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Fresh juicing

Hyo-Nam Song, So-Ae Ji, Hye-Rim Park, Ho-Hyoen Kim, Christer Hogstrand
The attractive purple color of blueberries ( Vaccinium spp.) is unstable and susceptible to degradation during food processing and storage. The effects of various factors on the color stability of fresh blueberry juice were investigated. Total soluble solid content, pH, and total anthocyanin content were measured. Heating at 30°C and 60°C for 300 min did not influence the color stability, but heating at 100°C drastically decreased it by 33.0%. Sugars decreased color in a concentration-dependent manner. However, glucose and galactose had significantly protective effects on the color disruption than fructose, maltose, and sucrose...
March 2018: Preventive Nutrition and Food Science
Beata Olas
Antioxidants present in the diet may have a significant effect on the prophylaxis and progression of various diseases associated with oxidative stress. Berries contain a range of chemical compounds with antioxidant properties, including phenolic compounds. The aim of this review article is to provide an overview of the current knowledge of such phenolic antioxidants, and to discuss whether these compounds may always be natural gifts for human health, based on both in vitro and in vivo studies. It describes the antioxidant properties of fresh berries (including aronia berries, grapes, blueberries, sea buckthorn berries, strawberries and other berries) and their various products, especially juices and wines...
2018: Frontiers in Pharmacology
Karen A Corleto, Jashbir Singh, G K Jayaprakasha, Bhimanagouda S Patil
Nitrate and polyphenols from the diet may enhance the production and bioavailability of nitric oxide, a radical signaling molecule critical for cardiovascular health. Understanding the stability of these bioactives in beetroot and arugula juices is important for their functions. In this study, the stability of nitrate and phenolics in beetroot and arugula juices was measured for 32 days at different temperatures (25, 4, -20, and -80 °C). The levels of nitrate were measured by reversed-phase HPLC and initial levels were found to be 4965...
April 16, 2018: Journal of Food Science
Elisa Dos Santos Pereira, Juliana Vinholes, Rodrigo C Franzon, Gabriel Dalmazo, Márcia Vizzotto, Leonardo Nora
Psidium cattleianum Sabine, commonly known as araçá, is a Brazilian native fruit, which is very juicy, with sweet to sub acid pulp and a spicy touch. The fruit can be eaten fresh or processed into juice, jellies and ice creams. Araçás are source of vitamin C, minerals, fatty acids, polysaccharides, volatile compounds, carotenoids and phenolic compounds, which can provide nutrients and phytochemical agents with different biological functions. Different pharmacological studies demonstrate that P. cattleianum exerts antioxidant, antidiabetic, anticarcinogenic, antimicrobial, anti-inflammatory and antiaging effects...
August 30, 2018: Food Chemistry
Muhammad Jihad Sandikapura, Shaik Nyamathulla, Mohamed Ibrahim Noordin
The study was aimed to perform aqueous extraction of two plants using different extraction methods, and evaluate their antioxidant and antidiabetic potential. Plant materials were extracted by maceration, soxhlet, sonication and fresh juice methods to produce aqueous extracts. In vitro antioxidant DPPH (1,1-diphenyl-2- picrylhydrazyl) and FRAP (Ferric reducing antioxidant power), antidiabetic α-amylase and α-glucosidase enzyme inhibitory assays were carried out on the extracts. Extracts of Syzygium polyanthum demonstrated better free radical scavenging and antidiabetic activity than Momordica charantia...
March 2018: Pakistan Journal of Pharmaceutical Sciences
Gillian E Swan, Natasha A Powell, Bethany L Knowles, Mark T Bush, Louis B Levy
Public Health England has set a definition for free sugars in the UK in order to estimate intakes of free sugars in the National Diet and Nutrition Survey. This follows the recommendation from the Scientific Advisory Committee on Nutrition in its 2015 report on Carbohydrates and Health that a definition of free sugars should be adopted. The definition of free sugars includes: all added sugars in any form; all sugars naturally present in fruit and vegetable juices, purées and pastes and similar products in which the structure has been broken down; all sugars in drinks (except for dairy-based drinks); and lactose and galactose added as ingredients...
March 28, 2018: Public Health Nutrition
Ye Liu, Congcong He, Huanlu Song
Qualitative and quantitative analysis and odor active value (OAV) calculation were applied to identify the aroma-active compounds of fresh watermelon juice in five varieties: Seedless, Jingxin, Lianfa, Qilin, and Texiaofeng. Principal component analysis and cluster analysis were selected to compare the similarity and difference among watermelons juices. Fifty-five volatiles were identified in watermelon juice in five varieties, among which 6 volatiles were identified for the first time in watermelon. (Z)-6-nonenal, (E, Z)-2,6-nonadienal, (E)-2-nonenal, and (E, E)-2,4-nonadienal contributed greater to aroma profiles than alcohols due to lower threshold through odor active values...
May 2018: Food Research International
Luzia Caroline Ramos Dos Reis, Elizete Maria Pesamosca Facco, Simone Hickmann Flôres, Alessandro de Oliveira Rios
This research aimed to evaluate differences in the stability of physicochemical and color parameters, phenolic compounds, flavonoids, carotenoids and antioxidant capacity in fresh and pasteurized juice of orange passion fruit, respectively cold stored (8 °C) during 0-4 or during 0-15 days. The results showed that in the physicochemical analysis, no significant differences were observed comparing pasteurized and fresh juice during storage. The pasteurized juice showed higher concentrations of color parameters, phenolic compounds (15% more of retention for days 0 and 4), epigallocatechin gallate (40% in day 0 and 27% in day 4), lycopene (142% for day 0 and 39% for day 4), total carotenoids (114% in day 0 and 8% in day 4) and antioxidant capacity (12% in day 0 and 7% in day 4)...
April 2018: Food Research International
Danielle Cristina Guimarães da Silva, Kelly Aparecida da Cunha, Wellington Segheto, Vanessa Guimarães Reis, France Araújo Coelho, Sílvia Helena O Morais, Milene Cristine Pessoa, Giana Zarbato Longo
INTRODUCTION: The identification of risk or protective behavioral patterns associated with abdominal adiposity may aid in prevention and health promotion measures. OBJECTIVE: To identify and to associate behavioral patterns of risk and protection to abdominal adiposity in adults in a Brazilian city. MATERIAL AND METHODS: A population-based cross-sectional study was carried out in Viçosa, Brazil, with 1,226 adults of both sexes. Information on social-demographic characteristics, food intake, level of physical activity, alcohol consumption and smoking were collected by using a questionnaire...
February 13, 2018: Nutrición Hospitalaria: Organo Oficial de la Sociedad Española de Nutrición Parenteral y Enteral
Aloui Khouloud, Salma Abedelmalek, Hamdi Chtourou, Nizar Souissi
The aim of the study was to investigate the effect of a flavonoid-rich fresh fruit juice on cardiovascular, oxidative stress, and biochemical parameters during the yo-yo intermittent recovery test (YYIRT). Twenty-two healthy males subjects participated in this study divided into two groups: An experimental group (EG: n  = 11) who consumed the antioxidant supplement and a control group (CG: n  = 11). All participants performed two test sessions at 07:00 hr before and after 2 weeks of supplementation with Opuntia ficus-indica juice...
March 2018: Food Science & Nutrition
Qiannan Peng, Shuaiming Jiang, Jieling Chen, Chenchen Ma, Dongxue Huo, Yuyu Shao, Jiachao Zhang
Fermented vegetables are typically traditional foods made of fresh vegetables and their juices, which are fermented by beneficial microorganisms. Herein, we applied high-throughput sequencing and culture-dependent technology to describe the diversities of microbiota and identify core microbiota in fermented vegetables from different areas of Hainan Province, and abundant metabolic pathways in the fermented vegetables were simultaneously predicted. At the genus level, Lactobacillus bacteria were the most abundant...
2018: Frontiers in Microbiology
Mercedes García Carrillo, Mariana Ferrario, Sandra Guerrero
The aim of this study was to analyze the effectiveness of UV-C light (0-10.6 kJ/m2 ) assisted by mild heat treatment (50 °C) on the inactivation of Saccharomyces cerevisiae KE 162 in peptone water and fresh carrot-orange juice blend (pH: 3.8; 9.8°Brix; 707 NTU; absorption coefficient: 0.17 cm-1 ). Yeast induced damage by single UV-C and mild heat (H) and the combined treatment UV-C/H, was investigated by flow cytometry (FC) and transmission electron microscopy (TEM). When studying induced damage by FC, cells were labeled with fluorescein diacetate (FDA) and propidium iodide (PI) to monitor membrane integrity and esterase activity...
August 2018: Food Microbiology
Maxim V Kiryukhin, Hooi Hong Lau, Seok Hong Goh, Cathleen Teh, Vladimir Korzh, Anton Sadovoy
A new Membrane Film Sensor (MFS) has been developed to measure pH of fluids. MFS comprises a polyelectrolyte multilayer film with uniformly distributed compartments (microchambers) where a fluorescent sensing dye is encapsulated. Fabricated film is sealed onto a polyethylene film for a future use. MFS was applied to report changes in golden pomfret fillet upon its storage at 5 °C. MFS pH readings were correlated to bacteriological analysis of fish samples. A hike in pH of fish juices happens after 10 days of storage signaling bacterial spoilage of fish...
May 15, 2018: Talanta
Jian Lyu, Xuan Liu, Jinfeng Bi, Xinye Wu, Linyan Zhou, Weihong Ruan, Mo Zhou, Yi Jiao
Kinetics of non-enzymatic browning and loss of free amino acids during different storage temperature (4, 25, 37 °C) were investigated. Changes of browning degree ( A 420 ), color parameters, Vitamin C ( V c ), free amino acids and 5-hydroxymethylfurfural (5-HMF) were analyzed to evaluate the non-enzymatic browning reactions, which were significantly affected by storage temperature. The lower temperature (4 °C) decreased the loss of V c and the generation of 5-HMF, but induce the highest loss of serine. At the end of storage, loss of serine, alanine and aspartic acid were mainly lost...
March 2018: Journal of Food Science and Technology
İhsan Yikilgan, Sinem Akgul, Ahmet Hazar, Cemile Kedıcı Alp, Serdar Baglar, Oya Bala
PURPOSE: To evaluate the effects of three fresh detox juices, including an orange, green, and red beverage, on the color stability and surface roughness of three anterior esthetic resin-based composites (RBCs). MATERIALS AND METHODS: Disk-shaped specimens were prepared with three different esthetic RBCs (Amaris, G-aenial Anterior, Clearfil Majesty ES-2) according to the manufacturers' instructions. Forty specimens were prepared for each RBC, and all specimens were stored in artificial saliva at 37°C for 24 hours...
February 27, 2018: Journal of Prosthodontics: Official Journal of the American College of Prosthodontists
Hongmei Liao, Lifen Jiang, Yuliang Cheng, Xiaojun Liao, Ruirui Zhang
The effects of thermosonication (TS) and 100 ppm nisin-assisted TS (TS + nisin) on the inactivation of naturally occurring microorganisms, retention of nutritional quality and extension of shelf life of fresh apple juice were evaluated, with nisin and mild heat (nisin + MH) treatments as control. Fresh apple juice was addressed by nisin + MH, TS and TS + nisin at 37, 42, 47, and 52 °C for 5-40 min. After processing, microbial growth was evaluated during storage at 8 °C at every 5 days...
April 2018: Ultrasonics Sonochemistry
Daniel E Ekefre, Ajit K Mahapatra, Mark Latimore, Danielle D Bellmer, Umakanta Jena, Gerald J Whitehead, Archie L Williams
Sweet sorghum has become a promising alternative feedstock for biofuel production because it can be grown under reduced inputs, responds to stress more efficiently than traditional crops, and has large biomass production potential. A three-year field study was conducted to evaluate three cultivars of sweet sorghum as bioenergy crops in the Southeast United States (Fort Valley, Georgia): Dale, M81 E and Theis. Parameters evaluated were: plant density, stalk height, and diameter, number of nodes, biomass yield, juice yield, °Bx, sugar production, and theoretical ethanol yields...
December 2017: Heliyon
J Stoevesandt, A Trautmann
Drone larvae are mostly considered a by-product of beekeeping, but have recently been advo-cated as a high-protein source of food. There are as yet no data concerning their allergenic po-tential. We report on a 29-year old bee keeper who experienced an anaphylactic reaction following the consumption of a freshly prepared beverage from raw drone larvae. Larvae-specific sensitization was confirmed by prick-to-prick and basophil activation testing. Bee stings and classical bee products including honey and royal jelly were tolerated...
November 30, 2017: European Annals of Allergy and Clinical Immunology
Reema F Tayyem, Hiba A Bawadi, Ihab Shehadah, Kamal E Bani-Hani, Hamed Takruri, Tareq Al-Jaberi, Dennis D Heath
Background: The effects of consuming fast foods, sweets and beverages on the development of colorectal cancer (CRC) are unclear. The aim of this case-control study was to assess possible associations between the consumption of different fast foods, sweets and beverages and CRC risk in a Jordanian population. Methods: Two hundred and twenty diagnosed CRC cases and 281 controls were enrolled. Diet history was obtained using a validated quantitative questionnaire. Results: Consumption of some types of fast food, and particularly falafel, was associated with an increased risk of developing CRC...
January 27, 2018: Asian Pacific Journal of Cancer Prevention: APJCP
Khaled F Mahmoud, Heba I Abo-Elmagd, Manal M Housseiny
The present study aimed to compare the pectinase forms produced from Trichoderma viride-free, micro-capsule, and nano-capsule-in sodium alginate to analyze the pectin that causes the turbidity of orange juice. This was performed along with an estimation of viscosity, residual of pectin, and turbidity. The extracted and purified enzyme was 24.35-fold better than that of the crude enzyme. After application of free one, it loses most of the activity on low degrees of acidity and remains constant on the temperatures of pasteurization...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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