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Journal articles on the topic 'Hawkesbury Pineapple juice Pineapple juice Pineapple juice Citric acid'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

Krueger, Dana A., Rae-Gabrielle Krueger, and Jeanne Maciel. "Composition of Pineapple Juice." Journal of AOAC INTERNATIONAL 75, no. 2 (1992): 280–82. http://dx.doi.org/10.1093/jaoac/75.2.280.

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Abstract Major and some minor constituents were determined for a series of fresh pineapple juices. Results Include: soluble solids 11.2-16.2 g/100 g, acidity (reported as citric acid) 0.46-1.21 g citric acid/100 mL, fructose 1.72-4.75 g/100 mL, glucose 1.21-4.52 g/100 mL, sucrose 2.47-9.73 g/100 mL, citric acid 0.439-1.151 g/100 mL, malic acid 0.073- 0.391, Isocltrlc acid 80-265 mg/L, potassium 830- 1410 mg/L, formol value 0.74-1.69 meq/100 mL, proline 11-44 mg/L, and carbon isotope ratio 13.5- 11.2%o PDB. Use of these compositional values In the detection of adulterated pineapple juice is dis

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2

Fitria, Dinna, and Devina Inggrid Anggraini. "TEST THE POTENTIAL OF PINEAPPLE (Ananas comosus L.) JUICE TO REDUCE CONTENT OF COPPER (Cu) METAL BY ATOMIC ABSORPTION SPECTROPHOTOMETRY (AAS)." Jurnal Farmasi Sains dan Praktis 7, no. 1 (2021): 7–14. http://dx.doi.org/10.31603/pharmacy.v7i1.3511.

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Accumulation of copper (Cu) metal in the body causes tissue damage. Metals that can’t be excreted into the blood or bile by the liver can cause cirrhosis, so the body needs antidotes to reduce metal content. Pineapple (Ananas comosus L.) contains 78% citric acid of total acid. Citric acid was able to form complex compounds with metal. The aims of this research were to know the ability of pineapple juice (Ananas comosus L.) to reduce content of copper (Cu) metal and the concentration of pineapple (Ananas comosus L.) juice that can reduce the highest content of copper (Cu) metal. Pineapple juice

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3

LEITE, CAROLINE JUNQUEIRA BARCELLOS, JOSSANA PEREIRA de SOUSA, JOSÉ ALBERTO da COSTA MEDEIROS, MARIA LÚCIA da CONCEIÇÃO, VIVYANNE dos SANTOS FALCÃO-SILVA, and EVANDRO LEITE de SOUZA. "Inactivation of Escherichia coli, Listeria monocytogenes, and Salmonella Enteritidis by Cymbopogon citratus D.C. Stapf. Essential Oil in Pineapple Juice." Journal of Food Protection 79, no. 2 (2016): 213–19. http://dx.doi.org/10.4315/0362-028x.jfp-15-245.

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ABSTRACTIn the present study, the efficacy of Cymbopogon citratus D.C. Stapf. essential oil (CCEO) to provoke a 5-log CFU/ml (5-log) inactivation in a mixed composite of Escherichia coli, Listeria monocytogenes, and Salmonella enterica serovar Enteritidis in pineapple (Ananas comosus (L.) Merril) juice (4°C) was assessed. Moreover, the effects of CCEO on the physicochemical and sensory quality parameters of pineapple juice were evaluated. The MIC of CCEO was 5 μl/ml against the composite mix examined. For L. monocytogenes and E. coli inoculated in juice containing CCEO (5, 2.5, and 1.25 μl/ml)

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4

Boondaeng, Antika, Sumaporn Kasemsumran, Kraireuk Ngowsuwan, et al. "Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine." Fermentation 8, no. 1 (2021): 11. http://dx.doi.org/10.3390/fermentation8010011.

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This research investigated the impact of the concentration of pineapple juice on the characteristics of pineapple wine during fermentation with Saccharomyces cerevisiae var. burgundy. Three ratios of fresh pineapple juice to water were mixed to obtain three treatments, which were T1—2:1, T2—1:1, and T3—1:2. The °Brix and pH of all pineapple juice and water ratios were adjusted to 25 and 4, respectively. The results showed that changes in alcohol, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TAA, as citric acid), and Volatile Acidity (VA, as acetic acid) during the 10-day fermentat

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5

Olaniran, A. F., R. O. Afolabi, H. E. Abu, et al. "Lime potentials as biopreservative as alternative to chemical preservatives in pineapple, orange and watermelon juice blend." Food Research 4, no. 6 (2020): 1878–84. http://dx.doi.org/10.26656/fr.2017.4(6).057.

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The major challenge influencing fruits economic value is the relatively short shelf-life. This study preserved fruit juice blend from pineapple, watermelon and orange using lime juice as biopreservative comparing its effectiveness with ascorbic acid and citric acid as chemical preservatives during storage at ambient temperature (27±2oC) for five weeks. The acceptability of the juice by consumer, biochemical changes and microbial load was also evaluated on a weekly basis. From the results, all the samples were acceptable on a 9-point hedonic scale (8.70-8.90) with 1% lime biopreserved juice ble

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6

Fidaleo, Marcello, and Giordana Ventriglia. "Application of Design of Experiments to the Analysis of Fruit Juice Deacidification Using Electrodialysis with Monopolar Membranes." Foods 11, no. 12 (2022): 1770. http://dx.doi.org/10.3390/foods11121770.

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Despite the beneficial health effects of fruit juices, the high content of organic acids and low pH of some of them limit their consumption. The aim of this work was to study the deacidification of fruit juices using electrodialysis (ED) with monopolar membranes. Aqueous solutions of citric acid were used in ED deacidification experiments following a factorial design with citric acid concentration and electric current varying in the ranges of 5–25 g/L and 0.5–1 A, respectively. The design runs were characterized by a constant Faraday efficiency of 0.37 ± 0.03, suggesting that the triple-charge

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7

Paull, Robert E., Gail Uruu, and Nancy Jung Chen. "Rapid Field Assay for Pineapple Fruit Acidity." HortTechnology 30, no. 5 (2020): 593–96. http://dx.doi.org/10.21273/horttech04664-20.

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The sugar-to-acid ratio of pineapple (Ananas comosus L.) contributes toward giving the fruit its unique flavor. This ratio is an important indicator of both commercial and organoleptic ripeness, and it is useful in determining a harvest date. Citric acid is the major acid in pineapple and usually is determined by titration to a specific pH endpoint, while sugars are determined as total soluble solids by refractometry. Both acid and sugar levels vary with the season in the year-round production cycle. Acid titration is slow and difficult to perform in the field. A digital acidity meter based up

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8

Abdullah, Abdullah, and Hanafi Mat. "CHARACTERISATION OF SOLID AND LIQUID PINEAPPLE WASTE." Reaktor 12, no. 1 (2008): 48. http://dx.doi.org/10.14710/reaktor.12.1.48-52.

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The pineapple waste is contain high concentration of biodegradable organic material and suspended solid. As a result it has a high BOD and extremes of pH conditions. The pineapple wastes juice contains mainly sucrose, glucose, fructose and other nutrients. The characterisation this waste is needed to reduce it by recycling to get raw material or for conversion into useful product of higher value added products such as organic acid, methane , ethanol, SCP and enzyme. Analysis of sugar indicates that liquid waste contains mainly sucrose, glucose and fructose. The dominant sugar was fructose, glu

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9

Satheeshkumar, Subramaniyan, Paramasivam Sivagurunathan, Kannaiyan Muthulakshmi, and Chinnaiyan Uma. "Utilization of Fruit Waste for the Production of Citric Acid by using Aspergillus Niger." Journal of Drug Delivery and Therapeutics 9, no. 4-A (2019): 9–14. http://dx.doi.org/10.22270/jddt.v9i4-a.3487.

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The main organic acids in industrial used were citric, acetic, tartaric, malic, lactic and gluconic acid. The most utilized organic acid is citric acid or tricarboxylic acid. Chemical synthesis of citric acid is more costly than fermentation. The citrus processing industry generates tons of waste such as peel and segment membranes resulting from the extraction of citrus juice in industrial plants. About 6 isolates were obtained from the fruit waste dumped soil and they were subjected to screening for citric acid production. A. niger over other potential citric acid-producing organism towards e

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10

Sarooshi, RA, and RJ Hutton. "Midseason oranges for juice production." Australian Journal of Experimental Agriculture 32, no. 8 (1992): 1141. http://dx.doi.org/10.1071/ea9931141.

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Juice quality, yield performance, and cropping efficiency of 6 midseason orange varieties (Hamlin, Parramatta, Pineapple, Joppa, White Siletta, and Mediterranean Sweet), together with Seedless Valencia on 4 rootstocks [Troyer citrange, Poncirus trifoliata, rough lemon, and either Benton citrange (coastal) or sweet orange (inland)], were studied for their suitability for both processed and fresh orange juice production. Promising midseason varieties for processed orange juice were Parramatta and Hamlin on Troyer citrange, and Parramatta on P. trifoliata, when grown in coastal districts. Debitte

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11

Ballot, D., R. D. Baynes, T. H. Bothwell, et al. "The effects of fruit juices and fruits on the absorption of iron from a rice meal." British Journal of Nutrition 57, no. 3 (1987): 331–43. http://dx.doi.org/10.1079/bjn19870041.

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1. The effects of the chemical composition of fruit juices and fruit on the absorption of iron from a rice (Oryza sativa) meal were measured in 234 parous Indian women, using the erythrocyte utilization of radioactive Fe method.2. The corrected geometric mean Fe absorptions with different juices varied between 0.040 and 0.129, with the variation correlating closely with the ascorbic acid contents of the juices (rs 0.838, P < 0.01).3. Ascorbic acid was not the only organic acid responsible for the promoting effects of citrus fruit juices on Fe absorption. Fe absorption from laboratory ‘orang

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12

Kayshar, MS, M. Saifullah, A. Rahman, and MB Uddin. "An overview of quality status of selected commercial brands of juices and jams based on public perception and laboratory analysis." Journal of the Bangladesh Agricultural University 12, no. 1 (2014): 183–88. http://dx.doi.org/10.3329/jbau.v12i1.21410.

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The study was done to evaluate the quality status of selected commercial brands of juices and jams based on laboratory analysis and public perception. The entire research work was carried out in two phases to evaluate the quality of juices and jams, available in local market. In phase I, a comprehensive baseline survey was done to know the public perception and this revealed that, according to the notion of most respondents, commercial juice and jam products available in market were adulterated by harmful food colors, low grade fruits and harmful preservatives and these were harmful for health

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13

Suárez, Daniel Felipe Toro, Luciana Leite de Andrade Lima, Thayza Christina Montenegro Stamford, et al. "Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties." Ciência Rural 52, no. 6 (2022). http://dx.doi.org/10.1590/0103-8478cr20210140.

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ABSTRACT: This study developed a palatable, acceptable, and functional mixed juice of pineapple (Ananas comosus var. Comosus), passion fruit (Passiflora edulis flavicarpa degener), and yacon (Smallanthus sonchifolius), with enhanced bioactive and prebiotic compounds. The ideal proportion of fruit and yacon was derived after planning a mixture with six formulations and by evaluating their bioactive compounds and organic acid profile. The best formulation sensory evaluation was performed by the Just-About-Right test (JAR) and global acceptance. The chosen mixed juice (M6 - 30% pineapple, 45% pas

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14

Sinmiat Abiodun, Oladapo, Akinyosoye Felix Akinsola, Adebolu TT, and Ojokoh AO. "Effects of Ocimum gratissimum and Citric Acid on the Nutritive and Sensory Qualities of Stored Pineapple Juice." Journal of Food Science and Nutrition Research 03, no. 02 (2020). http://dx.doi.org/10.26502/jfsnr.2642-11000037.

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15

Pérez-Romero, Juventino, Sergio Salgado García, L. del Carmen Lagunes-Espinoza, Samuel Córdova-Sánchez, and C. Fredy Ortiz-García. "Effect of NPK fertilization on the chemical properties and bioactive compounds of the cabezona pineapple fruit." Agro Productividad, November 8, 2021. http://dx.doi.org/10.32854/agrop.v14i10.1803.

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Objective: To evaluate the effect of NPK fertilization on the chemical properties and bioactive compounds of the cabezona pineapple fruit. Design/methodology/approach: 15 NPK fertilization treatments were evaluated and carried out in the field in a random complete block design with four repetitions per treatment. At the end of the crop cycle, we determined the pH, °Brix and citric acid % of the fruits that were harvested, following the methodology established in NMX-FF-028 and 011. The pH of the juice was measured directly using a potentiometer. Ascorbic acid was measured with a SIGMA-ALDRICH®

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