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Journal articles on the topic 'Juice concentrating'

Author: Grafiati

Published: 3 June 2025

Last updated: 1 August 2025

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1

Ermolaev, A. E., K. S. Krysanov, M. V. Tekiev, V. I. Silaev, and S. G. Zaseev. "Vacuum-evaporative method of juice concentration." IOP Conference Series: Earth and Environmental Science 954, no. 1 (2022): 012028. http://dx.doi.org/10.1088/1755-1315/954/1/012028.

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Abstract The article provides an overview of methods for concentrating juices and juice-containing liquids and proposes a vacuum method for concentrating juices, based on previous experiments on vacuum cooling of water. Vacuum-evaporative concentration of juices has a number of advantages that can be successfully implemented in production. The developments of water use as a refrigerant, as well as experiments on machines with an open cycle, provide the necessary and sufficient material for development in the field of concentrating juices. The use of low temperatures creates the evacuation effe

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2

Yoda, Tsuyoshi, Hiroshi Miyaki, and Tomoaki Saito. "Effect of container shape on freeze concentration of apple juice." PLOS ONE 16, no. 1 (2021): e0245606. http://dx.doi.org/10.1371/journal.pone.0245606.

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Concentrating fruit juices by freezing supports the maintenance of both nutrients and flavors. Development of the freezing concentration process has introduced equipment such as centrifuge or block freezing systems, which are suitable for large-scale commercial processing. However, the necessary characteristics of freeze concentration methods for juices include simplicity and low cost. This study examined the effects of different container shapes on the processes of freezing and melting. The shape of the container was found to be more important than the melting temperature, across a relatively

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3

Katibi, Kamil Kayode, Mohd Zuhair Mohd Nor, Khairul Faezah Md Yunos, Juhana Jaafar, and Pau Loke Show. "Strategies to Enhance the Membrane-Based Processing Performance for Fruit Juice Production: A Review." Membranes 13, no. 7 (2023): 679. http://dx.doi.org/10.3390/membranes13070679.

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Fruit juice is an essential food product that has received significant acceptance among consumers. Harmonized concentration, preservation of nutritional constituents, and heat-responsive sensorial of fruit juices are demanding topics in food processing. Membrane separation is a promising technology to concentrate juice at minimal pressure and temperatures with excellent potential application in food industries from an economical, stable, and standard operation view. Microfiltration (MF) and ultrafiltration (UF) have also interested fruit industries owing to the increasing demand for reduced pr

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Milczarek, Rebecca R., Carl W. Olsen, and Ivana Sedej. "Quality of Watermelon Juice Concentrated by Forward Osmosis and Conventional Processes." Processes 8, no. 12 (2020): 1568. http://dx.doi.org/10.3390/pr8121568.

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Watermelon (Citrullus lanatus) juice is known for its refreshing flavor, but its high perishability limits its availability throughout the year. Watermelon juice concentrate has extended shelf-life and lower transportation and storage costs, but the conventional thermal evaporation process for concentrating juice degrades the nutritional components and sensory quality of the product. Thus, in this work, a large-scale, non-thermal forward osmosis (FO) process was used to concentrate fresh watermelon juice up to 65°Brix. The FO concentrate was compared to thermal concentrate and fresh juices, an

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5

Song, Ji Tian, Jian Bo Liu, Zheng Zhao, Xiao Fei Xu, and Shen Yu Wang. "The Study of the Apple Juice Evaporation Characteristics on a Heat Pipe Evaporator." Applied Mechanics and Materials 441 (December 2013): 1055–59. http://dx.doi.org/10.4028/www.scientific.net/amm.441.1055.

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In this paper, the apple juice was used as the experimental medium, the main factors, such as the evaporating temperature, feed rate, temperature difference of the heat transfer and concentration, were analyzed, the heat transfer of the juice was studied on a heat pipe evaporator, a dynamic model of the apple juice during the constant volume heat process was built up, the heat transfer during evaporation, affected the heat transfer properity in evaporating process were investigated, the experimental relating formula was obtained finally. The above informations could provide some help to design

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6

Shoikhedbrod, Michael. "Juice concentration using juice electrolysis generated by solar cells of solar panel." BOHR International Journal of Engineering 2, no. 1 (2023): 38–42. http://dx.doi.org/10.54646/bije.2023.16.

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Juice concentrates are made by extracting water from freshly squeezed juice. Extracting water from fresh juice today is done by evaporation, freezing of the water, or using diaphragms. During evaporating, freshly squeezed juice is heated in a vacuum below the boiling point to preserve all its beneficial substances. When water freezes, it is removed by cold. When using diaphragms, freshly squeezed juice is passed through a membrane with tiny cells, as a result of which water penetrates through the membrane, and large molecules of freshly squeezed juice concentrate are deposited on the membrane.

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7

Alvi, Tayyaba, Muhammad Kashif Iqbal Khan, Abid Aslam Maan, et al. "Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice." Processes 7, no. 10 (2019): 712. http://dx.doi.org/10.3390/pr7100712.

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Sugarcane juice is a perishable food with a good nutritional profile. Thus, there is a need to increase its shelf life by reducing water content which facilitates storage and transportation. In this study, process conditions were optimized to concentrate the sugarcane juice at various microwave powers (30, 50, 80, 100 W). A central composite design was applied to optimize the process conditions (power and time). The overall evaporation time depends on microwave powers; increase in power reduced the processing time. The results showed that at 100 W sugarcane juice was concentrated to 75° brix f

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Beaulieu, John C., Maureen A. Tully, Rebecca E. Stein-Chisholm, and Javier M. Obando-Ulloa. "Processing and Enzymatic Treatment Effects on Louisiana-grown Fresh Satsuma Juice." Journal of the American Society for Horticultural Science 139, no. 4 (2014): 374–87. http://dx.doi.org/10.21273/jashs.139.4.374.

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A study was performed to evaluate the ability to rapidly produce fresh satsuma (Citrus reticulata) juice from local fruit with minimum processing inputs. Volatile flavor and aroma compounds, subjective assessments, and quality parameters were used to determine the changes that occur from different juice processing techniques, storage conditions, and enzymatic treatments. In freshly pressed Louisiana-grown satsuma juices, 44 compounds were recovered, of which 31 were positively identified. Based on volatile recovery and a consensus approach used in orange-fleshed Citrus species reported in the

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9

Mohamad Idris, A. I., S. M. Mustapa Kamal, A. Sulaiman, R. Omar, and M. Mohammad. "Passion fruit juice concentration using fabricated cellulose triacetate/cellulose acetate forward osmosis membrane." Food Research 8, no. 4 (2024): 10–16. http://dx.doi.org/10.26656/fr.2017.8(4).540.

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The concentration of juice using an evaporator is an energy-intensive process. Forward osmosis membrane can be used as an alternative for juice concentration at significantly low energy. In this work, fabricated cellulose triacetate (CTA)/cellulose acetate (CA) forward osmosis membrane was applied to concentrate passion fruit juice. The feasibility of the fabricated CTA/CA membrane on concentrating the passion fruit juice was determined. The FO membrane was prepared by fabricating the mixture of CTA/CA with the inclusion of polyvinylpyrrolidone (PVP) as an additive. The CTA/CA forward osmosis

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10

Xinfeng, Ge. "Experimental Study on Concentrating Apple Juice by Microwave." Advance Journal of Food Science and Technology 6, no. 4 (2014): 544–46. http://dx.doi.org/10.19026/ajfst.6.70.

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11

Li, Shifeng, Yanming Shen, Dongbing Liu, Lihui Fan, and Zhe Tan. "Concentrating orange juice through CO2 clathrate hydrate technology." Chemical Engineering Research and Design 93 (January 2015): 773–78. http://dx.doi.org/10.1016/j.cherd.2014.07.020.

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12

Sahasrabudhe, Abhishek B., Ranjit R. Desai, and Siddharth K. Jabade. "Modeling and Simulation of a Freeze Concentration Technique for Sugarcane Juice Concentration." Applied Mechanics and Materials 110-116 (October 2011): 2768–73. http://dx.doi.org/10.4028/www.scientific.net/amm.110-116.2768.

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Freeze concentration is a process in which water is selectively separated out of binary solution in the form of ice, thereby concentrating solution. The freeze concentration system under consideration is a heat pump based freeze concentration system (FCS) that uses layer freezing process. The application of this system for the present paper is in the process of jaggery making used to concentrate sugarcane juice. A mathematical model is developed that helps in simulation of system under various operating parameters. The model is validated using previously published experimental results. Finally

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13

Medya, Ayunda Fitri, Suhadi, Altway Ali, and Susianto. "STUDI EKSPERIMENTAL FALLING FILM EVAPORATOR PADA EVAPORASI NIRA KENTAL." Journal of Research and Technology 2, no. 1 (2016): 13–17. https://doi.org/10.5281/zenodo.2582030.

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Falling film evaporator is a constructed equipment for concentrating dilute solution that are sensitive to heat flowing form a thin film. This research aims to study the evaporation of cane juice concentrated with air flow on falling film evaporator and knowing evaporation rate occured in falling film evaporator used. In the process, cane juice from plant pumped to the falling film evaporator that used in this experiment. This research used concentrated cane juice and air flow rate for variables of this experiment. Cane juice flow from top of evaporator through distributor to form thin film an

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Fitri, Medya Ayunda, Suhadi, Ali Altway, and Susianto. "STUDI EKSPERIMENTAL FALLING FILM EVAPORATOR PADA EVAPORASI NIRA KENTAL." Journal of Research and Technology 2, no. 1 (2016): 13–17. http://dx.doi.org/10.55732/jrt.v2i1.261.

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Falling film evaporator is a constructed equipment for concentrating dilute solution that are sensitive to heat flowing form a thin film. This research aims to study the evaporation of cane juice concentrated with air flow on falling film evaporator and knowing evaporation rate occured in falling film evaporator used. In the process, cane juice from plant pumped to the falling film evaporator that used in this experiment. This research used concentrated cane juice and air flow rate for variables of this experiment. Cane juice flow from top of evaporator through distributor to form thin film an

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15

Li, Zihe, Chongde Wu, Jun Huang, Rongqing Zhou, and Yao Jin. "Membrane Fouling Behavior of Forward Osmosis for Fruit Juice Concentration." Membranes 11, no. 8 (2021): 611. http://dx.doi.org/10.3390/membranes11080611.

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Forward osmosis (FO) technology has a broad application prospect in the field of liquid food concentration because of the complete retention of flavor components and bioactive substances. Membrane fouling is the main obstacle affecting the FO performance and concentration efficiency. This work systematically investigated the membrane fouling behavior of the FO process for fruit juice concentration elucidated by the models of resistance-in-series, xDLVO theory and FTIR analysis. The results show that the AL-FS mode was more suitable for concentrating orange juice. Increasing the cross-flow rate

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Priamsari, Margareta Retno, and Agastia Cicilia Wibowo. "AKTIVITAS ANTIBAKTERI EKSTRAK PERASAN DAUN MENGKUDU (Morinda citrifolia L.) TERHADAP Escherichia coli SECARA IN VITRO." Jurnal Riset Kefarmasian Indonesia 2, no. 1 (2020): 26–34. http://dx.doi.org/10.33759/jrki.v2i1.66.

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Noni juice can inhibit the growth of Escherichia coli bacteria. Noni juice extraction needs concentration to extract so that the preparation is more stable in the storage process. The purpose of this study was to determine the antibacterial activity and the amount of the minimum inhibitory concentration of noni juice extract from E. coli bacteria in vitro. This type of experimental research with a completely randomized one-way design. The extract was obtained by concentrating the Noni leaf extract. Extract quality control parameters include organoleptic, yield, drying shrinkage, and qualitativ

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17

Burdo, O.G., A.K. Burdo, I.V. Sirotyuk, and D.R. Pour. "Technologies of Selective Energy Supply at Evaporation of Food Solutes." Problemele Energeticii Regionale 1(33) (April 15, 2017): 100–109. https://doi.org/10.5281/zenodo.1193622.

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The aim of the research is to create innovative evaporating equipment that can produce concentrates with a high content of solids, with a low level of thermal effects on raw materials. The significance of the solution of technological problems of the key process of food technologies - concentration of liquid solutions (juices, extracts, etc.) is shown. Problems and scientific contradictions are formulated and the hypothesis on using of electromagnetic energy sources for direct energy transfer to solution’s moisture has been offered. The prospects of such an energy effect are proved by th

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18

Roda-Serrat, Maria Cinta, Julie Florup Schytt-Nielsen, Sylvie Braekevelt, et al. "Processing of Black Carrot Juice by Nanofiltration and Forward Osmosis." CHEMICAL ENGINEERING TRANSACTIONS 87 (July 28, 2021): 547–52. https://doi.org/10.3303/CET2187092.

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Juice concentration is traditionally achieved with thermal evaporators. However, many nutrients and sensorial attributes suffer from degradation at high temperature. In order to preserve the sensorial and nutritional attributes of the juice, non-thermal processes based on membranes have arisen as an alternative. In the present work, 6.7 °Brix black carrot juice has been subjected to a sequence of processes based on nanofiltration (NF) and forward osmosis (FO) operated at room temperature with the aim of concentrating acylated anthocyanins. Four polymeric membranes with molecular weight cut

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19

Yuefeng, Geng, and Ge Xinfeng. "The Microwave Concentrator Design and Study on Concentrating Apple Juice." Advance Journal of Food Science and Technology 6, no. 5 (2014): 686–88. http://dx.doi.org/10.19026/ajfst.6.94.

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20

Mahdavi, Mahdi, Hossein Mirsaeedghazi, Akbar Arabhosseini, and Fatemeh Azarikia. "Concentrating Red Beet Juice Using Osmotic Distillation: Effects of Device Structure." Nutrition and Food Sciences Research 6, no. 2 (2019): 37–43. http://dx.doi.org/10.29252/nfsr.6.2.37.

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21

Candido Neto, José Maximiano, Wagner André dos Santos Conceição, Paulo Roberto Paraíso, and Luiz Mario De Matos Jorge. "Behavior analysis of an orange juice evaporator using an industrial process simulator." Revista Brasileira de Pesquisa em Alimentos 2, no. 1 (2012): 49. http://dx.doi.org/10.14685/rebrapa.v2i1.43.

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<p>The process simulators are increasingly used in the activities of design and analysis of industry operations. Recently, several commercial simulators have been developed, including HYSYS, which was initially developed for applications related to petrochemicals, but with modifications can be used to simulate the operating conditions of other areas such as the food industry. The evaporation of orange juice is a processing step that aims to concentrate the separation of water by heating the mixture, with high energy consumption. Therefore, processes modeling and simulation using simulato

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22

Nguyen, Tan Dung, Thanh Tuan Chau, and Thuy Khanh Linh Do. "Designing and Manufacturing the Cryoconcentration Equipment (Cold Concentrator) and Apply It to Concentrate a High-quality Product from Dragon (Hylocereus) Fruit Juice." Journal of Technical Education Science, no. 80 (December 28, 2023): 43–54. http://dx.doi.org/10.54644/jte.80.2023.1485.

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Dragon (Hylocereus) fruit juice is a nutrient-rich solution that can be easily infected by environmental microorganisms, causing fermentation and spoilage, leading to a short preservation time. Fruits and other food Have been preserved by methods – cold storage, concentration, or vacuum concentration – that are energy-intensive or lead to a quick reduction in the product's quality. The cryoconcentration method used in dragon fruit is one of the reasonable ways to preserve vitamins, bioactive compounds, and nutritional ingredients. However, there is no widespread usage or production of equipmen

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23

Fu, Zhen Ling, Li Li Zhang, and Yan Bin Shi. "Heat Transfer Investigation of the Circulating Fluidized Bed Evaporator for Concentrating Pineapple Juice." Advanced Materials Research 614-615 (December 2012): 272–76. http://dx.doi.org/10.4028/www.scientific.net/amr.614-615.272.

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Vapor-liquid-solid phase change is a common phenomenon in nature and engineering technology. In this paper, the three-phase circulating fluidized bed evaporator was applied to concentrate Pineapple juice according to the structure and characteristics of it. Inert particles, as fluidizing medium, are put in the heating tube, increased the turbulence of the fluid, destroyed the boundary layer, and strengthened the convection, it had a good antifouling and descaling performance. Based on the experimental values derived from the circulating fluidized bed heat transfer experiments, the heat transfe

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Chawankul, Nongluk, Supaporn Chuaprasert, Peter Douglas, and Wilai Luewisutthichat. "Simulation of an agitated thin film evaporator for concentrating orange juice using AspenPlusTM." Journal of Food Engineering 47, no. 4 (2001): 247–53. http://dx.doi.org/10.1016/s0260-8774(00)00122-9.

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25

Qin, Frank G. F., Zhongxiang Ding, Jiaojiao Yuan, et al. "Visualization data on concentrating apple juice with a trinitarian crystallization suspension freeze concentrator." Data in Brief 25 (August 2019): 104155. http://dx.doi.org/10.1016/j.dib.2019.104155.

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Koko, Casimir Anauma, Benjamin Kan Kouamé, Massé Diomandé, et al. "Effets Des Technologies Membranaires Sur Les Caracteristiques Physicochimiques Des Extraits De Fruits De La Passion (Passiflora Edulis)." European Scientific Journal, ESJ 14, no. 33 (2018): 281. http://dx.doi.org/10.19044/esj.2018.v14n33p281.

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The passion fruit or grenadilla is usually consumed in the form of juice and its pleasant intensive aroma and flavor make it an attractive element for the food industry. The objective of the present work is to determine the effects of membrane technologies such as tangential microfiltration and reverse osmosis on the physicochemical characteristics of passion fruit extracts. The characteristics of the various extracts were determined according to conventional methods. In addition, statistical methods were applied to the data collected in order to determine the effects of membrane technologies.

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MOHR, W. P. "MEASURING CONSISTENCY OF TOMATO THIN PULP AND PUREE." Canadian Journal of Plant Science 67, no. 3 (1987): 919–21. http://dx.doi.org/10.4141/cjps87-129.

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Of several objective methods that were compared for their dependability in measuring the consistency of tomato thin pulp (juice before concentrating) and puree, the Bostwick Consistometer and Ottawa Texture Measuring System (back-extrusion cell, maximum force value) were found to be the most reliable. Of these two, the Bostwick is recommended for routine tests because it is simple to use, versatile and inexpensive.Key words: Tomato product, pulp, puree, consistency, objective tests

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Grubišić, Sanja, Marija Kristić, Miroslav Lisjak, et al. "Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice." Foods 11, no. 3 (2022): 445. http://dx.doi.org/10.3390/foods11030445.

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Fresh fruit and vegetable juices are commonly consumed as a valuable source of nutrients, while wheatgrass juice is, due to its nutritional value, used as a natural dietary supplement. The main aim of this research was to evaluate the effect of wheatgrass juice addition to apple, beet, carrot, orange, and lemon juice on total and in vitro bioaccessible concentrations of K, Ca, Mg, Mn, Fe, and Zn, vitamin C concentration, total phenolic and flavonoid content, and antioxidant activity. In comparison to other juices, wheatgrass juice had the highest total and in vitro bioaccessible concentrations

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Naveed, Amir, Saeed Gul, Noor Ul Amin, Majeda Khraisheh, and Rizwan Gul. "Graphene Oxide (GO) Based Coated Geopolymeric Membrane for Concentrating Orange Juice through Forward Osmosis." International Journal of Fruit Science 20, sup2 (2020): S636—S649. http://dx.doi.org/10.1080/15538362.2020.1753140.

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Chawankul, N., P. L. Douglas, S. Chuaprasert, and W. Luewisutthichat. "Optimisation of an Agitated Thin Film Evaporator for Concentrating Orange Juice Using Aspen Plus." Developments in Chemical Engineering and Mineral Processing 11, no. 3-4 (2008): 309–22. http://dx.doi.org/10.1002/apj.5500110408.

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Aloulou, Wala, Hajer Aloulou, Afef Attia, Sudip Chakraborty, and Raja Ben Amar. "Treatment of Tuna Cooking Juice via Ceramic Ultrafiltration Membrane: Optimization Using Response Surface Methodology." Membranes 12, no. 8 (2022): 813. http://dx.doi.org/10.3390/membranes12080813.

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In the present work, optimized ultrafiltration conditions, using a ceramic multi tubular titania membrane (150 KDa), were investigated for the treatment of tuna cooking juice, for water reuse in the industrial process. The interactive effects of the volume concentrating factor (VCF) (1.03–4.25), feed temperature (T) (20–60 °C), and applied transmembrane pressure (ΔP) (2–5 bar) on protein removal (R protein) and permeate flux (J) were determined. A Box–Behnken experimental design (BBD) with the response surface methodology (RSM) was used for statistical analysis, modeling, and optimization of t

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Langsdorf, Alexander, Anna-Lena Drommershausen, Marianne Volkmar, Roland Ulber та Dirk Holtmann. "Fermentative α-Humulene Production from Homogenized Grass Clippings as a Growth Medium". Molecules 27, № 24 (2022): 8684. http://dx.doi.org/10.3390/molecules27248684.

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Green waste, e.g., grass clippings, is currently insufficiently recycled and has untapped potential as a valuable resource. Our aim was to use juice from grass clippings as a growth medium for microorganisms. Herein, we demonstrate the production of the sesquiterpene α-humulene with the versatile organism Cupriavidus necator pKR-hum on a growth medium from grass clippings. The medium was compared with established media in terms of microbial growth and terpene production. C. necator pKR-hum shows a maximum growth rate of 0.43 h−1 in the grass medium and 0.50 h−1 in a lysogeny broth (LB) medium.

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Yang, Xin Chao, Chuang Ma, Zheng Bo Su, Yu Xiang Qin, and Ru Ying Zang. "The Extraction of Polysaccharide for Watkins Jujube." Advanced Materials Research 550-553 (July 2012): 1696–702. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1696.

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The main material is watkins jujube, and the best conditions of the extract of polysaccharide is considered. The polysaccharide can be obtained from jujube juice by decolourizating, concentrating，alcohol- precipitating and drying. The best conditions of decolourizating are as follows: activity carbon content is 1.0%, temperature is 90°C, the decoloration of two times is 1.5 hours. The best conditions of alcohol-precipitating are using 95% ethanol whose volume fraction is 60%, precipitating by 1 hour, and being dried by freeze drying. The extraction yielding of polysaccharide is 1.2%.

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KAZIMIERCZAK, Renata, Agata SIŁAKIEWICZ, Ewelina HALLMANN, Dominika SREDNICKA-TOBER, and Ewa REMBIAŁKOWSKA. "Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44, no. 2 (2016): 491–98. http://dx.doi.org/10.15835/nbha44210372.

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Market offer of vegetable juices in Europe is growing, and the vegetable species and processing technologies used become more diversified resulting in a large range of juice types. At the same time consumers look for natural and safe products with pro-health properties. The aim of this study was to evaluate the nutritional composition of selected juices based on beetroots coming from different agricultural systems and processed according to different technologies. Research material consisted of conventional and organic juices marketed in Poland, in that pure pressed juices, fermented juice and

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Al-Jubori, O. S. H., E. F. Alsahaf, and N. H. Alkudsi. "Effect of some Plants Juices and Lactoferrin on the Pathogenic Bacteria." IOP Conference Series: Earth and Environmental Science 1252, no. 1 (2023): 012173. http://dx.doi.org/10.1088/1755-1315/1252/1/012173.

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Abstract This study was planned to investigate the effects of some medicinal plant juices and Lactoferrin on pathogenic microorganisms that contaminated milk. An experiment was carried out in microbiology laboratory of Animal Production Department/College of Agriculture/University of Baghdad. Lemon, ginger and garlic juices and Lactoferrin were used at a concentration of 15, 30, 45, 60, 75 and 100 percent of each, added to petri dishes contain Escherichia coli, Proteus, Salmonella, Staphylo coccus aureus. It turns out that garlic and ginger juice have a stronger growth inhibition than lemon ju

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Wang, Zhuoyu, Andrej Svyantek, Zachariah Miller, Bridgid Jarrett, and Ashley Kapus. "Haskap Juicing Method Effects on Haskap Juice Quality." Applied Sciences 13, no. 19 (2023): 10784. http://dx.doi.org/10.3390/app131910784.

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This research is the first study on the influence of juicing methods on the ‘Aurora’ haskap juice quality. Three common juice extraction methods, namely, using a steam juicer, a centrifugal juicer, and a bladder wine press, were applied for haskap juice extraction. Both physicochemical assays and tests of antioxidant activities were employed to evaluate the qualities of the haskap juice. Generally, the centrifugal juicer increased and the steam juicer reduced concentrations of measured juice components relative to the press. The juice from the centrifugal juicer had the highest cloudiness. Sug

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Campos-Lozada, Gieraldin, Jonathan Hernández-Miranda, Leonardo del Valle-Mondragón, Araceli Ortiz-Polo, Gabriel Betanzos-Cabrera, and Gabriel Aguirre-Álvarez. "Effects of Hyperbaric (Non-Thermal) Sanitization and the Method of Extracting Pomegranate Juice on Its Antioxidant and Antihypertensive Properties." Antioxidants 13, no. 8 (2024): 1009. http://dx.doi.org/10.3390/antiox13081009.

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Pomegranate (Punica granatum L.) is considered a functional food due to its polyphenol content that benefits the body. The type of processing the fruit undergoes is important, as this also influences the concentrations of these compounds. The pomegranate juice was extracted by two methods: manual extraction using a manual juicer through heat treatment in a water bath (Man-P), and extraction through mechanical pressing using Good Nature X-1 equipment and hyperbaric sanitization (Mech-Hyp). Bromatological analyses showed significant differences (p ≤ 0.05) between the two treatments. When subject

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Luntraru, Cristina Mihaela, Livia Apostol, Oana Bianca Oprea, et al. "Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization." Foods 11, no. 3 (2022): 462. http://dx.doi.org/10.3390/foods11030462.

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The by-product resulting from the production of the sea-buckthorn (Hippophae rhamnoides) juice may be a functional food ingredient, being a valuable source of bioactive compounds, such as polyphenols, flavonoids, minerals, and fatty acids. For checking this hypothesis, two extracts were obtained by two different methods using 50% ethyl alcohol solvent, namely through maceration–recirculation (E-SBM) and through ultrasound extraction (E-SBUS), followed by concentration. Next, sea-buckthorn waste (SB sample), extracts (E-SBM and E-SBUS samples) and the residues obtained from the extractions (R-S

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Martins, Rafaelly Calsavara, Sarita Leonel, Jackson Mirellys Azevedo Souza, et al. "Profile of Bioactive Compounds in Orange Juice Related to the Combination of Different Scion/Rootstocks, Packaging and Storage." Horticulturae 9, no. 3 (2023): 347. http://dx.doi.org/10.3390/horticulturae9030347.

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Citrus scion/rootstock combinations alter the concentration of bioactive compounds in orange juice. The shelf life of freshly squeezed juice can be maximized through packaging and storage. The profiles of ascorbic (AA), dehydroascorbic acid (DHAA), and phenolic compounds were analyzed in juices of four sweet orange scions, Sanguínea de Mombuca (SM), Rubi (R), Lue Gin Gong (LGG), and Valência Delta Seedless (VDS), grafted onto ‘Rangpur’ lime (RL) and ‘Swingle’ citrumelo (SC) rootstocks. The juices obtained from the combination of the ‘Rubi’ orange in both rootstocks stood out by their higher co

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Anwar, S. I. "Fuel and energy saving in open pan furnace used in jaggery making through modified juice boiling/concentrating pans." Energy Conversion and Management 51, no. 2 (2010): 360–64. http://dx.doi.org/10.1016/j.enconman.2009.09.033.

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Ezinne Oluoma Ozoani and Uzoamaka Ogechi George-Okafor. "Phytochemical and antibacterial potential of lime (Citrus aurantifolia) and lemon (Citrus limon) juices as bioactivators of charcoal." World Journal of Advanced Research and Reviews 20, no. 3 (2023): 1263–67. http://dx.doi.org/10.30574/wjarr.2023.20.3.2427.

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Citrus juices are widely consumed because of their many health benefits and antimicrobial properties. Biological activators are preferred to the conventional chemical activators for safety and less health hazards thus the need to search for available indigenous biological materials for charcoal activation. Hence, the study on the potentials of lime (Citrus aurantifolia) and lemon (Citrus limon) juices as biological activators for charcoal. Freshly harvested lime and lemon juice were extracted using juice extractor and sterilized through filtration with membrane filter (0.45µl pore size). The p

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Ihejieto H. A., Ibegbulem C. O., Ujowundu C. O., and Ukairo D. I. "Antioxidative Potentials of Annona muricata Pulp and Allium cepa Bulb Juices." International Journal of Biochemistry Research & Review 32, no. 8 (2023): 28–38. http://dx.doi.org/10.9734/ijbcrr/2023/v32i8832.

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Aim: To establish the in vitro antioxidative potentials of juice samples of Annona muricata (soursop) fruit pulp and Allium cepa (onion) bulb.  Study Design: The experimental research design was adopted in this study, but without intervention.  Place and Duration of Study: Springboard Laboratories, Awka, Nigeria, in June 2022.  Methodology: Traditional method of juice preparation was used to prepare the juices of the soursop fruit pulp and onion bulb. The parameters assayed for were; ferric reducing antioxidant power (FRAP), nitric oxide, ABTS (2,2'-azino-bis-3-ethylbenzthiaz

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Tamba, Abdoulaye, Adrien Servent, Christian Mertz, Mady Cissé, and Manuel Dornier. "Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice." Innovative Food Science & Emerging Technologies 52 (March 2019): 244–55. http://dx.doi.org/10.1016/j.ifset.2018.12.008.

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Muntaha Mahmoud Al-Kattan. "Prophylactic Effects of Tomato and Lemon Juices on Castrated Healthy Local Male Rabbits." International Journal of Research in Pharmaceutical Sciences 11, no. 4 (2020): 5685–90. http://dx.doi.org/10.26452/ijrps.v11i4.3211.

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This study was performed to determine the Prophylactic effects of both lemon and tomato juices on some physiological and biochemical features of healthy castrated male rabbits. The study included 30 male rabbits divided into 6 groups with 5 rabbits/ group; the first group which is the control group were given physiological solution, the second were given (4ml/ kg of body weight) lemon juice, the third were given (3ml/kg of body weight) tomato juice, the fourth were castrated and given physiological solution, the fifth were castrated and given (4ml/ kg of body weight) lemon juice and the sixth

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Vilar, Juliana, Flavia Monteiro, Luiz Corrêa-Filho, et al. "Chemical and Sensory Evaluation of Blackberry (Rubus sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation." Membranes 15, no. 1 (2025): 10. https://doi.org/10.3390/membranes15010010.

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Blackberry can be considered a source of phenolic compounds with antioxidant properties, especially anthocyanins, which are responsible for the attractive color of the juice. However, blackberry juice quality can be reduced under severe heat treatments, resulting in darkened color and altered taste. Membrane separation processes are an alternative for the clarification and concentration of fruit juices, with advantages as the maintenance of the nutritional, sensory, and functional characteristics of the product. The aim of this work was to evaluate the effect of membrane concentration on the p

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Ezinne, Oluoma Ozoani, and Ogechi George-Okafor Uzoamaka. "Phytochemical and antibacterial potential of lime (Citrus aurantifolia) and lemon (Citrus limon) juices as bioactivators of charcoal." World Journal of Advanced Research and Reviews 20, no. 3 (2023): 1263–67. https://doi.org/10.5281/zenodo.12772029.

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Citrus juices are widely consumed because of their many health benefits and antimicrobial properties. Biological activators are preferred to the conventional chemical activators for safety and less health hazards thus the need to search for available indigenous biological materials for charcoal activation. Hence, the study on the potentials of lime (<em>Citrus aurantifolia</em>) and lemon (<em>Citrus limon</em>) juices as biological activators for charcoal. Freshly harvested lime and lemon juice were extracted using juice extractor and sterilized through filtration with membrane filter (0.45&m

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Pui, Liew Phing, and Lejaniya Abdul Kalam Saleena. "Enzyme-Aided Treatment of Fruit Juice: A Review." Food Processing: Techniques and Technology 53, no. 1 (2023): 38–48. http://dx.doi.org/10.21603/2074-9414-2023-1-2413.

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Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic trea

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Sagdat, Mederbekovna Tazhibayeva, Baimuratovna Tyussyupova Bakyt, Kuanyshevna Khamitova Inabat, Toktarbay Zhexenbek, Bituovich Musabekov Kuanyshbek, and Tleuhanovna Daribayeva Gulnur. "STABILIZATION OF MELON CLOUDY JUICE WITH BIOPOLYMER AGAR." Eastern-European Journal of Enterprise Technologies 4, no. 11 (106) (2020): 31–38. https://doi.org/10.15587/1729-4061.2020.210503.

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In the production of natural fruit juices, the uniform distribution of fruit pulp particles in the volume is of great importance, which determines the aggregate stability of the system. To maintain the aggregate stability of fruit juices, stabilizers are used, which are polymers or surfactants. In this regard, the influence of natural polymer agar on the stability of melon juice containing particles of melon pulp has been studied. The initial melon juice had a pH of 5.78 and a titrated acidity of 970.29 mg of citric acid/L, the content of soluble solids in it corresponded to 10.08 TSS Bri

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Adekunle, Ezekiel, James Daramola, Olusiji Sowande, John Abiona, and Monsuru Abioja. "Effects of apple and orange juices on quality of refrigerated goat semen." Journal of Agricultural Sciences, Belgrade 63, no. 1 (2018): 53–65. http://dx.doi.org/10.2298/jas1801053a.

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This study investigated the effects of apple and orange juices on quality of refrigerated spermatozoa of goat bucks. Semen samples from WAD goat bucks were diluted with Tris-egg yolk extenders each supplemented with apple and orange juices at 0, 2.5, 5, 7.5 and 10/100 ml of diluents. The diluted semen samples were assessed for sperm viability and malondialdehyde (MDA) concentration after in vitro storage for 240 hours at 5oC. The ability to maintain sperm motility was higher in the extenders with 7.5% orange juice followed by 10% apple juice compared to other treatments (P<0.05). The extend

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BAERT, KATLEEN, BRUNO DE MEULENAER, ANALICE KAMALA, CHITUNDU KASASE, and FRANK DEVLIEGHERE. "Occurrence of Patulin in Organic, Conventional, and Handcrafted Apple Juices Marketed in Belgium." Journal of Food Protection 69, no. 6 (2006): 1371–78. http://dx.doi.org/10.4315/0362-028x-69.6.1371.

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The aim of this research was to compare the occurrence of patulin in a large group of organic, conventional, and handcrafted apple juices marketed in Belgium. An analytical procedure based on high-performance liquid chromatography with UV detection was validated and used to analyze 177 apple juice samples: 65 organic, 90 conventional, and 22 handcrafted. Patulin was detected in 22 samples (12%), and quantification was possible in 10 (6%) of these samples. The patulin content was higher than the European legal limit of 50 μg/liter in two samples of organic apple juice. Although, the incidence o

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