Fruit Juice

Background: Currently, fresh fruit juices are widely consumed as a drink worldwide due to their nutritional values and health benefits. Fresh fruit juices are an important source of nutrients, vitamins, and fibers that are important for human health. Fruit juices are nutritious and perishable food that can serve as an ideal medium for the growth and multiplication of pathogenic microorganisms. Therefore, this study aimed to determine the bacteriological quality of locally prepared fresh fruit juices sold in juice houses of eastern Ethiopia from 4 April to 12 June 2020. Methods: A cross-sectional study was used that included administrative questionnaires and laboratory-based investigations. A total of 78 fruit juice samples that include mango, avocado, papaya, and mixed juices were collected aseptically from the juice houses. The most probable number method was used to determine the total coliform, fecal coliform and Escherichia coli. The pour plate count method was used to determine...

Godišnja proizvodnja mandarina u dolini Neretve tj. u glavnom uzgojnom području Hrvatske, iznosi u prosjeku oko 40.000 tona, a u najboljim godinama može doseći i do 50.000 tona. Ukupna hrvatska proizvodnja mandarina pokriva potrebe domaće potrošnje, dio se izvozi na europsko tržište, ali se u prosjeku javlja i oko 12.000 tona viška (Kaleb, 2104.). Do pojave viškova dolazi zbog zastoja u berbi ili zbog otkupa i prodaje koji nisu prilagođeni tržišnim uvjetima. Osim toga, plasman i cijena mandarina na tržištu ovise o stupnju udovoljenja zahtjevima za kakvoću kao što su: kemijski sastav, stupanj zrelosti, čvrstoća ploda i iskorištenje u preradi. Nadalje, plodovi iz ekološkog uzgoja često svojim dimenzijama ili oblikom ne udovoljavaju zahtjevima tržišta za potrošnju u svježem stanju, ali mogu biti vrlo vrijedna i interesantna sirovina za različite prerađevine od mandarina. Budući da se u tom slučaju ne radi o planiranoj namjenskoj proizvodnji mandarina za preradu, količina sirovina od godine do godine može znatno varirati. Takvim okolnostima prilagodljivi su pogoni za preradu voća manjih kapaciteta, smješteni u neposrednoj blizini proizvodnog područja, koji mogu poslovati u okviru obiteljskih gospodarstava ili zadruga. Za proizvođače mandarina to može otvoriti nove mogućnosti samozapošljavanja i biti dodatni izvor prihoda. Cilj svake prerade hrane je proizvesti sigurnu odnosno zdravstveno ispravnu hranu, uz minimalno narušavanje ili dodatno poboljšanje njene kvalitete tj. hranjivih vrijednosti i senzorskih svojstava. Stoga se i od prerađevina mandarina očekuje da sadrže dio korisnih hranjivih tvari iz svježeg ploda (npr. beta-karoten, vitamine C, B1, B2, B3, minerale Fe, K i Mg te fenolne spojeve nobiliten, hisperidin i salvestrol Q4) te da svojom bojom i aromom podsjećaju na svježi plod mandarine. Osnovni preduvjet za proizvodnju kvalitetne prerađevine je zdravo, svježe i tehnološki zrelo voće. Ako se viškovi mandarina ne mogu Godišnja proizvodnja mandarina u dolini Neretve tj. u glavnom uzgojnom području Hrvatske, iznosi u prosjeku oko 40.000 tona, a u najboljim godinama može doseći i do 50.000 tona. Ukupna hrvatska proizvodnja mandarina pokriva potrebe domaće potrošnje, dio se izvozi na europsko tržište, ali se u prosjeku javlja i oko 12.000 tona viška. Do pojave viškova dolazi zbog zastoja u berbi ili zbog otkupa i prodaje koji nisu prilagođeni tržišnim uvjetima. Budući da se u tom slučaju ne radi o planiranoj namjenskoj proizvodnji mandarina za preradu, količina sirovina od godine do godine može znatno varirati. Takvim okolnostima prilagodljivi su pogoni za preradu voća manjih kapaciteta, smješteni u neposrednoj blizini proizvodnog područja, koji mogu poslovati u okviru obiteljskih gospodarstava ili zadruga, te proizvoditi različite prerađevine od plodova mandarina. Za proizvođače mandarina to može otvoriti nove mogućnosti samozapošljavanja i biti dodatni izvor prihoda.

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The genus Colchicum L. is well known for its medicinal uses. The therapeutic potential of these plants was mainly associated with the presence of tropolone alkaloids, with colchicine being the best studied bioactive substance. The accompanying bioactive compounds are very poorly studied in the Bulgarian populations of the genus Colchicum. Thus, the purpose of the present study was to investigate the phenolic profile and antioxidant activity of different vegetative parts (flowers, leaves, corms, and seeds) of two wild species grown in Bulgaria, namely Colchicum autumnale L. and the endemic species Colchicum diampolis Delip. et Česchm. Gas chromatography-mass spectrometry (GC-MS) analyses of phenolic compounds revealed the presence of 11 phenolic acids (salicylic acid, 4-hydroxybenzoic acid, protocatechuic acid, α-resorcylic acid, γ-resorcylic acid, gentisic acid, (E)-p-coumaric acid, (E)-ferulic acid, vanillic acid, (E)-caffeic acid and syringic acid) with the domination of p-coumaric acid. The antioxidant potential was determined through four of the most used spectrophotometric methods-2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and cupric reducing antioxidant capacity (CUPRAC). The highest antioxidant activity was detected in obtained extracts from flowers and leaves of all populations.

Objective: To examine associations between intake of simple sugars and cancer incidence, cancer mortality, and total mortality in a prospective cohort study based on the PREDIMED trial conducted from 2003 to 2010. Methods: Participants were older individuals at high cardiovascular risk. Exposures were total sugar, glucose and fructose from solid or liquid sources, and fructose from fruit and 100% fruit juice. Cancer incidence was the primary outcome; cancer mortality and all-cause mortality were secondary outcomes. Multivariable-adjusted, time-dependent Cox proportional hazard models were used. Results: Of 7447 individuals enrolled, 7056 (94.7%) were included (57.6% women, aged 67.0 ± 6.2 years). 534 incident cancers with 152 cancer deaths and 409 all-cause deaths were recorded after a median follow-up of 6 years. Intake of simple sugars in solid form was unrelated to outcomes. Higher cancer

Determination of food authenticity is an important issue in food safety and quality control. Mid-infrared spectroscopy provides rapid chemical profiling of agricultural products and could become an effective tool for authentication when coupled to chemometrics. This study developed a simple protocol for classifying commercial juices using attenuated total reflectance infrared spectroscopy, and sought for improvement of modeling power by analyzing the taxonomic compounds in the phenol-rich fraction. Spectra from 52 juices together with their extracted sugar-rich and phenol-rich fractions were obtained to construct multivariate models (HCA and SIMCA) for pattern recognition analysis and prediction. Spectra of the sugar-rich fraction, comprising primarily of sugars and simple acids, almost superimposed the whole juice spectra. Solid phase extraction enriched phenol compounds and provided signature-like spectral information that substantially improved the SIMCA modeling power over the whole juice or sugarrich fraction models. Zero-percent misclassification was achieved by the phenolrich fraction model at commodity and manufacturer level, where as the whole juice model was only feasible for commodity level differentiation. HCA successfully recognized the natural grouping of juices based on ingredients similarity and revealed that the phenol fraction contained sufficient information to differentiate among the same type of juice from different manufacturers. The infrared technique assisted by phenol fractionation and chemometrics provided a promising analytical method for the assurance of juice quality and authenticity.

Osmotic distillation (OD) or osmotic evaporation (OE) is a promising membrane process generally applied to concentrate solutions under isothermal conditions. In this work, this process was applied to concentrate commercial noni juice (Morinda citrifolia). Several nutraceutical properties have been reported for noniderived products, mainly associated to the phenolic content of the fruit. The analyzed system is an osmotic distillation system where the solutions are circulated through a hollow fiber membrane contactor operating in transient configuration with circulation rates between 0.1 and 1.0 L min -1 and concentrated solutions of CaCl 2 were used as extraction brine. At isothermal conditions (30 • C), transmembrane vapor water flux was experimentally determined from 0.090 up to 0.413 kg h -1 m -2 . Noni juice was concentrated from 8 to 32 • Brix after 60 min of treatment. The content of phenolic compounds was preserved after this processing. Simulation algorithms based on phenomenological equations of heat and mass transfer were developed considering a resistances-in-series model to predict the performance of the process from theoretical information. The values of transmembrane water flux obtained by simulations showed deviations between 2.35 and 16.19% with the experimental ones for the operating conditions applied in this work.

Membrane technologies such as reverse osmosis, ultrafiltration and electrodialysis have widely been applied to the fruit juice processing industries. The outlines of their development, application as well as the needs for technological inovation and the background in the filed of fruit juice processing technology are reviewed in this paper. Scientific and technological problems of application are also discussed.

This study was carried out to evaluate the physicochemical properties and the suitability of some parameters for the design of a new beverage combining sour and sweet pomegranate juices as an alternative use for neglected varieties. Sweet pomegranate juices from varieties Zaghouani and Tounsi and sour juices from varieties Mezzi and Garsi were used in this study. Higher titratable acidity (1.6% calculated as citric acid) with a pH of 2.73-2.82 was registered in Garsi and Mezzi juices. The contents of ascorbic acid, anthocyanins and total phenols were in general high, 20-25 mg ascorbic acid, 37.7-56 mg cyanidin and 164.4-181.8 g gallic acid per 100 ml juice, respectively. Zaghouani and Mezzi varieties gave the cleanest juices, while Tounsi gave the less colored juice. The highest antioxidant activity was registered in sour varieties. New polyphenol-rich beverages were prepared using sour and sweet pomegranate juices in different proportions (reaching pH 4.0). The results of sensory tests suggest that mixed beverages are preferred to pure sweet juices. Garsi (18.2%)-Zaghouani (81.8%) mixture provided the most appreciated beverage with good organoleptic properties (color, clarity and flavor) followed by Garsi (16.7%)-Tounsi (83.3%) mixture which was well appreciated for its taste and improved color. Further research is needed to establish new pomegranate juice combinations and to examine the stability of characteristics and bioactive proprieties of mixtures after cold storage in order to develop new healthy beverages.

Industrial debittering of orange juice often affects its nutritional and sensory quality due to heating or clarification steps. As a non-thermal alternative, this study explores for the first time the application of an expanded bed vortex flow reactor (EB-VFR) to selectively remove bitter limonin, avoiding heating and clarification steps that could compromise the chemical integrity of orange juice. The process efficiency and its further compositional impact were assessed using ultra-high-performance liquid chromatography coupled to quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC-Q-Orbitrap-HRMS), integrating a comprehensive threefold analytical strategy: (i) monitoring of limonin reduction, (ii) untargeted metabolomics to assess global changes and for marker discovery, and (iii) suspect screening to evaluate specific changes in key juice compounds. Multivariate and univariate analyses highlighted 35 discriminant metabolites differentiating EB-VFRtreated and control juices (variable importance in projection, VIP ≥ 1.0, p-values < 0.05, and fold change threshold > 1.1). Limonin and bitter glycosylated flavonoids (naringin, neohesperidin) markedly decreased, achieving up to > 99% limonin removal below the sensory bitterness threshold (6 mg/L). In contrast, metabolites associated with flavor and freshness properties of fruit juices, such as amino acids (L-phenylalanine), organic acids (DL-malic acid), and oxidized sugars, significantly increased. Pathway and molecular networking analyses indicated selective changes in metabolites linked to the tricarboxylic acid (TCA), alanine-glutamate, and butanoate pathways. Notably, ascorbic acid (vitamin C) remained unaltered, underscoring the nutritional preservation achieved by this novel non-thermal treatment. Overall, the EB-VFR demonstrates strong potential as a promising non-thermal and energy-efficient debittering approach, supporting its potential feasibility for bitterness-free orange juice production.

This study aimed at determination of the concentrations of nitrates and nitrites in selected soft drinks sold in Lafia, Nasarawa State, Nigeria, and to assess their compliance with international safety standards. Six brands of carbonated soft drinks: (A, B, C)-orange flavour, (D, E and F)-cola flavour were purchased from local retail outlets, 5 per each brand from different batches of production. Nitrate and nitrite concentrations were determined using UV-Visible spectrophotometry, with nitrite measured via the Griess colorimetric method and nitrate determined after cadmium column reduction. The mean nitrate concentrations in various carbonated soft drinks were as follows: A (4.31±0.02 mg/L), B (4.07±0.03), C (4.25 ±0.02 mg/L), D (3.73 ±0.02 mg/L), E (4.06 ±0.03 mg/L) and F (4.32 ±0.02), all of which were below the World Health Organization (WHO) and European Commission (EC) maximum limit of 50 mg/L. The nitrite concentrations in various soft drinks were as follows: A(2.16 ±0.02 mg/L), B(1.22 ±0.02 mg/L), C(0.95 ±0.03mg/L), D(1.78 ±0.03), E(0.14 ±0.02 mg/L) and F(1.08 ±0.02) with five out of six samples exceeding the WHO/EC permissible limit of 0.5 mg/L. Comparison with literature revealed that nitrate values were similar or slightly lower than those reported in other Nigerian cities, while nitrite levels were generally higher, indicating possible regional quality control challenges. In conclusion, nitrate levels in studied soft drinks were within safe limits while nitrite contamination is a significant public health concern. Soft drink, E, was the only brand that complied fully with both nitrate and nitrite standards, highlighting the feasibility of safer production practices. The study recommends stricter regulatory monitoring by NAFDAC, improved water purification by manufacturers, proper additive control, and public awareness campaigns to reduce the risks associated with high nitrite intake.

People worldwide are familiar with the health bene ts of juices that are extracted from a variety of readily available fruits. The abundance, avor, and health bene ts of mangos make them a valuable fruit. Mango extract is used to make mango juice. Thus, research on mango juice is required to assess its nutritional value using various nutrient parameters and comparative analyses. Because of the chemicals (such as sulfur dioxide and sodium benzoate) added to the ingredients and the high concentration of microorganisms (yeast, mold), processed mango juice may not always be safe. All age groups agree that mango juice is the most popular non-alcoholic beverage in the world. In order to determine the pH, moisture content, TSS, TTA, protein, ash content, fat, and vitamin C values of the raw and processed mango juices from various local companies that are sold in the Arba Minch markets, our research looked at the following values: 3. 95, 84.20, 13.91, 0.13, 1.4, 0.61, 0.51 and 28.87, 87.14, 12.19, 0.10, 0.99,0.73, 0.51, 39.18, respectively. The conventional physical and chemical methods determine all the parameters. This study shows that a signi cant number of various kinds of these nutritional components can be found in mango juices. The study's ndings were contrasted with the original mango extract, which will help consumers evaluate the safety and nutritional value of mango juices. It was discovered that raw juice was more widely accepted than processed juice. The study suggests that juice be consumed raw by humans.

CoCrMo alloy used currently as metallic biomaterial was investigated in view of dental applications using electrochemical methods. The prevalence of dental corrosion in human mouth has increased in the few decades as a result of an increasing consumption of commercial fruit juices. Two electrochemical techniques were used: cyclic potentiodynamic polarization and electrochemical impedance spectroscopy (EIS) in non-pasteurized and pasteurized apple juice at 25 o C. The electrochemical corrosion properties of CoCrMo alloy was measured in terms of zero current potential (ZCP) and corrosion current density (i corr ). EIS technique was applied to study the nature of the passive film formed on CoCrMo sample at various time immersed in nonpasteurized and pasteurized apple juice: 1 minute, 1 hour and 3 hours. From EIS data, an equivalent circuit (EC) with on time constant was modelled.

Few studies have screened fresh orange juice for the presence of foodborne pathogens. This study therefore evaluated the microbiological quality and occurrence of Salmonella, Shigella, Escherichia coli, and diarrheagenic E. coli pathotypes (DEP) in fresh-squeezed orange juice purchased from street vendors in Morelia, Michoacan, Mexico. The general hygienic practices of street vendors were poor. All 100 samples analyzed were positive for aerobic mesophilic bacteria, with concentrations ranging from 2.41 to 6.03 log CFU/mL. A total of 90 (90%), 35 (35%), and 14 (14%) samples were positive for total coliforms, fecal coliforms, and E. coli, respectively, present with concentrations ranging from < 1 to 4.84 log CFU/mL, < 3 to > 1,100 MPN/mL, and < 3 to 210 MPN/mL, respectively. Salmonella was not detected in any of the samples, whereas Shigella sonnei was isolated from one sample. Two samples were positive for DEP; one harbored ETEC strains and the other STEC strains. Our results highlight the elevated risk for consumer health associated with the ingestion of fresh-squeezed orange juice.

Seventy years have elapsed since the Nutrition Society was founded and John Boyd Orr became its first Chairman. Over the intervening period, nutrition research has embraced and responded to a wide variety of challenges as the requirements of research have evolved and changed. This paper reflects on some of the major challenges that have influenced nutrition research over the past 70 years and considers where nutrition stands today along with the challenges for the future. In the past, these challenges have included food security and improvements in animal nutrition to enhance production through problems of overnutrition, such as CVD and obesity, as well as the recognition of the importance of early-life nutrition. The challenges for the future include how to translate the increasingly comprehensive and complex understanding of the relationship between nutrition and health, being gained as a result of the genomic revolution, into simple and accessible policy advice. It also includes how we learn more about the ways in which diet can help in the prevention of obesity as well as the ways in which we prevent the rise in complex diseases in emerging nations as they undergo nutritional transition. From this, it is clear that nutrition research has moved a long way from its initial focus on nutritional deficiencies to a subject, which is at the heart of public health consideration. This evolution of nutrition research means that today diet and health are high on the political agenda and that nutrition remains a priority area for research. It has been 70 years since 1941 when the Nutrition Society was established, under its first Chairman, John Boyd Orr. At that time there were many who believed that nutrition research had reached its peak and there was little left to discover. This view stemmed from the fact that most vitamins and minerals had been discovered and that the syndromes associated with nutritional deficiencies in these were largely known. Despite this gloomy prognosis, the intervening 70 years have witnessed a remarkable evolution in nutrition research, which has underpinned key Government policies, ranging from food security right through to public health. This review considers some major developments that have helped to shape nutrition research over the past 70 years and in so doing have changed its frontiers.

Thermal processing affects sensory attributes and causes a loss in nutritional values of fruit juice products. This preliminary study was to clarify the effect of high pressure processing (HPP) as a non-thermal treatment on quality changes in ‘Nanglae’ pineapple juice. Fresh ‘Nanglae’ pineapple juice (100% juice) was prepared and treated under pressure at 400 and 600 MPa for 5 min. The condition of 80 ° C for 10 min was selected as conventional heat treatment (CHT). Changes in physical and chemical quality as well as microbiological quality in terms of aerobic plate count (APC) and yeast and mold (YM) were determined after treatment (0 day) and during storage at 5+1°C for 2, 4 and 6 days. The results were compared with the non-treated juice (control). It was found that after treatment, both HPP and CHT significantly reduced (P 0.05) between HPP treatment and control. In contrast, yellowness of sample with CHT significantly decreased (P 0.05) compared to non-treated one while in CHT ...

The association between diet and CVD cannot be assigned to a single nutrient, but rather to a set of nutrients and non-nutrients, and eating pattern analyses have become an important tool in investigation of this relationship. Our objective was to investigate eating patterns in relation to nutrient intake and serum concentration of folate, vitamin B12 and TAG in ninety-five healthy adult participants. Dietary information was collected by an FFQ, and eating patterns were obtained by principal components analyses of thirty-three food groups. Three eating patterns were extracted, a sweet eating pattern identified by intakes of cakes, snacks, sugar-sweetened drinks and chocolates; a prudent eating pattern identified by vegetables, fruits and olive oil; and a traditional food pattern identified by red meat, lean fish and cheese. Blood samples were collected in the morning after an overnight fast. Linear regression analyses adjusted for age, BMI and smoking showed a negative association b...

The present study investigated the use of the cyclic voltammetric electrochemical method and the electronic tongue (e-tongue) method for detecting adulteration in lime juice. Since the measurement of citric acid content in lime juice is an accepted indicator of lime juice adulteration in laboratories, at first, attempts were made to determine its concentration using a potentiostat device and the cyclic voltammetry method, which involved various electrodes including glassy carbon, graphite, gold, and carbon nanotube and gold nanoparticle-modified glassy carbon electrodes. Different conditions were considered by testing citric acid at multiple concentrations in buffers with different pH levels. The results showed that the electrochemical behavior of citric acid was weak, so conventional electrochemical methods could not be used to check its behavior. In the second part, a portable electronic tongue system (e-tongue) was evaluated. Eight samples of adulteration levels (from 5% up to 95%) were created in lemon juice (0, 5, 10, 20, 40, 70, 95, and 100% impurity). Unsupervised models including Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA), and supervised models including Multilayer Perceptron (MLP) neural networks and Support Vector Machine (SVM) were used. Based on the results, the PCA fingerprint showed good discrimination between different levels of adulteration, and HCA further confirmed this. The results of the analysis of supervised methods showed that the MLP model outperformed the SVM model in predicting fraud levels with a success rate of 99.33% and high correlation coefficients (R2 = 0.9973, RMSE = 0.09). These results show that the proposed system can separate different levels of adulteration in lemon juice and can be used as a taste quality control system.

Objective: To examine the effectiveness of two methods of increasing fruit and fruit juice intake in pregnancy: midwives' advice and vouchers exchangeable for juice. Design: Pregnant women were randomly allocated to three groups: a control group, who received usual care; an advice group, given advice and leaflets promoting fruit and fruit juice consumption; and a voucher group, given vouchers exchangeable for fruit juice from a milk delivery firm. Dietary questionnaires were administered at , 16, 20 and 32 weeks of pregnancy. Serum b-carotene was measured at 16 and 32 weeks. Setting: An antenatal clinic in a deprived area. Subjects: Pregnant women aged 17 years and over. Results: The study comprised 190 women. Frequency of fruit consumption declined during pregnancy in all groups, but that of fruit juice increased substantially in the voucher group. Serum b-carotene concentration increased in the voucher group, from 106.2 to 141.8 mmol l 21 in women with measurements on both occasions (P ¼ 0.003), decreased from 120.0 to 99.8 mmol l 21 in the control group (P ¼ 0.005), and was unchanged in the advice group. Conclusions: Pregnant women drink more fruit juice if they receive vouchers exchangeable for juice supplied by the milk delivery service. Midwives' advice to eat more fruit has no great effect. Providing vouchers for fruit juice is a simple method of increasing its intake in a deprived population and may be useful for other sections of the community.

Objective: Antioxidants reduce cell damaging effects of free radicals, they also are used as medications to treat various forms of brain injury. Forest fruits as a lingonberry contain a lot of flavonoids and antioxidant supplements which contribute to the protection of different types of cancers and cardiovascular health problems. Purpose: The aim of this study is to explore the relations between natural fluorescence in juice from lingonberry and its total phenolic content and total antioxidant capacity in view of the usefulness of these compounds for human health and hygiene of food. Materials and Methods: For this reason, the juices from lingonberry from the region of Velingrad ånriched with lactulose will be investigated by using optical methods (colour measuring, fluorescence spectroscopy), rheological properties and sensor analysis. It may be an alternative method for quantifying the phenols and vitamins in juice from wild berries. Results: The dependences between chemical parameters, colour characteristics and the ratio between the intensity of emission and the intensity of excitation for exciting wavelength 275 nm have been found. The dependence between antioxidant activity and total phenolic content also exists. Excitation in the UV region is suitable for distinguishing the phenolic content and antioxidant compounds. The most suitable wavelengths found to be 265 nm and 275 nm. Lingonberry juices with lactulose exhibited non-Newtonian behaviour and Ostwald-de-Waele model are applied to calculate its rheological properties. Conclusions: The natural fluorescence of the lingonberry juices was correlated with their antioxidant properties, total phenolic content and lightness. From fluorescence spectra three groups of fluorescence components are determined -phenolic acids, tannins and flavonoids. The obtained results and discussion presented here give the direction for further studies and additional test for validation of the correlation between fluorescence inten-sity and phenolic compounds. In the future investigation, the fluorescence in the visible region will be used for determining the content of vitamins. The fluorescence spectroscopy is a promising technique for the rapid screening of lingonberry juice for antioxidant and phenolic content. The rheological behaviour of pasteurised juice from lingonberry showed a pseudoplastic behaviour.

When comparing nutrition and health among mothers in both Japan and Philippines, it can be concluded that, in regard to nutrition, the results of the total dietary scores for mothers in divided into pregnant and after-delivery stages showed that pregnant Filipino mothers&#39; average are lower than those of pregnant Japanese mothers. Pregnant Filipino mothers and those just after delivery to 4 months had lower average dietary scores than Filipino mothers 5 months and later after delivery. These results are thought to be an important factor in the improvement of health condition and life expectancy of Filipino mothers and their children. In Japanese mothers, such differences were not found. When comparing individual dietary scores and the rate of nutrients consumed to the optimum amounts, significant differences were found among mothers in both countries. Analysis of food diaries of mothers from both countries found that Japanese mothers had average intakes of nutrients such as energ...

This study aims to design a high-efficiency Pulsed Electric Field (PEF) device for bacterial inactivation in food at a laboratory scale. Bacterial inactivation is closely affected by the consistency, intensity, and duration of the applied electric field; thus, although multiple circuit topologies can be employed in PEF

The objective of this work was to evaluate the technical feasibility of coupling two membrane separation processes, reverse osmosis (RO) and osmotic evaporation (OE), in order to concentrate clarified camu-camu juice, focusing on the vitamin C, phenolic compounds and antioxidant activity of the final product. The juice was firstly pre-concentrated by RO, reaching 285 g kg À1 of soluble solids. During this step, the juice's osmotic pressure showed to be the main factor controlling mass transfer. The juice was then concentrated by OE, reaching 530 g kg À1 of soluble solids. Vitamin C, total phenolics and antioxidant activity levels of 94.6 g ascorbic acid kg À1 , 105.2 g galic acid kg À1 and 762 mmol Trolox kg À1 , respectively, were achieved in the final product. The use of integrated membrane processes proved to be an interesting alternative to the concentration of thermosensitive juices, reaching concentration levels up to 7 times for camu-camu juice's bioactive compounds.

The increasingly consumer demand for ingredients obtained from natural sources and sustainable processes represents for the industry the challenge to place on the market innovative products with high added value. Watermelon is known for its high lycopene content, the red pigment with recognized antioxidant properties. This work investigated the integration of microfiltration and diafiltration processes to obtain a low sugar lycopene-rich extract from watermelon juice. Permeate flux, lycopene and sugars content and the antioxidant were used to evaluate the performance of the integrated membrane processes. The average permeate flux of microfiltration/diafiltration process was 69.6 L h -1 m -2 . Increases up to 5 and 4 times in lycopene content and antioxidant capacity, respectively, as well as a decrease in sugars concentration of the extract were achieved.

The increasingly consumer demand for ingredients obtained from natural sources and sustainable processes represents for the industry the challenge to place on the market innovative products with high added value. Watermelon is known for its high lycopene content, the red pigment with recognized antioxidant properties. This work investigated the integration of microfiltration and diafiltration processes to obtain a low sugar lycopene-rich extract from watermelon juice. Permeate flux, lycopene and sugars content and the antioxidant were used to evaluate the performance of the integrated membrane processes. The average permeate flux of microfiltration/diafiltration process was 69.6 L h -1 m -2 . Increases up to 5 and 4 times in lycopene content and antioxidant capacity, respectively, as well as a decrease in sugars concentration of the extract were achieved.

The objective of this work was to evaluate the technical feasibility of coupling two membrane separation processes, reverse osmosis (RO) and osmotic evaporation (OE), in order to concentrate clarified camu–camu juice, focusing on the vitamin C, phenolic compounds and antioxidant activity of the final product. The juice was firstly pre-concentrated by RO, reaching 285 g kg −1 of soluble solids. During this step, the juice’s osmotic pressure showed to be the main factor controlling mass transfer. The juice was then concentrated by OE, reaching 530 g kg −1 of soluble solids. Vitamin C, total phenolics and antioxidant activity levels of 94.6 g ascorbic acid kg −1 , 105.2 g galic acid kg −1 and 762 mmol Trolox kg −1 , respectively, were achieved in the final product. The use of integrated membrane processes proved to be an interesting alternative to the concentration of thermosensitive juices, reaching concentration levels up to 7 times for camu–camu juice’s bioactive compounds.

The objective of this work was to evaluate the technical feasibility of coupling two membrane separation processes, reverse osmosis (RO) and osmotic evaporation (OE), in order to concentrate clarified camu-camu juice, focusing on the vitamin C, phenolic compounds and antioxidant activity of the final product. The juice was firstly pre-concentrated by RO, reaching 285 g kg À1 of soluble solids. During this step, the juice's osmotic pressure showed to be the main factor controlling mass transfer. The juice was then concentrated by OE, reaching 530 g kg À1 of soluble solids. Vitamin C, total phenolics and antioxidant activity levels of 94.6 g ascorbic acid kg À1 , 105.2 g galic acid kg À1 and 762 mmol Trolox kg À1 , respectively, were achieved in the final product. The use of integrated membrane processes proved to be an interesting alternative to the concentration of thermosensitive juices, reaching concentration levels up to 7 times for camu-camu juice's bioactive compounds.

Red onions (Allium cepa L.) are valued for their flavor, nutrients, and antioxidants but are prone to microbial
contamination, causing spoilage and economic loss. Traditional chemical methods pose health and environmental
concerns, increasing interest in non-thermal alternatives like ultrasound for microbial decontamination. This study
investigated ultrasound treatment at 600 watts using frequencies of 20, 28, 40, 68, and 80 kHz for 5, 10 and 15 minutes.
The most effective treatment, 80 kHz for 15 minutes achieved a 96.05% microbial reduction. Using Response Surface
Methodology (RSM), optimal conditions were identified as 25.5 kHz for 6.47 minutes, reducing microbial counts to
12,028.9 CFU/g. ANOVA showed exposure time had a significant on microbial inactivation, while frequency had a
lesser effect. These findings suggest ultrasound treatment can enhance red onion shelf life and reduce post-harvest
losses. Further studies are recommended for large-scale application.

Freshly squeezed fruit juice is a nutritious drink. Its appealing look and attractive taste make it a popular drink among many different aged people. But the risk due to fresh juice consumption is very important. Aims: The present study was undertaken to investigate the microbiological quality of freshly squeezed juices and to determine their safety for human consumption. This study was conducted in

Background: The beetroot plant was purchased from the markets of Al-Najaf Governorate. The plant was washed with running water and the peels were removed from it, then cut into thin slices, dried away from sunlight and ground using an electric grinder. Beta vulgaris L. is known as beetroot or garden beet. It is classified as a species of the family Chenopodiaceae and it is a biennial herbaceous crop that grows all over the world for its edible roots and leaves. Beetroot varieties may be of yellow color up to deep red, but it is the red type that has wide consumption in the world. The multicolored look and good nutritional value attracted researchers interested in new food products. Betalains are among antioxidants found more specifically in red beet because of their anti-cancer activity. Methods: Fine powder samples (5 mg) were extracted in 10 mL of methanol or distilled water and allowed to stand for 24 hours so that maximum solubilization of bioactive compounds could be achieved. The extract was then filtered to remove solid residues and the filtrates obtained were kept at 4C for further use. All analyses were thereafter carried out in the laboratory of the Ministry of Science and Technology, Department of Environment and Water under controlled conditions to maintain sample integrity and accuracy of results. HPLC model It was utilized to analyses add detection of vitamins. Result: Antioxidant activity was verified by DPPH assay where reduction of radicals appears as lower absorbance at 517 nm due to antioxidants. Phytochemical screening of methanolic extracts indicated a higher amount of bioactive compounds amongst which were total phenolics (120.5 mg/g DW), anthocyanins (60.55 mg/g DW), flavonoids (1.62 mg/g DW) and carotenoids (2.44 mg/100 g DW). Further quantification of vitamins by HPLC analysis revealed that in the methanolic extract, vitamin A was found to be 150.2 mg/100 g DW, vitamin E-8.6 mg/100 g DW and vitamin C-65.9 mg/100 g DW with the highest amount for vitamin A.

People worldwide are familiar with the health bene ts of juices that are extracted from a variety of readily available fruits. The abundance, avor, and health bene ts of mangos make them a valuable fruit. Mango extract is used to make mango juice. Thus, research on mango juice is required to assess its nutritional value using various nutrient parameters and comparative analyses. Because of the chemicals (such as sulfur dioxide and sodium benzoate) added to the ingredients and the high concentration of microorganisms (yeast, mold), processed mango juice may not always be safe. All age groups agree that mango juice is the most popular non-alcoholic beverage in the world. In order to determine the pH, moisture content, TSS, TTA, protein, ash content, fat, and vitamin C values of the raw and processed mango juices from various local companies that are sold in the Arba Minch markets, our research looked at the following values: 3. 95, 84.20, 13.91, 0.13, 1.4, 0.61, 0.51 and 28.87, 87.14, 12.19, 0.10, 0.99,0.73, 0.51, 39.18, respectively. The conventional physical and chemical methods determine all the parameters. This study shows that a signi cant number of various kinds of these nutritional components can be found in mango juices. The study's ndings were contrasted with the original mango extract, which will help consumers evaluate the safety and nutritional value of mango juices. It was discovered that raw juice was more widely accepted than processed juice. The study suggests that juice be consumed raw by humans.

Background Bioactive plant compounds can contribute to prevent diseases related to oxidative stress. Some of these compounds are water soluble and fat soluble vitamins, carotenoids and a huge variety of phenolic compounds associated with the antioxidant activity (AOA). Objective The aim of this study was to study the antioxidant activity of Pavonia sepioides. Methods The AOA was evaluated by spectrophotometric methods using the free radical DPPH* and the ABTS*+ radical cation assays. Total phenolic content (TPC) was determined by Folin–Ciocalteu method and total flavonoid content (TFC) was determined by direct reaction with aluminum trichloride. The phenolic content was evaluated by GC/MS technique. Results The greatest antioxidant activity was found in ethyl acetate fraction (Fea), The total ethanol extract (TE) showed good AOA in comparison with hexane fraction (Fhx), dichloromethane fraction (Fdc) and aqueous fraction (Faq). The TPC and TFC analyses provided results consistent wi...

In this work, the susceptibility to pulsed light (PL) treatments of both a Gram-positive (L. innocua 11288) and a Gram-negative (E. coli DH5-α) bacteria inoculated in apple (pH = 3.49, absorption coefficient 13.9 cm -1 ) and orange juices (pH = 3.78, absorption coefficient 52.4 cm -1 ) was investigated in a range of energy dosages from 1.8 to 5.5 J/cm 2 . A laboratory scale continuous flow PL system was set up for the experiments, using a xenon flash-lamp emitting high intensity light in the range of 100-1100 nm. The flashes lasted 360 μs at a constant frequency of 3 Hz. The results highlighted how the lethal effect of pulsed light depended on the energy dose supplied, the absorption properties of liquid food as well as the bacterial strain examined. The higher the quantity of the energy delivered to the juice stream, the greater the inactivation level. However, the absorbance of the inoculated juice strongly influenced the dose deliver and, therefore, the efficiency of the PL treatment. Among the bacteria tested, E. coli cells showed a greater susceptibility to the PL treatment than L. innocua cells in both apple and orange juices. Following treatment at 4 J/cm 2 , microbial reductions in apple and orange juices were, respectively, 4.00 and 2.90 Log-cycles for E. coli and 2.98 and 0.93 Log-cycles for L. innocua. Sublethally injured cells were also detected for both bacterial strains, thus confirming that membrane damage is an important event in bacterial inactivation by PL.

Objective: The present study aimed to formulate a novel non-dairy probiotic beverage using watermelon juice as a fermentation substrate and to evaluate its physicochemical and functional attributes.
Methods: Watermelon, a widely consumed fruit rich in natural sugars, vitamins, and antioxidants, was selected as an ideal substrate for probiotication. Lactic acid bacteria (LAB) were isolated from milk and characterized through morphological and biochemical analyses. The identified LAB strains were subsequently inoculated into pasteurized watermelon juice and subjected to controlled fermentation. The pH, turbidity, and titratable acidity of the fermenting substrate were monitored on the 1st, 4th, 7th, and 10th d, while viable cell counts (CFU/ml) were assessed on the 4th d. The fermented probiotic juice was further evaluated for antimicrobial efficacy against representative Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli, Salmonella typhi) pathogens.
Results: Watermelon juice, rich in natural sugars and bioactive compounds, was used as a substrate for probiotication using lactic acid bacteria (LAB) isolated from milk. The identified LAB strains were inoculated into pasteurized watermelon juice and fermented under controlled conditions. Fermentation resulted in a progressive decrease in pH with a corresponding increase in titratable acidity, confirming active lactic acid production. Viable LAB counts exceeded the minimum therapeutic level of 3.5×10⁷ CFU/ml, indicating effective probiotic survival. The probioticated juice exhibited significant antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Salmonella typhi. Overall, fermentation enhanced the functional quality of watermelon juice, establishing it as a promising non-dairy probiotic beverage suitable for lactose-intolerant and vegan consumers.
Conclusion: The findings demonstrate that watermelon juice fermented with milk-derived lactic acid bacteria constitutes a viable and effective base for developing a health-promoting non-dairy probiotic beverage.

The accumulation of lignocellulosic waste, particularly from agro-industrial sources such as coconut coir fibre, poses a significant environmental challenge due to its recalcitrant nature and resistance to natural decomposition. This study explores the potential of bacterial isolates from damp yard leachate for the biodegradation of lignocellulose in coconut coir fibre.  Twenty-four bacterial strains were isolated from Perungudi municipal damp yard and screened for lignolytic and cellulolytic activities using alkaline lignin and carboxymethyl cellulose substrates. Among these, members of the genera Bacillus, Pseudomonas, and Aneurinibacillus were predominant, with eight isolates demonstrating substantial enzymatic activity. These efficient strains were combined to form a microbial consortium for solid-state fermentation of coir fibre over 30 days. Fourier transform infrared spectroscopy (FTIR) analysis revealed significant structural changes in functional groups associated with lignin and cellulose corresponding to approximately 35% lignin degradation and 45% cellulose degradation, confirming effective biodegradation. A pot study using the degraded substrate, with and without microbial inoculation and vermicompost, evaluated its effect on fenugreek (Trigonella foenum-graecum) growth. Results indicated that plant growth was enhanced when the degraded substrate was combined with vermicompost, suggesting that nutrient supplementation is essential for agricultural applications. Overall, the study highlights the biodegradation potential of damp yard-adapted microbes and supports their application in sustainable waste management strategies. These findings offer a promising biological alternative to conventional lignocellulose treatment methods and demonstrate potential in producing value-added biofertilizer from agro-waste.

Date-rape drugs given to victims through drinks without their knowledge in drug-facilitated sexual assaults and thefts (money, property and body organs), are important threats for the public. Detection in beverage residues gains importance, since some of them can be quickly eliminated from the body, till the victim understands what he/she has experienced, goes to the hospital and gives a urine sample for analysis. Here, date-rape drugs; ketamine, thiopental, phenobarbital, zolpidem, phenytoin and zopiclone were analyzed simultaneously in 1.00mL caffeine-based carbonated beverage residue, through direct injection, using a modified, economical emergency first-step screening method with high performance liquid chromatography-diode array detector (elution time: 11 minutes). Screening power of the method was qualitatively observed in sour cherry juice, sweet soda and beer with some additional experiments. Caffeine in caffeine-based carbonated beverage could also be detected simultaneously. LODs and LOQs were between 0.02-1.79 and 0.08-5.60µgmL-1. Repeatability and reproducibility values were <9.91%. HorRat values were between 0.184-0.500. As the first screening and quantitative study on the simultaneous analysis of these drugs in a beverage, it's important for solving the crimes committed using drugs in caffeine-based carbonated beverage residues found at the crime scene, when the use of these drugs is suspected after anamnesis and inspection.

Kefir grains originate from the Caucasus region and are used for preparing beverages using sugar solution, milk, and fruit juice. As long as they are formed by a microbial consortium useful in the intestine, the produced drinks can be called probiotics. The aim of this study was to determine the antimicrobial activity during kefir fermentation in sugar broth. Fermentations with three kinds of carbohydrates (molasses, demerara sugar, and brown sugar) as carbon source were carried out. Brown sugar promoted the greatest antimicrobial activities, producing inhibition halos corresponding to 35, 14, 12, 14, and 14 mm for Candida albicans, Salmonella typhi, Shigella sonnei, Staphylococcus aureus, and Escherichia coli, respectively. Different carbon source concentrations and the time of fermentation influenced the size of the inhibition halos of the pathogenic microorganisms.

Background: Due to the adverse effects of lead on human health, especially children, and high consumption of fruit juice in our population, this study was done to determine Lead concentration in the high-consumed commercial fruit juices marketed in Kerman (southeast of Iran). Methods: In a field study on fruit juices marketed in Kerman city, high-consumed fruit juices were determined. Three samples of each available brand for the selected high-consumed fruit juices were selected for analysis (a total of 123 samples). Wet acid digestion method with nitric acid and hydrogen peroxide were used for digestion of the samples. Lead concentration in digested samples was measured by atomic absorption spectrophotometry. Results: Minimum and maximum lead concentrations were respectively 0.01417 and 0.0834 in grape juice, 0.0125 and 0.0269 in apple juice, 0.0071 and 0.0382 in peach juice and 0.0345 and 0.124 mg/L in orange juice. The highest lead concentration was found in orange juice samples....

Efecto de la goma del muyuyo (Cordia lutea) como agente estabilizante y en la vida útil del néctar de naranja (Citrus x sinensis) Resumen La goma del muyuyo (Cordia lutea) representa una buena oportunidad para reemplazar estabilizantes de síntesis química que son muy utilizados y traen consecuencias a futuro. Por lo tanto, el objetivo principal de la presente investigación fue evaluar el efecto de la goma del muyuyo (Cordia lutea) como agente estabilizante y en la vida útil del néctar de naranja (Citrus X sinensis). Se aplicó un diseño experimental completamente al azar, de cuatro tratamientos con tres repeticiones que consto de tres concentraciones más un control (T0 -0 % T1-2 %, T2 -4 % y T3 -6 %). En cada una de las formulaciones elaboradas se realizó una evaluación sensorial. Las variables evaluadas fueron dulzor, acidez y apariencia general, para ello se empleó una escala hedónica. Los datos fueron procesados en el programa estadístico InfoStat, aplicando la estadística no paramétrica y prueba de Kruskall Wallis al 0,05 % de significancia. En la prueba de turbidez se obtuvo un valor de 1506,66 NTU (Unidad de Turbidez Nefelométrica), en el tratamiento 1 y 2 1085,33 NTU. En el análisis físico químico se obtuvieron los siguientes resultados: un pH de 3,37; 12,65 ° Brix y una acidez titulable de 0,39. Se evaluó el comportamiento microbiológico, en el que T2 dio como adecuado por estar dentro de la norma NTE 2 337:2008. Se estableció que las variables dulzor, acidez y apariencia general estaban dentro del rango permitido. Es necesario considerar que el T2 (4 % muyuyo) es el tratamiento que mejor se comporta frente al T0 (control). En lo que corresponde al análisis de viscosidad se obtuvo un rango de 5,23 Pa.s que se encuentra dentro del rango establecido. Por lo cual, se instaura que la goma del muyuyo posee propiedades estabilizantes y nutricionales que lo hacen un insumo alimenticio natural prometedor.

The growing demand for sustainable and environmentally friendly energy sources has intensified interest in bioethanol production from renewable biomass, particularly lignocellulosic agricultural residues. This study evaluated the bioethanol production potential of selected agro-wastes including corn cob, rice straw, cassava peels, sawdust, and groundnut shells, sourced from Makurdi, Benue State, Nigeria, with the aim of identifying a feasible and sustainable feedstock for renewable fuel generation. The substrates were subjected to alkaline pre-treatment using sodium hydroxide to enhance sacchari

The growing demand for sustainable and environmentally friendly energy sources has intensified interest in bioethanol production from renewable biomass, particularly lignocellulosic agricultural residues. This study evaluated the bioethanol production potential of selected agro-wastes including corn cob, rice straw, cassava peels, sawdust, and groundnut shells, sourced from Makurdi, Benue State, Nigeria, with the aim of identifying a feasible and sustainable feedstock for renewable fuel generation. The substrates were subjected to alkaline pre-treatment using sodium hydroxide to enhance saccharification, followed by fermentation using Saccharomyces cerevisiae (PWA) under controlled laboratory conditions. Variations in pH, reducing sugar concentration, ethanol yield, and yeast growth dynamics were monitored over a four-day fermentation period. The results revealed substrate-dependent fermentation behavior. pH values remained predominantly within a slightly alkaline range across all substrates, with cassava peels exhibiting a progressive decline from pH 8.0 to 6.0, while groundnut shells showed an increase to pH 9.1 by day four. Reducing sugar concentrations decreased over time in all substrates, indicating active microbial utilization, with rice straw recording the highest initial reducing sugar concentration (0.076 ± 0.001 g/g). Ethanol production peaked between days one and two, depending on the substrate, with cassava peels yielding the highest ethanol concentration (0.045 ± 0.001 g/g). Yeast growth trends correlated positively with fermentable sugar availability, as cassava peels consistently supported the highest Saccharomyces cerevisiae (PWA) population, reaching 4.82 × 10 6 CFU/mL by day four. Overall, cassava peels demonstrated superior fermentability, ethanol productivity, and micro-

A obra "Ensaios nas Ciências Agrárias e Ambientais" aborda uma série de livros de publicação da Atena Editora, em seu Volume VI, apresenta, em seus 21 capítulos, conhecimentos aplicados nas Ciências Agrárias com um grande apelo Ambiental. O manejo adequado dos recursos naturais disponíveis na natureza é importante para termos uma agricultura sustentável. Deste modo, a necessidade atual por produzir alimentos aliada à necessidade de preservação e reaproveitamento de recursos naturais, constitui um campo de conhecimento dos mais importantes no âmbito das pesquisas científicas atuais, gerando uma crescente demanda por profissionais atuantes nessas áreas, assim como, de atividades de extensionismo que levem estas descobertas até o conhecimento e aplicação dos produtores. As descobertas atuais têm promovido o incremento da produção e a produtividade nos diversos cultivos de lavoura. Nesse sentido, as tecnologias e manejos estão sendo atualizadas e, as constantes mudanças permitem os avanços na Ciências Agrárias de hoje. O avanço tecnológico, pode garantir a demanda crescente por alimentos em conjunto com a sustentabilidade socioambiental. Este volume traz artigos alinhados com a produção agrícola sustentável, ao tratar de temas relacionados com produção e respostas de frutais, forrageiras, hortaliças e florestais. Temas contemporâneos que abordam o melhor uso de fontes nitrogenadas, assim como, adubos biológicos e responsabilidade socioambientais tem especial apelo, conforme a discussão da sustentabilidade da produção agropecuária e da preservação dos recursos naturais. Aos autores dos diversos capítulos, pela dedicação e esforços sem limites, que viabilizaram esta obra que retrata os recentes avanços científicos e tecnológicos nas Ciências Agrárias e Ambientais, os agradecimentos dos Organizadores e da Atena Editora. Por fim, esperamos que este livro possa colaborar e instigar aos professionais das Ciências Agrárias e áreas afins, trazer os conhecimentos gerados nas universidades por professores e estudantes, e pesquisadores na constante busca de novas tecnologias e manejos que contribuíam ao aumento produtivo de nossas lavouras, assim, garantir incremento quantitativos e qualitativos na produção de alimentos para as futuras gerações de forma sustentável.

Peningkatan kadar kolesterol dan lemak dalam darah menyebabkan terjadinya arterosklerosis dan dapat berujung kepada terjadinya penyakit jantung koroner (PJK). Yoga merupakan suatu bentuk aktifitas fisik yang memiliki banyak manfaat bagi kesehatan yang disarankan pada penderita kolesterol tinggi, akan tetapi tidak pernah dilakukan di Poliklinik Jantung RSUP Dr.M.Djamil Padang. Penelitian ini bertujuan untuk melihat adanya perbedaan perubahan pada kadar kolesterol HDL dan LDL pada kelompok yang melakukan aktifitas fisik yoga selama 4 minggu dengan kelompok yang melakukan pengaturan diet. Penelitian ini menggunakan rancangan quasi eksperimen (Non Equivalen Control Group) terhadap 20 orang responden yang dibagi menjadi 2 kelompok. Uji statistik yang digunakan adalah uji t-test berpasangan. Rata-rata HDL pada kelompok yoga sebelum 40,70 mg/dl dan sesudah 48,60 mg/dl, sedangkan rata-rata LDL sebelum 175,20 mg/dl dan sesudah 162,50 mg/dl. Terdapat perbedaan bermakna terhadap peningkatan HD...

High Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high quality-labelled fruit juices being as one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurizations, can cause undesirable aroma changes during storage. This study investigated volatile changes during shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min) and thermally (72°C for 15 s) pasteurized Jazz apple juices, up to 5 weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor active volatiles, such as (E)-2hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to be still higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain an increased insight into complex shelf life changes.

In a recent survey, 24.1% of Scottish women were classified as obese and 3.5% as severely obese . Maternal obesity has short-and longterm detrimental effects on mothers' and babies' health . However, evidence is limited for best diet and gestational weight management advice for severely obese women. We aimed at assessing food intake and knowledge in severely obese (BMI > 40 kg/m 2 ) and lean (BMI 20-25 kg/m 2 ) pregnant women. One hundred and two severely obese and fifty lean (BMI 43.5 (0.5) v. 22.6 (0.2) kg/m 2 , P < 0.001) pregnant women were recruited from a cohort study of severe obesity in pregnancy at Royal Infirmary, Edinburgh, UK. Ethical approval and written informed consent were obtained. Obese women were advised about healthy eating and weight maintenance during pregnancy. Food intake (total energies, macroand micronutrients) was assessed during early (12-20 weeks gestation) and late (28-36 weeks) pregnancy by validated FFQ . Thirty-two women from each group completed a food diary for 4 d (3 week days and 1 weekend day). A subgroup completed the General Nutrition Knowledge Questionnaire (4) (n 69 obese, n 47 lean) and a Nutrition Appetite Questionnaire (n 37 obese, n 29 lean). Serial anthropometry was performed. Data were analysed using SPSS version 14.0. Data are mean (SEM). Obese women gained significantly less weight than lean women (6.09 (0.54) v. 10.56 (0.65) kg, P < 0.001) between booking and 36 weeks gestation. Total energy intake was higher in obese compared with lean during early pregnancy ((11422.32 (548.104) v. 9886.792 (548.104) kJ/d) (2730 (131) v. 2363 (95) kcal/d), P < 0.05) but not different during late pregnancy ((9840.768 (389.112) v. 10334.48 (510.448) kJ/d) (2352 (93) v. 2470 ( ) kcal/d), P = NS). Obese women reported proportionally higher intake of sugars, saturated fat, dietary cholesterol but lower fibre, folic acid, Fe, Ca and vitamin D (P < 0.05) than lean in both early and late pregnancy. Both groups failed to meet recommended values for key nutrients in pregnancy including Ca, Fe, folic acid and vitamin D. Both groups reported significantly lower intake of total energy by food diary compared with FFQ (obese: 6698.584 (347.272) v. 10489.288 (711.28) kJ/d; lean: 7313.632 (271.96) v. 10727.776 (514.632) kJ/d) (obese: 1601 (83) v. 2,507 (170) kcal/d; lean: 1748 (65) v. 2564 (123) kcal/d) and this pattern was similar with all other nutrients (range 23-85% lower, depending on nutrient, all P < 0.05). Obese women reported lower appetite than lean in both early (20.9 (0.5) v. 23.0 (0.5), P < 0.01) and late (20.8 (0.6) v. 23.4 (0.4) P < 0.01) pregnancy. Obese women also had lower scores in general nutrition knowledge (67 (1.9) v. 80 (1.7) marks, P < 0.05) than the lean group. Results remained significant after controlling for the education level. In summary, severely obese pregnant women had significantly less gestational weight gain than lean. It is not known whether this is due to the reduction in energy intake during pregnancy, the reported lower appetite, or due to the dietary advice given and the intense care and attention they received during participation in the study. Severely obese pregnant women ate a more unhealthy diet, rich in saturated fats and sugars and had lower scores in general nutrition knowledge. Both groups reported lower energy intake in the food diary compared with FFQ responses, suggesting the possibility of under-reporting. The failure to meet recommendations for key nutrients in pregnancy in both groups suggests dietary education is necessary among women planning pregnancy.

Production of tannase by Aspergillus species UCP1284 was studied using solid state fermentation and cashew bagasse as substrate. Amount of 35 strains of fungi species isolated from soil of Caatinga were used for qualitative selection of strains with potential for production of tannase. Through the selected fungi, a complex study was achieved about the influence of the variables: substrate amount, initial moisture content and tannic acid concentration on the production of tannase by solid state fermentation, using a factorial design (23). The maximum activity was 12.26 U/g of dry substrate obtained at the time of 48 hours using 10.0 g of substrate with initial moisture content of 40% and using 2.0% of tannic acid. This first design for enzyme production demonstrated the influence of the studied parameters, mainly, substrate amount on the enzyme yield, and its relevance in the process for the subsequent optimization protocol. Key words: Tannase, Aspergillus species, Caatinga, cashew b...

Despite many advantages, the many technologies studied to eliminate astringency from cashew apple juice are not all accessible and not adopted by processors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation of mixed juice based on cashew apple juice and passion fruit juice has proved to be a way of adding value to the cashew apple, a co-product of the production of the nut. After the formulation of the mixed juice in different proportions and the sensory evaluation, it appears that the juice of formulation E is more appreciated by the tasters. Indeed, this juice has preferred sensory characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling (6.28) and overall acceptance (6.53). These characteristics are similar to those of passion fruit juice in terms of color, odor, and overall acceptance, where the latter obtained scores of 6.94, 7.17 and 6.00 respectively; and also, to those of cashew apple juice in terms of flavor and decanting, where the latter obtained scores of 5.19 and 6.14 respectively. Therefore, the addition of passion fruit juice to cashew apple juice results in a new product that is more appreciated when mixed with proportions of 90 mL of passion fruit juice and 10 mL of cashew apple juice. For example, passion fruit juice, due to its color, flavor, and odor, has helped reduce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.