Recently it has been observed that the lactic acid bacteria are primarily responsible for the production of diacetyl during concentration of orange juice. The amount of diacetyl present is used as an indicator of the degree of contamination, even though it is not a major end product of fermentation. Its presence may be detected even though little change in total acidity or pH has been noted. A ...

Accepted: 21/03/2014 Abstract Enzymes are an integral component of modern fruit juice manufacturing processes. Their main functions are to: increase extraction of juice from raw material, increase processing efficiency (pressing, solid settling or removal), and generate a final product that is clear and visually attractive. Juice extraction can be done by using various mechanical processes, whi...

Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of...

The objective of this research was to characterize the chemical properties of tomato juice fermented with bifidobacterial species. Tomato juice was prepared from fresh tomatoes and heated at 100 degrees C prior to fermentation. Bifidobacterium breve, Bifidobacterium longum, and Bifidobacterium infantis were inoculated in tomato juice and kept at 35 to 37 degrees C for up to 6 h. Fructooligosacc...

Codex Alimentarius defines juice as “the fermentable but unfermented juice, intended for direct consumption, obtained by the mechanical process from sound, ripe fruits, preserved exclusively by physical means. The juice must have the characteristic colour, flavour and taste typical of the fruit from which it comes, it may be turbid or clear. The juice may have been concentrated and later recons...

A clinical study was performed in eight healthy volunteers to investigate the effect of various timing of grapefruit juice intake on nisoldipine pharmacokinetics and pharmacodynamics, and to validate our pharmacokinetic model. The subjects were given 10 mg oral nisoldipine with water (control), or 5 mg oral nisoldipine with 200 mL grapefruit juice (G0) or with water at 14 (G14), 38 (G38), 72 (G...

BACKGROUND AND OBJECTIVES This study aimed to investigate the effects of tomato juice consumption on seminal plasma lycopene levels and sperm parameters in infertile men. METHODS AND STUDY DESIGN Subjects were male infertility patients with poor sperm concentration (<20×10 6/mL) and/or motility (<50%). Following a fourweek observation period, subjects were randomly assigned among three groups...

Kiwifruit [Actinidia deliciosa (A. Chev.)C. F. Liang & A. R. Ferguson] is nutritionally rich fruit with high ascorbic acid content (193mg/100g) but the extraction of its juice is difficult due to slimy pulp.To overcome this problem a combination of enzymes (pectinase 0.025g/kg + amylase 0.025g/kg + mash enzyme 0.05g/kg) were used to macerate pulp (2h at 50C) and thus, facilitating the extractio...

The objective of this study was to examine serum concentrations of alpha-carotene, beta-carotene, lutein, lycopene, and beta-cryptoxanthin due to consumption of vegetable juice versus raw or cooked vegetables. Subjects included female breast cancer patients who had undergone surgical resection and who were enrolled in a feasibility study for a trial examining the influence of diet on breast can...

Unpasteurized fruit juice has been implicated in outbreaks of Escherichia coli O157:H7 (E. coli O157:H7). Meanwhile, certain fruit, such as pomegranate, contains antimicrobial components. The objective of this study was to investigate the survival and growth characteristics of E. coli O157:H7 on pomegranate juice in laboratory medium and in pomegranate-carrot and pomegranate-apple blend juices ...