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"JUICE"
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Squeezed : what you don't know about orange juice
From the publisher. Close to three quarters of U.S. households buy orange juice. Its popularity crosses class, cultural, racial, and regional divides. Why do so many of us drink orange juice? How did it turn from a luxury into a staple in just a few years? More important, how is it that we don't know the real reasons behind OJ's popularity or understand the processes by which the juice is produced? In this enlightening book, Alissa Hamilton explores the hidden history of orange juice. She looks at the early forces that propelled orange juice to prominence, including a surplus of oranges that plagued Florida during most of the twentieth century and the army's need to provide vitamin C to troops overseas during World War II. She tells the stories of the FDA's decision in the early 1960s to standardize orange juice, and the juice equivalent of the cola wars that followed between Coca-Cola (which owns Minute Maid) and Pepsi (which owns Tropicana). Of particular interest to OJ drinkers will be the revelation that most orange juice comes from Brazil, not Florida, and that even \"not from concentrate\" orange juice is heated, stripped of flavor, stored for up to a year, and then reflavored before it is packaged and sold. The book concludes with a thought-provoking discussion of why consumers have the right to know how their food is produced.
Book
Rapid Screening of 350 Pesticide Residues in Vegetable and Fruit Juices by Multi-Plug Filtration Cleanup Method Combined with Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry
A new method for screening pesticide residues in vegetable and fruit juices by the multi-plug filtration cleanup (m-PFC) method combined with gas chromatography-electrostatic field orbitrap high resolution mass spectrometry(GC-Orbitrap/MS) was developed. The samples were extracted with acetonitrile, purified with m-PFC and determined by GC-Orbitrap/MS. Qualitative analysis was confirmed by retention time, accurate molecular mass and quantitative analysis were performed with the matrix standard calibration. It could eliminate matrix interference effectively. Eight kinds of typical samples (orange juice, apple juice, grape juice, strawberry juice, celery juice, carrot juice, cucumber juice, tomato juice) were evaluated. The linear ranges of the 350 pesticides were from 5 to 500 μg/kg, with good correlation coefficients greater than 0.990. The limits of detection (LODs) were 0.3–3.0 μg/kg and the limits of quantification (LOQs) were 1.0–10.0 μg/kg. The average recoveries at three spiked levels of 10, 100, 200 μg/kg were in the range of 72.8–122.4%, with relative standard deviations (RSDs) of 2.0–10.8%. The method has effectively improved the determination efficiency of pesticide residue screening by high-resolution mass spectrometry in vegetable and fruit juices.
Journal Article
Milk and juice : a recycling romance
\"Once upon a time, in a refrigerator not too far away, a jug of milk and a bottle of juice fell in love. All was bliss until Juice was taken away from its one true love and...recycled. Thus begins Milk and Juice's humorous journey through many incarnations around the world. Will they ever be reunited? Or will they stay star-crossed lovers for all eternity?\"-- Provided by publisher.
BOOK
Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review
The development of non-dairy fermented juices based on fruits and vegetables is favoured by multiple factors, such as greater consumer awareness of health-related properties of fermented foods, a growing number of lactose intolerance cases, and an increasing popularity of food trends like veganism. Therefore, the scientific community’s interest in the design of lactic acid fermented juices and determining their functional features has increased over the past 10 years. The aim of this study was to review the latest reports concerning the influence of lactic acid bacteria on fermented fruit and vegetable juices, using the SALSA (search, appraisal, synthesis, analysis) systematic literature review framework. This approach allowed for gathering 42 most essential publications, which have undergone detailed analysis. Most studies focused on the functional properties of fruit juices (e.g. cashew apple or pomegranate juice), while vegetable (e.g. tomato or carrot juice) and mixed juices (e.g. apple–carrot juice) were studied in a lesser extent. Recent studies indicate a great commercialization potential of non-dairy fermented juices due to their adequate probiotic delivery; strong antimicrobial and antioxidant properties; high content of vitamins, total phenols, amino acids, exopolysaccharides; unique sensory characteristics as well as their anticancer, antidiabetic, and anti-inflammatory activities. All these advantages are strictly associated with the use of particular bacterial strain (mostly strains of L. plantarum) and plant matrices.
Journal Article
Sustainable cellulose-based hydrogel for dewatering of orange juice
A sustainable hydrogel fabricated from carboxymethylated modified cellulose crosslinked by epichlorohydrin was applied successfully for dewatering of orange juice. The obtained equilibrium water retention values of this hydrogel were 911, 143 and 82 g water/g hydrogel in distilled water, 0.9% NaCl solution and raw orange juice, respectively. The amount of water absorbed by the hydrogel dipped in orange juice depended on the juice/hydrogel weight ratio. With the use of a juice/hydrogel weight ratio of 200, the concentration of each nutrient increased by ~ 69%, which could be increased more with the use of lower weight ratio. The hydrogel showed good reswelling behavior, losing only ~ 5% of its capability to reabsorb water in orange juice when reused in three consecutive cycles. The reswelling property revealed the reusability of the hydrogel for dewatering of orange juices. This innovative process—dewatering of fruit juice by cellulose-based hydrogel—could also be applied for dewatering of apple juice, grape juice, pineapple juice, tomato juice, and coal fines and activated sludges.Graphic abstract
Journal Article
Effect of Cold Atmospheric Plasma on Inactivation of Escherichia coli and Physicochemical Properties of Apple, Orange, Tomato Juices, and Sour Cherry Nectar
In this study, orange, tomato, apple juices, and sour cherry nectar were exposed to an atmospheric pressure plasma jet. Plasma treatments were carried out using air as a precursor under constant gas flow (3000 L/h) at 650 W for different treatment times (30, 60, 90, and 120 s). After plasma processing, reduction of
Escherichia coli
, Hunter’s color parameters (
L*
,
a*
,
b
*), total phenolic content, and pH values were evaluated. The inactivation effect of cold atmospheric plasma (CAP) was investigated on
E. coli
, and the highest significant reductions were achieved in apple juice (4.02 ± 0.03 log CFU/mL) followed by sour cherry (3.34 ± 0.09 log CFU/mL), while the values in orange (1.59 ± 0.17 log CFU/mL) and tomato juices (1.43 ± 0.22 log CFU/mL) were lower, which could be attributed to the food matrix. Color parameters, except for apple juice, did not show significant changes after processing. Compared to untreated juice, plasma treatment yielded higher phenolic content from 10 to 15%, while pH values did not change significantly and the temperature remained below 40 °C after all plasma treatments. This study showed that CAP treatment had positive influences on phenolic stability and color change in all samples regardless of food intrinsic factors, while it was more effective on bacterial inactivation in clear juices than turbid ones. Our results indicate that atmospheric plasma appears to be a promising technology for microbial inactivation without causing undesirable changes in food product.
Journal Article
Determination of phthalic acid esters (PAEs) along with probabilistic health risk assessment in fruit juice samples in Tehran, Iran
In the present study, magnetic solid phase extraction (MSPE) method and gas chromatography-mass spectrometry (GC/MS) technique were used to measure 6 PAE in fruit juice samples. The mean of total phthalic acid esters (ƩPAEs) in all samples was 3.55 ± 0.66 µg/L. The mean concentration of DEHP (bis(2-ethylhexyl) phthalate) in samples was 0.82 ± 0.31 µg/L, which was lower than the mentioned United States Environmental Protection Agency (USEPA) standard level in drinking water (6 μg/L for DEHP). The pineapple juice samples (4.44 ± 0.57 µg/L) and mango juice samples (2.77 ± 0. 1 µg/L) had maximum and minimum mean levels of ƩPAEs, respectively. Also, results showed that brand B (3.76 ± 0.87 µg/L) and samples in the time of expiration date (3.64 ± 0.72 µg/L) had the highest PAE levels. The rank order Chronic Daily Intake (95%) values for adults were DEHP (
5.26
E
-
04
) > butylbenzyl phthalates (BBP) (
4.73
E
-
04
) > diethyl phthalate (DEP) (
3.77
E
-
04
) and for children were DEHP (
9.93
E
-
04
) > BBP (9.07E-04) > DEP (
7.01
E
-
04
), which were below the tolerable daily intake (TDI) value. The noncancer risk of PAEs based on the target hazard quotient (THQ) was acceptable (< 1). The results exhibited that the Incremental Lifetime Cancer Risk (ILCR) was below the permissible limit (<
1
E
-
04
). Therefore, the risk of carcinogenicity and noncarcinogenicity of PAEs in juices does not have adverse effects on human health.
Journal Article
Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication
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.
Journal Article
Growth-Inhibitory Effect of X-ray Irradiation on Gram-Negative and Gram-Positive Pathogens in Apple, Orange, and Tomato Juices
The aim of this study was to investigate the growth-inhibitory effects of X-ray irradiation against gram-negative (
Escherichia coli
O157:H7 and
Salmonella
Typhimurium) and gram-positive pathogenic bacteria (
Listeria monocytogenes
and
Staphylococcus aureus
) in apple, orange, and tomato juices. Additionally, the effects of X-ray irradiation on juice quality attributes were examined. Upon irradiation with 0.8 kGy X-ray, the counts of
E. coli
O157:H7,
S
. Typhimurium,
L. monocytogenes
, and
S. aureus
in apple juice decreased by 6.46, 6.49, 6.00, and 7.13 log CFU/mL, respectively; those in orange juice decreased by 6.48, 3.64, 2.94, and 3.87 log CFU/mL, respectively; and those in tomato juice decreased by 6.49, 4.42, 5.69, and 7.28 CFU/mL, respectively. Two non-linear models were used to compare the sensitivity of each pathogen to X-ray irradiation in different fruit juices. The calculated D
3d
and D
5d
values indicated that
E. coli
O157:H7 and
S. aureus
exhibited lower resistance to X-ray irradiation than other pathogens in the three fruit juices. Additionally, the pathogens in orange juice exhibited higher resistance to X-ray irradiation than those in apple and tomato juices. Irradiation with 0.8 kGy X-ray did not significantly (
P
> 0.05) affect the color, pH value, total phenolic content, Brix value, lycopene content, or sensory attributes of the fruit juices. The results of this study suggest that X-ray treatment can be applied to control major foodborne pathogens in various fruit juices without adversely affecting their quality attributes.
Journal Article
Biofortified Beverage with Chlorogenic Acid from Stressed Carrots: Anti-Obesogenic, Antioxidant, and Anti-Inflammatory Properties
Using wounding stress to increase the bioactive phenolic content in fruits and vegetables offers a promising strategy to enhance their health benefits. When wounded, such phenolics accumulate in plants and can provide antioxidant, anti-inflammatory, and anti-obesogenic properties. This study investigates the potential of using wounding stress-treated carrots biofortified with phenolic compounds as a raw material to extract carrot juice with increased nutraceutical properties. Fresh carrots were subjected to wounding stress via slicing and then stored at 15 °C for 48 h to allow phenolic accumulation. These phenolic-enriched slices were blanched, juiced, and blended with orange juice (75:25 ratio) and 15% (w/v) broccoli sprouts before pasteurization. The pasteurized juice was characterized by its physicochemical attributes and bioactive compound content over 28 days of storage at 4 °C. Additionally, its antioxidant, anti-inflammatory, and anti-obesogenic potentials were assessed using in vitro assays, both pre- and post-storage. The results reveal that juice derived from stressed carrots (SJ) possessed 49%, 83%, and 168% elevated levels of total phenolics, chlorogenic acid, and glucosinolates, respectively, compared to the control juice (CJ) (p < 0.05). Both juices reduced lipid accumulation in 3T3-L1 cells and nitric oxide production in Raw 264.7 cells, without significant differences between them. SJ further displayed a 26.4% increase in cellular antioxidant activity. The juice’s bioactive characteristics remained stable throughout storage time. In conclusion, the utilization of juice obtained from stressed carrots in a blend with orange juice and broccoli sprouts offers a promising method to produce a beverage enriched in bioactive compounds and antioxidant potential.
Journal Article