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1
Li, Jiaxiu, Chunling Zhang, Hui Liu, Jiechao Liu, and Zhonggao Jiao. "Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication." Journal of Food Quality 2020 (August 28, 2020): 1–11. http://dx.doi.org/10.1155/2020/7236534.
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A comparison of sugar and organic acid profiles among different fruit juices (including apple, pear, peach, grape, sweet cherry, strawberry, and blueberry with various varieties) was performed to assess the possibility for authentication coupled with chemometrics. It was found that the distribution of each sugar and organic acid in juices showed some specific characteristics related to fruit species, despite the fact that great differences in the content existed among different varieties. Sucrose was the most abundant sugar in peach juice, accounting for 58.26–77.11% of the total sugar content. However, in grape, blueberry, and sweet cherry juice, glucose and fructose were the predominant sugars. Pear juice contained the highest level of sorbitol, which contributed to 15.02–43.07% of the total sugar content. Tartaric acid was detected only in grape juice among the seven species of fruit juice, with a proportion of 57.95–89.68% in the total acid content. Malic acid was the predominant organic acid in apple and sweet cherry juice, accounting for 69.92–88.30% and 97.51–98.73% of the total acid content of each species. Citric acid was the predominant organic acid in strawberry and blueberry juice, which contributed to 62.39–83.73% and 73.36–89.56% of the total acid content of each species. With the aid of principal component analysis and linear discriminant analysis (LDA), the juice samples could be successfully classified according to fruit species by using the sugar and/or organic acid composition as analytical data. Combination of sugar and organic acid composition gave the best differentiation of these seven species of juices, with a 100% correct classification rate for both the original and the cross-validation method in LDA. Adding malic/citric into the dataset of the organic acid content may also improve the differentiation effect. Furthermore, the adulteration of sweet cherry juice, blueberry juice, raspberry juice, and grape juice with apple juice, pear juice, or peach juice could also be distinguished from their corresponding pure juices based on sugar and organic acid composition by LDA.
2
Farmani, Boukaga, Miljana Djordjevic, Samad Bodbodak, Mehdi Younessi-Hamzekhanlu, and Kazem Alirezalu. "Combined enzymatic degradation of dextran and starch towards enhancement of the raw cane sugar juice filtration efficiency." Acta Periodica Technologica, no. 53 (2022): 206–14. http://dx.doi.org/10.2298/apt2253206f.
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By assessing the polarization, colour, dextran, starch, phenols, proteins, melassigenic cations (Na+, K+) and Ca2+, reducing sugars and pH, presented study evaluates the main factors influencing non-sugars content and juice filterability in 17 raw cane sugar samples of different geographical origin. ?-amylase and dextranase were applied for combined enzymatic degradation of starch and dextran as main undesirable compounds in raw cane sugar juices (15 ?Brix and pH 5.5) at four different concentrations (10:12.5, 20:25, 30:37.5 and 40:50 ppm) and 55 ?C during 30 min. Decrease of starch and dextran concentrations in juices remarkably increased filterability in range of 20-75% for different raw cane sugar juices. Combined enzymatic effect of ?-amylase and dextranase mixture in concentration 30:37.5 ppm showed best result for improving filterability of raw cane sugar juices through reduction in starch and dextran content as main non-sugar impurities. Selecting the raw cane sugar with appropriate quality parameters facilitates the refining process. Simultaneous addition of ?-amylase and dextranase mixture (30:37.5 ppm/juice) can improve filterability of low polarization raw cane sugar juice up to 41% and contribute to the refining process enhancement and thus obtention of high-quality refined cane sugar.
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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 (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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Xu, Yue, Mya Myintzu Hlaing, Olga Glagovskaia, Mary Ann Augustin, and Netsanet Shiferaw Terefe. "Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice." Foods 9, no. 12 (2020): 1803. http://dx.doi.org/10.3390/foods9121803.
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Carrot juice (straight, 8.5 Brix and concentrated, 15.2 Brix) was fermented by lactic acid bacteria (Lactobacillus gasseri strain DSM 20604 or DSM 20077). Fermentation enhanced the nutritional profile of carrot juice. There was a greater sugar reduction (27%) in fermented straight carrot juices than in the fermented concentrated juices (15%). The sugar reduction was independent of the strain used for fermentation. The two L. gasseri strains synthesised fructosyltransferase enzymes during fermentation of carrot juice samples that enabled conversion of simple sugars primarily into polysaccharides. The level of conversion to polysaccharides was dependent on the L. gasseri strain and juice concentration. Fermentation of carrot juice by L. gasseri enables the production of a nutritionally-enhanced beverage with reduced calorie and prebiotic potential. An additional benefit is the increased carotenoid content observed in straight and concentrated juices fermented by Lactobacillus gasseri DSM 20077 and the concentrated juice fermented by Lactobacillus gasseri DSM 20604.
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Jamin, Eric, Frédérique Martin, Gilles G. Martin, et al. "Determination of the 13C/12C Ratio of Ethanol Derived from Fruit Juices and Maple Syrup by Isotope Ratio Mass Spectrometry: Collaborative Study." Journal of AOAC INTERNATIONAL 87, no. 3 (2004): 621–31. http://dx.doi.org/10.1093/jaoac/87.3.621.
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Abstract A collaborative study of the carbon-13 isotope ratio mass spectrometry (13C-IRMS) method based on fermentation ethanol for detecting some sugar additions in fruit juices and maple syrup is reported. This method is complementary to the site-specific natural isotope fractionation by nuclear magnetic resonance (SNIF-NMR) method for detecting added beet sugar in the same products (AOAC Official Methods 995.17 and 2000.19), and uses the same initial steps to recover pure ethanol. The fruit juices or maple syrups are completely fermented with yeast, and the alcohol is distilled with a quantitative yield (>96%). The carbon-13 deviation (δ13C) of ethanol is then determined by IRMS. This parameter becomes less negative when exogenous sugar derived from plants exhibiting a C4 metabolism (e.g., corn or cane) is added to a juice obtained from plants exhibiting a C3 metabolism (most common fruits except pineapple) or to maple syrup. Conversely, the δ13C of ethanol becomes more negative when exogenous sugar derived from C3 plants (e.g., beet, wheat, rice) is added to pineapple products. Twelve laboratories analyzed 2 materials (orange juice and pure cane sugar) in blind duplicate and 4 sugar-adulterated materials (orange juice, maple syrup, pineapple juice, and apple juice) as Youden pairs. The precision of that method for measuring δ13C was similar to that of other methods applied to wine ethanol or extracted sugars in juices. The within-laboratory (sr) values ranged from 0.06 to 0.16‰ (r = 0.17 to 0.46‰), and the among-laboratories (sR) values ranged from 0.17 to 0.26‰ (R = 0.49 to 0.73‰). The Study Directors recommend that the method be adopted as First Action by AOAC INTERNATIONAL.
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Hendari, Ratnawati, and Irma HY Siregar. "PENGARUH MINUM JUS ANGGUR DAN JUS JAMBU BIJI DENGAN DAN TANPA GULA TERHADAP PERUBAHAN PH SALIVA." ODONTO : Dental Journal 1, no. 2 (2014): 10. http://dx.doi.org/10.30659/odj.1.2.10-12.
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Background: Saliva pH is the standard indicator used to describe the alkalinity or acidity of the saliva which could be changed by dietary (sugar), mechanically or chemically stimuli from food or beverages consumed. Grapes and guava fruit are often used as beverage. The purpose of this study was to determine the effect of drinking one of grape or guava juice with and without sugar to PH of saliva changes. Method: The research method used in this study was a quasi experiment with cross sectional approach. The study was conducted on 40 college students which were divided into 4 groups, i.e. groups of grape juice with and without sugar and guava juice drink groups with and without sugar. Juice was made with electric juicer with 200 g of fruit mixed with 450 ml of water for groups without sugar and added 50 g of white sugar for groups with sugar. The volume of juice to drink was 50 ml. Salivary pH was measured using pH strips and performed before and 2 minutes after drinking the juice. Results: The results showed that there was an increase in the pH of saliva after drinking the juice in all treatment groups (p <0.05), except in grape juice with sugar, but salivary pH changes among the treatments were similar (p = 0.252). Conclusion: The conclusion of this study was grape juice and guava juice with and without sugar could increased the pH of saliva. except grape juice with sugar. but between treatment groups there was no difference in salivary pH changes
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Pérez-Cid, Benita, Lorena Rodríguez-López, Ana Belén Moldes, José Manuel Cruz, and Xanel Vecino. "Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices." Foods 11, no. 21 (2022): 3506. http://dx.doi.org/10.3390/foods11213506.
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Biosurfactant extracts are multifunctional ingredients composed of natural polymers that can be used in the food industry as stabilizing and antimicrobial agents, although their inclusion in food matrices has been scarcely explored. In this work, a biosurfactant extract, with antimicrobial properties, obtained from a fermented stream of the corn wet-milling industry was introduced into an apple and orange juice matrix to evaluate the changes produced in the sugar consumption, pH, and biomass formation at different temperatures (4–36 °C) and storage time (1–7 days). It was observed that the addition of biosurfactant extract reduced the hydrolysis rate of polymeric sugars, decreasing the concentration of soluble sugars from 85.4 g/L to 49.0 g/L in apple juice after 7 days at 20 °C in the absence and presence of biosurfactant extract, respectively. In general, soluble sugars increased in juices for 5–6 days and after those sugars decreased at different rates depending on the temperature of storage. Differences in sugar solubilization and degradation were more significant in apple juice than in orange juice at 20 °C and 7 days of storage, achieving for orange juice values of 101 and 102 g/L in the absence and presence of biosurfactant extract, respectively. Biomass growth was almost unaffected by the biosurfactant extract concentration and the optimal conditions for biomass production were detected at intermediated temperatures after 6–7 days of storage for both apple and orange juices, obtaining maximum concentrations of 1.68 g/L and 1.54 g/L for apple juice and orange juice, respectively, in the absence of biosurfactant extract. The pH during storage was kept in the range of 3.35–3.48 for apple juice and of 3.40–3.77 for orange juice.
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Al-Mhanna, Najah, Holger Huebner, and Rainer Buchholz. "Analysis of the Sugar Content in Food Products by Using Gas Chromatography Mass Spectrometry and Enzymatic Methods." Foods 7, no. 11 (2018): 185. http://dx.doi.org/10.3390/foods7110185.
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The aim of this study is to develop and optimise a method of sugar content determination in food products. Date juice (syrup) was used as a sample natural food resource for the analysis because of its potential usage as an alternative substrate for a variety of fermentation processes. Hence, qualifying and quantifying its sugar content is a crucial step. Therefore, gas chromatography mass spectrometry (GCMS) was used as a pre-qualitative method to identify the types of sugar in the date sample. The results demonstrate that the analysed date juice contains glucose, fructose and sucrose. This analysis was obtained by measuring the retention time of individual standard sugar samples such as glucose, fructose, mannose and sucrose. In addition, the mass spectra of the standard and date juice samples contained characteristic fragments of glucose, fructose and sucrose. Thus, GCMS results determined the appropriate enzymatic assays for quantifying the sugars in date juice. These results were similar to those of the two enzymatic methods (standard enzymatic assay and measuring the change in pH by CL10 analyser). Therefore, they confirmed the identified sugars and provided the sugar contents of the sample. Consequently, sugar quantification results indicate that 1 g of date juice sample contains a total of 0.5275–0.5507 g of six-carbon sugars (glucose + fructose) and 0.064–0.068 g of sucrose. As a consequence, the total sugar content in 1 g of date juice is 0.600–0.615 g. These results are comparable to the sample analysis that is provided by the date juice production company.
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VIANA, RONALDO SILVA, BRUNO RAFAEL DE ALMEIDA MOREIRA, CELSO TADAO MIASAKI, GUSTAVO PAVAN MATEUS, and ANDRÉ MAY. "TRINEXAPAC-ETHYL AS CHEMICAL RIPENING AGENT ON SWEET SORGHUM CROP." Revista Brasileira de Milho e Sorgo 18, no. 2 (2019): 221–33. http://dx.doi.org/10.18512/1980-6477/rbms.v18n2p221-233.
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Literary references on the quality of juice of sweet sorghum crop following chemical ripening agents spraying are rarely found up, mostly concerning to the trinexapac-ethyl. Accordingly, this article shares an unpublished content about chemically-induced physiological ripening on the sweet sorghum cv. CMSXS-646 by spraying trinexapac-ethyl before the crop flowering. A CO2-pressurized backpack sprayer, with flat spray nozzles, was employed to exogenously spray the plant growth inhibitor at 0.4, 0.8 and 1.6 l ha-1 on 90-days-old plants. Early after the crop harvesting, juice and lignocellulose samples were technologically assessed to total soluble solids, sucrose, purity, reducing sugars, total reducing sugars, fibers and yield of sugar. Sweet sorghum plants exposured to the trinexapacethyl at 0.4 and 0.8 l ha-1 produced juices with approximately 20.2 and 20.3 °Brix, 15.1 and 13.2% sucrose, 74.6 and 64.9% purity, as well as 107.7 and 98.2 kg t-1 sugar, respectively. Unlike, plants cultivated as control, juices with 21.0 °Brix, 16.0% sucrose, 76.9% purity and 118.0 kg t-1 sugar. Therefore, trinexapac-ethyl had suppressive effect on the quality of juice, mostly regarding to the total soluble solids and yield of sugar. Plants sprayed with trinexapac-ethyl at 1.6 l ha-1 developed the most fibrous stalks, as host-defense system response to stress induced on plant physiology. The conclusion is, therefore, that although does prejudices the quality of juice, making it unsustainable to the production of first-generation ethanol, trinexapac-ethyl as chemical ripening agent could lead the sweet sorghum cv. CMSXS-646, while lignocellulose renewable source, to the industrialization of cellulosic ethanol and bioelectricity.
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Martin, Gilles G., Roger Wood, Gérard J. Martin, et al. "Detection of Added Beet Sugar in Concentrated and Single Strength Fruit Juices by Deuterium Nuclear Magnetic Resonance (SNIF-NMR Method): Collaborative Study." Journal of AOAC INTERNATIONAL 79, no. 4 (1996): 917–28. http://dx.doi.org/10.1093/jaoac/79.4.917.
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Abstract A collaborative study of the site-specific natural isotope fractionation-nuclear magnetic resonance (SNIF-NMR) method for detecting added beet sugar in fruit juices is reported. This method is complementary to the stable carbon isotope ratio analysis (SCIRA) (AOAC Official Methods 981.09 and 982.21), which can detect sugars derived from plants exhibiting C4 metabolism (corn and sugarcane). It is based on the fact that the deuterium content at specific positions of the sugar molecules is higher in fruit sugars than in beet sugar. The fruit juices are fermented, and the alcohol is distilled with a quantitative yield and analyzed with a highfield NMR spectrometer fitted with a deuterium probe and fluorine lock. The proportion of ethanol molecules monodeuterated on the methyl site is recorded. This parameter (D/H)i is lowered when beet sugar is added to a fruit juice or concentrate. The precision of that method for measuring (D/H)i was observed to be similar to that of other isotope ratio methods: sr values ranged from 0.19 to 0.25 ppm and SR values varied between 0.21 and 0.37 ppm. An excellent correlation was observed between the percentage of added beet sugar and the (D/H)i isotope ratio measured in this collaborative study. Consequently, all samples in which beet sugar was added were found to have a (D/H)i isotope ratio significantly below the normal value for authentic juice or concentrate of that fruit. The SNIF-NMR method for detection of added beet sugar in fruit juices has been adopted by AOAC INTERNATIONAL.
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Alsaleem, Turki, Taghreed Alsaleem, Reham Al-Dhelaan, et al. "Evaluation of Ethanol Formation in Fruit Juices During Refrigerated Storage Time and Its Halal Status." International Journal of Halal Research 4, no. 1 (2022): 19–28. http://dx.doi.org/10.18517/ijhr.4.1.19-28.2022.
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Halal status of ethanol resulting from natural fermentation in food is controversial. According to the GSO standard (2538:2017), the maximum residue level (MRL) of ethanol in fruit juices is 0.1% (v/v). This study examined the effect of storage duration on the formation of ethanol and sugar content in fruit juices. A total of 49 different fruit juice samples (orange, apple, berry, pineapple, and a mixture of grapes and berries) were purchased from local supermarkets and analyzed for ethanol by HS-GC-FID and sugar content (glucose, fructose, and sucrose) by HPLC-RID. The samples were stored in the refrigerator (2-5℃) throughout the experiment and analyzed every week for one month during validity period. Results showed that all juices' ethanol levels were below the MRL 0.1% (v/v) and ranged from ˂ (LOQ: 0.02%) (orange, apple, and berry juices) up to 0.076% (v/v) (in mixed grape and berry juice), while total sugar content ranged from 6.5% (v/v) in orange juice up to 12.6% (v/v) in grape and berry mix juice. Ethanol levels and sugar content in all juices remained constant throughout the experiment, indicating that the fermentation process is inactive during storage and that of ethanol MRL in GSO standard is appropriate.
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Zheplinska, Marija, Mikhailo Mushtruk, Volodymyr Vasyliv, et al. "The influence of cavitation effects on the purification processes of beet sugar production juices." Potravinarstvo Slovak Journal of Food Sciences 15 (January 28, 2021): 18–25. http://dx.doi.org/10.5219/1494.
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In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam-treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.
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., Hasneli, Andrafikar ., and Apreriza Putri . "THE EFFECTIVENESS OF COMBINATION OF YAM BEAN AND TOMATO JUICES AGAINTS SUGAR LEVELS OF DIABETICS MILITUS PATIENTS TYPE 2." Jurnal Sehat Mandiri 13, no. 2 (2018): 1–9. http://dx.doi.org/10.33761/jsm.v13i2.66.
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ABSTRACT
 
 Diabetics militus is a group of metabolic diseases with hyperglichemic that is caused by abnormality insulin secretion, insulin works, or both of them. One of alternative for decreasing sugar levels is yam bean and tomato juices consumption. The aim of the research is to exposed the influence of yam bean juice and tomato juice againts sugar levels of diabetics militus type 2. This research is experimental study with pretes-posttest with control group design. We used purposive sampling with 18 respondenses. The primary data are intake interview, IMT measurement, and blood sugar levels. And the secondary data are the data resources about diabetics militus. Data are analyzed statically by T-test two mean differences dependent and independent with error degree 5%. The result showed that the avarage of sugar blood levels before and after intervension respectively is 287,6 mg/dl and 220,8 mg/dl. There was the significant difference between blood sugar levels before and after group cases (p<0,05). The avarages of blood sugar levels before and after intervension on control’s group respectively are 317,8 mg/dl and 331,9 mg/dl. There was no significant difference of blood sugar levels in the begining and final of control’s group (p<0,05). There was an influence of yam bean juice and tomato juice supply againts blood sugar levels at a time (p<0,05). This study is expected to suggest the people with diabetes mellitus to consume yam bean and tomato juice as an alternative way to control or to decrease blood level sugar.
 
 Key words: Yam bean and tomato juices, blood sugar levels, DM type 2
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Saparbekova, A. A., A. S. Latif, and Z. R. Ahmedova. "SELECTION OF ACTIVE YEAST STRAINS FOR FERMENTED BEVERAGES FROM PLANT MATERIALS." REPORTS 6, no. 334 (2020): 49–55. http://dx.doi.org/10.32014/2020.2518-1483.135.
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Fresh juices obtained under sterile conditions, including pomegranate juice, cherries, cherries, red grapes, watermelon juice, beetroot juice, sugar cargo, as well as flushes from the surface of juice-containing berries growing in the Turkestan region were used as sources of yeast cultures. Of 180 isolated yeast species, the majority are Saccharomyces - 159, 71 pure cultures are the most typical for the region and suitable for fermentation. A subsequent study of the morphological characteristics of cells, physiological and biochemical properties, clarification of antagonistic activity, and resistance to antibiotics made it possible for further selection of strains. The most highly active and appropriate by technological parameters were selected: Saccharomyces cerevisiae Al-06 (from grapes), Saccharomyces cerevisiae Gl -8 (from sugar sorghum juice) and Saccharomyces cerevisiae-Az-12 (from pomegranate juice). Thus, the analyzes showed the possibility of using plant materials not only as freshly squeezed juice of pomegranate, cherry, grape, watermelon juice, sugar cargo, but also as sources of active yeast.
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Husiatynska, Nataliia, Nataliia Hryhorenko, Olha Kalenyk, Mykola Husiatynskyi, and Svitlana Teterina. "Studying the process of extracting sugary substances from the stalks of sweet sorghum in the technology of making food syrups." Eastern-European Journal of Enterprise Technologies 4, no. 11(112) (2021): 17–24. http://dx.doi.org/10.15587/1729-4061.2021.237785.
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The need to intensify the process of extracting sugar substances from sweet sorghum stalks in order to improve the quality and yield of the target product has been substantiated. Existing techniques of sugar substance extraction used in sweet sorghum processing technologies have been analyzed. The application of a combined technique for extracting sugary substances has been proposed implying the production of pressed and diffusion juice. The results of optimizing the press technique of juice extraction from sorghum stalks are given. The equations of material balance of products and sugars have been built, depending on such factors as the degree of pressing, the initial content of solids and sugars in the stalks. A procedure for calculating the yield of pressed juice, cake, and the content of total sugars has been devised, according to which the preliminary pressing of the stalks ensures the extraction of juice in the range of 25‒35 %, the yield of the pressed cake is 75‒65 % on average, with a sugar content exceeding 60 %. It has been experimentally established that the use of the anti-current process of extraction of sugar substances from the pressed cake ensures their complete extraction from raw materials. The rational parameters for this process have been defined. At a temperature of 66–70 °C and a duration of 20 minutes, it is possible to obtain an extract whose content of solids is 13.0 %, total sugars ‒ 11.10 %, and whose purity is 85.38 %. The research was carried out in order to intensify the extraction of sugar substances from sweet sorghum plant raw materials, to improve the technical level of the extraction process, and implement the devised method under industrial conditions. Further implementation of these results in the food industry could make it possible to establish the production of a wide range of sugar-containing products, both organically and as a natural substitute for sugar in food products.
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Nataliia, Husiatynska, Hryhorenko Nataliia, Kalenyk Olha, Husiatynskyi Mykola, and Teterina Svitlana. "Studying the process of extracting sugary substances from the stalks of sweet sorghum in the technology of making food syrups." Eastern-European Journal of Enterprise Technologies 4, no. 11 (112) (2021): 17–24. https://doi.org/10.15587/1729-4061.2021.237785.
Full textAbstract:
The need to intensify the process of extracting sugar substances from sweet sorghum stalks in order to improve the quality and yield of the target product has been substantiated. Existing techniques of sugar substance extraction used in sweet sorghum processing technologies have been analyzed. The application of a combined technique for extracting sugary substances has been proposed implying the production of pressed and diffusion juice. The results of optimizing the press technique of juice extraction from sorghum stalks are given. The equations of material balance of products and sugars have been built, depending on such factors as the degree of pressing, the initial content of solids and sugars in the stalks. A procedure for calculating the yield of pressed juice, cake, and the content of total sugars has been devised, according to which the preliminary pressing of the stalks ensures the extraction of juice in the range of 25‒35 %, the yield of the pressed cake is 75‒65 % on average, with a sugar content exceeding 60 %. It has been experimentally established that the use of the anti-current process of extraction of sugar substances from the pressed cake ensures their complete extraction from raw materials. The rational parameters for this process have been defined. At a temperature of 66–70 °C and a duration of 20 minutes, it is possible to obtain an extract whose content of solids is 13.0 %, total sugars ‒ 11.10 %, and whose purity is 85.38 %. The research was carried out in order to intensify the extraction of sugar substances from sweet sorghum plant raw materials, to improve the technical level of the extraction process, and implement the devised method under industrial conditions. Further implementation of these results in the food industry could make it possible to establish the production of a wide range of sugar-containing products, both organically and as a natural substitute for sugar in food products.
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Samborska, Katarzyna, Alicja Barańska, Paulina Kamińska, Anna Kamińska-Dwórznicka, and Aleksandra Jedlińska. "Reduction of waste production during juice processing with a simultaneous creation of the new type of added-value products." Environmental Protection and Natural Resources 30, no. 3 (2019): 1–6. http://dx.doi.org/10.2478/oszn-2019-0010.
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Abstract The paper presents a new method for the reduction of waste production during juice processing through the reformulation of cloudy juices by ultrafiltration (UF), resulting in simultaneous production of a new type of cloudy juice of reduced sugar content. In contrast to the traditional juice production process, the final product was UF retentate. During UF, sugars were partially removed, while fibre and other macromolecular components present in a cloudy fraction, with health-promoting properties, were retained. Such treatment gives the possibility to reduce waste production during juice processing, because in the traditional approach, the cloudy fraction is usually treated as a waste after the clarification step. After UF in apple cloudy juice, the total content of soluble solids and sugars decreased from the initial values 11.0% and 10.4% to 9.2% and 8.8%, respectively; while in apple-beetroot cloudy juice, it reduced from 11.4% and 8.2% to 8.7% and 5.8%, respectively. At the same time, the cloudy fraction was retained and concentrated. The retention of soluble solids and sugars after the UF of apple juice was 66% and 67%, respectively, that is, 34% of soluble solids and 33% of the sugars were removed to the permeate. In apple-beetroot juice, 68% and 71% of soluble solids and sugars was retained, respectively.
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Abdulla, Shilan Muhammad, Azhin Baxtyar Mahmood, Sokar Kamal Mahmood, and Sakar Kamal Hama Salh. "A Comparative Study of the Physicochemical Properties and Sensory Evaluation of Commercial Orange Juice sold in the Sulaimani Market with Local Preparation of Orange Juice." Tikrit journal for agricultural sciences 21, no. 4 (2021): 146–58. http://dx.doi.org/10.25130/tjas.21.4.16.
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Orange juice is one of the most popular juices on the market. The bulk of accessible fruit drinks are synthetic and may include a number of toxic and poisonous substances those are harmful to customers' health. This study compares the physicochemical parameters, sugar content, organic acids, and sensory evaluation of commercial and fresh orange juice samples. The orange fruit was treated to produce fresh juice, which has 100% fruit content and no sugars or diluents. Packaged juice samples were obtained from a local store, and all testing was completed prior to the expiration of the juice's shelf life. Total solids, ash content, and pH were among the physicochemical properties investigated, with values ranging from 9.507–13.145%, 0.110–0.447%, and 4.360–5.970, respectively. Sugar content was observed to be in the ranges of 2.118–5.278, 2.641–4.317, and 2.563–4.184 g/100 ml for glucose, fructose, and sucrose individually. Organic acids (ascorbic, acetic, and citric acid) were found to have concentrations ranging from 25.170–43.981, 1.307–5.760 and 311–411.33 mg/100 ml separately. Sensory evaluation revealed a significant difference (p<0.05) between homemade and commercial orange samples. According to the acquired results and cluster analysis, there is a significant difference between handmade and commercial juice parameters. Commercial items include more sugar than fresh samples. The findings of this study contribute to our understanding of the nutrition and quality of commercial and homemade orange juice samples. Commercial samples are not recommended for regular intake due to the significant differences between artificial and fresh orange juice samples.
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Berketova, L. V. "Investigation of bitter taste masking in the development of functional beverages based on sedative collection." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 3 (2023): 136–42. http://dx.doi.org/10.20914/2310-1202-2023-3-136-142.
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The article considers the possibility of masking bitter taste in the development of a functional drink based on sedative collection and juices: grape and cherry, used as masking agents. Sensory studies were conducted on the formulation of the proposed beverages. In the study, respondents were asked to analyze samples with cherry and grape juices without added sugar with successively decreasing concentrations of sedative levy from 25 to 5%, then samples with added sugar and answer the question whether an unpleasant bitter taste and herbal aroma were present and at which sample the bitter taste ceased to be felt. The findings showed that the addition of sugar to the beverages altered the taste perception thresholds in the direction of increasing the concentration of the sedative collection decoction. Without the addition of sugar, the bitter taste ceases to be perceived at 15% of the functional additive using grape juice and at 20% using cherry juice. With the addition of sugar, the bitter taste was no longer felt at 20% of the functional additive with grape juice and 25% with cherry juice. Studies were conducted to identify the associative series: regarding with which fruit/berry the flavor of the beverage in general is associated. When analyzing the obtained results it was revealed that respondents accurately associated the samples of the row with cherry juice with cherry aroma (88%), when using grape juice 31% of respondents associated with strawberry aroma and 25% with cranberry aroma. As a result of the behavioral study it can be concluded that when developing a functional drink enriched with sedative collection it is possible to use cherry and grape juices with the concentration of functional ingredient 5 - 20% with the discretion of adding 5% in each flavor range
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Belyaeva, L. I., A. V. Ostapenko, V. N. Labusowa, and T. I. Sysoeva. "The state of the food system of diffusion juice of sugar beet infected by mucous bacteriosis with the introduction of enzyme preparations of glycosidase action." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (2019): 119–24. http://dx.doi.org/10.20914/2310-1202-2019-2-119-124.
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In sugar technology, the degree of sucrose extraction from sugar beet is largely determined by the state of the food system of diffusion juice formed during the extraction of sucrose from beet chips. Potential states of the food system of diffusion juice obtained from healthy and infected sugar beet under the condition of optimal technological regime and technological aids used are shown. It is noted that the food system of the diffusion juice from the infected with mucous bacteriosis sugar beets shows a tendency to instability due to the accumulation in it of hard removable polysaccharide high-molecular compounds - dextran,Levan ,effective way to remove which are enzyme preparations of glycosidase action (dextranase and Lebanese). The state of the food system of the diffusion juice from sugar beets with the extent of mucous bacteriosis lesions of 5 and 10% is studied, based on the modeling of technological processes of sucrose extraction and lime-carbon dioxide purification of diffusion juice by means of diagnosing representative indicators. As used auxiliary substances used complex enzyme-antiseptirujut drug Extrasept 2, containing dextranase and Levanzo; antifoam Laprol PS-1; antimicrobial agent Navisan M1. It is identified that the introduction of the specified enzyme preparations into the food system of the diffusion juice promotes its transfer into stable state with the best values of the parameters: the content of high molecular compounds were lower by 42–44%; the purity was higher by 2,5–2,6%; dynamic viscosity by 10–15% lower as compared to the variants without application of enzyme preparations. This is due to the hydrolyzing effect of enzyme preparations, confirmed by the results of the microscopy of cellular and diffusion juices. Stable state of the food system of diffusion juice contributed to the improvement of the quality indicators of the purified juices.
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Kuotsu, Shedevikho, Annjoe V. Joseph, Vijay Bahadur, Samir E. Topno, and Anita Kerketta. "Standardization of Ginger Blended Cider in Molvom Cultivar Pineapple (Ananas comosus)." International Journal of Current Microbiology and Applied Sciences 12, no. 6 (2023): 226–36. http://dx.doi.org/10.20546/ijcmas.2023.1206.027.
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The study was conducted in Completely Randomized Design (CRD) with 8 treatments with three replication each. The treatments were T1 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 2.5ml Ginger extract, T2 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 5ml Ginger extract, T3 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 7.5ml Ginger extract, T4 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 10ml Ginger extract, T5 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 12.5ml Ginger extract, T6 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 15ml Ginger extract, T7 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 17.5ml Ginger extract, T8 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 20ml Ginger extract. Total soluble solids, pH and Specific Gravity decreased while the alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the above treatments, it is concluded that treatment T8 was found superior in respect of the parameters like Total Soluble Solids, Alcohol content, Specific gravity. In terms of Acidity, pH the best was found in treatment T7. In terms of Colour and Appearance the best was found to be treatment T7. And in terms of Taste, Aroma and Overall acceptability was found best in T8.Since pineapple fruit is rich in sugars, minerals, and polyphenols, hence production of wine or cider may serve as a viable method to preserve the nutritional and antioxidant properties of the fruit. The production of wine or cider from this fruit can also help increase wine and cider variety and reduce post-harvest losses. This study showed that acceptable cider can be produced from pineapple and extract of ginger using yeast especially Saccharomyces cerevisiae.
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Taleat, Adewale Akanni Tella, Florence Alaba Akanfe, Bolatito Olaitan Adeniyi, and Sinmiat Abiodun Oladapo. "Evaluation of Sugar Types in Selected Brands of Commercial Fruit Juice in Osun State, Nigeria." Volume 5 - 2020, Issue 8 - August 5, no. 8 (2020): 984–87. http://dx.doi.org/10.38124/ijisrt20aug486.
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The study examined the sugar types and sum sugars in selected brands of commercial fruit juice. The sugar types were determined base on the reducing properties of the monosaccharide sugars using Lane and Eynon method. Non-reducing sugar was estimated after it hydrolysis. The data obtained were subjected to statistical analysis using ANOVA and Hierarchical Clustering (Dendrogram). The results showed that there is no significant difference in the sugar content amongst the seven brands of fruit juice analyzed. However, the results indicated that there is significant difference in the sugar types (Dextrose, Fructose and Sucrose) found in the samples. Fructose was found to be the higher concentrated of the two reducing sugars determined (Dextrose and Fructose) across the samples analyzed. Sample B has the highest fructose and dextrose concentrations (5.22± 0.02 g/100 mL) and (4.92± 0.01 g/100 mL) respectively while G has the lowest concentrations of the two sugars (4.76± 0.01 g/100 mL) and (4.49± 0.01 g/100 mL). Maximum sucrose content was recorded in G (9.36± 0.02 g/100 mL) out of 18.61 g/100mL total sugar reported for the sample. Lowest sucrose was observed in sample E (6.96± 0.03 g/100mL) out of 16.33 g/100 mL total sugar. There is significant amount of sucrose in all the fruit juice sample analyzed
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Shanshiashvili, Gvantsa, Marta Baviera, Daoud Ounaissi, et al. "Extraction of Grape Juice: Impact of Laboratory-Scale Pressing Methods on the Chemical Composition." Beverages 11, no. 1 (2025): 23. https://doi.org/10.3390/beverages11010023.
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The monitoring of grape maturity is essential for determining the ideal harvest time as well as for obtaining the expected characteristics of grape juice and, consequently, of wine. This study aimed to examine the impact of various laboratory-scale pressing methods on key chemical parameters (sugars, pH, and titratable acidity), as well as on phenolic-related indexes and antioxidant activity, in juices from Chardonnay (six grape samples) and Pinot blanc (two grape samples) across two vintages (2022 and 2023). The grape samples were characterized in terms of total and extractable flavonoids and extractability (%). Four different methods (manual pressing, vacuum pressing, small screw press, and juicer) were applied for producing grape juice. The results showed relevant differences in the extractability among the grape samples up to 64.1% and 43.8% for harvests 2022 and 2023, respectively. Comparable sugar content, pH, and titratable acidity were found in the juice samples independently from the method used. On the contrary, notable variability among the different pressing methods was revealed for phenolic-related indexes and antioxidant activity. The small screw press led to lower total phenol index values across grape batches compared to other methods, while the juice samples obtained with the juicer revealed a composition consistently differing in comparison to the other methods. Raman spectroscopy allowed to clearly classify the juice samples based on the pressing method. Good predictive models were obtained due to the composition of juice samples being clearly distinct among methods. This data suggests that an appropriate pressing method should be adopted for monitoring the grape ripening as well as for simulating the pressing under industrial scale.
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Ján, Mezey, and Mezeyová Ivana. "Changes in the levels of selected organic acids and sugars in apple juice after cold storage." Czech Journal of Food Sciences 36, No. 2 (2018): 175–80. http://dx.doi.org/10.17221/165/2017-cjfs.
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Apples are a source of sugars, acids, and various biologically active compounds, such as phenolic compounds, which are responsible for most of the antioxidant activities of the fruit. The aim of this study was to evaluate how the cold storage of apple fruits affects the nutritional composition of selected organic acid and sugar content in juice in comparison to juice from fresh fruits. Statistical differences were confirmed between the content of citric acid, malic acid, total acid, pH, sucrose, fructose and glucose in juice from fresh fruits and from juice stored for 140 days. No statistical differences were observed between juice from fresh fruit and juice from fruits stored for 140 days in the content of acetic acid, tartaric acid, total sugar and sweetness index.
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Wangmo, Norzin, Saket Mishra, and Ravi Kumar Singh. "Effect of Different Level of Sugar and Yeast on Production and Quality Attributes of Apple Cider (Malus x domestica) cv. Royal Delicious." International Journal of Environment and Climate Change 13, no. 10 (2023): 839–50. http://dx.doi.org/10.9734/ijecc/2023/v13i102725.
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An apple is a comestible fruit produced by an apple tree (Malus x domestica Borkh). Cider is generally defined as an alcoholic libation attained by stirring apple juice. Cider product also plays a promising part in the apple fruit assiduity and the libation assiduity. The present trial was carried out during 2022 in Post- Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The trial was conducted in Completely Randomized Design (CRD), with 9 treatments, replicated thrice. The treatments were T1- Apple Juice( 500 ml) Sugar( 100 gm) incitement (0.5 gm), T2- Apple Juice( 500 ml) Sugar (100 gm) incitement (1.0 gm), T3- Apple Juice( 500 ml) Sugar (100 gm) incitement (1.5 gm), T4- Apple Juice (500 ml) Sugar (150 gm) incitement (0.5 gm), T5- Apple Juice (500 ml) Sugar (150 gm) incitement (1.0 gm), T6- Apple Juice (500 ml) Sugar (150 gm) incitement (1.5 gm), T7- Apple Juice (500 ml) Sugar (200 gm) incitement (0.5 gm), T8- Apple Juice (500 ml) Sugar (200 gm) incitement(1.0 gm) and T9- Apple Juice (500 ml) Sugar (200 gm) incitement(1.5 gm). From the present exploration it's set up that treatment T4- Apple Juice (500 ml) Sugar (150 gm) incitement (0.5 gm), was set up superior in respect of the parameters TSS (° brix), Acidity (%), pH, Alcohol content (%), Ascorbic acid (mg/ 100 ml) Color and Appearance, Flavor and Taste, Texture and Overall Acceptability.
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Ha, Lan Anh, Duc Khue Pham, Dinh Kien Mai, Thi Tuoi Nguyen, Hoai Vu та Thi Anh Vo. "Determination of the mixing extent of sugar from C4 plants in juice using the isotopic signature of carbon (δ13C) in sugar". Ministry of Science and Technology, Vietnam 63, № 3 (2021): 60–64. http://dx.doi.org/10.31276/vjst.63(3).60-64.
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The objective of this study was to apply a method for estimating the mixing extent of C4 sugar in juice (apple) based on the fingerprinting of carbon stable isotope (δ13C). The values of δ13C in sugar separated from fresh apples, pure apple juices as well as sugar produced from C4 plants (plants conduct C4 cycle photo-synthesis, in this case, it was sugar canes) were analysed on an isotope ratio mass spectrometer equipped with an elemental analyzer (EA IRMS). The results showed that the δ13C in sugar separated from fresh apples was in the range of -27.00 to -24.00‰ with an average of -25.47‰ (n=6) vs. VPDB standard (Vienna Pee Dee Belemnite). Meanwhile, the δ13C in sugar cane products ranged from -13.00 to -11.00‰, with an average of -12,47‰ vs. VPDB. Based on the isotope signature of carbon (δ13C) and the two end-members mixing model, the extent of mixing C4 sugar in apple juice available on the market could be estimated precisely. It was found one out of 9 apple juice samples available in the Hanoi markets to have a high content of C4 sugar mixed in the product, it was up to 96% instead of 5% as proclaimed on the label. The developed method seems to be of high accuracy so it was advisable to wider its application in the evaluation of the quality of juices available at the markets in Vietnam to ensure the right of the consumers.
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Gawade, O. U., C. D. Pawar, A. S. Sarangkar, M. M. Kulkarni, J. J. Kadam, and M. C. Kasture. "Effect of Storage on Chemical Composition and Microbial Count of Carbonated Ready to Serve (RTS) Beverage from Jamun (Syzygium cumini L.)." Advances in Research 25, no. 5 (2024): 397–407. http://dx.doi.org/10.9734/air/2024/v25i51171.
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The experiment was undertaken at Fruit and Vegetable Processing Unit of College of Horticulture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Dist-Ratnagiri (Maharashtra State) during the period of May 2023 to January 2024. This study aims to evaluate the effects of carbonation levels and juice-sugar percentage on chemical composition and microbial count of carbonated jamun beverages during storage. Now-a-days there is increase in demand for health-conscious products, driven by evolving consumer preferences and increasing awareness regarding the impact of diet on health. Synthetic drinks which are more popular commercially, are not so healthy or nutritive. So, considering medicinal and nutritive properties of jamun the experiment was undertaken. The experiment was carried out in Factorial Completely Randomized Design (FCRD) with two factors having sixteen treatment combination replicated thrice which consisting of four carbonation levels viz. C1- 40 psi, C2-50 psi, C3-60 psi and C4-70 psi and four juice-sugar levels percentage viz. J1- jamun juice 25% + sugar 75%, J2- jamun juice 30% + sugar 70%, J3- jamun juice 35% + sugar 65% and J4- jamun juice 40% + sugar 60%. From the study it was found that during six months of storage of carbonated RTS beverage from jamun, Total Soluble Solids (TSS), reducing sugars, total sugars and titratable acidity increased from 14.00 to14.68oBrix, 2.34 to 6.37 per cent, 10.19 to 10.98 per cent, 0.20 to 0.33 per cent, respectively whereas pH and anthocyanin decreased from 2.31 to 2.23 and 5.68 to 3.62 mg/100 ml, respectively. During six months of storage, microbial count like fungal and bacterial count increased slightly from 0.00 to 0.15 x 10-4 CFU/ml and 0.00 to 0.11 x 10-4 CFU/ml, respectively.
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Rifqie, Mariana Rina, Umam Nada Itorul, Gunawan Aditia Gustiana, and Salsadela dan Salsadela. "Phytochemical, Mineral, and Antioxidant Activity of Sugarcane Juice during Processing to Strawberry Syrup and Crystal Sugar." BIO Web of Conferences 183 (2025): 01023. https://doi.org/10.1051/bioconf/202518301023.
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Indonesia is experiencing a significant increase in diabetes cases among teenagers, likely driven by the rising consumption of sugary drinks. These drinks often contain refined sugar, a known contributor to diabetes. Interestingly, sugarcane juice, the raw material for refined sugar, is rich in antioxidants, minerals, and Chromium III, which can enhance glucose absorption and reduce blood sugar levels. However, Chromium III is removed during the refining process. This study explores the potential of sugarcane juice combined with strawberries as a healthier alternative to refined sugar in beverages. The research analyzes the phytochemical composition, flavonoid, phenolic, antioxidant activity and selected mineral composition. The study shows strong antioxidant activity in sugarcane juice (28.8 ppm) and moderate activity in sugarcane syrup (58.1 ppm), with no antioxidant activity in white crystal sugar. Key component comparisons between sugarcane juice, syrup, and white sugar are as follows: chromium III (0.14, 0.09, 0), calcium (112.1 mg/L, 79.5 mg/L, 33.9 mg/L), potassium (918.1, 594.02 mg/L, 31.9 mg/L), flavonoids (12.47 mg QE/g, 5.75 mg QE/g, 0), and phenolic compounds (26.77 mg GAE/g, 5.86 mg GAE/g, 0). Hence, strawberry sugarcane syrup could be a promising health drink with potential benefits for lowering blood sugar levels in type 2 diabetes patients.
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Kumar, Sarita, Aarti Sharma, Roopa Rani Samal, et al. "Attractive Sugar Bait Formulation for Development of Attractive Toxic Sugar Bait for Control of Aedes aegypti (Linnaeus)." Journal of Tropical Medicine 2022 (June 18, 2022): 1–10. http://dx.doi.org/10.1155/2022/2977454.
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Background. Attractive toxic sugar bait (ATSB), based on “attract and kill” approach, is a novel and promising strategy for mosquito control. Formulation of an attractive sugar bait (ASB) solution by selecting an efficient olfaction stimulant and preparation of an optimized sugar-attractant dosage is a significant component for the success of the approach. Methods. Current study evaluated relative potential of nine ASBs, formulated by combination of sugar and fresh fruit juices (guava, mango, muskmelon, orange, papaya, pineapple, plum, sweet lemon, and watermelon) in attracting Aedes aegypti adults. Freshly extracted and 48-hour-fermented juices were combined with 10% sucrose solution (w/v) in 1 : 1 ratio. Cage bioassays were conducted against two laboratory strains (susceptible: AND-Aedes aegypti; deltamethrin-selected: AND-Aedes aegypti-DL10) and two field-collected strains (Shahdara strain of Aedes aegypti: SHD-Delhi; Govindpuri strain of Aedes aegypti: GVD-Delhi). Each of the nine ASBs was assayed, individually or in groups of three, for its attraction potential based on the relative number of mosquito landings. The data were analysed for statistical significance using PASW (SPSS) software 19.0 program. Results. The prescreening bioassay with individual ASB revealed significantly higher efficacy of ASB containing guava/plum/mango juice than that containing six other juices ( p < 0.05 ) against both the laboratory and field strains. The bioassay with three ASBs kept in one cage, one of the effective ASBs and two others randomly selected ASBs, also showed good attractancy of the guava/plum/mango juice-ASB ( p < 0.05 ). The postscreening assays with these three ASBs revealed maximum attractant potential of guava juice-sucrose combination for all the four strains of Ae. aegypti. Conclusion. Guava juice-ASB showed the highest attractancy against both laboratory and field-collected strains of Ae. aegypti and can be used to formulate ATSB by combining with a toxicant. The field studies with these formulations will ascertain their efficacy and possible use in mosquito management programs.
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Savatovic, Sladjana, Aleksandra Tepic, Zdravko Sumic, and Milan Nikolic. "Antioxidant activity of polyphenol-enriched apple juice." Acta Periodica Technologica, no. 40 (2009): 95–102. http://dx.doi.org/10.2298/apt0940095s.
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This paper shows that it is possible to improve antioxidant activity of apple juice by extraction of polyphenolic compounds from apple pomace, as waste, and their addition to the apple juice. Raw apple juice was prepared by pressing of apple mash. After thermal treatment of raw apple juice, depectinisation, additional clarification and filtration, the clarified juice was obtained. In raw and clarified apple juice soluble solids, acidity, reducing sugar, total sugars and brown component content were determined, as well as total dry matter, ash, acidity, reducing sugar, total sugars, total pectins, cellulose and starch content in apple mash and pomace. The total cotent of phenolics in clarified apple juice and apple pomace extract, determined spectrophotometrically using the Folin- Ciocalteu reagent, was 0.496 mg/ml and 6.505 mg/g, respectively. The antioxidant activity of clarified and polyphenol-enriched clarified juice (with addition of apple pomace extract in the concentrations 0.05 g, 0.1 g, 0.5 g and 1 g of phenolic compounds per liter of clarified apple juice) was examined on stable 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals. Based on the obtained results it can be concluded that polyphenol-enriched clarified juice was more effective on DPPH radicals than the clarified apple juice.
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Dygas, Dawid, Szymon Nowak, Joanna Olszewska, et al. "Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice." Fermentation 7, no. 3 (2021): 105. http://dx.doi.org/10.3390/fermentation7030105.
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To lower the risk of obesity, diabetes, and other related diseases, the WHO recommends that consumers reduce their consumption of sugars. Here, we propose a microbiological method to reduce the sugar content in red beet juice, while incurring only slight losses in the betalain content and maintaining the correct proportion of the other beet juice components. Several yeast strains with different metabolic activities were investigated for their ability to reduce the sugar content in red beet juice, which resulted in a decrease in the extract level corresponding to sugar content from 49.7% to 58.2%. This strategy was found to have the additional advantage of increasing the chemical and microbial stability of the red beet juice. Only slight losses of betalain pigments were noted, to final concentrations of 5.11% w/v and 2.56% w/v for the red and yellow fractions, respectively.
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Zheplinska, Marija, Mikhailo Mushtruk, Tatiana Kos, et al. "The influence of cavitation effects on the purification processes of beet sugar production juices." Potravinarstvo Slovak Journal of Food Sciences 14 (July 28, 2020): 451–57. http://dx.doi.org/10.5219/1284.
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The existing technology for the purification of diffusion juice and its hardware design has not fundamentally changed over the past four decades. The lack of the necessary theoretical developments and experimental data hinders the development of existing and the development of new technological processes. Therefore, the main direction of improving the purification efficiency of juices of sugar beet production is the disclosure of its unused reserves and their implementation in practice. The scientific problem of choosing the rational direction for improving the technology of juice purification, which ensures the production of consumer granulated sugar in the face of changes in a wide range of quality of raw materials, is relevant and has important economic importance, especially in the context of the transition of beet sugar factories to a market economy. One way to solve it is to make fuller use of the adsorption capacity of calcium carbonate particles while increasing the filtration properties of saturation sediments. Therefore, the study investigates the effect of cavitation effects – vapor condensation and hydrodynamic processing of diffusion juice on the processes of purification of diffusion juice, juices of preliminary defecation, first and second saturations. The analysis of the influence of various effects of cavitation processing of juices from the point of view of improving the purification efficiency, the optimal place of the purification process in the technological scheme of production is established.
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Baah Appiah-Nkansah, Nana, Jun Li, Ke Zhang, Meng Zhang, and Donghai Wang. "Study on Mass Transfer Kinetics of Sugar Extraction from Sweet Sorghum Biomass via Diffusion Process and Ethanol Yield Using SSF." Processes 7, no. 3 (2019): 137. http://dx.doi.org/10.3390/pr7030137.
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Sweet sorghum juice, a potential bioethanol feedstock, can be incorporated into the dry-grind ethanol process to improve sugar utilization efficiency, thereby enhancing ethanol yields. The juice is normally obtained by pressing the stalk through roller mills in tandem. Juice extraction by this process is known to be labor intensive, less efficient, and susceptible to considerable fermentable sugar loss due to microbial activities when stored at room temperature. Sweet sorghum juice extraction via diffusion has recently been proposed to improve sugar recovery efficiency. In this study, extraction kinetics based on the optimized diffusion parameters (8% grain loading, 85 °C, and 120 min) were determined to describe the mass transfer of sugars in sweet sorghum biomass during the diffusion process. Diffusion parameters obtained from previous studies were used to extract free sugars and convert them into ethanol using granular starch hydrolyzing enzymes (GSHE) and traditional enzymes. Ethanol yields at 72 h of fermentation mashes treated with GSHE and those with traditional enzymes were comparable (14.49–14.56%, v/v). Ethanol fermentation efficiencies also ranged from 88.92–92.02%.
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Figueira, Ricardo, Charlotte Messan, Maria Márcia Pereira Sartori, and Waldemar Gastoni Venturini Filho. "AVALIAÇÃO FÍSICO-QUÍMICA E SENSORIAL DE SUCOS, NÉCTARES E REFRESCOS DE MAÇÃ PRODUZIDOS COM AS VARIEDADES FUJI E GALA." ENERGIA NA AGRICULTURA 33, no. 1 (2018): 92. http://dx.doi.org/10.17224/energagric.2018v33n1p92-97.
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O objetivo do trabalho foi verificar as diferenças físico-químicas e identificar a preferência de consumo entre suco, néctar e refresco de maçã produzidos a partir das variedades Fuji e Gala. Maçãs das variedades Fuji e Gala foram processadas para a produção do suco integral. O teor de sólidos solúveis do suco integral foi mensurado em refratômetro de bancada e padronizado para 12° Brix. O suco resultante foi denominado “suco padronizado”. Após a produção do suco padronizado, foi preparada uma solução açucarada a 12 °Brix. Combinando diferentes proporções de suco padronizado e solução açucarada, foram fabricados néctares (50 % e 33 % de suco de maçã – m/m) e refrescos (25 % de suco de maçã – m/m). As bebidas foram analisadas em triplicata para sólidos solúveis, pH, acidez total, açúcares redutores e açúcares redutores totais. A análise sensorial foi realizada por provadores não treinados para os atributos sensoriais de aparência, aroma, sabor e avaliação global, usando o método afetivo de escala hedônica estruturada de nove pontos. Dentro das condições experimentais desse trabalho foi observado que as variedades Fuji e Gala interferem nas características físico-químicas dos sucos, néctares e refrescos de maçãs. Porém, essas variedades não interferem na preferência dos provadores pelos sucos, néctares e refresco de maçã. Para o aproveitamento (do descarte) de maçãs das variedades Fuji e Gala, recomenda-se a produção de néctares.PALAVRAS-CHAVE: bebida não alcoólica, Malus domestica, escala hedônica. PHYSICOCHEMICAL AND SENSORY EVALUATION OF APPLE JUICES, LIGHT JUICES AND NECTARS PRODUCED USING GALA AND FUJI VARIETIES.ABSTRACT: The objective of this work was to verify the physicochemical differences between apple juice, light juice and nectar produced using Fuji and Gala varieties, and identify costumer’s consumption preference. Fuji and Gala apples were used to manufacture 100% juice. The soluble solids content of the 100% juice was measured in digital refractometer and standardized to 12 °Brix. The resulting juice was named “standard juice”. After production of the standard juice, a 12 °Brix sugar solution was prepared. Combining different proportions of standard juice and sugar solution, nectars (50% and 33% apple juice - m/m) and light juice (25% apple juice - m/m) were manufactured. The beverages were analyzed in triplicate for soluble solids, pH, total acidity, reducing sugars, and total reducing sugars. Sensory analysis was performed by untrained tasters for the sensory attributes of appearance, aroma, taste, and overall assessment, using 9-point hedonic scale. Within the experimental conditions of this work it was observed that Fuji and Gala apple varieties interfere in the physicochemical characteristics of the juices, light juices and nectars. However, apple varieties do not interfered with tasters' preference for these beverages. The authors recommend the production of nectars for the utilization of Fuji and Gala apples out of market standard.KEYWORDS: non-alcoholic beverage, Malus domestica, hedonic scale.
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Albernas Carvajal, Yailet, Yodalys Lamas Pérez, Ana Celia de Armas Martínez, and Irenia Gallardo Aguilar. "Approach before alcoholic fermentation of mixtures with syrup in a Cuban distillery." Bionatura Journal 1, no. 4 (2024): 1–12. http://dx.doi.org/10.70099/bj/2024.01.04.17.
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Because of the competition with final molasses in different productions, it is necessary to look for other sources of sugar substrates to obtain ethanol. Streams derived from sugar production, such as final molasses, syrup, or filter juice, contain fermentable sugars, representing an opportunity for ethanol production. This work conducted a preliminary study in the alcoholic fermentation stage using a mixture of filter juice, molasses, and syrup. It also analyzed the feasibility of using syrup as a raw ferment material obtained from low-quality sugarcane. The experimental study was carried out using a 2k-1 experimental design, considering as variables: substrate (molasses or syrup), dilution agent (water and filter juice), and type of acid (H2SO4 and H3PO4), and the response variable was the alcoholic percentage obtained. Syrup, diluted with water using H3PO4, is a viable option when low-quality sugarcane is present, allowing the alcoholic degrees between 5.45 and 5.47%. With filter juice, alcoholic degrees between 5.22 and 5.30% were obtained, which are lower than in other studies with filter juices from sugarcane of adequate quality. The most influential variables were the dilution and acidifying agents in the statistical model obtained using Statgraphics Centurion XV 15.1.0.2 software. Keywords: experiment design; mixture; fermentation; syrup; substrate.
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Chondol, Rigzin, Saket Mishra, and Vijay Bahadur. "Effect of Different Level of Sugar and Yeast on Production and Quality of Sea Buckthorn (Hippophae rhamnoides) Cider." International Journal of Current Microbiology and Applied Sciences 12, no. 5 (2023): 271–81. http://dx.doi.org/10.20546/ijcmas.2023.1205.030.
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The study was conducted in Completely Randomized Design (CRD) with 8 treatments with three replication each. The treatments were T1 (Seabuckthorn juice 500ml + sugar 100g + yeast 0.8g), T2 (Seabuckthorn juice 500ml + sugar 100g + yeast 1.0g), T3 (Seabuckthorn juice 500ml + sugar 100g + yeast 1.5g), T4 (Seabuckthorn juice 500ml + sugar 150g + yeast 0.5g), T5(Seabuckthorn juice 500ml + sugar 150g + yeast 1.0g), T6 (Seabuckthorn juice 500ml + sugar 150g + yeast 1.5g), T7 (Seabuckthorn juice 500ml + sugar 200g + yeast 0.8g), T8 (Seabuckthorn juice 500ml + sugar 200g + yeast 1.5g). Total soluble solids, pH, and Specific Gravity decreased while the alcohol content, Acidity, and Sensory Qualities increased with the increasing length of fermentation. From the above treatments, it is concluded that treatment T4 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content, and Specific gravity. In terms of Colour and Appearance, Taste, Aroma, and Overall acceptability also T4 was found best. In terms of the cost-benefit ratio, the highest Net Return, Cost Benefit Ratio was recorded in treatment T4. This study showed that acceptable Cider can be produced from Seabuckthorn berries by using yeast, especially Saccharomyces cerevisiae.
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Swallow, Kevin W., Nicholas H. Low, and Donald R. Petrus. "Detection of Orange Juice Adulteration with Beet Medium Invert Sugar Using Anion-Exchange Liquid Chromatography with Pulsed Amperometric Detection." Journal of AOAC INTERNATIONAL 74, no. 2 (1991): 341–45. http://dx.doi.org/10.1093/jaoac/74.2.341.
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Abstract Carbohydrate analysis of 5 beet medium Invert sugar (BMIS) samples and 10 pure orange Juices was carried out using anion-exchange chromatography with a pulsed amperometric detector. This analysis revealed the presence of several oligosaccharides In BMIS that were in either low concentration or nonexistent in the orange juice samples. These oligosaccharides may be naturally present In sugar beets or synthesized during the acid and/or enzyme catalyzed hydrolysis of sucrose during the production of BMIS. BMIS was intentionally added to pure orange juice at levels of 5,10,15, and 20%. Subsequent liquid chromatographic (LC) analysis of these Intentionally adulterated samples revealed that detection of 5% BMIS In orange juice was possible.
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Monono, Ewumbua M., Dennis P. Wiesenborn, Juan M. Vargas-Ramirez, and Ruanbao Zhou. "Preserving Juice from Industrial Beets Using Organic Acids." Transactions of the ASABE 62, no. 1 (2019): 177–85. http://dx.doi.org/10.13031/trans.13051.
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Abstract. Efficient and cost-effective methods are necessary to preserve the sugars in beet juice to enable year-long end-processing into bioproducts. Organic acids are effective preservatives that could be produced from a fraction of the sugars in beet juice to preserve the remaining sugar fraction. The preserving acids and remaining sugars may then serve as fermentation substrates in other bioprocesses. The effectiveness of organic acids to preserve sugars in beet juice has not been reported. Therefore, the objective of this work was to screen several potentially effective organic acids for their ability to accomplish sugar preservation in beet juice. Six organic acids (acetic, butyric, citric, lactic, propionic, and pyruvic) were used in three storage experiments in which beet juice was stored at four pH levels (5.3, 5, 4.25, and 3.5) and at 22.5°C for 21 to 38 days. Butyric, citric, and propionic acids helped preserve at least 92% of sugars at pH = 4.5, and lactic acid only at pH 3.5. Meanwhile, acetic and pyruvic acids helped preserve up to 88% of sugars at pH 3.5. Changes observed in the stored beet juice mainly occurred within the first 10 days, and thereafter the juice appeared stable. Before the storage experiments, the response of beet juice pH to different amounts of added acid was evaluated. There was an exponential decrease in pH as the molar ratio of acid increased. Future research should focus on developing methods to achieve the desired storage conditions and validating storage techniques through final fermentations of stored juice. Keywords: Acidification, Beta vulgaris, Fermentable sugars, Organic acid, pH, Refractometric dissolved solids, Sugarbeet.
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Zabed, Hossain, Golam Faruq, Jaya Narayan Sahu, Mohd Sofian Azirun, Rosli Hashim, and Amru Nasrulhaq Boyce. "Bioethanol Production from Fermentable Sugar Juice." Scientific World Journal 2014 (2014): 1–11. http://dx.doi.org/10.1155/2014/957102.
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Bioethanol production from renewable sources to be used in transportation is now an increasing demand worldwide due to continuous depletion of fossil fuels, economic and political crises, and growing concern on environmental safety. Mainly, three types of raw materials, that is, sugar juice, starchy crops, and lignocellulosic materials, are being used for this purpose. This paper will investigate ethanol production from free sugar containing juices obtained from some energy crops such as sugarcane, sugar beet, and sweet sorghum that are the most attractive choice because of their cost-effectiveness and feasibility to use. Three types of fermentation process (batch, fed-batch, and continuous) are employed in ethanol production from these sugar juices. The most common microorganism used in fermentation from its history is the yeast, especially,Saccharomyces cerevisiae, though the bacterial speciesZymomonas mobilisis also potentially used nowadays for this purpose. A number of factors related to the fermentation greatly influences the process and their optimization is the key point for efficient ethanol production from these feedstocks.
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Rajkumar, A., and P. Malliga. "Quality Improvement of Sugar by Two Factor Factorial Experimentation in Optimization of Quantity of Lime and Sulphur Added in the Juice Sulphitation Process of a Sugar Plant." Applied Mechanics and Materials 766-767 (June 2015): 928–34. http://dx.doi.org/10.4028/www.scientific.net/amm.766-767.928.
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Sugar industry is one of the vital sectors in improving the economy of any country. But, sugar industries are striving hard to increase their profitability due to high cost of sugar production accompanied with low selling price. Without resorting to radical restructuring of sugar plant, but through proper planning, annual savings can be improved. One of the artifices to address this issue is through improving the quality of sugar so that selling price can be increased which in turn generates more revenue to the plant. The Juice Sulphitation process, as applied in the manufacturing of sugar, is a subject of such wide-spread interest. The mixed juice from the mills contains soluble and non-soluble suspended non-sugars. These impurities are to be precipitated by the judicious and controlled addition of Milk of Lime (CaO) and subsequent neutralization by Sulphur Dioxide (SO2) gas. This paper attempts to improve the quality of sugar by optimizing the quantity of lime (in the form of milk of lime) and sulphur (in the form of SO2 gas) added in the juice sulphitation process of a sugar plant. Two factor factorial experimentation was adopted to obtain an optimal combination of lime and sulphur quantities. Data of Transmittancy test on sugar juice was collected by varying the quantities of lime and sulphur. Analysis of Variance (ANOVA) table was plotted which explored the significant effects of individual treatments and interaction effects. Further to this, comparison of treatment means was carried out to find out the best treatment combination values for achieving the optimal quality of sugar from sugarcane.
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Ued, Fábio da Veiga, Paula Victória Félix, Carlos Alberto Nogueira-de-Almeida, and Mauro Fisberg. "Intake of Table Sugar and Their Corresponding Food Sources in Adults from the 2017–2018 Brazilian National Dietary Survey." Nutrients 16, no. 7 (2024): 1085. http://dx.doi.org/10.3390/nu16071085.
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Excessive intake of free sugars is associated with adverse health outcomes. Table sugar is one of the main dietary sources of free sugars; however, the amount added by Brazilian consumers in their culinary preparations is unknown. The aims were to estimate the daily intake of table sugar (g/day), its contribution to total energy intake (E%) and the main food groups that contribute to the intake of this sugar in a nationwide multi-ethnic sample of Brazilian adults (2017–2018 Brazilian National Dietary Survey). Based on two 24-h recalls adjusted for the within-person variation, the overall median table sugar intake was 14.3 g/day, corresponding to 3.2 E%. Males, individuals living in rural areas, with low income, low education and experiencing food insecurity had a higher intake of table sugar. The main food sources of table sugar were coffee (55.8%), juice (33.9%), milk-based preparations and smoothies (3.1%), powdered and processed juice (2.7%), whole milk (1.9%), and tea (1.6%). There are no recommendations regarding the limit of table sugar intake, but considering that the WHO limits the intake of free sugars to <10 E%, it is concluded that table sugar intake by Brazilians corresponds to about 30% of the upper recommended daily intake of free sugars.
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Day, Martin P., Patricia Correia, and David A. Hammond. "13C-IRIS: An Improved Method To Detect the Addition of Low Levels of C4-Derived Sugars to Juices." Journal of AOAC INTERNATIONAL 84, no. 3 (2001): 957–63. http://dx.doi.org/10.1093/jaoac/84.3.957.
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Abstract A method to improve the detection of cane or corn sugar addition to fruit juices has been developed. This involves the isolation of the individual sugars and measurement of their carbon isotope ratios. Using the Isotopic Relations of Individual Sugars approach, the additions of cane sucrose or cane invert as low as 4% of the total sugars can be detected in orange juice. This method offers a significant improvement over the conventional carbon isotopic method that has a detection limit of about 10%.
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Lotha, Chenithung Z., Annjoe V. Joseph, Anita Kerketta, Samir E. Topno, and Vijay Bahadur. "Studies on Effect of Different Levels of Yeast and Sugar on Quality Cider Production from Pomegranate (Punica granatum L.)." International Journal of Plant & Soil Science 35, no. 15 (2023): 351–64. http://dx.doi.org/10.9734/ijpss/2023/v35i153116.
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The present research work entitled “Studies on effect of different levels of yeast and sugar on quality cider production from pomegranate (Punica granatum L.)”. The study was conducted in Completely Randomized Design (CRD) with 8 treatments replicated thrice for a period of 90 days. The treatments were T1 (Pomegranate Juice 500 ml + Sugar 100 g + Yeast 1 g), T2 (Pomegranate Juice 500 ml + Sugar 100 g + Yeast 2 g), T3 (Pomegranate Juice 500 ml + Sugar 150 g + Yeast 1 g), T4 (Pomegranate Juice 500 ml + Sugar 150 g + Yeast 2 g), T5 (Pomegranate Juice 500 ml + Sugar 200 g + Yeast 1 g), T6 (Pomegranate Juice 500 ml + Sugar 200 g + Yeast 2 g), T7(Pomegranate Juice 500 ml + Sugar 250 g + Yeast 1 g), T8 (Pomegranate Juice 500 ml + Sugar 250 + Yeast 2 g). A significant decreasing trend was observed in Total Soluble Solids, pH and Specific Gravity while the Alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the statistical analysis of the above treatments, it was concluded that treatment T6 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content and Specific gravity. When evaluating both chemical parameters and organoleptic properties treatment T6 consistently outperformed other treatments and emerged as the most favorable option.
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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. Sugar concentrations were about 40% lower in steam juice compared to the centrifugal juicer. Pressed juice had a slightly lower soluble solid content than the juice made with the centrifugal juicer and concentrations of glucose and fructose were similar between these methods. The methods altered pH and malic acid content without affecting the concentrations of tartaric and malic acids. Similar effects of juicing methods were seen in secondary compounds associated with health benefits and antioxidant capacities. Anthocyanin concentrations in press and centrifugal juicer extracts were similar, about 1.6 times higher than steam juicer extracts. Total phenolics and antioxidant activities were from two to four times higher in the centrifugal juicer extraction compared to steam juicing. Ascorbic acid and total flavonoid content in the haskap juice was increased by centrifugal juicing and decreased by steam juicing compared to the press. Overall, the juice extracted with the centrifugal juicer had concentrations of juice components that were 1.5–2 times higher than the steam juicer. The pressed juice had similar to slightly lower concentrations of components compared to the centrifugal juicer.
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Dobrinas, Simona, Alina Soceanu, Gabriela Stanciu, and Viorica Popescu. "Quantification of sugar in different brands of drinks." Analele Universitatii "Ovidius" Constanta - Seria Chimie 24, no. 2 (2013): 138–40. http://dx.doi.org/10.2478/auoc-2013-0023.
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AbstractThe levels of invert sugar (glucose/fructose mixture resulting from inversion) were determined in different brands of orange, grapefruit, lemon, apricot and raspberry products. Samples of fresh juice, soft drink, syrup, nectar and compote were representative of the Romanian market. The invert sugar was quantified by Ofner’s method (a titrimetric method) and the refractive and Brix indices were measured for the quantification of sucrose in studied samples. International Commission for Uniform Methods of Sugar Analysis accepts reading of sugar content based on the refractive properties of sucrose despite the fact that the sugar in analyzed juice sample is fructose, not sucrose. This usually does not result in significant error. There were significant differences among orange, grapefruit, lemon, apricot and raspberry products brands, in the levels of sugars.
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Abdalbagi, Salma I., and Maarouf I. Mohammed. "Stalk-Juice Quality Traits of Sweet Sorghum as Affected by Season in Sudan." Journal of Horticulture and Plant Research 11 (December 2020): 1–13. http://dx.doi.org/10.18052/www.scipress.com/jhpr.11.1.
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An experiment was conducted in Shambat (2012-2013) during the summer and winter seasons to study the stalk-juice quality parameters of 29 exotic and local sweet sorghum varieties as affected by season. The objectives were to provide basic data attributing to syrup and sugar (jaggery) production in the Sudan. The materials were arranged in RCB design. Data were collected on brix, pol (sucrose %), reducing sugars, total sugars, purity and pH. The single and combined analysis of variance revealed highly significant differences among varieties for all traits studied. The variety x season interaction was significant for all traits other than total sugars %, implying the need for considering the variety choice in each season. The results of juice quality parameters were mostly within the range reported in the literature. The exotic materials excelled the local ones in brix, pol%, total sugars% and purity. The exotic varieties: N100, Red-X, Hastings and N110 as well as the local Ankolib selections: AnkNyala and Ank36 were identified as having juice quality traits suitable for syrup production. The exotic varieties: BlueRibbon, KansasCollies and Brawley were identified for sugar (jaggery) production. It was concluded that interaction of variety x season and yield parameters for juice, grain and stover should be considered when determining the choice of the variety. Future research should focus on developing multi-purpose varieties capable for concurrent production of syrup/sugar, grain and stover.
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Antoniou, Chrystalla, Angelos Kyratzis, Youssef Rouphael, Stelios Stylianou, and Marios C. Kyriacou. "Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material." Foods 9, no. 10 (2020): 1364. http://dx.doi.org/10.3390/foods9101364.
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Aqueous extraction of carob kibbles is the fundamental step in the production of carob juice and carob molasses. Improving the theoretical yield in sugars during organic solvent-free aqueous extraction is of prime interest to the food industry. Collateral extraction of phenolics, however, must be monitored as it influences the sensory and functional profile of carob juice. We presently examined the impact of source material, kibble size, temperature, and duration on the efficiency of extracting sugars and phenolics aqueously by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. Source material was the most influential factor determining the concentration of phenolics extracted by either method. Source material also influenced the relative proportions of sucrose, glucose, and fructose, which may impact the perceived sweetness of the juice. Kibble size (medium size M = 9–13 mm; powder size P = 1–4 mm) was more influential with UAE than HAE for both sugars and phenolics but was rendered less influential with prolonged UAE duration. Increasing HAE temperature (from 25 °C to 75 °C) favored the extraction of phenolics over sugars; however, prolonging extraction at 25 °C improved sugar yield without excessive yield in phenolics. Disproportionate extraction of phenolics over sugars limits the use of heat-assisted extraction to improve sugar yield in carob juice production and may shift the product’s sensory profile toward astringency. Prolonged extraction at near ambient temperature can, however, improve sugar yield, keeping collateral extraction of phenolics low. Ultrasound agitation constitutes an effective means of extracting sugars from powder-size kibbles. Industrial application of both methodologies depends on the targeted functional and sensory properties of carob juice.
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Alan Sarsita Putra, Yohanes, Novita Ika Putri, Alberta Rika Pratiwi, Victoria Kristina Ananingsih, and Nathan Franz. "Effect of Betel Lime (Ca(OH)₂) Concentration on the Physicochemical Characteristics of Sugar Palm Juice." Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring 7, no. 1 (2024): 62–76. http://dx.doi.org/10.24167/praxis.v7i1.12683.
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Palm sap is a sugary liquid obtained from tapping palm trees, commonly used to produce various forms of palm sugar, including liquid, solid, and powdered. Reducing sugars, such as glucose and fructose, can inhibit crystallization by binding to sucrose crystals, resulting in smaller crystals and higher water content, which limits the production of molded or powdered sugar. To control reducing sugars, laru (a buffer and antimicrobial solution) is added to prevent their formation. However, in KUP Kadhang Maju, laru is sometimes ineffective in maintaining pH and preventing microbial contamination, affecting the quality of extracted sap for palm sugar production. This study aims to optimize the amount of betel lime (Ca(OH)₂) in laru to produce optimal palm sap. Three Ca(OH)₂-to-water ratios were tested, with sap collected from afternoon until the following morning. The analyses included pH, reducing sugar content, viscosity, total dissolved solids, and color intensity. Statistical tests included normality, homogeneity, One-way ANOVA, and Duncan's post hoc tests. The optimal treatment, P2 (2 grams of Ca(OH)₂ per liter of water), resulted in ideal sap for crystallization, with a pH of 6.50, reducing sugar content of 3.76%, viscosity of 35.50 cP, total dissolved solids at 12.17 °Brix, and color values L* 26.81, a* 3.53, and b* 7.81.
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Ngaihlhing, Cynthia, and Samir Ebson Topno. "Effect of Different Levels of Local Yeast in Pomegranate (Punica granatum L.) Cider." International Journal of Plant & Soil Science 35, no. 14 (2023): 80–88. http://dx.doi.org/10.9734/ijpss/2023/v35i143023.
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The study was conducted in Completely Randomized Design (CRD) with 7 treatments replicated thrice. The treatments were T1 (pomegranate juice 1ltr + 0.5 g yeast + 500 g sugar), T2 (pomegranate juice 1ltr + 1g yeast + 500g sugar), T3 (pomegranate juice 1ltr + 1.5g yeast + 500g sugar), T4 (pomegranate juice 1ltr + 2g yeast + 500 g sugar), T5 (pomegranate juice 1ltr + 2.5g yeast + 500g sugar), T6 (pomegranate juice 1ltr + 3g yeast + 500g sugar), T7 (pomegranate juice 1ltr + 3.5g yeast + 500g sugar). The pomegranate juice was fermented using Saccharomyces cerevisiae. The cider was assessed for the physico-chemical changes that occurred throughout its 90 days of storage, as well as its sensory quality using a 9-point Hedonic scale that was put to the test on a panel of five experts. With longer fermentation times, the alcohol level, acidity, and sensory qualities increased while total soluble solids, pH, and specific gravity decreased. From the above treatments, it is concluded that treatment T6 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content, Specific gravity, Color and Appearance, Taste, Aroma and Overall acceptability. In terms of cost benefit ratio, the highest net return, Cost Benefit Ratio was also found in the same treatment.
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Tsatsop, Roli Karole Tsague, Gertrude Djiobie Tchienou, Ernest Rodrigue Talla, Stive Martial Sikandi Chendjou, Richard Marcel Nguimbou, and Martin Benoît Ngassoum. "Spray Drying of Fruits Juice Formulations of Ananas cosmosus L. and Balanites aegyptiaca: Antihyperglycemic Activity." Current Journal of Applied Science and Technology 43, no. 7 (2024): 61–68. http://dx.doi.org/10.9734/cjast/2024/v43i74406.
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Background: Balanites aegyptiaca is commonly used in folk medicine as antihyperglycemic agent. Objective: Fruit juices from pineapple (Ananas cosmosus L), Balanites aegyptiaca and a blend after being encapsulated by spray dried with 10% maltodextrin, were examined for their physicochemical and antihyperglycemic properties. Methods: Three different juice powders had been produced using spray dryer. The antihyperglycemic activity in glucose overloaded hyperglycemic rats has been evaluated. Results: The juice powders had moisture contents ranging from 2.96 to 3.73% (dry basis). The fruit juice powders hygroscopicity varied between 14.44 and 15.38 g/100 g of juice powder samples. There were notable differences in the antihyperglycemic effects of the spray-dried juice samples on Wistar rats. Blood sugar levels were significantly (P<0.05) lower in the Wistar rats batch administered with reconstituted Balanites juice and glibenclamide at T90min compared to the Normal control batch (4.77% and 29.44% respectively). Comparing the blood sugar levels of positive control (CP), Balanites, and Pineapple + Balanites animals to those of negative control (Cneg) animals and animals given pineapple juice, a substantial (P<0.05) decrease was noted. Conclusion: The findings indicate that encapsulation by spray drying of pineapple juice with Balanites aegyptiaca fruits can be encouraged to be processed by fruit processing industries because the resulting juice powders have good antihyperglycemic properties.