Enzymes in Fruit and Vegetable Processing and Juice Extraction

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

ABSTRACTThis study describes a novel electrochemical method to determine the herbicide trifluralin in samples of water, fruit juice, and vegetable extracts in the presence of surfactants, using a glassy carbon electrode (GCE). In acidic media, trifluralin was irreversible on the glassy carbon electrode surface at −0.5 V vs. Ag/AgCl. Surfactant presence on the electrode–solution interface modified current intensities and shifted the reduction peak potential of trifluralin. Different types of surfactant and their concentrations were investigated. The anionic surfactant significantly enhanced the peak current intensity of trifluralin. Under optimal analytical conditions, an analytical curve was obtained in the concentration range of 0.48–32.20 µM. The limits of detection and quantification were estimated at 0.031 and 0.104 µM, respectively. The method was successfully applied to quantify trifluralin in samples of water, orange and tomato juice, and green pepper, carrot, and onion extracts, with recovery rates of 97.9–102.1%. The results were in good agreement with those obtained using high-performance liquid chromatography, indicating that the proposed electrochemical method can be employed to quantify trifluralin in various types foods, with sensitivity, specificity, selectivity and reproducibility.

By inducing thermal and chemical changes, ultrasonic technology can be used to refine fruit and vegetable juices. This review focuses on the most recent successes in the use of ultrasound in the processing of fruit and vegetable juices due to the fact that ultrasonic operation and its effect on juice are distinct. Recent advancements in ultrasonic operations and their effect on the processing of fruit and vegetable juices were the subject of a comprehensive literature review. Studies have been a standard part of outcome analysis since the turn of the millennium. Key advantages of this method include the maintenance of vital components and the elimination of pulp accumulation in juices. However, this method still falls short of fully inactivating bacteria and enzymes, so gentler heat treatments are usually required.

Adequacy of Fluid Intake Among College Students

Simple SummaryThe cactus pear plant is a Cactaceae which originates from the Americas and is highly resistant to arid and hot environments. The plant is used as animal feedstuff in regions characterized by a lack of nutrient resources. In Italy, the fruits are known as prickly pears are usually eaten fresh by humans, and more recently have also started to be transformed into fruit juice. Various by-products (i.e., peel, pulp, and seeds) derived from the extraction of fruit juice are used for livestock feed due to their high amounts of fermentable structural carbohydrates. However, some of these by-products are difficult to conserve due to their high fermentability. The aim of the present study was to produce micro-silages of prickly pear by-products with different level of wheat straw (0, 5, and 10% as fed) and evaluate their chemical characteristics and fermentation kinetics using the in vitro gas production technique. Both chemical parameters (higher crude protein and lower neutral detergent fibre) and in vitro fermentation data demonstrated that the silage obtained with 5% of straw as the best-preserved (lower pH and ammonia nitrogen concentration).Cactus pear cladodes are used as forage in the most arid regions. In Italy, the human consumption of prickly pear fruits and juice is gradually increasing for their numerous health benefits. In manufacturing plants that produce prickly pear juice, several by-products (prickly pear by-products PPB) are obtained. Despite their interesting nutritional characteristics, PPB are not very usable because of their poor shelf-life which is related to their high moisture and sugar content. The aim of this study was to verify the efficacy of ensilage to preserve PPB and to compare different inclusion levels (0, 5, and 10% as fed) of wheat straw. For each treatment, four under vacuum micro-silos were prepared and, after 35 days of storage, the state of preservation was evaluated. Subsequently, the aliquots were analyzed for chemical composition and incubated with bovine rumen fluid to evaluate the fermentation kinetics. The PPB 5% of straw showed significant lower pH and ammonia nitrogen concentration, indicating a better preservation process. Moreover, PPB 5% of straw showed better nutritional parameters (higher crude protein and lower Neutral Detergent Fibre) and fermentation characteristics (higher degradability and VFA volatile fatty acids production) when compared with the other PPB silages. Ensilage with straw represents a suitable storage technique to preserve the nutritional characteristics of PPB.

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.

The purpose to effectuate this research work is to investigate the efficiency of crude xylano-pectinolytic enzymes in extraction and clarification of fruit juices, so as to improve their physical (clarity, viscosity and soluble solid), functional (total polyphenolic content) and sensory characteristics (acceptability). In this study, various conditions like enzyme dose, treatment time and stirring speed have been optimized. The extraction and clarification efficiency were found to be optimum at enzyme dose between 2:8 and 4:16 IU/g pulp, treatment time between 30 to 60 min and stirring speed of 50 and 60 rpm for different fruit juices. Enzymatic treatment enhanced the physicochemical, organoleptic and nutritional properties and generated juice with improved yield and clarity. After xylano-pectinolytic enzymatic treatment of various fruit juices, maximum increase in yield (95%), filterability (40%) and maximum decrease in viscosity (58%) was found in case of Tamarindus indica. Maximum increase in clarity (39%) and polyphenolic content (37%) was observed in case of Aegle marmelos. Maximum increase in reducing sugars was found in case of Fragaria ananassa along with other properties. All these attributes of xylano-pectinolytic enzymes indicate an adequate prospect for bio-industrial research.

The current study aimed to know the therapeutic efficacy of Punica granatum (fruit juice extract) against anti-TB druginduced hepatic fibrosis in rats. 24 male Wistar albino rats were randomly divided into four groups, with six rats in each. INH at 27 mg/kg B.W., RIF at 54 mg/kg B.W., and PZA at 135 mg/kg B.W. were administered orally to Groups 2, 3 and 4 from days 1 to 28. Group 1 was maintained as normal control, and group 2 was a toxic control (administered anti-TB drugs, p/o). Groups 3 and 4 were administered (p/o) with Enalapril at 5mg/kg B.W. and Punica granatum (fresh juice extract) at 1 ml/rat, respectively, from day 1 to 28. Serum samples were collected on the 14th and 28th to assess various biochemical parameters, and liver samples were collected at the end of the experiment to analyze antioxidant parameters, TGF β1, and histopathological examination. The biochemical parameters showed significant (p<0.05) alterations in AST, ALT, GGT, antioxidant profile (TBARS GSH, GST, GPx and SOD), and expression of TGF β1 levels in group 2 along with collagen deposition and alterations in the histopathology when compared with group 1. There was a significant improvement in treatment groups 3 and 4 at different time intervals. These changes were reversed in groups 3 and 4, which were administered Enalapril and Punica granatum juice extract, respectively.

A fresh vegetable and fruit juice has become a new healthy food available for detoxification, dieting and health. This paper presents the useful information about the quality changes of fresh juice according to different juicer. Quality of fresh juice could be evaluated by several factors such as juice yield, enzyme activity, antioxidant activity, polyphenol contents, and anti-inflammatory activity. The juice yields of 12 different vegetables and fruits were compared using 6 different juicers and it was observed that the yield of slow juicer was better than that of conventional blender. Among 12 samples, the juice yield of grape is the best and the pH of the juice was in the acidic range of 3 and 4. Kiwi and grapefruit were the best in terms of protease enzyme activities by Hemoglobin units on the tyrosine basis and Spectrophotometric acid protease unit and papain units on the tyrosine basis of KFDA protocols. The total polyphenol contents were also high in kiwi and grapefruit. The antioxidant activity by diphenyl-1-picrylhydrazyl (DPPH), superoxide dismutase (SOD), and radical scavenging assay were high in the order of kiwi, grapefruit, grape, tomato, and orange. Anti-inflammatory activities were also assay for 12 samples with 6 juicers. It can be concluded that of fresh fruit and vegetable juice provides a source of antioxidant components and enzymes with high activity. And the enzyme activities could be used as one of the quality indicator of fresh juice. Concerning the juicers used in this study, slow juicer could be recommended to prepare the fresh juice in terms of the juice quality.

Cao Bang is a province with favorable natural conditions for the development of passion fruit trees (Passiflora edulis). Passion fruit is rich in nutritional values, such as protein, sugar, vitamins, minerals, phenolic acids, and flavonoids. The addition of pectinase enzyme preparation has the effect of breaking down the cell wall of passion fruit flesh, contributing to increasing the yield of fruit juice. The objective of this study is the application of pectinase enzyme preparations to exploit and recover passion fruit juice from Cao Bang province. The study has determined extraction and recovery of passion fruit juice was developed, with the technological parameters being the concentration of pectinase enzyme preparation used as 0.5%, the hydrolysis temperature of 39 oC, the hydrolysis time as 300 minutes, in this condition the recovery efficiency of passion fruit juice was 89.04%. Passion fruit juice has a dark orange yellow color, a very characteristic aroma, a sweet taste mixed with a slightly sour taste, a homogeneous state, a soluble solids content of 12.75 ± 0.25 oBx, and a pH of 2.81 ± 0.02.

In recent years, the interest of consumers in fruit juice extracts as nutraceuticals has increased. Fruits, especially red berries, contain valuable bioactive compounds such as polyphenols. Polyphenols are often associated with anti-oxidant, anti-inflammatory, anti-diabetic, anti-cancer, cardioprotective and gastroprotective properties. However, the relationship between the various effects of fruit juice extracts and their influence on the permeability of the intestinal barrier, as well as their influence on glucose transport across the intestinal membrane, is not known. Therefore, in the present study, anthocyanins and copigments were obtained from 11 fruit juice extracts by XAD7 column chromatography and characterized their health-promoting effects, as well as their influence on the intestinal membrane. Chokeberry, pomegranate and blueberry extracts showed the highest antioxidant activity, but showed incomplete regeneration of the intestinal membrane upon treatment-induced higher permeability. This may depended on the high anthocyanin level of these extracts. Treatments with gojiberry extract, elderberry extract and the copigment fraction of apple achieved the best suitable regeneration of the intestinal barrier. The transcription of epithelial glucose transporters GLUT1 und GLUT2 as well as for the oxidative stress genes catalase (CAT) and superoxide dismutase (SOD) were most effectively reduced by chokeberry extract. To sum up, fruit juice extracts possess high antioxidant potentials and can reduce the expression of antioxidant enzymes and glucose transporters in colon cells. While the glucose uptake may be reduced, the intestinal permeability is increased, which varies due to the extract composition. Therefore, fruit juice extracts need to be fractionated and characterized in more detail to identify the health-beneficial compounds.

An attempt was made to synthesize zinc oxide gum white nanoparticles (ZnO-GWNPs) by the greenway approach using Aegle marmelos (Bael fruit) juice extract as a capping and reducing agent. Synthesis of ZnO-GWNPs by greener approach is safer, more economical, more energy-efficient, eco-friendlier, and less toxic than chemically synthesized counterparts. The optical properties of the ZnO-GWNPs were ascertained through UV-Vis spectroscopy, Fourier Transform-Infrared (FT-IR), X-ray diffraction (XRD), High-resolution transmittance electron microscopy (HRTEM). A characteristic absorption peak at 385nm confirmed the presence of ZnO-GWNP using UV-Vis spectroscopy. FTIR spectrum revealed that the characteristic absorption peak of the Zn-O bond was observed at 467 cm-1. The XRD result for the ZnO showed the tendency of the three most intense diffraction peaks. The average crystallite size ZnO NPs at scattering angle (2θ) 22.89 and 32.15 was 39.14 and 26.08 nm and it showed the presence of miller indices of (100), (002), (101), (102) respectively. The EDX spectrum gave strong signals for zinc and oxygen indicating the occurrence of the nanoparticles in their oxide form rather than the pure zinc form. The SEM image showed the surface morphology of ZnO-GW NPs and the HR-TEM image showed the crystalline nature of ZnO-GW NPs. Cytotoxicity study of ZnO-GW NPs was determined against MCF-7 cell lines and the IC50 values were found to be 40 µg/mL and 60 µg/mL at 24 h and 48 h respectively.

Nowadays, one of the main objectives of the fruit and vegetable industry is to develop innovative novel products with high quality, safety, and optimal nutritional characteristics in order to respond with efficiency to the increasing consumer expectations. Various emerging, unconventional technologies (e.g., pulsed electric field, pulsed light, ultrasound, high pressure, and microwave drying) enable the processing of fruits and vegetables, increasing their stability while preserving their thermolabile nutrients, flavour, texture, and overall quality. Some of these technologies can also be used for waste and by-product valorisation. The application of fast noninvasive methods for process control is of great importance for the fruit and vegetable industry. The following Special Issue “Safety, Quality, and Processing of Fruits and Vegetables” consists of 11 papers, which provide a high-value contribution to the existing knowledge on safety aspects, quality evaluation, and emerging processing technologies for fruits and vegetables.

Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices

This literature overview examines the findings of meta-analyses investigating the health impacts of Goji berries and their derivatives. The aim was to provide a synthesis of available evidence regarding the potential benefits of Goji berries in various health parameters. A literature search (conducted in April 2024) yielded 1288 research items, from which five meta-analyses met the inclusion criteria. The included studies varied in the number of clinical trials, ranging from 4 to 10, with participant numbers spanning from 161 to 548. Participants predominantly comprised healthy individuals or those with metabolic disorders. Goji berries were administered orally in forms such as fruit juice, dried products (up to 90 g/day), or polysaccharide extracts, with dosages ranging from 120 mL daily for juice to 150–300 mg daily for polysaccharide extracts. Intervention durations varied from 2 weeks to 3 months. Results indicated favorable effects of Goji berries and their derivatives on lipid profile (elevation of HDL cholesterol levels by approximately 10–15 mg/dL), glucose metabolism (reduction of fasting glucose concentrations by around 7–6 mg/dL), oxidative stress, and quality of life, including an anti-fatigue effect. However, no significant effects were observed on body weight or blood pressure. In conclusion, this review suggests that Goji berries may offer potential health benefits, particularly in improving lipid and glucose metabolism, and reducing oxidative stress. However, further research is warranted to elucidate the full extent of their effects, ensuring evidence-based recommendations for clinical practice. Standardization of study methodologies and adherence to reporting guidelines are crucial for advancing knowledge in this field.