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Journal articles on the topic 'Fruit juices stability'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

GRANDE, MARIA J., ROSARIO LUCAS, EVA VALDIVIA, et al. "Stability of Enterocin AS-48 in Fruit and Vegetable Juices." Journal of Food Protection 68, no. 10 (2005): 2085–94. http://dx.doi.org/10.4315/0362-028x-68.10.2085.

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Enterocin AS-48 is a candidate bacteriocin for food biopreservation. Before addressing application of AS-48 to vegetable-based foods, the interaction between AS-48 and vegetable food components and the stability of AS-48 were studied. Enterocin AS-48 had variable interactions with fruit and vegetable juices, with complete, partial, or negligible loss of activity. For some juices, loss of activity was ameliorated by increasing the bacteriocin concentration, diluting the juice, or applying a heat pretreatment. In juices obtained from cabbage, cauliflower, lettuce, green beans, celery, and avocad

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2

Grobelna, Kalisz, and Kieliszek. "The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties." Biomolecules 9, no. 11 (2019): 744. http://dx.doi.org/10.3390/biom9110744.

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Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anth

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3

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

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There is an increasing demand for non-dairy probiotic carriers such as fruit and vegetable juices. Probiotic Lactobacillus sanfranciscensis is predominantly used in the bakery industry, and its efficacy in fruit juices has not been studied sufficiently. Additionally, support from the carrier matrices for maintaining probiotic viability and gastrointestinal tolerance is important in selecting suitable vehicles for probiotic delivery. Three different non-dairy carrier juices (apple, orange and tomato) were tested for their ability to maintain L. sanfranciscensis viable during four weeks of refri

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4

Aguilar, Karla, Alfonso Garvín, Albert Ibarz, and Pedro E. D. Augusto. "Ascorbic acid stability in fruit juices during thermosonication." Ultrasonics Sonochemistry 37 (July 2017): 375–81. http://dx.doi.org/10.1016/j.ultsonch.2017.01.029.

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5

Scott, PM, and SR Kanhere. "Stability ofAlternaria toxins in fruit juices and wine." Mycotoxin Research 17, no. 1 (2001): 9–14. http://dx.doi.org/10.1007/bf02946112.

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6

Šárka, Horáčková, Rokytová Kristýna, Bialasová Kristina, Klojdová Iveta, and Sluková Marcela. "Fruit juices with probiotics – new type of functional foods." Czech Journal of Food Sciences 36, No. 4 (2018): 284–88. http://dx.doi.org/10.17221/39/2018-cjfs.

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The cells of commercial strain Bifidobacterium animalis subsp. lactis Bb12 were encapsulated using emulsion encapsulation in a milk protein matrix. The volume based median of the microcapsules was 52.1 ± 6.2 µm. The stability of free and encapsulated cells was compared during 28 day-storage in pineapple juice and in strawberry-apple juice at 8 ± 1°C and 22 ± 1°C. Encapsulation ensured a higher number of cells compared to the free cells only at 8 ± 1°C. Strawberry-apple juice was found to be not suitable as probiotic vehicle. Both free and encapsulated cells lost their viability after 14 days a

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7

Beveridge, Tom. "Opalescent and Cloudy Fruit Juices: Formation and Particle Stability." Critical Reviews in Food Science and Nutrition 42, no. 4 (2002): 317–37. http://dx.doi.org/10.1080/10408690290825556.

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8

Sidor, Andrzej, Agnieszka Drożdżyńska, Anna Brzozowska, Artur Szwengiel, and Anna Gramza-Michałowska. "The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa)." Antioxidants 9, no. 9 (2020): 801. http://dx.doi.org/10.3390/antiox9090801.

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Black chokeberry (Aronia melanocarpa) is a fruit with increasing popularity in consumption and processing. Recent research has strengthened the position of chokeberry as a source of phenolic compounds, antioxidants with high pro-health values, therefore it is important to investigate other substances protecting biologically active compounds during juice processing. This study was an attempt to reduce the loss of polyphenol in cloudy and clarified chokeberry juice by adding aqueous cinnamon and clove extracts. The results showed that the clarification of juices did not cause significant changes

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9

de Oliveira, Andressa Alves, Alexandre Guedes Torres, Daniel Perrone, and Mariana Monteiro. "Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice." Foods 10, no. 10 (2021): 2246. http://dx.doi.org/10.3390/foods10102246.

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Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. W

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10

Kowalski, Radosław, Artur Mazurek, Urszula Pankiewicz, et al. "The effect of selected substances on the stability of standard solutions in voltammetric analysis of ascorbic acid in fruit juices." Open Chemistry 17, no. 1 (2019): 655–62. http://dx.doi.org/10.1515/chem-2019-0078.

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AbstractThe objective of the study was to identify suitable additives stabilizing standard solutions of ascorbic acid (AA) that would not cause interference in the analytical process with the use of voltammetry in the determination of the AA content in food products. In addition, the effect of various conditions of storage of selected fruit juices and drinks on the concentration of vitamin C was studied. The study demonstrated that AA degradation was inhibited the most effectively by tartaric acid and its optimum concentration was set to 200 mg L-1. Analysis of selected fruit juices stored in

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11

Kırca, Ayşegül, Mehmet Özkan, and Bekir Cemerogˇlu. "Stability of black carrot anthocyanins in various fruit juices and nectars." Food Chemistry 97, no. 4 (2006): 598–605. http://dx.doi.org/10.1016/j.foodchem.2005.05.036.

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12

Pietrzyk, Nina, Małgorzata Zakłos-Szyda, Małgorzata Redzynia, and Anna Podsędek. "The Effect of Simulated In Vitro Digestion on Biological Activity of Viburnum opulus Fruit Juices." Molecules 26, no. 13 (2021): 4086. http://dx.doi.org/10.3390/molecules26134086.

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In the present study, an in vitro digestion method has been used to assay the influence of the physiological conditions in the mouth, stomach, and intestine on the stability and activity in different cell models of the main phenolic compounds from Viburnum opulus fresh juice (FJ), phenolic-rich juice (PJ), and the bioavailable fractions (DFJ and DPJ). The data obtained indicate that the V. opulus samples achieved after in vitro digestion had an influence on cellular glucose and lipid metabolism. The bioavailable fraction of both digested juices stimulated glucose uptake and decreased lipid acc

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13

Khuenpet, Krittiya, and Weerachet Jittanit. "The Effects of Pasteurization by Conventional and Ohmic Heating Methods and Concentration Processes on the Madan (Garcinia Schomburgkiana Pierre) Juice Properties." Applied Engineering in Agriculture 36, no. 2 (2020): 205–19. http://dx.doi.org/10.13031/aea.13618.

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HighlightsThis research proved that Madan juice should be filtered before pasteurization in order to be more palatable for consumer.Madan juices and its concentrates can be efficiently heated by ohmic method due to their high electrical conductivities.Mathematical models developed in this study can accurately predict the electrical conductivity of the Madan juice during ohmic heating.This research proved that the quality of pasteurized Madan juice concentrates was rather steady during 60 days of storage.Abstract.Madan is a native fruit of the Southeast Asian region. The objectives of this rese

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14

Shirshova, A. A., N. M. Ageeva, and S. A. Birukova. "A study of the chemical composition of apples of various varieties growing on the farms of the Krasnodar Territory." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (2020): 131–36. http://dx.doi.org/10.20914/2310-1202-2020-2-131-136.

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In Russia, fruit wines produced using existing technologies do not yet fully compete with grape wines, as they are inferior to them in terms of organoleptic characteristics and storage stability. In connection with the expansion of the production base of fruit wines and ciders, it is necessary to intensify the study of the chemical composition of local varieties of apples, its changes that occur during alcohol fermentation, as well as throughout the entire technological process for the production of fruit wine, in order to obtain a high-quality product. We studied apple varieties Idared, Golde

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15

Cortellino, Giovanna, and Anna Rizzolo. "Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices." Beverages 4, no. 3 (2018): 67. http://dx.doi.org/10.3390/beverages4030067.

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To study the storage stability of drinks produced by blending ricotta cheese whey (RCW) with fruit juices, apple-RCW and apple and blueberry mix (50:50)-RCW (juice/RCW ratio: 70/30, 14.5% soluble solids content) were prepared. Color, sugar and organic acid profiles, antioxidant composition, and sensory features were analyzed after 15 to 150 days of storage on an open shelf at room temperature. A browning phenomenon occurred in the apple-RCW-based drink, while no significant color changes occurred in the mix-based drink. Significant degradation of polyphenol compounds (TPC) occurred in both dri

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16

EJECHI, BERNARD O., JULIANA A. SOUZEY, and D. E. AKPOMEDAYE. "Microbial Stability of Mango (Mangifera indica L.) Juice Preserved by Combined Application of Mild Heat and Extracts of Two Tropical Spices." Journal of Food Protection 61, no. 6 (1998): 725–27. http://dx.doi.org/10.4315/0362-028x-61.6.725.

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The microbial stability of mango (Mangifera indica L.) juice (pH 4.9) supplemented with extracts of ginger (Zingiber officinale) and nutmeg (Myristica fragrans) was investigated during 3 months of ambient-temperature storage. Heating at 55°C for 15 min markedly reduced the levels of non-spore-forming bacteria and produced a product with acceptable taste. Supplementing mango juice with an agueous extract of ginger (15%, vol/vol) or nutmeg (20%, vol/vol) inhibited the growth of challenge microorganisms, but produced a product with unacceptable taste. Heating the mango juice at 55 °C for 15 min a

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17

Martí, Nuria, Pedro Mena, Jose Antonio Cánovas, Vicente Micol, and Domingo Saura. "Vitamin C and the Role of Citrus Juices as Functional Food." Natural Product Communications 4, no. 5 (2009): 1934578X0900400. http://dx.doi.org/10.1177/1934578x0900400506.

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The literature on the content and stability of vitamin C (ascorbic acid, AA) in citrus juices in relation to industrial practices is reviewed. The role of vitamin C from citrus juices in human diet is also reviewed. Citrus fruits and juices are rich in several types of bioactive compounds. Their antioxidant activity and related benefits derive not only from vitamin C but also from other phytochemicals, mainly flavonoids. During juice processing, temperature and oxygen are the main factors responsible for vitamin C losses. Nonthermal processed juices retain higher levels of vitamin C, but econo

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18

Nahata, Milap C. "Stability of Labetalol Hydrochloride in Distilled Water, Simple Syrup, and Three Fruit Juices." DICP 25, no. 5 (1991): 465–69. http://dx.doi.org/10.1177/106002809102500504.

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19

Kondratenko, V. V., M. V. Trishkaneva, M. T. Levshenko, T. A. Pozdnyakova, and A. Y. Kolokolova. "Study of thermal stability of ascospores Aspergillus (Neosartorya) fischeri depending on the concentration of soluble solids in apple juice." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 3 (2019): 91–98. http://dx.doi.org/10.20914/2310-1202-2019-3-91-98.

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Kinetic studies of the thermal inactivation of test crop spores are necessary to develop optimal heat treatment regimes for fruit juices. The purpose of the work is to study the dynamics of changes in the thermal stability parameters DT and z depending on changes in the soluble solids content in canned fruit products using the example of certain types of apple juice products with a pH of 3.80. The regularity of thermal inactivation of ascospores of the mesophilic mold Aspergillus fischeri in concentrated apple juice (JAC) with a soluble dry matter (RSV) content of 70%, in restored apple juice

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20

Brainina, Khiena Z., Maria A. Bukharinova, Natalia Yu Stozhko, Sergey V. Sokolkov, Aleksey V. Tarasov, and Marina B. Vidrevich. "Electrochemical Sensor Based on a Carbon Veil Modified by Phytosynthesized Gold Nanoparticles for Determination of Ascorbic Acid." Sensors 20, no. 6 (2020): 1800. http://dx.doi.org/10.3390/s20061800.

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An original voltammetric sensor (Au-gr/CVE) based on a carbon veil (CV) and phytosynthesized gold nanoparticles (Au-gr) was developed for ascorbic acid (AA) determination. Extract from strawberry leaves was used as source of antioxidants (reducers) for Au-gr phytosynthesis. The sensor was characterized by scanning electron microscopy, energy-dispersive X-ray spectroscopy and electrochemical methods. Optimal parameters of AA determination were chosen. The sensor exhibits a linear response to AA in a wide concentration range (1 μM–5.75 mM) and a limit of detection of 0.05 μM. The developed senso

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21

Kaddumukasa, Phoebe P., Samuel M. Imathiu, Julius M. Mathara, and Jesca L. Nakavuma. "Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices." Food Science & Nutrition 5, no. 6 (2017): 1098–105. http://dx.doi.org/10.1002/fsn3.500.

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22

Zhang, Yin, Songming Luo, and Wei Wang. "Stability and Sensory Quality of Fresh Fruit and Vegetable Juices: Evaluated with Chromatic Aberration." Journal of Food Processing and Preservation 38, no. 3 (2013): 1259–68. http://dx.doi.org/10.1111/jfpp.12087.

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23

Deep, S., S. Ojha, and S. Kundu. "Efficacy and Stability studies of microbial folate fortified fruit juices prepared using probiotic microorganism." Cellular and Molecular Biology 63, no. 6 (2017): 44. http://dx.doi.org/10.14715/cmb/2017.63.6.9.

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24

Ismail, Normah, and Nur' Ain Mohamad Kharoe. "Extraction and Partial Purification of Protease from Bilimbi (Averrhoa bilimbi L.)." Scientific Research Journal 10, no. 2 (2013): 30. http://dx.doi.org/10.24191/srj.v10i2.5413.

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Unripe and ripe bilimbi (Averrhoa bilimbi L.) were ground and the extracted juices were partially purified by ammonium sulfate precipitation at the concentrations of 40 and 60% (w/v). The collected proteases were analysed for pH, temperature stability, storage stability, molecular weight distribution, protein concentration and protein content. Protein content of bilimbi fruit was 0.89 g. Protease activity ofboth the unripe and ripe fruit were optimum at pH 4 and 40°C when the juice were purified at 40 and 60% ammonium sulfate precipitation. A decreased in protease activity was observed during

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25

DAY, J. B., S. TRUJILLO, Y. Y. D. HAO, and R. C. WHITING. "Thermal Resistance of Francisella tularensis in Infant Formula and Fruit Juices." Journal of Food Protection 71, no. 11 (2008): 2208–12. http://dx.doi.org/10.4315/0362-028x-71.11.2208.

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Francisella tularensis is a gram-negative bacterium that can cause gastrointestinal or oropharyngeal tularemia from ingestion of contaminated food or water. Despite the potential for accidental or intentional contamination of foods with F. tularensis, little information exists on the thermal stability of this organism in food matrices. In the present study, the thermal resistance of the live vaccine strain of F. tularensis in four food products (liquid infant formula, apple juice, mango juice, and orange juice) was investigated. D-values ranged from 12 s (57.5°C) to 580 s (50°C) in infant form

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26

Antiochia, Riccarda, Lo Gorton, and Luisa Mannina. "Rapid Determination of Sucrose in Fruit Juices: A New Sensitive Carbon Nanotube Paste Osmium-Polymer Mediated Biosensor." Journal of Food Research 3, no. 4 (2014): 101. http://dx.doi.org/10.5539/jfr.v3n4p101.

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<p>The aim of the present work was the development of a novel amperometric biosensor for rapid detection of sucrose in fruit juices samples. Two enzymes, invertase and fructose dehydrogenase (FDH), were immobilized onto a single-walled carbon nanotube paste (SWCNTP) electrode by wiring with a highly original osmium-polymer hydrogel. A second biosensor, for fructose only, was constructed containing inactive invertase and used for signal subtraction.</p> <p>The biosensor exhibits a detection limit for sucrose of 2 mM, linearity up to 5 mM, good sensitivity of 1.98 mA cm<sup&

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27

de Oliveira Junior, Adelson Alves, Hyrla Grazielle Silva de Araújo Couto, Ana Andréa Teixeira Barbosa, Marcelo Augusto Guitierrez Carnelossi, and Tatiana Rodrigues de Moura. "Stability, antimicrobial activity, and effect of nisin on the physico-chemical properties of fruit juices." International Journal of Food Microbiology 211 (October 2015): 38–43. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.06.029.

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28

Ismail, Normah, and Nur' Ain Mohamad Kharoe. "Extraction and Partial Purification of Protease from Bilimbi (Averrhoa bilimbi L.)." Scientific Research Journal 10, no. 2 (2013): 29. http://dx.doi.org/10.24191/srj.v10i2.9403.

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Unripe and ripe bilimbi (Averrhoa bilimbi L.) were ground and the extracted juices were partially purified by ammonium sulfate precipitation at the concentrations of 40 and 60% (w/v). The collected proteases were analysed for pH, temperature stability, storage stability, molecular weight distribution, protein concentration and protein content. Protein content of bilimbi fruit was 0.89 g. Protease activity of both the unripe and ripe fruit were optimum at pH 4 and 40°C when the juice were purified at 40 and 60% ammonium sulfate precipitation. A decreased in protease activity was observed during

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29

Majeed, Muhammed, Shaheen Majeed, Sivakumar Arumugam, Furqan Ali, and Kirankumar Beede. "Comparative evaluation for thermostability and gastrointestinal survival of probiotic Bacillus coagulans MTCC 5856." Bioscience, Biotechnology, and Biochemistry 85, no. 4 (2020): 962–71. http://dx.doi.org/10.1093/bbb/zbaa116.

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ABSTRACT Thermal stability (D-value and pasteurization) and gastric acid resistance of spore forming and nonspore forming probiotic strains were evaluated in this study. Bacillus coagulans MTCC 5856 spores showed highest thermal resistance (D-value 35.71 at 90 °C) when compared with other Bacillus strains and Lactobacillus species. B. coagulans strains exhibited significantly higher resistance to simulated gastric juice (pH 1.3, 1.5, and 2.0) compared to Lactobacillus strains. It also showed high resistance to cooking conditions of chapati (whole wheat flour-based flatbread) (88.94% viability)

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30

Molet-Rodríguez, Anna, Laura Salvia-Trujillo, and Olga Martín-Belloso. "Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability." Beverages 4, no. 3 (2018): 70. http://dx.doi.org/10.3390/beverages4030070.

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In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and vegetables contain health-related compounds that can impact on physiological processes, thus reducing the risk of certain diseases and improving the overall health status. Consumer demand for more appealing and tasting beverages has also increased. In this sense, fortification of beverages with health-related ingredients and/or flavors arises as a potential strategy for the developme

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31

Celina, Amanda, Della Rahmawati, and Tabligh Permana. "Application of Lemongrass Essential Oil as a Natural Preservative Agent for Pineapple Juice." ICONIET PROCEEDING 2, no. 2 (2019): 69–78. http://dx.doi.org/10.33555/iconiet.v2i2.14.

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Pineapple juice is frequently consumed for its extensive health benefits, but is prone to microbiological degradation. Pasteurization – as a current preservation technique – have been degrading the nutritional qualities of fruit juices, and the use of synthetic preservatives have been perceived negatively by consumers. In this study, lemongrass essential oil was applied for the preservation of pineapple juice. Agar Well Diffusion Method was used for antimicrobial activity screening of lemongrass essential oil against E. coli, S. cerevisiae, and A. niger, while Broth Macrodilution Method was us

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32

MANNS, DAVID C., JOHN J. CHUREY, and RANDY W. WOROBO. "Variable Efficacy of the Proteinaceous Antifungal YvgO in Select Fruit Juices and Teas as a Complement with UV Methods of Food Protection†." Journal of Food Protection 78, no. 10 (2015): 1851–60. http://dx.doi.org/10.4315/0362-028x.jfp-15-128.

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Heat-resistant fungal spores present a processing challenge for beverages and fruit juices, as thermal and UV strategies are often inadequate in reducing heat-resistant fungal burdens to acceptable levels. While effective against pathogenic or invasive bacteria, germicidal UV light treatments also fail to achieve an appreciable reduction of heat-resistant fungal spores. As an alternative, the efficacy of the antifungal protein YvgO was examined across a selection of fruit juices and teas, as well as solid model matrices. Compared with its efficacy in analogous liquid matrices, the apparent eff

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Frontela, Carmen, Gaspar Ros, Carmen Martínez, Luis M. Sánchez-Siles, Raffaella Canali, and Fabio Virgili. "Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion." Journal of the Science of Food and Agriculture 91, no. 2 (2010): 286–92. http://dx.doi.org/10.1002/jsfa.4183.

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34

Özkan, Mehmet, Ayşegül Kırca, and Bekir Cemeroǧlu. "Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices." Food Chemistry 88, no. 4 (2004): 591–97. http://dx.doi.org/10.1016/j.foodchem.2004.02.011.

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35

Chaikham, Pittaya. "Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage." Food Bioscience 12 (December 2015): 61–66. http://dx.doi.org/10.1016/j.fbio.2015.07.006.

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36

Haro, J. F., C. Martínez, G. Ros, and M. L. Vidal. "Note: Stability of Calcium Bioaccessibility and Sensory Parameters During the Storage of Fortified Juices." Food Science and Technology International 12, no. 4 (2006): 281–85. http://dx.doi.org/10.1177/1082013206067871.

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Changes in calcium bioaccessibility and sensory attributes of four different calcium compounds (calcium hydroxide lactate, emulsified calcium triphosphate, calcium pidolate and calcium amino acid chelate) added to a citric juice were studied at 0, 6 and 12 months of storage. Type of calcium compound showed significant differences ( p 0.05) in calcium bioaccessibility at the three periods of the study. The maximum value at month 0 and month 6 corresponded to the calcium amino acid chelate (45.09±0.59%) followed by calcium pidolate (38.09±0.28%), calcium lactate (32.4±2.17%) and calcium triphosp

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ZENKER, M., V. HEINZ, and D. KNORR. "Application of Ultrasound-Assisted Thermal Processing for Preservation and Quality Retention of Liquid Foods." Journal of Food Protection 66, no. 9 (2003): 1642–49. http://dx.doi.org/10.4315/0362-028x-66.9.1642.

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A continuously working pilot plant–scale prototype was used to evaluate the effects of continuous-flow ultrasound-temperature treatment for bacterial decontamination of model suspensions and various liquid food systems such as milk, fruit, and vegetable juices. Escherichia coli K12 DH 5 α and Lactobacillus acidophilus were used as test microorganisms. In addition, treated juices were investigated for damage caused by heat or ultrasound-induced degradation of sensory and nutritional properties after treatment and storage. Changes in color and destruction of heat-labile and slightly oxidizable l

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38

Pranil, Thorung, Anuchita Moongngarm, and Patiwit Loypimai. "Influence of pH, temperature, and light on the stability of melatonin in aqueous solutions and fruit juices." Heliyon 6, no. 3 (2020): e03648. http://dx.doi.org/10.1016/j.heliyon.2020.e03648.

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39

García-Coronado, Pedro, Alma Flores-Ramírez, Alicia Grajales-Lagunes, et al. "The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems." Polymers 12, no. 9 (2020): 2077. http://dx.doi.org/10.3390/polym12092077.

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The state diagram, which is defined as a stability map of different states and phases of a food as a function of the solid content and temperature, is regarded as fundamental approach in the design and optimization of processes or storage procedures of food in the low-, intermediate-, and high-moisture domains. Therefore, in this study, the effects of maltodextrin addition on the freezing points (Tm′, Tm) and glass transition temperatures (Tg′, Tg) required for the construction of state diagrams of fruit juice model systems by using differential scanning calorimetry methods was investigated. A

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Vega, Erika N., Adriana K. Molina, Carla Pereira, et al. "Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative." Plants 10, no. 6 (2021): 1181. http://dx.doi.org/10.3390/plants10061181.

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Given the importance of colour in the general acceptance or rejection of a product, the use of colorants is a widespread practice, particularly in the food industry. At the same time, with the increasing consumers’ awareness of the health effects that some artificial colorants can exert, there is a growing tendency to prioritize foodstuffs containing natural additives. In this work, Morus nigra L. and Rubus fruticosus L. fruit juices were characterized in terms of anthocyanins, organic acids, free sugars, and tocopherols, as also regarding their bioactive properties. Given their richness in an

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Meena, B., V. G. Sowmeya, Archa B. Praveen, A. Swetha, D. Naga Sarath Chandra, and M. Kavitha. "Pectin Degradation in Fruit Juices by Pectinase from Meyerozyma sp. VITPCT75 Isolated from Phyllanthus emblica." Journal of Pure and Applied Microbiology 15, no. 2 (2021): 926–35. http://dx.doi.org/10.22207/jpam.15.2.51.

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This study aimed to identify and characterize a pectinase-producing novel yeast from the fermented juice of Phyllanthus emblica and apply the enzyme for fruit juice clarification. Among the five pectinase-producing yeasts, isolate-1 exhibited the highest pectinase activity and was further used in this study. Based on morphological, physiological, and 18SrRNAanalyses, isolate-1 was recognized as a new strain sharing 99% sequence homology with other Meyerozyma strains and was thus designated as Meyerozyma sp. VITPCT75. The strain produced pectinase optimally at a temperature and pH of 25oC and 7

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Ryan, Lisa, and Stuart L. Prescott. "Stability of the antioxidant capacity of twenty-five commercially available fruit juices subjected to an in vitro digestion." International Journal of Food Science & Technology 45, no. 6 (2010): 1191–97. http://dx.doi.org/10.1111/j.1365-2621.2010.02254.x.

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Rodrigues, Dina, Sérgio Sousa, Ana M. Gomes, et al. "Storage Stability of Lactobacillus paracasei as Free Cells or Encapsulated in Alginate-Based Microcapsules in Low pH Fruit Juices." Food and Bioprocess Technology 5, no. 7 (2011): 2748–57. http://dx.doi.org/10.1007/s11947-011-0581-z.

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N.W.F., Muhammad, Nurrulhidayah A.F., Hamzah M.S., Rashidi O., and A. Rohman. "Physicochemical properties of dragon fruit peel pectin and citrus peel pectin: a comparison." Food Research 4, S1 (2020): 266–73. http://dx.doi.org/10.26656/fr.2017.4(s1).s14.

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Dragon fruit is a tropical fruit belongs to Cactae family of genus Hylocereus. Popular as buah naga in Malay, dragon fruit is not only sought after for its wonderful taste, but this fruit is also nutritionally and medicinally attractive for consumers. The dragon fruit flesh is usually eaten raw or it is processed into juices and the remaining peel will be discarded. To minimize the waste created from dragon fruit consumption, an idea of transforming the peel of dragon fruit into edible pectin has been proposed. Pectin can be found in food products as a gelling agent and it is used to maintain

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Li, Jie, Xiao-ding Li, Yun Zhang, et al. "Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices." Food Chemistry 136, no. 3-4 (2013): 1429–34. http://dx.doi.org/10.1016/j.foodchem.2012.09.054.

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Jahn, Alexander, Juyeong Kim, Khawaja Muhammad Imran Bashir, and Man gi Cho. "Antioxidant Content of Aronia Infused Beer." Fermentation 6, no. 3 (2020): 71. http://dx.doi.org/10.3390/fermentation6030071.

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Beer is a fermented beverage in which antioxidants can contribute to the oxidative stability and nutraceutical properties of the product. Aronia berries are antioxidant-rich fruits of distinct sour and astringent taste, limiting their culinary uses. Previously, fermentation has proven to be effective in the removal of astringent tastes from various fruit juices. In this study, a single malt pale ale was produced and infused with Aronia berries under various process conditions by adding the antioxidant-rich fruits at different stages of the beer brewing process. The polyphenol content, antioxid

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., Divya, J. R. Xavier, Natarajan Gopalan, and K. V. Ramana. "Immobilization of lactic acid bacteria and application of bacteriocin for preservation of fruit juices and bacteriocin production." Defence Life Science Journal 2, no. 2 (2017): 231. http://dx.doi.org/10.14429/dlsj.2.11361.

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<p>Lactic acid bacteria are generally recognized as safe (GRAS) organisms producingbacteriocins that help in inhibiting foodborne pathogens. However, its narrow spectrum activity is a major limitation for food applications. Thus, a combination of different methods were attemptedto broaden the antimicrobial spectrum of bacteriocins produced using lactic acid bacteria. Initially, the antimicrobial activity of bacteriocin from various combinations of mixed lactic acid bacteria and single culture were determined after 56 hours at 35ºC to select the desirable combination with maximum antimicr

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Novikova, I. V., L. V. Antipova, T. I. Romanyuk, O. A. Bovva, and M. S. Kudryashov. "Development of technology for "Shorley" type beverages with collagen." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (2020): 50–57. http://dx.doi.org/10.20914/2310-1202-2020-3-50-57.

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The use of collagen in food industry is becoming increasingly popular. It has a neutral taste and smell, so it can be added to drinks. Drinks based on natural mineral waters - "Shorley" type drinks are an actively developing segment of the beer and alcohol industry. They contain various fruit and berry raw materials. The paper substantiates the component composition and formulation of beverages based on soluble collagen of fish origin. We used the hydrate of collagen proteins from the skin of the carp in the form of 2% dispersion. Three types of mineral water were used: "Slavyanovskaya", "Esse

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Quan, Wei, Yadan Tao, Mei Lu, et al. "Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro -simulated gastrointestinal digestion." International Journal of Food Science & Technology 53, no. 5 (2017): 1131–39. http://dx.doi.org/10.1111/ijfs.13682.

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MORALES S., Marcela, Karol ZAPATA A., Andrés Felipe ALZATE A., Alberto Antonio ANGULO, and Benjamín Alberto ROJANO. "Oxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel." Vitae 26, no. 2 (2019): 84–93. http://dx.doi.org/10.17533/udea.vitae.v26n2a04.

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Background: the analysis of the oxidative stability allows to determine the functionality of the antioxidants present in food, over time. Objectives: in this research, a functional mango drink is elaborated and the changes in the antioxidant profile and physicochemical parameters of the drink subjected to accelerated storage conditions are evaluated. Methods: the drink was distributed at 22, 35 and 45°C for 80 days. To monitor oxidative stability, the antioxidant analyzes ABTS, ORAC, mangiferin, total phenols and total carotenoids were performed; in addition, physicochemical properties (pH and

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