Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries

The effects of the addition of cyclodextrins (CDs), β-CD, or HP-β-CD (1%), on the protection of antioxidant compounds of mandarin juices enriched with pomegranate extract and goji berries juice, was studied. Juices were prepared and after their thermal treatment (98 ◦C, 30 s) they were stored at 4 ◦C during 75 d. Vitamin C content, CIE L∗a∗b∗ color, antioxidant capacity, retinol equivalents, and sensory properties were studied. Losses on vitamin C were higher (6%) for juices with β-CD than juices with HP-β-CD. Retinol equivalents degradation was lower (3.4%) in juices with HP-β-cyclodextrins than in those treated with β-CD. Lower losses were observed for the instrumental and sensory color intensity in juices with HP-β-CD addition. Finally, the antioxidant capacity was also higher in juices treated with HP-β-CD. Finally, the overall sensory quality of juices with HP-β-CD was the best one after 30 d of cold storage. Even though β-CD addition did not cause any improvement compared with control juice (without CD addition), the benefits of adding HP-β-CD to this particular juice were shown in almost all parameters under study.Ciencias de la Alimentació

NEW DIPPING TREATMENTS TO CONTROL ENZYMATIC BROWNING OF APPLES DURING DRYING

The present experimental activity aims to improve the quality of apple wedges (var. Golden delicious) during 8-h drying at 60°C, using dipping treatments in fruit juices (orange, pineapple, green kiwifruit, yellow kiwifruit) and/or herbal teas (green tea, dandelion, licorice, roselle). Preliminary tests allowed to select both pineapple and green kiwifruit juices as well as roselle (Hibiscus sabdariffa) dry extract as feasible pretreatments able to control enzymatic browning by reducing the polyphenol oxidase (PPO) activity. In fact, 70, 80 and 100% inhibition of PPO activity were achieved using green kiwifruit (5% v/v), pineapple (7.7% v/v) juices and roselle dry extract (1.5% w/v), respectively. The selected fruit juices, alone and in combination with roselle, were finally tested as pretreatment of the 8-h drying process. Product quality was evaluated at 0, 2, 4, 6 and 8 h of drying by monitoring changes in color, moisture content (g/gDW), soluble solid contents (SSC), water activity (aw) and total phenols content at (GAE/gDW). Dipping in both pineapple and kiwifruit juices avoids changes in color of apple wedges during the first 2 h of drying (i.e. product heating period) and allowed to obtain a final product with a 28% lower moisture content (0.16), as well as the highest SSC (7.41 °Brix) and total phenols content (354.70 GAE/gDW). Roselle dipping treatment substantially changed the hue angle of apple wedges to the crimson color, decreased the SSC (7.20 °Brix) and increased the total phenols content (> 415 GAE/gDW) of all samples. The best dipping treatment, in terms of final quality of the product, corresponded to the green kiwifruit juices, alone or in combination with roselle dry extract

Protective Activity of Broccoli Sprout Juice in a Human Intestinal Cell Model of Gut Inflammation

Benefits to health from a high consumption of fruits and vegetables are well established and have been attributed to bioactive secondary metabolites present in edible plants. However, the effects of specific health-related phytochemicals within a complex food matrix are difficult to assess. In an attempt to address this problem, we have used elicitation to improve the nutraceutical content of seedlings of Brassica oleracea grown under controlled conditions. Analysis, by LC-MS, of the glucosinolate, isothiocyanate and phenolic compound content of juices obtained from sprouts indicated that elicitation induces an enrichment of several phenolics, particularly of the anthocyanin fraction. To test the biological activity of basal and enriched juices we took advantage of a recently developed in vitro model of inflamed human intestinal epithelium. Both sprouts’ juices protected intestinal barrier integrity in Caco-2 cells exposed to tumor necrosis factor under marginal zinc deprivation, with the enriched juice showing higher protection. Multivariate regression analysis indicated that the extent of rescue from stress-induced epithelial dysfunction correlated with the composition in bioactive molecules of the juices and, in particular, with a group of phenolic compounds, including several anthocyanins, quercetin-3-Glc, cryptochlorogenic, neochlorogenic and cinnamic acids

Research of Quality and Competitiveness of Tomato Juices

The paper considers the results of the complex quality estimation and competitiveness determination of tomato juices of different producers, exported in European countries.The complex estimation of tomato juices quality was realized according to the results of studying organoleptic (color, taste, smell, consistence) and physical-chemical (content of dry substances, β-carotene, flesh, mass share of titrated acids) parameters of 4 samples. According to the results of the complex qualimetric estimation, the highest value of the integral quality parameter was reached by tomato juice of ТМ «Galiciа» (Ukraine) (0,86). The lowest value of this parameter was established for experimental samples of tomato juices of ТМ «Rich» (Ukraine) (0,65) and ТМ «Sandora» (Ukraine) (0,61). The lower value of the integral quality parameter was inherent to juice of TM «Sadochok» (Ukraine) (0,40), explained, first of all, by insufficiently saturated and homogenous red color with inclusions, watery and liquid consistence, content of side admixtures, signs of stratification.The competitiveness of tomato juices was estimated, taking into account functional, esthetical and economic quality parameters. The basic commodity was determined as tomato juice of ТМ «Galiciа» by the results of the complex quality estimation. According to the obtained results, tomato juice of ТМ «Rich» was found competitive by the ratio of functional, esthetical and economic parameters (1,19) that is conditioned by high esthetical and functional indices and also moderate price of realization. The relatively high (but less one unit) competitiveness level was inherent to juice of ТМ «Sandora» (0,97) by the expanse of a high realization price at rather high esthetical and functional indices. It has been determined, that juice of ТМ «Sadochok» is least competitive because of worst esthetical indices, despite a low realization price.Thus, the main factor that influences the competitiveness of juices is a “price-quality” ratio. The obtained research results of the tomato juices quality and the used methodology of their competitiveness estimation may be useful for retail representatives (categorical managers) for the effective realization of products under conditions of competitiveness

Global Competition for the Japanese Fruit Juice Market: A Uniform Substitute Demand Analysis

This study analyzes the competitiveness of countries exporting fruit juices into Japan through market structure analysis (MSA) within the context of the theory of consumer demand using the relative price version of the Rotterdam model and the block-wise dependent uniform substitute Rotterdam model. The models were estimated for six different types of fruit juices (orange, grapefruit, other citrus, apple, pineapple and grape juices imported from 18 countries) on monthly per capita data over the period December, 1995, to May, 2005, using the non-linear least squares (LSQ) in the Time Series Processor (TSP) program. Results indicate that the market structure underlying the competition for the Japanese fruit juice market is non-uniformly competitive, and most of the cross price elasticities are below one. Consequently, an exporter cant take market share from another exporter quickly through price reductions. Nonetheless, the United States and the Philippines appear to have a competitive advantage in the export of orange and pineapple juices, respectively. Brazil has the most to gain from an increase in the size of the Japanese fruit juice market. The demand for fruit juices imported into Japan is projected to increase at a decreasing rate over the next decade or so because of the absolute decline in population growth. The results of the study have important implications to countries exporting fruit juices to Japan for making marketing strategies such as price reduction, product differentiation as well as export supply plan.Competitiveness, Fruit juice, Japan, Relative price version, Demand and Price Analysis,

Effect of Sugar Cane and Cassava Juices as Addition Agents in the Electrodeposition of Zinc from Acid Based Solution

An experimental investigation has been made into the effectiveness of some tropical agricultural resources, sugar cane and cassava juices, as addition agents in the electrodeposition of zinc from an acid chloride bath. The electrodeposition of zinc on steel was performed by the partial immersion of the steel specimen and the zinc electrodes in plating solution using a DC supplier. While a fairly good zinc electrodeposition on mild steel substrate could be obtained in the acid zinc chloride solution, using either cassava juice or sugar cane juice alone, the synergistic effect of the two juices combined gives a far better resul

Survival and growth of Cronobacter species (Enterobacter) sakazakii in wheat-based infant follow on formulas

Aim: To determine the survival and growth characteristics of Cronobacter species (Enterobacter sakazakii) in infant wheat-based formulas reconstituted with water, milk, grape juice or apple juice during storage. Methods and Results: Infant wheat-based formulas were reconstituted with water, UHT milk, pasteurized grape or apple juices. The reconstituted formulas were inoculated with C. sakazakii and C. muytjensii and stored at 4, 25 or 37°C for up to 24h. At 25 and 37°C, Cronobacter grew more (>5 logio) in formulas reconstituted with water or milk than those prepared with grape or apple juices (ca. 2-3 logio). The organism persisted, but did not grow in any formulas stored at 4°C. Formulas reconstituted with water and milk decreased from pH 6.0 to 4.8-5.0 after 24h, whereas the pH of the formulas reconstituted with fruit juices remained at their initial pH values, ca. pH 4.8-5.0. Conclusion: C sakazakii and C muytjensii can grow in reconstituted wheat-based formulas. If not immediately consumed, these formulas should be stored at refrigeration temperatures to reduce the risk of infant infection. Significance and Impact of the Study: The results of this study will be of use to regulatory agencies and infant formula producers to recommend storage conditions that reduce the growth of Cronobacter in infant wheat-based formulas

Studies on industrially processed fruit juice and freshly prepared fruit juice sold in Enugu State, Nigeria

The sugar and mineral levels of industrially processed fruit juices (mainly 100% and 50% fruit juices) sold to consumers in Enugu state, Nigeria were determined and compared with that of freshly prepared fruit juices. The fruit juices tested included apple, orange, pineapple and red grape juices. The industrially processed and the freshly prepared fruit juices were tested for total soluble solid (TSS) content, fructose, glucose, sucrose, minerals such as sodium, potassium, magnesium, calcium, phosphorus, iron and heavy metals such as copper, zinc, arsenate and lead. Findings from the analysis of the TSS content of fruit juice samples demonstrated no significant (p > 0.05) difference between the industrially processed and freshly prepared fruit juices; however, differences in sugar and mineral levels between industrially processed and freshly extracted fruit juices were significant (p < 0.05). Industrially processed fruit juices contained higher glucose, sucrose, sodium, calcium, phosphorus, copper and zinc contents, and lower fructose, potassium and magnesium contents when compared to freshly prepared fruit juices. There was no significant (p > 0.05) difference in iron and arsenate contents of industrially processed fruit juices when compared with the freshly extracted juices. Lead (Pb) was not detected in any of the samples. This study demonstrated no quality issues of concern in relation to the products because all the parameters considered in the study were within the standard acceptable range for fruit juices and nectar.Keywords: Fruit juice, sugar content, mineral content, heavy metals, Enugu Stat