주스제조 장치에 따른 채소 및 과일 주스의 품질 변화

Health consciousness and the need to maintain immune system have increased the demand for fresh fruit and vegetable juices due to the presence of nutritional benefits including colorful pigments such as chlorophylls, carotenoids, and anthocyanins. Besides providing green, yellow, and red color in fruits and vegetables, these phytochemical compounds play an important role in health maintenance through their antioxidant activity. However, natural pigments have been known to be susceptible to adverse conditions including pH and temperature. Heat treatment is commonly applied in the processing of fresh juices in order to extend shelf-life. Nevertheless, thermal treatments have been reported to cause detrimental impacts on the quality of juices. Thus, non-thermal treatments such as high pressure processing (HPP) and ultraviolet (UV) light have become alternative methods to preserve the juices without high impact on nutritional and sensory characteristics. This review underlines the chlorophyll, carotenoid, and anthocyanin pigments in green, yellow, and red fresh juices obtained from several fruits and vegetables, with the influence of pH and non-thermal treatments (HPP and UV) on the color and stability of pigments in the fresh juices.

Fruits contain various natural antioxidants and secondary metabolites which play an important role in human health. Fruit juices have been proposed as a convenient substitute for fresh fruit. In this study, the total phenolic content and antioxidant activity of various freeze-dried fresh fruit blends or fruit juices (Apple, lime, guava, mango, orange) were compared. Total phenolic content of the extracts was determined using Folin-Ciocalteu assay. Antioxidant capacity of the extracts was determined by 1,1-diphenyl-2picryl hydrazyl (DPPH) scavenging assay and tyrosinase inhibition assay. Guava contained the highest amount of total phenolic content among all the tested fresh fruit blend, while mango contained the highest amount of total phenolic content for the commercial fruit juice. Apple contained the lowest content of total phenolic in both fresh and commercial fruit juice. In the DPPH scavenging test, guava and mango still possessed the strongest antioxidant activity for fresh and commercial fruit juices. Commercial lime juice possessed the weakest antioxidant activity where no IC50 was able to obtain even up to 10 mg/ml. All of the commercial and fresh fruit did not show tyrosinase inhibition activity. The present study demonstrates the potential value of commercial fruit juice as the replacement of fresh fruit. However, only commercial mango and orange juices were able to maintain similar antioxidant activity and total phenolic content as fresh fruit. Key words: Fruit juices, 1,1-diphenyl-2picryl hydrazyl (DPPH), tyrosinase inhibition activity.

The notion of fruit and vegetables (FV) in preventing chronic diseases has long been discerned. To meet the recommended FV intake, FV juices have emerged as a convenient and healthy choice. Mixed fruit and vegetable juices (MFVJ) cater the blend of desirable flavor and taste of consumers. This study was carried out to determine the total phenolic content (TPC), antioxidant activities and sugar content of selected MFVJ. Folin-Ciocalteu assay was employed to quantify TPC, whereas DPPH and FRAP assays were used to evaluate the antioxidant activities of MFVJ. The sugar content was determined using phenol-sulfuric acid method. MFVJ extracted from bitter gourd, green apple and orange (BGO) had the highest TPC content (76.4 ± 4.2 mg GAE/100 ml). Celery and green apple (CG) juice showed the highest DPPH value (522.3 ± 7.6 mg TE/100 ml) whereas carrot and starfruit (AS) juice have the highest FRAP value (419.6 ± 21.6 mg TE/100 ml). The sugar content of MFVJ was within the range of 5.7-13.3 g/100 ml. MFVJ can be considered as healthy beverages with considerable amounts of phenolic compounds and low sugar content. This study provides some useful reference for consumers who consume juices with combinations of FV. Future studies need to discover more combinations of FV juices, providing more data pertaining to MFVJ. Identification of individual phenolic compounds should also be part of future research using various instrumental analyses. DOI : http://dx.doi.org./10.17576/JSKM-2017-1502-07

Recently there has been an increase in foodborne illness linked to fresh products including fruit juices.A variety of pathogenic organisms have been known to cause human illness related to the consumption of fruit juices.Data regarding to the microbiological quality of fruit juices, sold in Saudi Arabia are few if not lacking, therefore the aim of this study was to investigate the microbiological quality of fresh fruit juices sold through retail outlets in Makkah, Saudi Arabia.A total of 1316 samples including 16 of different types of fresh fruit juices were examined for total aerobic bacteria, total coliforms and E. coli between 28th December 2008 and 18th December 2009.In addition, 51 of fruit juice samples were examined for the presence of potential pathogens.The results of the present study showed that 35.8% of fruit juices had been contaminated with coliforms, while 10% of the examined samples exceeded the acceptable level, and 43% were positive for E. coli.Furthermore, different types of bacteria were isolated from fruit and many of those organisms can cause disease in humans, also some of these microorganisms is an indication for hand contamination and inoculation from human skin such as genera of Staphylococcus spp., Streptococcus spp.and Acinetobacter spp.It is concluded that, application of the Good Manufacturing Practices (GMP) should be introduced into the retail outlets to improve the quality of fresh fruit juices in Saudi Arabia, and the corresponding authorities should be vigilant in the issuance of permits and licenses in the manufacture and production of these products.

ABSTRACTAim : The objective of the study was to evaluate and compare the effect of a soft drink and a fresh fruit juice on the microleakage of flowable composite and resin modified glass lonomer cement (RMGIC).Methods and materials : 70 non-carious human premolars were collected and stored in saline until further use. Class-V cavities were prepared and restored with RMGIC on the buccal surface and flowable composite on the lingual surface for evaluating microleakage. The experimental groups (Group I and II ) comprised of 60 teeth, while the remaining 10 formed the control group (Group III―Water). The experimental groups were further divided into 2 groups (Group I―Cola drink and Group II―Fresh orange fruit juice) of 30 teeth each. Each group was then further divided into 3 subgroups (Short, Medium and Long-immersion) containing 10 teeth as shown in flow chart.Immersion regime was followed according to Maupome G et al and microleakage was evaluated by using Rhodamine B dye and examined under stereomicroscope.Results : Microleakage data obtained was statistically analyzed by Chi-square test. The teeth showed statistically significant microleakage as the immersion regime increased.Interpretation and Conclusion : Low pH soft drink caused highly significant microleakage at the tooth and restorative material interface in medium and high immersion regimes signifying that the leakage pattern was directly proportional to the number of immersions. Thus, the study conclusively proves that the ‘sipping habit’ associated with commonly available low pH beverages is detrimental to the longevity of restorations.

In the present study, a new microextraction method termed as simultaneously salt and ultrasonic-assisted liquid phase microextraction has been developed for the extraction and preconcentration of five neonicotinoids from fruit juices. In this method, a few microlitres of toluene (as an extraction solvent) is added onto a sodium chloride tablet and after that it is placed at the bottom of a narrow bore tube. Then, the sample solution is filled into the tube and placed into an ultrasonic bath. By this action, the tablet of sodium chloride was dissolved and the extraction solvent was released as the fine droplets. Sonication is used to accelerate dispersion of the extraction solvent and mass transfer rate of the analytes into the droplets of extraction solvent. Under optimum conditions, limits of detection and quantification were obtained in the ranges of 0.08–0.31 and 0.27–0.92 ng mL–1, respectively. The enrichment factors and extraction recoveries of the analytes ranged from 3400–4000 and 68–80%, respectively. The relative standard deviations were ≤9% for intra – (n = 6) and inter-day (n = 5) precisions. Finally, some samples including commercial fruit juice and fresh fruit juices were analysed and acetamiprid and imidacloprid were found in fresh strawberry and grape juices.

Adequacy of Fluid Intake Among College Students

Pomegranate juice is well known for its health beneficial compounds, which can be attributed to its high level of antioxidant activity and total polyphenol content. Our objective was to study the relationships between antioxidant activity, total polyphenol content, total anthocyanins content, and the levels of four major hydrolyzable tannins in four different juices/homogenates prepared from different sections of the fruit. To this end, 29 different accessions were tested. The results showed that the antioxidant activity in aril juice correlated significantly to the total polyphenol and anthocyanin contents. However, the homogenates prepared from the whole fruit exhibited an approximately 20-fold higher antioxidant activity than the level found in the aril juice. Unlike the arils, the antioxidant level in the homogenates correlated significantly to the content of the four hydrolyzable tannins in which punicalagin is predominant, while no correlation was found to the level of anthocyanins.

Status and trends of artificial intelligence in the R & D of future fruit & vegetable juice

Fruit juices are considered as the most consumed non-alcoholic beverages throughout the world to all age groups. In general, microbial growth in fruit juices is prohibited by using preservatives and also through other environmental factors during production. Still, there are several reports of illnesses due to the food borne diseases associated with the consumption of fruit juices at several places around the globe. So, from the point of view of public health, it is quite important to assess the microbiological quality of both fresh and commercially packed fruit juices available for the consumers. Present investigation attempted to resolve the microbiological attributes of the fruit juices collected from different areas around Jessore city. Ten fresh fruit juices and ten commercially packed fruit juices were collected. Standard plate count techniques were followed to assess total viable count (TVC), total coliform count (TCC) and total staphylococcal count (TSC) on different culture media. Samples were found to harbor viable bacteria within the range between 103-108 cfu/ml. 19 samples exhibited the presence of staphylococcai. Total coliforms were detected in 17 samples within the range of 10 3 -10 6 cfu/ml which

This chapter presents a detailed overview of the influence of high-pressure processing (HPP) on the sensory properties of vegetable and fruit juices. It presents an introduction of HPP technology and examines the methods used to understand the sensory profile of HPP-treated juices. The chapter summarizes the effects of HPP technology on the sensory quality of fruit and vegetable juice. It gives an overview of the influence of shelf life on the sensory properties of HPP-treated juices. Sensory characteristics such as color, aroma, flavor, and texture have been found to have a strong and direct influence on consumers' choices for food products. The chapter presents an overview of consumers' attitudes and perceptions toward HPP technology and its treated products. Consumers are becoming increasingly concerned with the way in which food products have been produced. While HPP-treated food and beverage products have been commercially introduced to retail markets, consumers' awareness of these technologies is still low.

Vegetable are widespread throughout the world and is a major part of the human diet. From the perspective of agricultural crops that belong to the group of Beta vulgaris (beetroot, mangold, sugar beets, fodder beet) are first-rate vegetables. Especially popular is used in the food industry for the production of sugar, various vegetable juices, coloring agents, and many other products. Beetroot (Beta vulgaris L.) is considered one of the ten most important vegetable in the world, thanks to the content of rare natural pigments (betalains), polyphenols, flavonoids, antioxidants, vitamins, minerals and fiber. In this work we evaluated content of bioactive substances, especially the content of total polyphenols, anthocyanins and antioxidant activity in several varieties (Cylindra, Kahira, Chioggia, Crosby Egyptian) of beetroot (Beta vulgaris L.). Samples of plant material were collected at full maturity stages from areas of Zeleneč (Czech Republic). Zeleneč is area without negative influences and emission sources. Samples of fresh beetroot (Beta vulgaris L.) were homogenized and were prepared as an extract: 50 g cut beetroot (Beta vulgaris L.) extracted by 100 mL 80% ethanol for sixteen hours. These extracts were used for analyses. The content of the total polyphenols was determined by using the Folin-Ciocalteu reagent (FCR). The absorbance was measured at 765 nm of wavelength against blank. The content of total anthocyanins was measured at 520 nm wavelength of the blank. Antioxidant activity was measured using a compound DPPH˙ (2.2-diphenyl-1-picrylhydrazyl) at 515.6 nm in the spectrophotometer. In the present experiment it was detected, that total polyphenols content in samples ranges from 218.00 mg.kg-1 to 887.75 mg.kg-1, total anthocyanins content in samples ranges from 14.48 ±0.40 mg.kg-1 to 84.50 ±4.71 mg.kg-1 and values of antioxidant activity were in interval from 8.37 ±0.29% to 21.83 ±0.35%.

In this study, we demonstrated how to design and construct a highly specific and sensitive sensor capable of rapidly and accurately detecting ascorbic acid (AA). A sulfonamide derivative (S) acting as a novel monomer was synthesized through an aldol condensation reaction. Subsequently, a free radical-mediated grafting polymerization approach was used to create a new generation of gelatin (Gel) grafted with poly sulfonamide derivative (Gel-g-PS). The graft percentage (GP%) was 60 ± 0.5% with a conversion rate of 98.3%. Fourier-transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM) were utilized to confirm the formation of Gel-g-PS. The developed gelatin sulfonamide modified screen printed electrode (Gel-g-PS/SPE) was employed for the determination of ascorbic acid (AA) in fruit juices and pharmaceutical samples. Gel-g-PS/SPE showed excellent electrochemical catalytic activities toward AA oxidation compared to bare (unmodified) SPE. Ascorbic acid displayed a sensitive oxidation peak at 0.35 V using the differential pulse voltammetry technique. Under optimized experimental conditions, the two linear ranges for AA detection were obtained to be from 0.2–5 ppb and 20–600 ppb, with a limit of detection (LoD) of 0.03 ppb and a limit of quantification (LoQ) of 0.11 ppb. The proposed Gel-g-PS modified SPE surface demonstrated good selectivity, stability, reproducibility, and repeatability as well as a good recovery rate in fresh fruit juices and pharmaceutical samples.

PurposeThe purpose of this paper is to evaluate the prevalence and antibiograms of bacteria isolated from various fresh fruit juices at a local market in Faisalabad.Design/methodology/approachFresh fruit juice samples (n=125) were randomly collected using aseptic technique. Each sample (10 mL) was serially diluted with 90 mL of sterile peptone water, from 1×10−1 to 1×10−5. Each dilution was then used to inoculate nutrient agar by surface spread plating. Aerobic colony counts (ACCs) were determined by colony counting. The isolates were sub-cultured on blood and MacConkey agar. Preliminary identification was achieved on the basis of colony morphology and culture characteristic, and confirmed by API® 20E, 20NE, and API® Staph testing. Antimicrobial susceptibility testing was carried out using the Kirby-Bauer disk diffusion assay, per CLSI 2015 guidelines.FindingsThe mean ACC ranged from 2.0×106 CFU/mL to 4.93×106 CFU/mL, with the highest ACC determined for orange juice. Overall, 153 polymicrobial were identified in 125 samples; 103 of these were Gram-negative rods (GNR) and 28 were Gram-positive cocci (GPC). Escherichia coli (n=38), Klebsiella pneumoniae (n=32) and Pseudomonas aeruginosa (n=24) were the predominant GNR; Staphylococcus aureus (n=28) was the predominant GPC. Antibiogram analysis revealed that all GNR were resistant to ampicillin. However, most E. coli isolates were resistant to ceftazidime (72.4 percent of isolates), and ceftriaxone and cefepime (68.9 percent), while most K. pneumoniae isolates were resistant to cefepime (72 percent) and ceftriaxone (64 percent). All S. aureus isolates were resistant to penicillin, while most (64 percent) were resistant to piperacillin; the most effective drugs against bacteria were vancomycin and imipenem.Practical implicationsThe findings suggest that the local government regulatory food and public health authorities should take immediate emergency measures. Appropriate surveillance studies and periodic monitoring of food items should be regularly performed to safeguard public health.Originality/valueThe current study revealed the prevalence of multidrug-resistant bacteria in freshly prepared fruit juices sold by local street vendors.

In recent years, the consumers’ demands for fruit and vegetable juices (F&VJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal fluid food processing. The present work summarized the effect of HPH on the particle size distribution (PSD), microstructure, pulp sedimentation (PS), serum cloudiness (SC) or turbidity, color change (CC), bioactive compounds (BC) and antioxidant activity (AA), rheological properties (RP) and sensorial properties. The juices considered were apple, banana, blueberry, carrot, cashew apple, grape, kiwifruit, mango, orange, clementine, pineapple, salustiana, strawberry, taro and tomato juices. HPH changed the F&VJ PSD, physical properties, RP, SC, PS behavior, color and microstructure by disrupting the suspended pulp particles. Recent progress in high-pressure homogenization technology and the design of new homogenization valves were able to stand pressures up to 400–600 MPa. This have opened new opportunities to homogenization processing in the food industry to reduce particle sizes well below the micron and, consequently, permitted the development of new products with differentiated from traditional ones by physico-chemical characteristics and RP. It caused the size reduction of juices’ particle below the visual detection limit. The successful application of HPH treatments may provide with a new generation of minimally processed products, hopefully closer to the fresh ones in relation to the organoleptic and nutritive properties as well, as safe and lasting as the pasteurized ones. In addition, it can improve viscosity, color, cloudiness and stability of suspended solids (SS) in F&VJ. Abbreviations AA: Antioxidant activity; AJ: Apple juice; AV: Apparent viscosity; BC: Bioactive compounds; BJ: Banana juice; CC: Color change;F&VJ: Fruit and vegetable juices; GJ: Grape juice; HP: Homogenization pressure; HPH: High pressure homogenization; KJ: Kiwifruit juice; OJ: Orange juice; PS: Pulp sedimentation; PSD: Particle size distribution; RP: Rheological properties; SC: Serum cloudiness; SS: Suspended solids; TJ: Tomato juice