure when it applies elevated pressure. The binary interaction parameters were obtained by the fitting of the thermodynamic model to the experimental data of the vapour - liquid equilibrium (data of water activity in binary systems). The fugacity, or sublimation pressure, of the sugars in the solid state were obtained by the solubility data, calculating the fugacity of the sugar in the saturated aqueous solution. The results indicate that the thermodynamic modeling, shawed a good correlation to the experimental data of the binary systems (at atmospheric pressure), showing an average deviation of 5% in the sugar mass fraction, equivalent to 0,17% of average deviation in water activity. For the multicomponent vapour-liquid equilibrium was observed a deviation of 7% on average. Values of sugar fugacity in the solid state were estimate and when compared to the sublimation pressure values, extrapolated from the experimental data, for glucose and xylose, showed that the values are coherent, and in the same order with the experimental data, most1y for xylose. However the modeling did not showed a good reproduction the solid-liquid equilibrium of the experimental data. The calculations using the thermodynamic modeling with at high pressure the parameters obtained at low pressure, indicate that the solubility of the saccharose decreases with the pressure and the solubility of the glucose increase with the pressure, showing that the use of the elevated pressures can become a technique for separations processes
Mestrado
Mestre em Engenharia de Alimentos
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LU, XING-JIANG, and 呂幸江. "Deacidification of passion fruit juice." Thesis, 1987. http://ndltd.ncl.edu.tw/handle/33043069143791474685.
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Flores, Gaytan Jose Humberto. "Ultrafiltration of fruit juice and wine." Thesis, 1987. http://hdl.handle.net/1957/27154.
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The possible effect of oxidation [processing with or without sulfur dioxide
(±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining
agents on flux, and on juice color, composition and stability was investigated. White
Riesling juice was ultrafiltered with a Romicon system operated with a nominal
molecular weight cut-off (MWCO) of 10,000 daltons. In addition, UF White Riesling
juices processed ±S0₂, were stored for 2 months (1985 vintage) and 12 months
(1984 vintage) at 2°C and 20°C, and evaluated by a trained panel using descriptive
analysis. Pre-UF treatment with enzymes and fining increased flux. Sediment
formation and instability to heat testing of UF permeates processed -S0₂ was
prevented with pre-fining. Up to 99% of protein, 90% of pectin, 84% of color and
low variable phenolics were retained by the membrane of 10,000 dalton MWCO.
During UF there is a significant increase in the soluble protein and water soluble
pectin passing through the membrane with increasing volume concentration ratio
(VCR, process time). It is concluded that it is not only the amount but the
nature/state of compounds such as proteins, phenolics, pectins, and their interaction
that results in instability. UF juices processed with minimum oxidation and stored
for 12 months had lower intensity aroma (apple/apple cider, sweet, and
honey/caramel) and overall intensity flavor by mouth descriptors than those processed with oxidation. Moreover, juices processed with minimum oxidation and
stored for two months (1985 vintage) had significantly lower intensity of
apple/apple cider, sweet, honey/caramel aroma descriptors when compared to those
processed with oxidation. There was no effect of temperature of storage on any of
the aroma and flavor-by-mouth descriptors for the 1985 juice after two months of
storage. Only one aroma descriptor (vegetative) was significantly increased for the
1984 White Riesling juice after 12 months at 2°C. This indicates the possibility
that UF juices may be stored at higher temperature (20°C) for less cost with
minimal changes in aroma and flavor.
White Riesling (WR) and Gewurztraminer (GEW) wines were ultrafiltered with
Romicon and Millipore pilot-scale systems, respectively. The effect of
ultrafiltration (UF), membrane MWCO from 10,000-50,000 daltons, and of VCR on
composition and wine stability was investigated. The effect of 1) pilot-scale UF
processing and Bentonite fining on WR and GEW wines, and 2) commercial-scale UF
processing on GEW wine was sensorially evaluated by a trained panel using
descriptive analysis. UF processing significantly reduced color (A [subscript 420nm]), total
phenol, protein and heat/cold test (HOT) haze of both WR and GEW wines. Stability to
HOT haze formation was obtainable with MWCO of 10,000 daltons, but trace
instability can remain. With increasing VCR (process time) there was a significant
decrease in membrane retention of color (A [subscript 420nm]), protein, and HCT haze formation
in the WR wine and the color (A [subscript 420nm]) of the GEW wine. UF processing of the WR
wine significantly decreased the perception of overall aroma intensity, fruity, fresh
fruity citrus, floral, sweet and honey/caramel character but it also increased the
intensity of the vegetative aroma descriptor when compared to the control unfiltered
WR wine. In addition, significant differences were detected for these descriptors
between the bentonite-fined WR wine and the ultrafiltered WR wine except for fresh
fruity citrus and honey/caramel which were less intense in the ultrafiltered WR ultrafiltered WR wine. UF processing of GEW wine significantly decreased the
intensity of fruity, fresh fruity aroma descriptors; and increased the chemical
aroma descriptor compared to the control unfiltered GEW wine. However, no
significant differences were detected for these descriptors between the bentonite
fined GEW wine and the ultrafiltered GEW wine except for fresh fruity which was
less intense in the ultrafiltered GEW wine. Commercial processing of GEW wine by
UF did not have any significant effect on the aroma and flavor by mouth descriptors
evaluated as compared to standard processing procedures.Graduation date: 1988