In recent years, the food industry has increased its interest in development of functional foods, including fruit juices, due to demand among consumers for foods and beverages that benefit improve our health [...]

Beverage companies sometimes receive reports that cloudy fruit juices have developed a “metallic flavour” when they are exposed to light, which results in consumer complaints. These degradations have been shown to be caused by photooxidation, in which singlet oxygen played an essential role. In the present study, aqueous antioxidants, such as crocin, crocetin, and norbixin, have been investigat...

Fruit juices each have very distinct organic acids profiles that can be used as fingerprints for establishing authenticity. A method has been developed, optimised and validated for measuring by capillary electrophoresis citric, isocitric, malic and tartaric acids as authenticity markers in orange juices, without any sample treatment other than dilution and filtration. Final conditions were phos...

In this review, fundamental aspects of the untargeted NMR-based methodology applied to fruit characterization are described. The strategy to perform the structure elucidation of fruit metabolites is discussed with some examples of spectral assignments by 2D experiments. Primary ubiquitous metabolites as well as secondary species-specific metabolites, identified in different fruits using an unta...

Monthly data derived from the Nielsen HomeScan Panel for calendar years 1998 through 2003 are used to estimate quantity-wise and calorie-wise effects of a tax on sugar-sweetened beverages and bottled water. Quantity diversion ratios and caloric diversion ratios are provided identifying where the volumes and calories respectively, of the sugar-sweetened beverages and bottled water are directed a...

The Alicyclobacillus species, which are spore-forming acidophil bacilli, remain in fruit juices, survive through usual sterilizing conditions for acidic beverages, and may cause deterioration. A. acidoterrestris has a D95°C value of 5.3 min, a growth pH range of 2.5 to 5.5, and a growth temperature range of 20°C to 55°C. A major consequence of deterioration in fruit juice is production of guaia...

Nowadays, there is a growing consumer demand for non-dairy functional foods due to several health issues related milk and dairy consumption increasing vegetarianism. Following that trend, in the present study emmer-based beverages were developed after flour gelatinization, fortification with fruit juices (blueberry, aronia, grape) fermentation potential probiotic strain Lactiplantibacillus plan...

INTRODUCTION The aim of this study was to analyze selected individual determinants of dietary choices, important for etiology and prevention of degenerative cardiovascular disorders, in a group of menopausal women diagnosed with arterial hypertension. MATERIAL AND METHODS The study included a group of 160 women from the Małopolska region, aged between 45 and 60 years and diagnosed with arteri...