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Journal articles on the topic 'Fruit juices'
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1
Kowalska, Małgorzata, Justyna Konopska, Melánia Feszterová, Anna Zbikowska, and Barbara Kowalska. "Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices." Applied Sciences 13, no. 2 (January 5, 2023): 765. http://dx.doi.org/10.3390/app13020765.
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The purpose of the study was to analyse and update consumers’ changing preferences in the choice of citrus fruit juices and to evaluate the sensory and physicochemical characteristics of two kinds of juices: juice squeezed from raw fruit and a commercial juice indicated by respondents as best matching their preferences. The survey was conducted in the form of an online survey posted on app.ankieteo.pl. The survey was also sent via a link through social networks. A total of 862 people took part in the survey. Consumers are most likely to consume juices one to three times a week (28.3%). Orange juice was the most popular among respondents (52.4%). The main factors influencing decisions to purchase citrus fruit juices are the type of fruit from which the juice was made, the vitamin content and the product’s price. In choosing juices, respondents were also guided by favourable health qualities and the presence of minerals. From the physicochemical determinations of orange juices obtained from a juicer and squeezer and commercial juice “O”, it was found that the quality of commercial orange juice indicated by consumers in the survey is comparable to juices made with a squeezer or a juice.
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OBOH, H. A., and O. S. ITUA. "FLUCTUATIONS OF TOTAL ANTIOXIDANT CAPACITY (TAC) IN FRESH AND REFRIGERATED FRUIT JUICES BOUGHT IN BENIN CITY, NIGERIA." Nigerian Journal of Life Sciences (ISSN: 2276-7029) 4, no. 1 (March 17, 2022): 92–97. http://dx.doi.org/10.52417/njls.v4i1.160.
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Fruit juices contain phenolic compounds and vitamin C which possess antioxidant capacity. A knowledge of the effect of refrigerated storage on the total antioxidant characteristics of citrus fruits is necessary. Total antioxidant capacities (TAC) of nine Nigerian fruits were collected from a local market. The pulp and seed free juices were obtained using a Gallenkamp juicer. The fresh fruit juices namely; Green Apple, carrot, Grape, Mango (Mangifera indica), ?Bush mango‘(Irvinga gabonesis), Orange, pawpaw, pineapple and watermelon were stored in plastic containers and refrigerated at 20C for 0, 15, 30,60,120, 240,and 360minutes. The juices were thereafter assayed for total antioxidant capacity during the timed intervals. Fresh Mango fruit juice had the highest TAC with a value of 76.62 ± 0.16mM Trolox Equil/L. Pawpaw and pineapple juices had the lowest value of 11.89±1.29 mM and 12.91± 1.05mM Trolox Equil/L respectively. The results showed general fluctuations in the TAC of all the fruit juices. These values fluctuated between 15 and 30minutes period and rose to a peak between thirty minutes to two hours, except for apple which peaked at the fourth hour. Thereafter a downward trend was observed in all the fruit juices. TAC decreased thereafter to values lower than that obtained at 0hr. There were no significant difference at p ? 0.05 between the values for TAC at 0 and 6hr for carrot, grape, apple and pineapple juices. Therefore these juices have the greatest storage stability and the smallest antioxidant capacity decrease. Watermelon and pawpaw juices have the lowest TAC and after 6hours of refrigerated storage, the values were significantly lowered. Fruit juices should be consumed within two hours of its preparation to benefit maximally from its antioxidant content and effect
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Osakuade Felicia. O, Omorodion, Nnenna. J.P, and Elendu Chidera E. "Effect of storage condition and preservatives on the microbial, physicochemical and sensory quality of cucumber juice and carrots juice." Magna Scientia Advanced Biology and Pharmacy 9, no. 2 (August 30, 2023): 033–47. http://dx.doi.org/10.30574/msabp.2023.9.2.0043.
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Fruit juices are prone to spoilage without the use of preservatives. This study evaluated the effect of preservatives on the microbial, physicochemical and sensory quality of cucumber and carrots juices. Carrot and cucumbers fruits were extracted, filtered and treated with garlic and ginger powder and sodium benzoate. Carrot and cucumber juices without preservatives served as control. The microbial qualities of the fruit juice were determined using standard methods. Total viable count for Cucumber and carrot juices stored at ambient and refrigerated temperature increased from day 3 to day 6. Cucumber and carrot Juices with Ginger + Garlic and sodium benzoate had the least microbial count in most cases. The microbial count for refrigerated cucumber and carrot juice were less than that of juice at ambient temperature on day 3 and day 6. The sensory quality of both juices deteriorated with a longer time of storage. The organisms isolated from both cucumber and carrot juices include Staphylococcus sp, Bacillus sp, E. coli, Klebsiella sp and Salmonella sp. Bacillus had the highest frequency of occurrence of 32%, while Salmonella sp 3.5% had the least occurrence. This study has shown that microorganisms are present in fresh fruit juices, microbial spoilage occurs with longer storage time but refrigeration slows down spoilage of fruit juices, chemical preservative benzoate and ginger + garlic in combination can slow down microbial spoilage. Also, the sensory quality of juices declines with longer storage but refrigeration improves sensory quality. However, preservation of fruit juice at ambient temperature for a long duration should be discouraged to reduce microbial contamination.
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Jagessar, Shavanie, and Kimberly Craig. "Isolation, Characterisation and Identification of Bacteria from Three Different Unpasteurized Fruit Juices Sold at a Local Market in Guyana." Asian Journal of Microbiology and Biotechnology 9, no. 2 (July 6, 2024): 38–46. http://dx.doi.org/10.56557/ajmab/2024/v9i28760.
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Fruit juices are widely consumed for their nutritional value. However, fruit juices that are unpasteurised may be unsafe to drink because they are not subject to heat processing and much of their human handling results in contamination. The fruits used to make these juices have resident microflora, transient bacteria from handling and equipment, and bacteria from water used to wash fruits and in some cases make the juice. The objective of this research was to determine the bacteria present in unpasteurised passionfruit, cherry, and tamarind juices respectively. Through the use of a survey, and standard methods for isolation, identification and characterisation of bacteria, the results showed that temperature and pH did not significantly affect the diversity of bacteria. Cherry juice had the highest number of Colony Forming Units while passion fruit juice had the lowest. In total seven (7) species of bacteria were found including E.coli, S. aureus, Lactobacillus sp, Acetobacter sp, Bacillus subtilis, Bacillus cereus, and Micrococcus. The results for the Colony Forming Units were found to be above maximum acceptable levels for fruit juices. The results of this study demonstrate that unpasteurised juices may be a threat to public health and hazardous to humans if not processed in a sanitary manner.
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Kumari, Shweta, Pankaj Kumar Aditya, and R. K. Mandal. "Microbial Analysis of Fresh Fruit Juice Available in the Market." Environment and Ecology 41, no. 4 (October 2023): 2342–47. http://dx.doi.org/10.60151/envec/tcci5654.
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Juices made from fresh fruits that were improperly prepared are one of the main causes of food borne illnesses. In this study, the microbial qualities of some freshly prepared fruit juices were assessed. A total of 200 fresh fruit juice samples of mango, pineapple, orange, pomegranates and sugarcane were collected. The pour plate method was used to determine the total viable count of the sample. The pathogenic bacteria investigated were Bacillus E. coli, S. aureus, Lactobacillus, Acetobactor, Salmonella and Shigella using appropriate growth media. Aspergillus niger, Aspergillus flavus, Penicillium sp., Fusarium, Colleotrichum and Alternaria are the predominant moulds found in fruit juices. Yeast isolates such as Saccharomyces, Candida and Rhodotorula were also observed in freshly prepared fruit juices. It was found that sugarcane and orange juices were highly contaminated with microbes. Fungal contamination was dominant over bacterial contamination. It has been determined that the microbial load in fresh fruit juices is significantly greater than the normal permissible limits, suggesting that it may play an important role in food spoilage and food-borne illnesses. There is a need for some regulations that can improve the quality of fruit juices because some of the microorganisms found in these juice samples can cause disease in human and also produce mycotoxins which cause cancer.
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Di Stefano, Vita, Salvatore Scandurra, Antonella Pagliaro, Vincenzo Di Martino, and Maria Grazia Melilli. "Effect of Sunlight Exposure on Anthocyanin and Non-Anthocyanin Phenolic Levels in Pomegranate Juices by High Resolution Mass Spectrometry Approach." Foods 9, no. 9 (August 23, 2020): 1161. http://dx.doi.org/10.3390/foods9091161.
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Quali-quantitative analyses of anthocyanins and non-anthocyanin phenolic compounds performed with the use of liquid chromatography coupled with high resolution mass spectrometry, were evaluated in juice of pomegranate fruits (‘Dente di Cavallo’), in relation to different light exposures (North, South, West and East). A total of 16 compounds were identified, including phenolic acids, flavonoids, hydrolysable tannins, and anthocyanins, known for their health-promoting effects. Striking differences were observed about the total phenolic content, which was high in juices from fruits with east- and north-facing position, while it was lower in juices facing south. The greatest contents of total flavonoids and anthocyanins were recorded in fruit juices with southern exposure; however, there are no great differences in the content in phenolic acids. Tannins were mainly synthesized in fruit juices with West exposure. The results showed that the position within the tree had no significant effects on color juice, however, it significantly (p < 0.05) affected data on fruit weight, soluble sugars and juice yield. Remarkable synergies existed among polyphenols and phytochemicals in pomegranate juice, but collecting fruits with different solar exposure could enhance different health benefits, i.e., the juices with higher polyphenols content could have more anticancer effect or those with higher tannins content could have more antimicrobial effect.
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Yalmancı, Dilara, Hilal Dikmen Meral, Sevda Dere, Selma Kayacan Çakmakoğlu, Osman Sağdıç, and Enes Dertli. "Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits." Turkish Journal of Agriculture - Food Science and Technology 12, no. 4 (April 29, 2024): 699–713. http://dx.doi.org/10.24925/turjaf.v12i4.699-713.6470.
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There is an increasing trend for development of alternatives to deliver probiotics with non-dairy products. Fruit juices have become one of main food products for delivery of probiotics. The availability of different fruit juice types, their fresh and healthy perception from the consumer's side and demand for plant-based products increase attention to fortification of fruit juices with probiotics. Yet, development of probiotic fruit juices is still an emerging area for the functional food concept. Probiotic juices can be developed by using both probiotic Lactobacillus and Bifidobacterium and their viability can be strain specific as well dependent on the utilized fruits. The transformation of the fruit components can play roles for the improvement of the potential health promoting functions of fruit juices which should be well-characterized. The insufficient viability of probiotic strains during shelf-life of fruit juices is one of the main challenges and efficient and relatively cheap encapsulation techniques should be developed to ensure their viability. In this study, recent achievements and developments to produce probiotic fruit juices have been summarized. Also, potential role of probiotic fortification for the health promoting functions of fruit juices related to probiotic metabolism has been discussed. Finally, strategies to increase the viability of distinct probiotics have been discussed.
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Perestrelo, Rosa, Catarina Silva, Pedro Silva, Sonia Medina, and José Câmara. "Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition." Molecules 24, no. 5 (March 10, 2019): 974. http://dx.doi.org/10.3390/molecules24050974.
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In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatography-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volatomic pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chemical groups were identified. Esters, carbonyl compounds, terpenoids, and alcohols are the major chemical groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geography, and agronomy on the volatile profile of juices.
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Khosravi, Fereshteh, Nahid Rastakhiz, Behzad Iranmanesh, and Seyyed Sina Seyyed Jafari Olia. "Determination of Organic Acids in Fruit juices by UPLC." International Journal of Life Sciences 9, no. 5 (June 14, 2015): 41–44. http://dx.doi.org/10.3126/ijls.v9i5.12690.
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A reversed phase UPLC method for separation and quantification of organic acids (oxalic, citric, tartaric, malic and ascorbic and lactic acids) in fruit juices was developed. The chromatographic separation was performed with a Surveyor Thermo Electron system at 10°C by using a potassium dihydrogen orthophosphate buffer (pH3.1) as mobile phase, an Hypersil Gold a Q Analytical Column and diode array detection at λ=254 nm for ascorbic acid and λ=214 nm for the other organic acids. Organic acid profiles of seven species of fruits: sweet orange, white and red apple, lemon, lime, white and pink grape fruit were established. Species significantly affect the organic acid distribution of fruit juices. In all juices, the most abundant organic acid was citric acid, ranging from 5.22 to 62.42g/l. Fruit juices are good sources of ascorbic acid (0.137-0.625g/l). The average ascorbic acid was the highest in lemon juice followed by sweet orange juice, sweetie and white grapefruit.DOI: http://dx.doi.org/10.3126/ijls.v9i5.12690
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Khosravi, Fereshteh, and Nahid Rastakhiz. "Determination of Oxalic, Citric, Tartaric and Malic Acids in Whole Fruits by UPLC." International Journal of Life Sciences 9, no. 5 (June 14, 2015): 50–53. http://dx.doi.org/10.3126/ijls.v9i5.12692.
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A reversed phase UPLC method for separation and quantification of organic acids (oxalic, citric, tartaric, malic, ascorbic and lactic acids) in fruit juices was developed. The chromatographic separation was performed with a Surveyor Thermo Electron system at 10°C by using a potassium dihydrogen orthophosphate buffer (pH3.1) as mobile phase, an Hypersil Gold a Q Analytical Column and diode array detection at λ=254 nm for ascorbic acid and λ=214 nm for the other organic acids. Organic acid profiles of seven species of fruits: sweet orange, white and red apple, lemon, lime, white and pink grape fruit were established. Species significantly affect the organic acid distribution of fruit juices. In all juices, the most abundant organic acid was citric acid, ranging from 7.41to 85.26mg/gr. Fruit juices are good sources of ascorbic acid (0.05-0.91mg/gr). The average ascorbic acid was the highest in lemon juice followed by sweet orange juice, sweetie and white grapefruit.DOI: http://dx.doi.org/10.3126/ijls.v9i5.12692
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Colás-Medà, Pilar, Iolanda Nicolau-Lapeña, Inmaculada Viñas, Isma Neggazi, and Isabel Alegre. "Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light." Foods 10, no. 4 (April 15, 2021): 855. http://dx.doi.org/10.3390/foods10040855.
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Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective was to evaluate the efficacy of Ultraviolet-C (UV-C) light at 254 nm on reducing bacterial spores of Alicyclobacillus acidoterrestris, Bacillus coagulans and Bacillus cereus at two stages of orange juice production. To simulate fruit disinfection before processing, the orange peel was artificially inoculated with each of the bacterial spores and submitted to UV-C light (97.8–100.1 W/m2) with treatment times between 3 s and 10 min. The obtained product, the orange juice, was also tested by exposing the artificially inoculated juice to UV-C light (100.9–107.9 W/m2) between 5 and 60 min. A three-minute treatment (18.0 kJ/m2) reduced spore numbers on orange peel around 2 log units, while more than 45 min (278.8 kJ/m2) were needed to achieve the same reduction in orange juice for all evaluated bacterial spores. As raw fruits are the main source of bacterial spores in fruit juices, reducing bacterial spores on fruit peels could help fruit juice processors to enhance the microbiological quality and safety of fruit juices.
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Pepin, Alexandra, Kimber L. Stanhope, and Pascal Imbeault. "Are Fruit Juices Healthier Than Sugar-Sweetened Beverages? A Review." Nutrients 11, no. 5 (May 2, 2019): 1006. http://dx.doi.org/10.3390/nu11051006.
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Free sugars overconsumption is associated with an increased prevalence of risk factors for metabolic diseases such as the alteration of the blood lipid levels. Natural fruit juices have a free sugar composition quite similar to that of sugar-sweetened beverages. Thus, could fruit juice consumption lead to the same adverse effects on health as sweetened beverages? We attempted to answer this question by reviewing the available evidence on the health effects of both sugar-sweetened beverages and natural fruit juices. We determined that, despite the similarity of fruits juices to sugar-sweetened beverages in terms of free sugars content, it remains unclear whether they lead to the same metabolic consequences if consumed in equal dose. Important discrepancies between studies, such as type of fruit juice, dose, duration, study design, and measured outcomes, make it impossible to provide evidence-based public recommendations as to whether the consumption of fruit juices alters the blood lipid profile. More randomized controlled trials comparing the metabolic effects of fruit juice and sugar-sweetened beverage consumption are needed to shape accurate public health guidelines on the variety and quantity of free sugars in our diet that would help to prevent the development of obesity and related health problems.
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Mgaya Kilima, B., SF Remberg, BE Chove, and T. Wicklund. "Physio-chemical, mineral composition and antioxidant properties of roselle (Hibiscus sabdariffa L.) extract blended with tropical fruit juices." African Journal of Food, Agriculture, Nutrition and Development 14, no. 63 (May 28, 2014): 8963–78. http://dx.doi.org/10.18697/ajfand.63.13475.
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Different varieties of fruit juices and beverages are available globally and there has been an increased consumption of fruit juices and beverages due to consumer awareness of nutritional and health benefits. Juice extracts are produced from various parts of plants including leaves, fruits a nd flowers. Hibiscus sabdiriffa (Roselle) is one such plant whose flowers are used to prepare juices. The roselle extract has a unique red colour, good flavour, low sugar and high acidic content . The acidity makes the juice sour hence the need for addition of sweetening products. A study was conducted on the formulation of roselle extract -tropical fruit blends aimed at establishing its physiochemical, mineral and antioxidant composition. Dried roselle calyces at a ratio of 1:10 (dried roselle calyces: water ) were extracted at 50 o C for 30 minutes. The roselle extracts were blended at various proportions of fruit (mango, papaya and guava) juices. Physiochemical, mineral composition and antioxidant properties were evaluated in all the roselle fruit juice blends The results for all roselle - fruit blends (80% roselle to 20% roselle) showed that pH ranged between (2.35- 3.32), total soluble solids (5.6- 10.6 o Brix ), titratable acidity (1.28 -1.92 % ), reducing sugars (2.95- 5.55) mg/100g,. Calcium (555.3- 23.4 mg/100g DM ), Magnesium (213.8- 11.5 mg/100g DM ), Phosphorus (39.8- 9.0 mg/100g DM ), Sodium (2.3- 5.47 mg/100g DM ), Zinc (5.85- 0.69 mg/100g DM ), Iron (29.5 -1.36 mg/100g DM ), monomeric anthocyanin (493.5 -118.2 mg cyanidin- 3- glucoside/100g ), vitamin C (40.0- 86.5 mg/100g ), total phenol (54.6- 10.8 mg gallic acid/ 100 g ) and antioxidant activity (1.80- 1.37 mmol/L ). Blending of tropical fruit juices with roselle extract have improved mineral composition and antioxidant properties of fruit juices as roselle is a good source of calcium, magnesium and iron. Antioxidants acts as free radical scavengers inhibit lipid peroxidation and other free radical mediated process, therefore, consumption of roselle -fruit juices with high anthocyanin will protect human body from several diseases attributed to the reactions of free radicals.
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Teixeira, José Carlos, Catarina Ribeiro, Rodolfo Simôes, Maria João Alegria, Nuno Mateus, Victor de Freitas, Rosa Pérez-Gregorio, and Susana Soares. "Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds." Plants 12, no. 19 (September 26, 2023): 3397. http://dx.doi.org/10.3390/plants12193397.
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The consumption of ‘not-from-concentrate’ (NFC) fruit juices can be a convenient and enjoyable way to incorporate the nutritional benefits and flavors of fruits into one’s diet. This study will focus on the effect of production of juices from apple and pear fruits, by using centrifugal decanter and tangential filtration, on the profile of polyphenols as a valuable source of bioactive compounds. Likewise, by-products from the juice industry were characterized in order to understand the high-value-added potential based on their composition of polyphenols. Briefly, apple and apple juice showed great contents of chlorogenic acid (0.990 ± 0.021 mg/g of DW), the dihydrochalcone phloridzin (1.041 ± 0.062 mg/g of DW), procyanidins (0.733 ± 0.121 mg/g of DW) and quercetin derivatives (1.501 ± 0.192 mg/g of DW). Likewise, the most abundant compounds in pear and pear juices were chlorogenic acid (0.917 ± 0.021 mg/g of DW), caffeoylquinic acid (0.180 ± 0.029 mg/g of DW), procyanidins (0.255 ± 0.016 mg/g of DW) and quercetin derivatives (0.181 ± 0.004 mg/g of DW). Both temperature and tangential speed affect the amount of phenolic compounds in fruit juices, highlighting the need to control the technological process to obtain a more nutritious/healthier beverage. Overall, NFC juices arise as a better option when compared with concentrated juices. Furthermore, the higher yield of phenolic compounds found in fruit pomace clearly open new ways for upcycling this fruit by-product as a high-value-added ingredient.
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Fachinan, Rufine, Adnette Fagninou, Magloire Pandoua Nekoua, Abdou Madjid Amoussa, Marius Adjagba, Latifou Lagnika, Anatole Lalèyè, Kabirou Moutairou, and Akadiri Yessoufou. "Evidence of Immunosuppressive and Th2 Immune Polarizing Effects of Antidiabetic Momordica charantia Fruit Juice." BioMed Research International 2017 (2017): 1–13. http://dx.doi.org/10.1155/2017/9478048.
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The mechanism of action of the antidiabetic capacity of Momordica charantia is still under investigation. Here, we assessed phytochemical compositions, antioxidant activity, and effects of total and filtered fruit and leafy stem juices of Momordica charantia on human T cell proliferation and differentiation through quantification of Th1/Th2 cytokines. In the absence of stimulation, total fruit and leafy stem juices induced significant T cell proliferation. Under PHA stimulation, both juices potentiated plant-induced T cell proliferation. However, the filtered fruit and leafy stem juices significantly inhibited PHA-stimulated T cell proliferation, while neither juice influenced T cell proliferation. Moreover, total and filtered fruit juice increased IL-4 secretion, while total and filtered leafy stem juice enhanced IFN-γ production. Phytochemical screening revealed the presence of tannins, flavonoids, anthocyans, steroids, and triterpenoids in both juices. Alkaloids, quinone derivatives, cardenolides, and cyanogenic derivatives were undetectable. The saponins present in total juices were undetectable after filtration. Moreover, both juices had appreciable antioxidant capacity. Our study supports the type 1 antidiabetic effect of filtered fruit juice of M. charantia which may be related to its immunosuppressive and T-helper 2 cell inducing capacities. Due to their immune-stimulatory activities and their ability to increase T-helper 1 cell cytokines, total fruit and leafy stem juices may serve in the treatment of immunodeficiency and certain infections.
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Maia, Dayanne L. H., Sueli Rodrigues, and Fabiano A. N. Fernandes. "Influence of Glow Discharge Plasma Treatment on Cashew Apple Juice’s Aroma Profile and Volatile Compounds." Journal of Food Processing and Preservation 2023 (November 20, 2023): 1–13. http://dx.doi.org/10.1155/2023/7740638.
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Cashew apple juice has a distinctive fruity aroma but contains an undesired balsamic/chemical note caused by the high concentration of styrene and other aromatic hydrocarbons. Cold plasma technology can induce chemical changes to fruit juices’ volatile compounds, improving the aroma of fruit juices. This study is aimed at evaluating the chemical effects of cold plasma on the volatile compounds and aroma of cashew apple juice, which is characterized by a complex mixture of compounds. Glow discharge plasma was applied to cashew apple juice, varying the plasma flow rate (10 to 30 mL/min) and processing time (10 to 20 min) at a constant voltage (80 kV). Plasma treatment induced several changes in the juice’s volatile compound composition, with a significant decrease in fatty acids and fatty acid esters (92%) and an increase in aldehydes (50%), alcohols (86%), and short-chain esters (21%). The primary reaction observed during plasma treatment was the internal scission of fatty acid and fatty acid esters, which formed short-chain esters and aldehydes. Further hydrogenation of aldehydes produced alcohols. The chemical changes induced by plasma treatment intensified cashew apple juice’s aroma by 28% while maintaining its aroma profile.
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Kiran Banan, Lata, and Amitha Hegde. "Plaque and salivary pH changes after consumption of fresh fruit juices." Journal of Clinical Pediatric Dentistry 30, no. 1 (September 1, 2006): 9–13. http://dx.doi.org/10.17796/jcpd.30.1.40145263j4506793.
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The concept of health has prevailed for centuries and the dietary habits are apparently changing with modernization. "Healthy eating" is now perceived to be important. The desirability of a healthful lifestyle has led to an increased consumption of juices. Drinking large amount of fruit juice is frequently practiced these days and the consumption of these juices is further modified with behavioral habits such as swishing and frothing the drinks around the mouth, sucking frozen fruit juices, use of feeder cups at bed time etc. Hence this study was conducted to find the acidogenic potential of the commonly consumed fresh fruit juices (Grapes, orange, and pineapple) and the juices stored at various temperatures (room temperature, refrigerator and freezer) on the plaque and saliva at various intervals. It was observed that grape juice was more acidogenic compared to orange and pineapple juice. Frozen fruit juices caused a greater drop in plaque and salivary pH followed by the refrigerated juice.
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Levey, Douglas J. "Sugar-Tasting Ability and Fruit Selection in Tropical Fruit-Eating Birds." Auk 104, no. 2 (April 1, 1987): 173–79. http://dx.doi.org/10.1093/auk/104.2.173.
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Abstract The sugar-tasting abilities of four species of tanagers and two species of manakins were tested. Three tanager species were able to detect differences in diets containing 8%, 10%, and 12% sugar. In pairwise choice trials, they preferred the diet highest in sugar. Neither species of manakin discriminated among the three diets. This apparent difference in tasting abilities of tanagers and manakins may be a result of their fruit-handling techniques. Tanagers crush fruits in their bills, thereby releasing juices onto their tongues. Manakins swallow fruits whole; their tongues rarely encounter fruit juice. Hence, manakins' fruit-handling technique is poorly suited for sensing the taste cues in fruit juices. Variation in fruit sugar concentration is common within and among plant species and is great enough to be detected by birds. Birds probably have selected for sweeter fruits.
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Gomina, Moutawakilou, Gwladys Sant’anna, Tarik Salifou, Adebayo Alassani, Ibrahim Mama Cisse, Lamine Baba-Moussa, and Simon Akpona. "Index et charge glycémiques de quatre jus de fruits chez des sujets adultes jeunes apparemment sains." International Journal of Biological and Chemical Sciences 15, no. 6 (February 22, 2022): 2475–85. http://dx.doi.org/10.4314/ijbcs.v15i6.18.
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La consommation de jus de fruits naturels n’a pas d’effet significatif ni sur la glycémie à jeun ni sur le contrôle glycémique chez les diabétiques. L’objectif de cette étude était de déterminer l’index et la charge glycémiques de quatre jus de fruits chez des sujets adultes jeunes apparemment sains. Il s’agissait d’une étude quasi expérimentale, qui a inclus 32 sujets adultes volontaires apparemment sains, sélectionnés selon les critères de l’Organisation Mondiale de la Santé et répartis en 4 groupes de 8. Chaque groupe de sujets a consommé à deux reprises l’aliment de référence (pain blanc pour 2 groupes ; glucose pour les 2 autres), puis une portion de l’un des jus de fruits contenant une quantité équivalente à 25 g de glucides. L’Index Glycémique (IG) et la Charge Glycémique (CG) ont été déterminés par la méthode standard. Le jus DAFANI orange-mangue avait un IG faible (47,50), les jus DAFANI cocktail mangue-ananas-fruit de la passion (62,25) et ananas IRA (64,12) un IG moyen, et le jus DAFANI nectar mangue (87,62) un IG élevé. Tous les jus de fruits avaient une CG modérée (comprise entre 11 et 19). Bien que la CG des jus de fruits étudiés soit modérée, leur consommation doit être contrôlée en particulier chez les diabétiques.
English title: Glycemic index and glycemic load of four fruit juices in apparently healthy young adults’ subjects
Consuming natural fruit juices has no significant effect on either fasting blood sugar or blood sugar control in diabetics. This study was aimed to determine the glycemic index and glycemic load of four fruit juices in apparently healthy young adult subjects. Through a quasi-experimental study, 32 apparently healthy adult volunteers were selected using the World Health Organization criteria, and divided into 4 groups of 8. Each group of subjects consumed twice the reference food (white bread for 2 groups; glucose for the 2 other), then a serving of one of the fruit juices containing an amount equivalent to 25 g of carbohydrate. The Glycemic Index (GI) and Glycemic Load (GL) was determined by the standard method. DAFANI orange-mango juice had a low GI (47.50), DAFANI mango-pineapple-passion fruit cocktail (62.25) and pineapple IRA (64.12) juices had an average GI, and DAFANI mango nectar juice (87.62) a high GI. All fruit juices had a moderate GL (between 11 and 19). Despite the moderate GL of fruit juices studied, their consumption must be controlled, particularly in diabetics.
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Agomuo, J., I. Alaka, and Linda Akajiaku. "Microbiological Status of S oymilk- Fruit Juice Drink as Affected by Orange and Pineapple Juice Replacement." Current Research in Nutrition and Food Science Journal 2, no. 3 (December 1, 2014): 153–58. http://dx.doi.org/10.12944/crnfsj.2.3.07.
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The effect of orange and pineapple fruit juice replacement on microbiological status of soymilk- fruit juice drink was studied. Soybean seeds, fresh ripe orange and pineapple fruits were processed into soymilk, and fruit juices respectively. The orange and pineapple juices were blended at equal proportion to get mixed fruit juice (MFJ). MFJ was used to replace soymilk (SM) at 10%, 20%, 30%, 40% and 50% levels without addition of any chemical preservatives. The microbiological status of the soy-mixed fruit juice (SMFJ) was evaluated. Microbial examination showed that bacteria count was higher in SMFJ5 (50:50) (40 x 40-2Cfu/ml) and lower in MFJ (100% mixed fruit juice) (11 x 10-2Cful/ml). There was no coliform growth, suggesting absence of faecal contamination. Fungal growth was higher (24 x 10-2Cful/ml) at 40 % juice dilution. Microbes such as Bacillus sp, Staphiloccocus sp and Penicillin were isolated in the samples. The morphology of the microbes was ascertained thereby providing information for the preservation of the beverage and encouraging its processing.
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M. N, Chukwu,, Kabuo, N.O, Okezie P.F, and Chukwujekwu Chukwujekwu. "Production and Evaluation of Fruit Juice Blends from Velvet Tamarind (Dilium Guineese) and Noni Fruit Juice (Morinda Citrifolia)." Nutrition and Food Processing 5, no. 3 (May 28, 2022): 01–09. http://dx.doi.org/10.31579/2637-8914/090.
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This study was aimed to explore the production and evaluation of fruit juice blends from velvet tamarind and noni juices. Velvet tamarind fruit was processed to obtain 100% juice (VT sample) while that of noni fruit was also processed to obtain 100% pure juice (N sample). The respective fruit juice blends (N and VT) were formulated: VTN1, VTN2, VTN3, VTN4 at different ratios (20:80%, 40:60%, 60:40%, 80:20%) while N and VT were used as the control. Microbial analysis using pour plate method and sensory evaluation using 9-point hedonic scale were carried out. The blending of these fruit juices gave better sensory quality product with therapeutic effects. The controls VT (100%) was found to be best in all organoleptic attributes (approximately 7.00 = like moderately) and with microbial count of (6.5x103 cfu/g) while control (100%) samples rated worse sensorily. Sample VTN4 rated best followed by VTN3, VTN2, VTN1 respectively. Blending Velvet tamarind (VT) and Noni (N) juices at different proportions result reduce bland taste, unpleasant aroma of noni which improves the organoleptic acceptability of the blends. Noni mellowed down the tartness of velvet tamarind juice thus, obtaining refreshing, therapeutic, vitamin C., … antioxidant, and acceptable organoleptic characteristics of fruit juice blends.
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Mahendra, Bayu, I. Wayan Surudarma, Desak Made Wihandani, and I. Made Winarsa Ruma. "EFFECTIVENESS OF FRUIT JUICE AS COMPLEMENTARY THERAPY ON BLOOD PRESSURE OF HYPERTENSION PATIENTS : A SYSTEMATIC REVIEW OF RANDOMIZED CONTROLLED TRIALS." E-Jurnal Medika Udayana 11, no. 9 (September 27, 2022): 89. http://dx.doi.org/10.24843/mu.2022.v11.i9.p17.
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Hypertension treatment can be helped through complementary therapies, one of which is fruit juices. This study aimed to systematically review the evidence from various study regarding the effect of fruit juices on blood pressure in hypertensive patients and the types of fruit juices that are proven to be effective in reducing hypertension.This study is systematic review. Literature searching was conducted in four electronic databases, namely CINAHL, EMBASE, Pubmed, and Sciencedirect with the phrase fruit juices AND (hypertension OR blood pressure). Studies obtained from searching will be selected based on a screening title and abstract, eligibility criteria, and assesment risk of bias. The results of the study obtained 21 final studies with RCT research designs that passed the screening with complete eligibility criteria. However, the studies with valid results only amounted to 8 studies. These data show that as many as 5 studies prove fruit juices can reduce blood pressure in hypertensive patients and 3 other studies have stated the opposite. Thus, it can be concluded that there is strong evidence that fruit juices has a significant effect on reducing blood pressure in hypertensive patients. Fruit juices that have been shown to be effective are orange juice and queen garnet plum juice
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Ngoka`, I. R., J. N. Chikwendu, and A. N. Maduforo. "Effect of Cola pachycarpa and Cola lepidota fruit juices on liver function parameters and histopathological indices of alloxan-induced adult male diabetic Wistar rats." Journal of Dietitians Association of Nigeria 12 (February 16, 2022): 100–109. http://dx.doi.org/10.4314/jdan.v12i1.13.
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Background: Diversity is a potential source for immense untapped material wealth in the forms of food, medicine and other amenities. One of these neglected plants is Monkey Cola.
Objective: The study evaluated the effect of Cola pachycarpa and Cola lepidota fruit juices on the liver function parameters (aspartate transaminase, alanine transaminase, alkaline phosphatase & total protein) and histopathological indices (liver tissue) of alloxan- induced diabetic rats.
Materials and methods: Fresh Cola pachycarpa and Cola lepidota fruits were obtained from local markets and home farms within communities in Isiala Mbano local government area of Imo State and Isiala Ngwa South local government area of Abia State. The fruits were processed into raw and undiluted fruit juice using an electric juicer. Forty healthy adult albino male rats with an average weight of 239.35g were randomized into eight groups, six experimental and two control groups, based on body weight. All the rats in each group were induced with alloxan to become diabetic. Samples of blood were collected for use as basal biochemical and hematological indices as well as after induction with diabetes. Standard diabetic drug, glibenclamide and Cola fruit juices (pachycarpa and lepidota) were administered differently and in varied concentrations (5ml/kg and 10ml/kg body weight). The experiment lasted for 21days after which the animals were sedated with mild anesthetic and sacrificed by cervical dislocation. The liver of the animals were excised, packaged, labeled and stored for subsequent chemical analysis and histopathology. Data was analyzed statistically using IBM-SPSS (Special Package for Social Sciences) version 20 software for means and standard deviation.
Results: Monkey Cola fruit juices significantly (p < 0.05) decreased alkaline phosphatase (28.95%, CPV1, Group that received Cola pachycarpa very rough epicarp fruit juice at 5ml/kg body weight), aspartate transaminase (29.81%, CPV1) comparative to those of the standard diabetic drug (29.58% and 17.58% respectively). Histopathological studies indicated abnormal hepatocyte structure in only the untreated group of rats. Rats that received standard diabetic drug reported significant (p < 0.05) better liver architecture from other treatment groups, though damage to the liver was not noticed in rats that received the fruit juices. All the Cola juices especially those administered at 10mls/kg body weight impacted positively in improving body weight, haematological, biochemical and histopathological indices in diabetes control.
Conclusion: Further research could be done to establish its prospect as an anti-diabetic agent.
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Granado-Lorencio, F., C. Herrero-Barbudo, I. Blanco-Navarro, B. Pérez-Sacristán, and B. Olmedilla-Alonso. "Bioavailability of carotenoids and α-tocopherol from fruit juices in the presence of absorption modifiers:in vitroandin vivoassessment." British Journal of Nutrition 101, no. 4 (July 11, 2008): 576–82. http://dx.doi.org/10.1017/s000711450803078x.
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The food industry is playing an increasing role in the development and marketing of new products although little is known regarding the bioavailability of the phytochemicals they contain. Our aim was to assess the effect of the presence of absorption modifiers (milk and iron) on thein vitrobioaccessibility and the serum responsein vivoof carotenoids and α-tocopherol from fruit juices. Thirty-two young women participated in a three-period (21 d each) supplementation study with a 2-week wash-out in between. Subjects consumed consecutively 2 × 250 ml/d vitamin C-fortified juices supplied as fruit juice, fruit juice containing milk and fruit juice containing milk and iron. Fasting blood samples were collected before and after each supplementation period.In vitrobioaccessibility of carotenoids and α-tocopherol was assessed by a static digestion model. Vitamin E and carotenoids from both studies were determined by HPLC.In vitro, xanthophyll ester hydrolysis and transference of free xanthophylls and α-tocopherol into the micellar phase were higher in the presence of absorption modifiers.In vivo, consumption of the fruit juices provoked significant increments (within-subject) of α-tocopherol and some carotenoids in serum. Dose-adjusted increments in serum of some carotenoids were higher when subjects consumed juices with milk and milk plus iron, although differences did not reach statistical significance. In conclusion, the presence of milk and milk plus iron do not influence the bioavailability of carotenoids and α-tocopherol from fruit juicesin vivo. Our results support the use ofin vitromodels to assess food-related factors affecting bioavailability of carotenoids and tocopherols from foods.
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Leopold, Loredana F., Nicolae Leopold, Horst-A. Diehl, and Carmen Socaciu. "Quantification of carbohydrates in fruit juices using FTIR spectroscopy and multivariate analysis." Spectroscopy 26, no. 2 (2011): 93–104. http://dx.doi.org/10.1155/2011/285890.
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A combination of Fourier-transform infrared spectroscopy (FTIR) and multivariate statistics was applied as screening tool for the quantitative determination of carbohydrates, such as glucose, fructose and sucrose, in 28 processed commercial fruit juices and 5 genuine juices obtained from squeezed fruits. A number of 13 mixtures of glucose, fructose and sucrose standard solutions were prepared at different concentrations, scanned by attenuated total reflectance (ATR) FTIR spectroscopy and analyzed in the 900 and 1400 cm−1spectral range. Principal component analysis (PCA) of the standard carbohydrate solutions enabled a better understanding of the main sources of variability affecting the FTIR spectra. Also, PCA enabled the grouping of apple, orange and peach juices. Calibration models for each carbohydrate, using partial least squares (PLS) regression were developed and used for prediction purposes. Cross-validation procedures indicated correlations of 0.88, 0.92 and 0.98 for glucose, fructose and sucrose, respectively, between HPLC measured values and FTIR first derivative spectra estimates. Carbohydrates in the expected concentration ranges were found for most of the pure fruit labelled juices. The samples with 4–50% pure fruit juice content showed discrepancies from average concentration values of authentic juices, mainly a high sucrose concentration can flag sucrose addition to maintain the juice sweetness intensity. The present results confirmed the efficiency of FTIR spectroscopy, in combination with multivariate statistics, as a rapid, reliable and cost-effective tool for routine monitoring of multiple constituents in fruit juices, as quality indicators.
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Šnurkovič, Petr. "Quality assessment of fruit juices by NIR spectroscopy." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 61, no. 3 (2013): 803–12. http://dx.doi.org/10.11118/actaun201361030803.
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In the article there is described the detection of substances used for adulteration of fruit juices. They were investigated in juice products distributed within the network of retail markets. This detection was performed using the method of near-infrared spectroscopy (NIR). There were analysed samples of orange juices, apple juices, and grapefruit juices. At the beginning, there were assessed quality parameters (soluble dry matter, total acids, formol number, malic acid, citric acid, ascorbic acid, lactic acid, specific density, and ethanol content) and their compatibility with the limit values specified by the Association of the Industries of Juices and Nectars. The research covered 45 kinds of fruit juices and there was found 10 cases when at least one parameter was out of the approved limits. After that there was used the discrimination analysis and it enabled to separate pure juices from those containing at least 1 % of admixtures. This method also helped to distinguish between the group of fresh squeezed juices and the juices made of fruit concentrates. Using the diagnostics “Principal Component Scores 3D Display”, there were arranged various numbers of similar groups of juice samples with similar compound profiles.
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Subedi, Sabita, Dipendra Adhikari, and Bhoj Raj Poudel. "Determination of heavy metals in varieties of fresh and packaged fruit juices along with powdered fruit drink mixes in Kathmandu Valley." Journal of Balkumari College 11, no. 1 (December 31, 2022): 63–69. http://dx.doi.org/10.3126/jbkc.v11i1.53024.
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Analysis of heavy metals was performed in packaged and fresh fruit juices along with powdered fruit drink mixes (Tangs), purchased from different stores of Kathmandu Valley, using Flame Atomic Absorption Spectroscopy (FAAS). Selection of Fruit Juices and Tangs was done from five different fruits, viz., apple, orange, pineapple, pomegranate, and mango in an attempt to quantify four heavy metals, i.e., Zinc (Zn), Manganese (Mn), Iron (Fe) and Lead (Pb). The wet digestion technique was employed for the decomposition of samples. Variability in the concentration of heavy metals was observed in various types of fruit juices, thereby verifying that the levels of heavy metals are dependent on the types of fruits as well as fruit juices. The mean concentrations of all the investigated metals (Fe, Pb, Mn, and Zn) were below the maximum permissible limit in the selected juices and tangs. Irrespective of the types of fruits or nature of juices, i.e., either packaged or fresh fruit juices or tangs, the studied samples are safe for human consumption based on studied heavy metals toxicity.
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Sondhi, Sonica, Palki Sahib Kaur, Himansi Sura, Manisha Juglani, and Deepali Sharma. "Amylase Based Clarification of Apple, Orange and Grape Juice." CGC International Journal of Contemporary Technology and Research 3, no. 2 (July 17, 2021): 187–90. http://dx.doi.org/10.46860/cgcijctr.2021.06.31.187.
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Amylases are starch-degrading enzymes produced by many bacteria, plants, fungi and animals. It has found tremendous application in industry. One of its applications is in fruit industry wherein amylases are used to clarify fruit juices and reduce its viscosity. In fruits, high amount of starch is present which resulted in increased viscosity of the prepared juices. This may also lead to settling of juice at bottom. Amylases act on starch component and degrade it. In the current study, amylase from B. licheniformis was used for the clarification of apple, orange and grape juices. Total suspended solids, viscosity and total acidity was found to decrease with increasing amylase concentration. The results revealed that after amylase treatment the color, texture and flavor of juices were also improved.
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Wojdyłto, Aneta, and Jan Oszmiański. "Bioactive Compounds of Selected Fruit Juices." Natural Product Communications 4, no. 5 (May 2009): 1934578X0900400. http://dx.doi.org/10.1177/1934578x0900400505.
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Fruits are one of the most important sources of phenolic compounds in our diet. Many of these compounds exhibit a wide range of biological activities, especially antioxidant activity. The objective of this study was to determine the composition and antioxidant activity of phenolic compounds found in fruit juice obtained from buckthorn, flowering quince, rowanberry and hawthorn. Hydroxycinnamic acids (neochlorogenic and chlorogenic acid) and procyanidins were the main phenolics in rowanberry juice. The highest level of flavonols (quercetin derivatives) was found in sea buckthorn. All juices showed strong free-radical scavenging activity against ABTS•+ radicals and ferric reducing ability measured by the FRAP method. The strongest antioxidant activity was found in rowanberry juice, but the lowest was measured in hawthorn and sea buckthorn juices.
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Zhumaliyeva, Gulzhan, Urishbai Chomanov, Tamara Tultabaeva, Gulmira Kenenbay, Gulnara Aktokalova, Nurzhan Tultabayev, Rabiga Kasymbek, and Mukhtar Tultabaev. "Establishing the regularities of blending functional purpose juices based on watermelon juice." Eastern-European Journal of Enterprise Technologies 5, no. 11 (125) (October 31, 2023): 57–66. http://dx.doi.org/10.15587/1729-4061.2023.288226.
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The objects of the research are fruit and berry juices from watermelon, rosehip, apples and pumpkin. The influence of the physico-chemical parameters of fruit and berry juices on the process of storage and blending is investigated. It has been found that quantitative regulation depending on the physico-chemical parameters of fruit and berry juices during the development of blended juice technology makes it possible to develop a drink with a long shelf life. The developed juices should satisfy the body's needs for vitamins and minerals in food necessary for the normal development of the body. Based on research, watermelon-pumpkin-rosehip juice is recommended. However, the consumer properties of natural juices depend on the variety and climatic conditions of growth. The climatic conditions of growth and the variety significantly affect the physico-chemical parameters of the juices obtained from them. All this allows us to assert that it is advisable to conduct a study devoted to establishing the influence of the physico-chemical parameters of fruit and berry juices based on watermelon juice on the process of storage and blending. Juices are the most technologically advanced product for creating new types of functional nutrition. In addition, they contain a complex of vitamins and minerals in their composition. In connection with the above, the development of technology and the organization of the production of functional purpose juices are the solution to problems related to nutrition. It is found that the resulting new product – watermelon-pumpkin-rosehip drink will allow you to get a new product with high quality indicators and expand the range of fruit and berry drinks based on watermelon juice
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Mukhtar, Kinza, Brera Ghulam Nabi, Muhammad Faisal Manzoor, Sania Zia, Zuhaib F. Bhat, Shahzad Hussain, and Rana Muhammad Aadil. "Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study." Journal of Food Processing and Preservation 2024 (April 8, 2024): 1–8. http://dx.doi.org/10.1155/2024/5518914.
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Fruit juices are popular beverages that provide various health benefits due to their rich nutritional profile, but they are prone to microbial spoilage and quality deterioration. Thermal pasteurization is the conventional method to preserve fruit juices, but it causes undesirable changes in the physicochemical and nutritional value of the juices. Therefore, there is a need to develop alternative methods to ensure the microbial safety and quality of fruit juices. The aim of this study was to investigate the impact of thermal (95-100°C for 4 min), ultrasonication (US) (25 kHz for 5 and 10 min), and thermosonication (TS) (25 kHz at 40 and 50°C) processes on the quality profile of watermelon-beetroot juice blend, a novel juice formulation with enhanced nutritional and functional properties with 50 : 50 formulation. The samples were analysed for physicochemical (colour, pH, total soluble solids, and titratable acidity), bioactive (phenolic, flavonoid, antioxidant, and ascorbic acid contents), and microbiological (total plate count and yeast/molds) properties. The results showed that all the processed samples retained high total phenolic (756.33-842.33 μg GAE/g), total flavonoid (435.33-512.67 μg CE/g), and ascorbic acid (45.23-50.34 mg/100 mL) contents along with a high antioxidant potential (total antioxidant capacity (274.14-305.33 μg AAE/g) and DPPH radical scavenging activity (33.05-42.18%)) while preserving the normal physicochemical characteristics and decreasing the microbial counts of all the processed blend juices. In conclusion, the US treatment (10 min) produced the juice blends with the best quality. The findings of this research suggest that thermal, US, and TS processes are promising technologies for the preservation of fruit juices and that watermelon-beetroot juice blend is a novel juice formulation with high nutritional and functional value. The results of this research might be useful to the processed fruit juice industry and the consumers who are looking for healthy and safe fruit juices.
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Kumar, Bathal Vijaya, Mannepula Sreedharamurthy, and Obulam Vijaya Sarathi Reddy. "Physico-Chemical Analysis of Fresh and Fermented Fruit Juices Probioticated with Lactobacillus casei." International Journal of Applied Sciences and Biotechnology 1, no. 3 (September 25, 2013): 127–31. http://dx.doi.org/10.3126/ijasbt.v1i3.8301.
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The objective of this study was to find out the suitability of different fruit juices for probiotication by using Lactobacillus casei. Phyto-chemical analysis of different fruit juices (mango, sapota, grape and cantaloupe) were carried out using the standard methods. Carbohydrates, flavoniods, tannins, glycosides were present and alkaloids and saponins were absent in all the above fruit juices. Further analysis by TLC and DPPH methods indicated good antioxidant activity in all the fruit juices except for cantaloupe juice. Probiotication of fruit juices with L. casei, decreased pH and increased the titratable acidity within 72 h. Physico-chemical properties were also determined at different time intervals (24, 48 and 72 h) of probiotication. Based on the above results, it was inferred that the beverage prepared from the probiotication of fruit juices with L. casei could be useful in providing health benefits to the consumers.DOI: http://dx.doi.org/10.3126/ijasbt.v1i3.8301 Int J Appl Sci Biotechnol, Vol. 1(3) 2013 : 127-131
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Ofoegbu, Stanley Udochukwu. "Comparative Gravimetric Studies on Carbon Steel Corrosion in Selected Fruit Juices and Acidic Chloride Media (HCl) at Different pH." Materials 14, no. 16 (August 23, 2021): 4755. http://dx.doi.org/10.3390/ma14164755.
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Food contamination due to metal corrosion and the consequent leakage of metals into foods is a problem. Understanding the mechanism(s) of metal corrosion in food media is vital to evaluating, mitigating, and predicting contamination levels. Fruit juices have been employed as model corrosive media to study the corrosion behaviour of metallic material in food media. Carbon steel corrosion in fresh juices of tomato, orange, pineapple, and lemon, as well as dilute hydrochloric acid solutions at varied pH, was studied using scanning electron microscopy, gravimetric and spectrophotometric techniques, and comparisons made between the corrosivity of these juices and mineral acids of comparable pH. The corrosion of carbon steel in fruit juices and HCl solutions manifests as a combination of uniform and pitting corrosion. Gravimetric data acquired after one hour of immersion at ambient temperature (22 °C) indicated corrosion rates of 0.86 mm yr−1 in tomato juice (pH ≈ 4.24), 1.81 mm yr−1 in pineapple juice (pH ≈ 3.94), 1.52 mm yr−1 in orange juice (pH ≈ 3.58), and 2.89 mm yr−1 in lemon juice (pH ≈ 2.22), compared to 2.19 mm yr−1 in 10−2 M HCl (pH ≈ 2.04), 0.38 mm yr−1 in 10−3 M HCl (pH ≈ 2.95), 0.17 mm yr−1 in 10−4 M HCl (pH ≈ 3.95), and 0.04 mm yr−1 in 10−5 M HCl (pH ≈ 4.98). The correlation of gravimetrically acquired corrosion data with post-exposure spectrophotometric analysis of fruit juices enabled de-convolution of iron contamination rates from carbon steel corrosion rates in fruit juices. Elemental iron contamination after 50 h of exposure to steel samples was much less than the values predicted from corrosion data (≈40%, 4.02%, 8.37%, and 9.55% for tomato, pineapple, orange, and lemon juices, respectively, relative to expected values from corrosion (weight loss) data). Tomato juice (pH ≈ 4.24) was the least corrosive to carbon steel compared to orange juice (pH ≈ 3.58) and pineapple juice (pH ≈ 3.94). The results confirm that though the fruit juices are acidic, they are generally much less corrosive to carbon steel compared to hydrochloric acid solutions of comparable pH. Differences in the corrosion behaviour of carbon steel in the juices and in the different mineral acid solutions are attributed to differences in the compositions and pH of the test media, the nature of the corrosion products formed, and their dissolution kinetics in the respective media. The observation of corrosion products (iron oxide/hydroxide) in some of the fruit juices (tomato, pineapple, and lemon juices) in the form of apparently hollow microspheres indicates the feasibility of using fruit juices and related wastes as “green solutions” for the room-temperature and hydrothermal synthesis of metal oxide/hydroxide particles.
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LEONG, YAP KOK, ONG CHIAW XUI, and ONG KIEN CHIA. "Survival of SA11 Rotavirus in Fresh Fruit Juices of Pineapple, Papaya, and Honeydew Melon." Journal of Food Protection 71, no. 5 (May 1, 2008): 1035–37. http://dx.doi.org/10.4315/0362-028x-71.5.1035.
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Survival of rotavirus in fresh fruit juices of papaya (Caraca papaya L.), honeydew melon (Cucumis melo L.), and pineapple (Ananas comosus [L.] Merr.) was studied. Clarified juices were prepared from pulps of ripe fruits and sterilized by ultrafiltration. One milliliter of juice from each fruit was inoculated with 20 μlof 1 × 106 PFU of SA11 rotavirus and sampled immediately (0-h exposure) and 1 and 3 h later at 28°C. Mean viral titers in juices of papaya (pH 5.1) and honeydew melon (pH 6.3) at 1 and 3 h were not significantly different from titers at 0-h exposure. Mean viral titers in juices from pineapples with ripening color indices of 3 (pH 3.6) and 6 (pH 3.7) at 1-h exposure (color index 3: 4.0 ± 1.7 × 104; color index 6: 2.3 ± 0.3 × 105) and 3-h exposure (color index 3: 1.1 ± 0.4 × 104; color index 6: 1.3 ± 0.6 × 105) were significantly lower than titers at 0-h exposure (color index 3: 5.7 ± 2.9 × 105; color index 6: 7.4 ± 1.3 × 105). Virus titers in pineapple juices of color index 3 were significantly lower than titers of the virus in juices of index 6. In cell culture medium (pH 7.4), SA11 titer remained stable over 3 h at 28°C. However, at pH 3.6, the virus titer was reduced to a level not significantly different from that of the virus in pineapple juice of color index 6 (pH 3.7). In conclusion, papaya and honeydew melon juices, in contrast to pineapple juice, have the potential to transmit rotavirus. Inactivation of SA11 virus in pineapple juice can be possibly attributed to low pH and constituent(s) in the juice.
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Pankaj Nainwal and Amita B Sati. "Assessment of ascorbic acid content and anti-oxidant activity in juices of selected fruits help in the prophylaxis of primary symptoms of COVID-19." International Journal of Research in Pharmaceutical Sciences 11, SPL1 (November 2, 2020): 1139–43. http://dx.doi.org/10.26452/ijrps.v11ispl1.3561.
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Ascorbic Acid, a regimen claimed to use in the prevention of primary symptoms of COVID-19, is a hydrophilic anti-oxidant found plentiful in fruit juices, which also known to possess total anti-oxidant activity. Fruits play an essential part in our healthy diet. As many fruits contain anti-oxidant properties which means the presence of anti-oxidant constituents. In present study samples of the various fruit juices obtained from the local market were seek out for the ascorbic acid content and estimated for their anti-oxidant activity. For determining ascorbic acid content, the dichlorophenol-indophenol method was employed, while anti-oxidant activity was studied by employing Ferric Reducing Antioxidant Power assay and reducing power assay method. As per the result obtained, the high amount of ascorbic acid was found in amla juice while bael juice was found for good anti-oxidant activity. The conclusion results out from the study that fruits rich in an appreciable amount of ascorbic acid possess good anti-oxidant activity. Those juices results in best anti-oxidant activity indicate the presence of phenolics, i.e. phenolic compounds.
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Aneja, Kamal Rai, Romika Dhiman, Neeraj Kumar Aggarwal, and Ashish Aneja. "Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices." International Journal of Microbiology 2014 (2014): 1–14. http://dx.doi.org/10.1155/2014/758942.
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Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.
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Nabiyev, Ahad, Inara Kazimova, İlhama Kazimova, Afet Gasimova, Gunash Nasrullayeva, and Mehriban Yusifova. "Assessment of quality indicators in the technology of blended juices from the fruits and berries of pumpkin, quince, rose hips, and persimmon." Eastern-European Journal of Enterprise Technologies 5, no. 11 (125) (October 31, 2023): 67–75. http://dx.doi.org/10.15587/1729-4061.2023.289778.
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The fruits and berries of pumpkin, quince, persimmon, and rose hips, widely distributed in most regions of Azerbaijan, are environmentally friendly food produce. Their composition is rich in nutritional components beneficial to the human body. The objects of the study were the fruits and berries of ecologically clean varieties of pumpkin, widespread in Azerbaijan: Palov-Kodu-268, Perexvatka-69; Yellow quince; Xiakume persimmon; and rose hips. During the study, a variety of juices were prepared that are beneficial for the human body, rich in nutritional components for functional purposes, natural, without additives, by mixing (blending) pumpkin juice with the juice of quince, rose hips, and persimmons separately. To achieve the goal, quality indicators were studied in the production technology of juices from pumpkin, quince, and persimmon fruits in a ratio of 50:30:20; juices from pumpkin, rosehip, and quince fruits, 50:30:20; juices from fruits and berries of pumpkin, rosehip, persimmon, 50:30:20. As a result of the study, it was established that natural juices prepared by blending fruits and berries are of high quality and nutritional value. These fruit juices contained large amounts of aliphatic organic acids and vitamin C. However, juices prepared from a mixture of fruits and berries contain less total sugar than individual juices, including glucose and fructose. Therefore, they are recommended to be used as a functional, dietary juice in the treatment of certain diseases (diabetes, etc.). As a result of the tasting, it was found that juices prepared from fruits and berries were rated at 7.8÷8.5 points. However, natural juices without chemical additives, prepared by blending using a special technology, are estimated at 9.2÷9.8 points. The recommendations reported here could be used by small and medium-sized juice production enterprises
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Schiassi, Maria Cecília Evangelista Vasconcelos, Amanda Maria Teixeira Lago, Vanessa Rios de Souza, Juliana dos Santos Meles, Jaime Vilela de Resende, and Fabiana Queiroz. "Mixed fruit juices from Cerrado." British Food Journal 120, no. 10 (October 1, 2018): 2334–48. http://dx.doi.org/10.1108/bfj-12-2017-0684.
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Purpose The purpose of this paper is to optimize a mixed juice made from Brazilian Cerrado fruits (cagaita, mangaba and marolo). Design/methodology/approach The juices were evaluated by rheological, physical, physicochemical, nutritional and sensory acceptance analyses. The mixture design is a widely used tool for product optimization, allowing the determination of factors, combinations and levels that provide best responses. Findings The results show that using mangaba pulp negatively contributed to juice acceptance, but resulted in the highest ascorbic acid content. The treatments produced using cagaita and marolo pulps presented a greater acceptance by consumers, and contributed to higher antioxidant activity and phenolic compounds content. The juice prepared with a mixture of equivalent quantities of the three fruits had the highest β-carotene and lycopene contents. Practical implications This research has shown that different fruit combinations can improve sensory and nutritional characteristics, adding value to the final product. Social implications The processing of mixed juices could increase population access to the nutrients present in Brazilian Cerrado fruits, given that they are seasonal and perishable fruits. Originality/value In recent years, there has been an increase in the development of new food products based on Cerrado native fruits, however information on the chemical and nutritional characteristics, rheological behavior, and sensory attributes of the derivative products are still limited, resulting in a lack of scientific investments in this area. In addition, it is necessary to optimize the developed products to offer the consumer a unique product, combining the characteristics of two or more fruits, which adds value to the final product.
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Lytovchenko, O. M., I. V. Grynyk, T. Z. Moskalets, V. V. Moskalets, A. V. Kuznetsov, S. V. Klymenko, and A. G. Vovkogon. "Scientific methodical and practical innovations of the Institute of Horticulture NAAS of Ukraine on making healthy nutritional products from the fruits of viburnum, dewberry, dogwood and wild plum tree." Horticulture: Interdepartment Subject Scientific Collection, no. 77 (2022): 146–62. http://dx.doi.org/10.35205/0558-1125-2022-77-146-162.
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The paper presents the results of evaluating the primary components (pasteurized natural monojuices) for the production of blended juices and syrups from the fruits of pre-selected species and cultivars of minor fruit and small fruit crops according to the biochemical (dry substances, sugar, acidity), physicochemical (sediment) and organoleptic (color, aroma, transparency) indicators. The authors have described some elements of the methods of processing the berries of the above mentioned crops. The test technological works have enabled to establish the modes of the pasteurization of blended juices by means of the continuous pasteurization. In particular, when producing blended apple-wild plum tree and apple-viburnum juices and syrups the packing temperature is to be 85 °С. The temperature in the pasteurizer zones should be: for the first zone 85 °С, the second 28 and the third 20 °С. The time of exposure in the mentioned zones must be - 26, 6 and 3 minutes respectively. The elaboration the methodological recommendations on the technology for making healthy food products (juices and syrups from the fruits of minor crops) as well as the preparation of technological instructions for the manufacturing of blended blackberry juice, has been substantiated; blended apple-wild plum tree and viburnum-apple juices, dogwood-blackberry and dogwood-field syrups. The technologies for making blended juices from blackberries, dogwood-blackberry syrup, blended apple-wild plum tree juice, dogwood-wild plum tree syrup, blended viburnum-apple juice have passed successfully the production testing at the IH NAAS. The characteristics of ready-made healthy food products are presented: blended unclarified wild plum tree-apple juice "Kozatska mits", blackberry-apple juice "Medova ozhynka", viburnum-apple juice "Kalynonka" and blackberry-dogwood syrup "Medovyi rubin" and dogwood-honey "Medova badioris
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Weleni, Diriba Leta, and Shilimat Abera. "ASSESSMENT ON BACTERIAL LOAD OF READY TO USE FRUIT JUICES SERVED IN CAFES AND JUICE BARS IN HOSSANA TOWN, SOUTHERN ETHIOP." EPH - International Journal of Biological & Pharmaceutical Science 2, no. 1 (December 15, 2016): 58–63. http://dx.doi.org/10.53555/eijbps.v2i1.17.
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Contaminated food and drinks are source of various food borne diseases in human. The study aimed on the assessment of bacterial load of locally prepared fruit juice. A cross sectional study was conducted from January 2015 to May 2015in Hossana town. Out of Twenty four fruit juice samples, eight samples from each of avocado, papaya and mango were collected at two different time intervals accordingly. The pH of original samples was determined before dilution. Streak plate method was used for the growth of bacteria on appropriate media. Structured questionnaire was prepared to assess storage mechanism of fruit, source of fruit, processing and hygienic condition of working environment. Concerning pH there was slight increase in juices that were collected at night. The probable reason may be inappropriate storage of fruit and over dilution of fruit juices. Regarding the bacterial load of fruit juice samples both avocado9 (38.38%) and papaya8 (33.67%) were found to be more contaminated with bacteria than mango 6(28.53%).This may be the water activity, antimicrobial constituents and/or nutrient content. The venders cause subsequent contamination during preparation, handling, by the side of waste disposal system, using water that is not boiled for dilution. Therefore, regular supervision and training about safe processing and handling of fruit juices and hygiene of venders can improve the quality of fresh fruit juices.
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Mihaylova, Dasha, Ivelina Desseva, Magdalena Stoyanova, Nadezhda Petkova, Margarita Terzyiska, and Anna Lante. "Impact of In Vitro Gastrointestinal Digestion on the Bioaccessibility of Phytochemical Compounds from Eight Fruit Juices." Molecules 26, no. 4 (February 23, 2021): 1187. http://dx.doi.org/10.3390/molecules26041187.
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Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits. In this respect, we investigated the effect of in vitro digestion on the phytochemicals of eight fruit juices. Freshly prepared juices from pomegranate, orange and grapefruit were used as well as commercially available juices from cherry, black grapes and aloe vera, blackberry and chokeberry, and two types of chokeberry and raspberries. Spectrophotometric and HPLC methods were used in order to analyse the sugar content, the total phenolic (TPC) and flavonoid contents (TFC), anthocyanins, phenolic acids and antioxidant activity. Principle component analysis was used to explain the differentiation among the types of fruit juice. Sugar recovery variation was between 4–41%. The bio-accessibility of TPC ranged from 13.52–26.49% and of flavonoids between 24.25–67.00%. The pomegranate juice and the juice of black grapes and aloe vera kept 58.12 and 50.36% of their initial anthocyanins content, while for the other samples less than 1.10% was established. As a result, a maximum of 30% remaining antioxidant activity was measured for some of the samples, but for most this was less than 10%. In conclusion, fruit juices are a rich source of biologically active substances, but a more detailed analysis of food transformation during digestion is needed.
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Doležálková, I., Z. Máčalík, A. Butkovičová, R. Janiš, and L. Buňková. "Monoacylglycerols as fruit juices preservatives." Czech Journal of Food Sciences 30, No. 6 (December 1, 2012): 567–72. http://dx.doi.org/10.17221/485/2011-cjfs.
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Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have been designed to extend the shelf-life of the food products by reducing the microbial growth while new antimicrobials are still examined. Monoglycerides are naturally occurring compounds with inhibitory activity against various microorganisms. We evaluate the antimicrobial effects of 8 monoglycerides in vitro and in fresh unpasteurised apple juice. Out of all monoglycerides tested, monocaprin (MAG C10:0) and monolaurin (MAG C12:0) showed the best ability to supress or prevent the growth of filamentous fungi in vitro. The addition of these monoglycerides to apple juice resulted in a decrease in total viable counts of bacteria and yeasts. Monocaprin was able to stop completely the growth of bacteria and yeasts at a concentration of 250 µg/ml, and to prevent microbial spoilage of apple juices for at least two weeks.
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Flores, João Vitor Franco, Carolina Galvão Salioni, and Daniel Penteado Martins Dias. "Influence of fruit juice consumption before two years of age on the development of childhood obesity." Research, Society and Development 12, no. 7 (August 2, 2023): e18512742702. http://dx.doi.org/10.33448/rsd-v12i7.42702.
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Objectives: to describe the main data published in the literature, between the years 1990 and 2023, to better understand the influence of the consumption of fruit juices under two years of age on the development of childhood obesity. Methodology: the present study is a literature review where 55 articles on the subject were selected from the MEDLINE and Scielo databases from august 2020 to july 2023 and critically analyzed according to the relationship between the consumption of fruit juices in children under two years of age and obesity in adults. Result: studies have shown that the grinding step of the fruit for juice production removes fibers from its composition, negatively affecting gastrointestinal dynamics. In addition, fructose (i.e., found primarily in fruits) has a complex metabolism and accumulates adipose tissue if no associated fiber is consumed. It is also suggested that the balanced intake of juices throughout the first years of life prevents the accumulation of body fat in childhood and youth. Conclusion: excessive consumption of fruit juices should be avoided under two years of age, since their intake can contribute to the development of obesity and lead to important consequences from childhood to adulthood.
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Barghouthy, Yazeed, and Bhaskar K. Somani. "Role of Citrus Fruit Juices in Prevention of Kidney Stone Disease (KSD): A Narrative Review." Nutrients 13, no. 11 (November 17, 2021): 4117. http://dx.doi.org/10.3390/nu13114117.
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To explore the relationship between citrus fruit juices (oranges, grapefruits, and lemonades) and kidney stone disease (KSD). Methods: A systematic review was performed using the Medline, EMBASE, and Scopus databases, in concordance with the PRISMA checklist for all English, French, and Spanish language studies regarding the consumption of citrus fruit juices and the relationship to urinary stone disease. The main outcome of interest was the association of citrus fruit juices with KSD. Results: Thirteen articles met the criteria for inclusion in the final review. Three large epidemiological studies found that grapefruit juice was a risk factor for stone formation, while orange juice did not increase the risk for KSD. Ten small prospective clinical studies found that orange, grapefruit, and lemon juices all increased urinary citrate levels. Only orange and grapefruit juices had an alkalinizing effect and while lemon juice has a protective effect by raising urinary citrate levels, it lacked a significant alkalinizing effect on urine pH. Orange juice and grapefruit juices significantly increased urinary oxalate levels, while orange juice also had a high carbohydrate content. Conclusion: While orange juice seems to play a protective role against stone formation, grapefruit was found to raise the risk of KSD in epidemiological studies but had a protective role in smaller clinical studies. Lemon juice had a smaller protective role than orange juice. Larger amounts of, as well as more accurate, data is needed before recommendations can be made and a high carbohydrate content in these juices needs to be taken into consideration.
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Busuioc, Anna Cazanevscaia, Andreea-Veronica Dediu Botezatu, Bianca Furdui, Costel Vinatoru, Filippo Maggi, Giovanni Caprioli, and Rodica-Mihaela Dinica. "Comparative Study of the Chemical Compositions and Antioxidant Activities of Fresh Juices from Romanian Cucurbitaceae Varieties." Molecules 25, no. 22 (November 23, 2020): 5468. http://dx.doi.org/10.3390/molecules25225468.
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Cucurbitaceae is a family of health-promoting plants due to their compounds with beneficial effects. The aim of this study was to analyze, for the first time, the chemical composition, the antioxidant activity and the metal chelating properties of fruit juices obtained from four different species of the Cucurbitaceae family cultivated in Romania, namely Momordica charantia, Cucumis metuliferus, Benincasa hispida and Trichosanthes cucumerina. The samples of juice were analyzed by high-performance liquid chromatography (HPLC) and all the four species displayed high levels of the two triterpenes, oleanolic and ursolic acids, and also in phenolic compounds, including catechin, (−)-epicatechin and gallic acid. The juices demonstrated significant antioxidant activity against the free radical 2,2-diphenyl-1-picrylhydrazyl (ranging from 20 to 95%,), a good iron binding ability (ranging from 7.45 ± 0.28% to 86.95 ± 0.97%) and also promising antioxidant potential against the ABTS radical (ranging from 4.97 to 32.60 μETx/mL juice). Our findings raise interesting questions for further research on Cucurbitaceae fruit juices and, consequently, their very good antioxidant potential suggests these fruits should be further explored for their protective effect against oxidative damage. This is the first time the chemical composition and antioxidant activities of fruit juices from these four Romanian Cucurbitaceae varieties have been investigated.
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Oluwole, Olusola, Oluwole David, Christopher Falegan, Biodun Awojuyigbe, and Olatunji Olajide. "Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices." International Journal of Biological Research 4, no. 1 (February 26, 2016): 21. http://dx.doi.org/10.14419/ijbr.v4i1.5798.
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<p>Microbial and physicochemical properties of seven branded, seal tampered refrigerated fruit juices were carried out in this study using standard methods. Coliform counts ranged from 2.079 to3.093 log<sub>10</sub>cfu/ml over the storage period with pineapple juice and citrus juice having the highest and least coliform count respectively. Total bacteria count in the juice ranged from 7.009 to 8.243 log<sub>10</sub>cfu/ml. Citrus fruit juice however had the highest staphylococcal count while pineapple juice had the least (2.344 to 3.881log<sub>10</sub>cfu/ml). Also, osmophilic yeast count ranged from 2.017 to 3.903log<sub>10</sub>cfu/ml, having the highest load in orange fruit juice and lowest load in citrus fruit juice. The pH of the juice samples ranged from 2.9 to 4.2 during the period of refrigeration. Conductivity was highest in apple fruit juice and lowest in orange nectar pulp fruit juice. The total dissolved solids ranged from 0.29 to 1.95 over storage and was recorded highest in apple juice and lowest in orange nectar pulp fruit juice. Turbidity ranged from 5.8-200. These results indicate a reduction in the quality of fruit juices after 5 days of opening and thus reveals that both spoilage and pathogenic organisms could proliferate in juices despite refrigeration.</p>
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Nicomrat, Duongruitai, Manoch Lakthandee, Nednapa Suenonmueng, and Ninlawan Marjang. "Lactic Acid Bacteria Starter Participating in Hygienic Long Shelf-Life of the Plaa-Som Fermented Product." Applied Mechanics and Materials 879 (March 2018): 113–17. http://dx.doi.org/10.4028/www.scientific.net/amm.879.113.
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Consumptions of fermented vinegar made of fresh fruit juices have been increased dramatically due to their freshness, high vitamin content, and low caloric consumption. Unpasteurized fruit juice produced by pressing or squeezing of the fruits also have many diverse microflora which is normally present on the surface of fruits during harvest and postharvest processing and possibly include transport, storage, and processing. In the study, many microorganisms producing acid especially bacteria, fungi, and yeasts demonstrated the high acid production and using fruit juice as a substrate for their growth. Three acid producing bacteria were isolated and characterized for the acid production as well as applied for the fruit vinegar fermentation process.
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Ahmed, Tasnia, Kamal Kanta Das, and Md Aftab Uddin. "The Microbiological Quality of Commercial Fruit Juices-Current perspectives." Bangladesh Journal of Microbiology 35, no. 2 (August 18, 2019): 128–33. http://dx.doi.org/10.3329/bjm.v35i2.42643.
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The purpose of this review article is to introduce the importance of fruit juices for human health living in the country and in a broad, and to develop awareness among the people about the diseases caused by pathogens associated with fruit juice. Health benefits of juices have been included in this article and how the same juice can cause problems among people of different ages have been discussed. Contamination sources and the ways to prevent them is very important issue in protecting public health Some future recommendations for fruit juices have also been added in this article. Different diseases caused by various microbial agents and the associated symptoms after consuming contaminated fruit juices worldwide are discussed in this review. This review was aimed at the possible sources of microbial contamination, disease caused by them and determining some ways to avoid such phenomena. From the information provided here, it was noticeable that commercial fruit juice can also harbor pathogenic microorganisms which can cause serious disease outbreaks. The contamination can also be initiated during in house consumption if lack of awareness prevails among the consumers. Manufacturing process should be much more strict in this regard to assure the public health safety. Commercially available fruit juices are consumed worldwide among different ages of people and if not processed properly, this healthy drink may be hazardous for human health.
Bangladesh J Microbiol, Volume 35 Number 2 December 2018, pp 128-133
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Sharma, Neha, Kamalpreet Singh, Devinder Toor, Somnath S. Pai, Rishika Chakraborty, and Khalid M. Khan. "Antibiotic Resistance in Microbes from Street Fruit Drinks and Hygiene Behavior of the Vendors in Delhi, India." International Journal of Environmental Research and Public Health 17, no. 13 (July 4, 2020): 4829. http://dx.doi.org/10.3390/ijerph17134829.
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Microbial contamination of fruit juices has caused major outbreaks, leading to significant morbidity and mortality in developing countries. The inept hygiene and safety practices followed by the juice vendors are the leading risk factors of the microbial contamination of juices. In this pilot study, the five most crowded markets in urban Delhi, including Kamla Nagar, University of Delhi (north campus), Tilak Nagar, Chandni Chowk, and Rohini, were selected for a questionnaire survey on the fruit juice vendors and the sampling of water used for juice preparation as well as sugarcane, orange, and mix fruit juices collected from these markets for the enumeration of total bacterial count (TBC), Escherichia coli, Salmonella, and Vibrio. Antibiotic susceptibility tests were performed using ampicillin, cefotaxime, chloramphenicol, ciprofloxacin, and imipenem. The results indicated that the majority of the vendors were not following hygiene and safety practices when compared with the recommended standard safety practices. The use of municipal water by 95% of vendors with high TBC counts might have been the major source of microbial contamination in all types of fruit juices. E. coli and Salmonella contaminations were high in sugarcane (2 × 105 colony forming units (CFU)/mL) and mix fruit (2.2 × 105 CFU/mL) juice samples, respectively. On the other hand, Vibrio was found to be absent in almost all juice samples except for orange juice. All strains were found to be susceptible to chloramphenicol, but resistant to ampicillin and cefotaxime. Only a few strains were resistant to ciprofloxacin, and only E. coli strains were resistant to imipenem. Taken together, the overall microbiological standards of fruit juices served by street vendors were not within the acceptable limits, perhaps due to the poor quality of water used to prepare juices and poor hygiene and safety practices followed by the vendors. More importantly, the isolated microbes demonstrated resistance to ampicillin and cefotaxime, which may have pressing public health implications. Post hoc power analyses identified the minimum sample size required for 80% power.
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Dimitrellou, Dimitra, Panagiotis Kandylis, Evangelos Kokkinomagoulos, Magdalini Hatzikamari, and Argyro Bekatorou. "Emmer-Based Beverage Fortified with Fruit Juices." Applied Sciences 11, no. 7 (March 31, 2021): 3116. http://dx.doi.org/10.3390/app11073116.
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Nowadays, there is a growing consumer demand for non-dairy functional foods due to several health issues related to milk and dairy consumption and increasing vegetarianism. Following that trend, in the present study emmer-based beverages were developed after flour gelatinization, fortification with fruit juices (blueberry, aronia, and grape) and fermentation with the potential probiotic strain Lactiplantibacillus plantarum 2035. The produced beverages were subjected to a 4-week storage at 4 °C. The addition of juices significantly affected the physicochemical characteristics of the beverages, while resulting in increased red color. Total phenolic content (22.3–31.9 mg gallic acid equivalents 100 g−1) and antioxidant activity (94–136 μmol Trolox equivalents 100 g−1) were significantly higher in the case of aronia juice followed by blueberry and grape juice. All beverages showed high values of apparent viscosity and water-holding capacity. Lactiplantibacillus plantarum 2035 retained high viable counts during storage especially in beverages with fruit juices (>108 cells g−1 up to 21st day) revealing a positive effect of the juices. The obtained results show that emmer-based beverages fortified with fruit juices (aronia, blueberry, and grape) have a great potential as carriers of probiotics, prebiotics and other functional compounds and may be served as an ideal alternative to dairy products.