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The exploration for a new cost-effective carbon source with shorter fermentation process for high yield BC production is still needed. In this study, bacterial cellulose (BC) was synthesized by Acetobacter xylinum using overripe guava juice as a carbon source. The results showed that A. xylinum was able to grow on the overripe guava juice with different concentration and produced BC after two days incubation. In the later on, the BC is called as nata de guava. The overripe guava juice which containing reducing sugar content 23 g /L (substrate 100%) at pH 4 produced the thickest BC (1.267 cm). This study showed due to the high reducing sugar and protein contents in the overripe guava, without the addition of carbon and nitrogen from external sources, BC could be formed. Considering the huge disposal overripe guava fruit waste in Java, the present study provides an alternative methodology to synthesize BC. Besides, most importantly, this study provides a new insight to manage organic waste specifically from overripe guava fruit rather than the waste being thrown away and becoming organic waste generation. Keywords: bacterial cellulose, Acetobacter xylinum, overripe guava, organic waste

The present study evaluated the influence of non-thermal technologies (ultrasound and ozone) on the content of the bioactive compounds, in vitro antioxidant capacity, and deteriorative enzymes (peroxidase and polyphenoloxidase) in fruit juices. Multivariate statistical analysis revealed that guava juice was more susceptible to ozone and ultrasound processing due to the increase of phenolics, vitamin C, and antioxidant capacity (ABTS). The ozone processing was deleterious in orange juice, reducing the content of bioactive compounds. Ultrasound processing enhanced the bioactive compounds in tangerine and guava juice. Higher amounts of phenolics in orange juice presented good correlation to the ozone processing, which was followed by more elevated amounts of vitamin C in guava, orange, and mostly tangerine. The softer ultrasound processing contributed to raise the vitamin C content (mainly in guava and orange). The results highlighted that the food matrix influences the non-thermal processing due to their different compositions.

Background: The present work encompasses production of wine from over ripe guava using Saccharomyces cerevisiae. Materials and Methods: The juices of guava were analyzed for pH, total Sugar, color, odour, test and reducing sugar. Guava is easy to culture. Guava & possess high nutritive value and its products like juices, beverages, nectars, spices etc. are largely appreciated by the consumers. Guava juice requires ‘capitalization’ so as to prepare a perfect wine out of it. Thus, the samples was fermented at 30 ?C by using Saccharomyces cerevisiae. Result and Conclusion: It was shown that guava juices having pH 4 yield higher alcohol as compare to samples having different pH. It was also seen that there was very less production of alcohol percentage. So, it improves the activity of wine. Keywords: Guava, Wine, Saccharomyces cerevisiae, Fermentation.

Background : Women are two times have hypercholesterolemia 14.5% after menopause due to blood cholesterol levels increase because of the hormone estrogen is not formed. Drugs can be used to reduce cholesterol levels, but using drugs to reduce cholesterol levels have side effects. An alternative way that can be used in preventing a long-term increase in blood cholesterol levels and to reduce the dosage of drugs use is by using natural ingredients such as red guava fruit and tomatoes. Objective : This research aim to know the effectiveness of tomato juice and red guava juice on total cholesterol in overweight women. Method : This research was a clinical nutrition research. Type of research was true experiment research and study design was randomized pre-and post-test control group design. The tomato and red guava juice consist of 300 grams of tomatoes and red guavas, was given for 21 days to 22 respondents (11 treatments and 11 controls).In the treatment group there was lowering in total blood cholesterol and the control group with an increase in blood cholesterol levels. Result : Total Blood Cholesterol influenced by the lycopene intake and a decrease in total blood cholesterol levels in the treatment and control groups (p

One of the fruits that can increase hemoglobin levels is guava fruit, the chemical content in guava is amino acids (tryptophan, lysine), calcium, phosphorus, iron, sulfur, vitamin A, vitamin B1, and Vitamin C. High vitamin C content in guava can be used by pregnant women for the formation of red blood cells. The purpose of this study is to find out the effect of consuming pink guava fruit juice on the increase in hemoglobin levels of pregnant women who are anemic in Bokin Health Center (BHC) in 2017. The research method used is Pre-Experimental Design with the design used by One Group Pretest-Posttest and conducted from May 23 to August 23, 2017. The population in this study was 60 pregnant women who had anemia. The sampling method used is purposive sampling with the number of samples is 20 pregnant women who are anemic. The results of this study showed that the average hemoglobin of the mother before the consumption of guava juice is 9.9200, while after the administration of guava juice obtained an average of 11.6650. From the test results paired t- test obtained a value of ρ= 0,000. The value of ρ is smaller than ɔ (ρ=0.000replication= 0.05), so Ho rejected Ha’s acceptance. In conclusion, there is an effect of consuming pink guava juice on the increase in hemoglobin levels of pregnant women in BHC 2019. So, it is recommended that pregnant women can consume guava juice in order to prevent themselves from the occurrence of anemia, and it is expected to health officials to counsel about the benefits of guava juice content. Keywords: Guava Juice; Hemoglobin; Pregnant Women; Anemia.

The present work evaluated the effect of high-power ultrasonication on the structure and properties of guava juice. The microstructure, concentration of lycopene, in vitro accessibility of lycopene and physical properties (pulp sedimentation, turbidity and colour) were evaluated. The results of this study demonstrate that the ultrasonication disrupts the guava cells, releasing their content and altering the juice properties. Although this processing decreases the total amount of lycopene in guava juice, the release of lycopene from the cells increased its in vitro accessibility. Furthermore, the size reduction of the dispersed pulp particles improved the physical stability of the juice, avoiding pulp sedimentation without significant colour changes during storage. In conclusion, it is suggested that ultrasonication is an interesting alternative to improve the physical and nutritional properties of fruit juices.

The current investigation carried out on blends of two species from cactus pear (CP) juices with guava juice to evaluate the changes in physicochemical properties, ascorbic acid, phytochemicals, antiradical activity as well as volatile compounds. The blends of purple CP showed a significant increase in pH, TSS and ratio of TSS/TA values compared to blends of green CP with guava juice. An opposite trend had occurred in determination of titratable acidity. Ascorbic acid concentration in blends ranged from 52.46 to 59.43 mg/100 mL in T1 and T3 respectively. The blends showed a remarkable increase in total phenolic content with the increase of cactus pear in blends in formula to reach the maximum level at T1 and T3. Against reducing power, the antiradical activity was generally higher than that of DPPH by factor about 1.3 at T1 and 1.4 at T6. The radical scavenging activities of studied blends were in the range of 8.37 – 13.46 μmol TE/100 mL in T6 and T1 respectively when the determination carried out using DPPH assay. The highest score of panellists recorded for the T3 [(3) purple pear: (1) guava juice). Therefore, this blending ratio subjected to GC-MS analysis. A total of thirty volatile compounds were identified; the major alcohols in T3 were 1-hexanol and linalool which represent 12.35% and 7.23% respectively.

Exposure to air pollution can increase the occurrence of oxidative stress. Research showed that guava can reduce oxidative stress in Sprague Dawley rats. This experiment investigated the effect of red guava juice on oxidative stress in toll collectors. The subjects were 20 toll collectors in the treatment group and 20 in the control group. The treatment group received 250 mL red guava juice for 21 days while the controls did not receive anything. Malondialdehyde (MDA) was measured with thiobarbituric acid (TBA) reaction, food consumption was measured by 3×24 hours’ recall. The data were analyzed by paired t-test, Wilcoxon test, independent t-test, Mann Whitney test, and general linear model. The results showed that the effect of red guava juice on the MDA level was significant in the treatment group (p

AIM This study aimed to evaluate the erosive potential of twenty beverages (8 carbonated drinks and 12 packaged fruit juices). MATERIALS AND METHODS Twenty-one sound permanent freshly extracted teeth were segmented into small enamel slices and stored in normal saline. The titratable acidity of each experimental drink was measured as the amount of 0.1 N sodium hydroxide (NaOH) required to raise pH to 5.5 and 7. The enamel specimens were incubated in freshly collected human saliva for 3 hours. One enamel slice was immersed in each beverage and percentage weight loss in the enamel slice was calculated after 6 and 24 hours intervals. RESULTS The titratable acidity values of the experimental drinks ranged from 0.2 to 5.6. The mean titratable acidity values of the packaged fruit juices were higher than carbonated drinks. A significant difference (p < 0.0 5) was found in the percentage weight loss of enamel specimens after 6 and 24 hours immersion in the carbonated drinks than packaged fruit juices. Apple juice followed by thumps up were found to be the most erosive drinks with the least effects of Miranda and Guava juice. CONCLUSION Most of the beverages tested in this study showed erosive potential. The carbonated drinks caused significant dental erosion. CLINICAL SIGNIFICANCE Individuals at risk for beverages-associated erosion, particularly those with high intakes or decreased salivary flow, should be provided preventive guidance regarding habits of beverages intake. Specific dietary recommendations for the prevention of dental erosion may now be developed based on the patient's history of beverage consumption.

Objective of this research was to investigate the effect of red guava juices (Psidium guajava L) on score Atherogenic Index of Plasma (AIP) on toll collectors. Experimental studies with randomized pre-post control group design. Subjects were selected by clustered random sampling. Subjects is Fourthy toll collectors in Semarang. The treatment group received 250 ml red guava juice for 21 days while the control group did not. Measurement of score AIP with log(Triglyceride (Test GPO) & High Density Lipoprotein (HDL) (CHOD-PAP)) before and after study, food intake was measured by 3 x 24 recall hours. Data analysis by paired t-test & independent t-test, Wilcoxon & Mann Whitney test general linear model. The effect of red guava juice to AIP scores was not significant before controlled by age, level of carbohydrate intake and initial conditions(p>0.05). Multivariate analysis showed that the effect of red guava juice to AIP score was significant after controlled by age, carbohydrate intake and initial conditions (p

The aim of this investigation is to study the effect of Moringa aqueous (MA) leaves extract addition to fresh fruit juices (pomegranate, strawberry, cantaloupe and white guava) on chemical, microbiological, physical and sensory properties. Moringa aqueous extract has high functional value for its high content of total carotenoids, vitamins; phenolic compounds and mineral show ever fruits have high sensory properties compared to moringa. Fresh fruit juices (guava - pomegranate - cantaloupe - strawberry) and MA extract were mixed in equal proportions of 1:1. Chemical and microbial properties of drinks were evaluated. Results revealed that high moisture content was for cantaloupe (89.84%),followed by pomegranate juice (87.91(%, while Moringa aqueous extract recorded the lowest value (85.01%) after the addition of aqueous extract of moringa to juice ratio of 1: 1 increased moisture of pomegranate juice + MA extract (93.34%), followed by cantaloupe + Moringa aqueous extract(92.05%), while MA extract less content of moisture (85.01%).Total Sugar in pomegranate juice (9.57%), guava (9.42%), while dry MA extract (4.95%), whereas when adding of MA extract have a ratio of 1: 1 record MA extract+ pomegranate juice (8.02%),guava juice + MA extract(7.91%), and the lowest value (4.95%) to MA extract. Minerals in juices increased after the addition of MA extract have a ratio of 1: 1 for example, calcium to pomegranate juice (20 mg / 100g), guava (17 mg / 100 g), while after the addition of MA extract, ratio of 1: 1 record pomegranate juice + MA extract (25.51 mg / 100g), guava juice + MA extract (29.05 mg / 100g), and ratio increased for potassium, magnesium, iron and Zinc. high proportion of antioxidants juice increased after adding moringa ratio of 1: 1 ratio of carotenoids of guava juice (21.74mg / 100 g), cantaloupe juice (20.20mg / 100g), strawberry juice (20.08 mg / 100 g), while adding MA extract ratio of 1: 1 ratio of carotenoids: guava juice + MA extract(25.43 mg / 100 gm ), strawberry juice + MA extract(24.12 mg / 100g). Sensory evaluation increased susceptibility to MA extract after adding juice ratio of 1: 1 MA extract(84.68%), strawberry juice + MA extract (90.5%), cantaloupe juice +MA extract (89.82%), and pomegranate juice + MA (89.43%) guava juice + MA extract (87.34%). Microbial evaluation indicated a decline in microbial count of bacteria, mould and yeast in the moringa fruit aqueous extract during storage period of 15 days in refrigerator. Conclusively, from obtained results, it can strengthen the Moringa aqueous extract with fruit juices to raise the nutritional value and as an antioxidant and antimicrobial (as a natural preservative).

Introdução: Uma das formas de consumo de frutas é na de suco in natura de preparação caseira, sem conservantes e muito consumidos e apreciados em todo o país. Objetivos: Avaliar as mudanças físico-químicas provocadas pelo tipo de armazenamento do suco de maracujá amarelo e do suco de goiaba ‘Pedro Sato’, durante de 48 horas após sua elaboração. Materiais e Métodos: Foram avaliadas quatro condições de armazenamento, em ambiente refrigerado (4 ±1° C) e em temperatura ambiente (22 ±1° C), ambas com e sem luminosidade. O experimento foi conduzido em delineamento inteiramente casualizado, com os tratamentos dispostos em esquema fatorial 2 x 2 x 6, sendo dois ambientes de luminosidade (presença e ausência), duas condições de temperatura (refrigeração e ambiente) e seis tempos de amostragem (0, 6, 12, 24, 36 e 48 horas) com três repetições. Foram analisados, pH, acidez titulável, sólidos solúveis, vitamina C total e cor utilizando-se as variáveis claridade (L*), ângulo de cor (ho) e cromaticidade (C*). Resultados: O tempo de armazenamento influencia negativamente na qualidade do suco de maracujá-amarelo de preparação caseira provocando o aumento do pH, conteúdo de sólidos solúveis e a diminuição dos teores de ácido cítrico e vitamina C, além de promover alterações na cor, principalmente na claridade e cromaticidade. Entretanto se armazenado em ambiente refrigerado e sem luz o suco conserva suas características iniciais por mais tempo. A exposição à temperatura ambiente tem influência sob as características químicas do suco de goiaba ‘Pedro Sato’ durante o armazenamento, principalmente na presença de luz, entretanto mesmo sofrendo influência desses fatores o suco de goiaba de preparação caseira apresentou considerável estabilidade físico-química ao longo do tempo. Conclusão: A exposição à temperatura ambiente e luminosidade tem influência sobre as características químicas dos sucos estudados. Introduction: In natura homemade juices are largely consumed and appreciated in Brazil. Objectives: In this work, physichal-chemical changes caused by the storage of homemade yellow passion-fruit juice and ‘Pedro Sato’ guava juice, over 48 hours after its preparation were evaluated. Materials and Methods: Four storage conditions were evaluated in a refrigerated environment (4 ±1° C) and in room temperature (22 ±1° C) both in the presence and absence of light. The experiment was conducted with a totally random design, with treatments arranged in a factorial 2 x 2 x 6, with two light conditions (presence and absence), two temperature conditions (cooling and room temperature) and six sampling times (0, 6, 12, 24, 36 and 48 hours) with three replicates. pH, titratable acidity, soluble solids, total vitamin C and color using the variables: luminosity (L*), hue angle (ho) and chromaticity (C*) were analyzed. Results: The storage time had a negative influence on the quality of yellow passion fruit or Pedro Sato guava juice causing the increase in pH, soluble solids content and the decrease in the levels of citric acid and vitamin C, and promotes changes in color, especially in clarity and chromaticity. However, if stored under refrigeration and without light juice retains its characteristics longer. Exposure to ambient temperature has an influence on the chemical characteristics of 'Pedro Sato' guava juice during storage, especially in the presence of light. However, even when influenced by these factors, guava juice from home preparation presented considerable physical- chemistry over time. Conclusion: Exposure to room temperature has an influence on the chemical characteristics of juices.

Cassava starch is one of the processed products of cassava, which can be made into maltodextrin. Maltodextrin is often applied to the encapsulation method of instant drink packaging in Indonesia. One of the most favorite fruits in the instant drink industry is red guava. The research objectives are to know the characteristic of maltodextrin made by hydrolysis of cassava starch, and to identify the effects of the amount of maltodextrin added to the characteristic of red guava extract produced. In the research, the hydrolysis time of cassava starch is varied into 60, 90, and 120 minutes. Maltodextrin made will be analyzed, and its characteristics on the encapsulation of red guava extract will be defined. The red guava juice is encapsulated by the variants of maltodextrin concentration as 10%, 15%, 20%, and 25%. Red guava extract powder produced from the selected amount of maltodextrin then be analyzed for its characteristics. The results showed that the highest DE was found in maltodextrin with 120 minutes hydrolysis time. The increased amount of maltodextrin added affects the increase of solubility and vitamin C levels of the produced red guava juice extract. The water content is not affected by the amount of maltodextrin added.

Ascorbic acid is the most abundant antioxidant present in guava (Psidiumguajava L.). There had only been few studies concerning the determination of diffusion coefficient and antioxidant activity of ascorbic acid in guava juice using cyclic voltammetry specifically at varying temperatures. Thus, this study on the effect of temperature on diffusion coefficient and antioxidant activity on ascorbic acid found in guava was done using cyclic voltammetry. The temperatures tested were at 15°C, 25°C, 36°C, and 45°C. Electrodes used in the experiment were glassy carbon as the working electrode, platinum wire as the counter electrode, and Ag/AgCl electrode as the reference electrode. The results showed that the peak currents of ascorbic acid in guava juice at 15°C, 25°C, 36°C, and 45°C were -0.5720, -0.5380, -0.5000, and -0.4760 μA, respectively. The diffusion coefficients of the ascorbic acid were obtained using the Randles-Sevcik equation at all given temperatures and the values were 2.1489 x10−5, 2.1711 x10−5, 2.2070 x10−5, and 2.2250 x10−5 cm2/s, respectively. The antioxidant activities, in terms of concentration, at the said temperatures were found to be 0.3374, 0.3212, 0.3015, and 0.2899 mM, respectively. It is concluded that at higher temperature, ascorbic acid in guava juice has a higher diffusion coefficient but lower antioxidant activity. The present results can be used by other researchers doing similar work on fate and transport of the studied system.

Latar Belakang: Asam urat adalah produk akhir metabolisme purin pada manusia. Peningkatan produksi asam urat atau penurunan ekskresi asam urat di ginjal dapat mempengaruhi kenaikan kadar kreatinin darah. Jambu biji merah (Psidium Guajava Linn.) merupakan buah tinggi kandungan vitamin C, polifenol, flavonoid yang berfungsi sebagai antioksidan. Secara empiris jambu biji merah digunakan sebagai obat berbagai penyakit salah satunya hiperurisemia.Tujuan: Penelitian ini bertujuan untuk mengetahui pengaruh pemberian jus jambu biji merah (psidium guajava linn.) terhadap kadar asam urat dan kreatinin darah mencit putih (mus musculus) model hiperurisemia.Metode: Penelitian ini berjenis true experimental dengan rancangan pre test dan post test control group design. Sampel penelitian sebanyak 48 ekor mencit putih jantan galur Balb/c usia 2 bulan. Pengelompokan di bagi menjadi 6 kelompok, yaitu kelompok KN hanya diberi pakan standar, kelompok KP diinduksi potasium oxonate dan diberi pakan standar, kelompok P1 diinduksi potasium oxonate, diberi pakan standar dan obat allopurinol 0,26 mg/Kg BB mencit/hari, kelompok perlakuan (P2,P3,P4) diinduksi potasium oxonate, diberi pakan standar dan jus jambu biji merah dosis 5 mg/Kg BB mencit/hari, 10 mg/Kg BB mencit/hari, 20 mg/Kg BB mencit/hari. Kadar asam urat darah mencit diukur dengan metode enzimatik dengan menggunakan reagen uric acid FS TBHBA dan Kadar kreatinin darah mencit diukur dengan metode jaffe dengan menggunakan reagen Creatinine FS. Data dianalisis menggunakan uji One Way Anova dan perbedaan bermakna bila nilai p < 0,05.Hasil: Berdasarkan analisis statistik jus jambu biji merah dosis 5 ml/Kg BB mencit/hari, dosis 10 ml/Kg BB mencit/hari dan dosis 20 ml/Kg BB mencit/hari dapat menurunkan kadar asam urat dan kadar kreatinin secara bermakna (p < 0,05). Penurunan kadar asam urat dan kreatinin terbaik dengan jus jambu biji merah dosis 20 ml/Kg BB mencit/hari dengan hasil penurunan signifikansi kadar asam urat (6,71±0,47) dan penurunan signifikansi kadar kreatinin (2,12±0,14).Kesimpulan: Pemberian jus jambu biji merah dapat menurunkan kadar asam urat dan kreatinin darah mencit. Dosis jus jambu biji merah 20 ml/Kg BB mencit/hari paling efektif dalam menurunkan kadar asam urat dan kreatinin darah mencit putih (mus musculus) model hiperurisemia.

Background: The blood volume in pregnant women increases, but thisvolume of blood serum is larger than the growth of blood cells resulting in hemo-dilution that causes anemia. Red guava and green beans are vegetablesthat contain high levels of iron and vitamin C. It is hypothesized that either fruitcan be used as non-pharmacological alternative toanti-anemia therapy. This study aimed to determine the effectiveness of guava juice and green bean juice to increase hemoglobin (Hb) level in pregnant women. Subjects and Method: This was a quasi experimental study conducted in Ngasem Community Health Center, Kediri, East Java, from Januari 4 to 10, 2018. A sample of 32 pregnant women of last trimester was selected for this study by random sampling. This sample was allocated into the red guava juicegroup (n1=16) and green bean extract group (n2=16). The independent variables were red guava juice and green bean extract. The dependent variable was Hb level. Hb levels after treatment between the red guava juice and green bean juice were compared and tested by t-test. Results: Before treatment, Hb level in the guava group (mean= 10.38; SD= 0.72) was comparable with the green bean group (mean= 10.48; SD= 0.81) with p= 0.175. This means that at the baseline the Hb level of the two groups were about equal allowing valid comparison of the Hb levels after treatment between the two groups. After treatment, Hb level in the guava group (mean= 11.34; SD= 0.61) was also comparable with the green bean group (mean= 11.43; SD= 0.61) with p= o.679. Conclusion: The effectiveness of red guava juice and green bean juice in increasing Hb level is comparable. The effectiveness of either red guava juice or green bean juice in increasing Hb level can not be established in this study because the design of this study had no placebo control group. It is recommended thata future study be conducted with an RCT design and placebo comparison group. From the current study, no valid recommendation can be provided to advise pregnant women with anemia to consume red guava or green bean juice. Keywords: red guava, green bean, juice, hemoglobin, pregnant women

Introduction: Hypertensive disease is closely related to high cholesterol level, which may act as one of causes of death in elderly. The objective of this study was to analyze the effect of guava juice on the reduction of cholesterol level of hypertensive elderly at Community Health Center, Pacar Keling, Surabaya.Methods: Quasy–experimental was used in this study. Sample comprised of 14 respondents who met the inclusion criteria. The independent variable was guava juice and the dependent variable was cholesterol level. Data were collected using questionnaire and observation. Data were analyzed by Paired t–Test and Independent t–Test with signi fi cance level of α < 0.05.Results: The result showed that guava juice gave a significant effect to cholesterol level of elderly with hypertension (p = 0.000).Conclusion: It can be concluded that guava juice can reduce cholesterol level in elderly with hypertension. The reduction of cholesterol level may result from vitamin C, pectin, and potassium contained in guava juice, which have effect on cholesterol regulation in the body. Guava juice can be provided as daily diet for elderly. Further studies are suggested to investigate other variables, such as diet consumed, age, activity, and obesity.

Whey and juice of guava (Pisdium guajava) were utilized at various combinations (85:15, 80:20, 75:25 and 70:30) for preparation of nutritious beverages and evaluated for various chemicals, microbial and sensory attributes during storage. The study revealed that the beverage prepared with 75% whey and 25% guava juice scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and over all acceptability. As well as the juice was high content of ascorbic acid (18.87mg/100g). A reducing trend was observed in total sugars and ascorbic acid and increasing trend was observed in reducing sugars and acidity content during the storage of beverage at refrigeration temperature over a period of 30 days. The Total Counts (TC) was high ranging from 1120 - 2500 CFU/mL. Mould and yeast count varied between 0.0 -18 CFU/mL. This research is aimed at production of whey/guava beverage. At later stages of the project, whey will be introduced into whey guava beverage (75% whey and 25%guava juice).

Juice processing plants, such as pink guava, still contain substances that have economic value such as anti-oxidant polyphenols. The polyphenols recovery process is carried out using a membrane separation FP 200 PVDF type, by reason of the membrane separation process without using heat to avoid damage from the polyphenols structure. The duration of the recovery process affects the performance of flow rate of the membrane, there is a decrease in the flow rate of 0.033 ml/min for the process in TMP 1 bar and 0.038 ml/min and 0.044 ml/min for TMP 2 and 3 bars respectively. Cleaning is done to improve membrane performance, cleaning using HNO3 is more effective than just using clean water. The process of recovery of polyphenols was carried out at 1 bar TMP and resulting 54% recovery of polyphenols. After the cleaning process % recovery of polyphenols decreases compared to the results of the first recovery. SEM shows the absorption of polyphenols and other contaminants in the pores of the membrane, thus affecting the performance of the membrane

Background : Cholesterol one of the causes of heart disease that is more risky in overweight society. Corner heart disease cases in Semarang city caused by high cholesterol levels as much as 53%. Screening results in overweight elderly in the Bendan Duwur urban area was 29.25%. Efforts in lowering cholesterol is a high-fiber diet with one of the guava fruit. Objective : To know the effectiveness of giving guava juice to cholesterol levels. Method : This research type used quasi experiment design with early and last test group design . The subjects were had with simple random sampling obtained as many as 21 people divided equally in two treatment groups and one control.Guava juice of 200 grams / 100 ml for the first treatment group and 150 g / 100 ml for the second treatment group was given twice daily for 14 days. Cholesterol was got by blood test (strip-test). Analysis used multivariate test with Anova Repeated Measure. Results: There was a significant effect on guava juice on the decrease of cholesterol (p

Background: Saliva pH is the standard indicator used to describe the alkalinity or acidity of the saliva which could be changed by dietary (sugar), mechanically or chemically stimuli from food or beverages consumed. Grapes and guava fruit are often used as beverage. The purpose of this study was to determine the effect of drinking one of grape or guava juice with and without sugar to PH of saliva changes. Method: The research method used in this study was a quasi experiment with cross sectional approach. The study was conducted on 40 college students which were divided into 4 groups, i.e. groups of grape juice with and without sugar and guava juice drink groups with and without sugar. Juice was made with electric juicer with 200 g of fruit mixed with 450 ml of water for groups without sugar and added 50 g of white sugar for groups with sugar. The volume of juice to drink was 50 ml. Salivary pH was measured using pH strips and performed before and 2 minutes after drinking the juice. Results: The results showed that there was an increase in the pH of saliva after drinking the juice in all treatment groups (p

This study focus on the stability of natural pigment from Melastoma malabathricum fruit in pink guava juice at 30°C and 60°C storage temperature. Analysis on the content of vitamin C, total phenolic content, lycopene, anthocyanin and color were conducted for 30 days. In general, the results showed higher reduction in all quality parameters at higher storage temperature. Freshly made PGJ contains 86.55±5.18 mg/100mL of vitamin C, 5.36±0.27 mg/L of lycopene, 933.50± 60.11 mgGAE/L of total phenolic content (TPC) and 1.36±0.32 mg/L of total monomeric anthocyanin. At day 30 of storage, vitamin C was reduced to 56.4% and 9.4% at 30oC and 60oC respectively. Total monomeric anthocyanins content was reduced to 38.2% and 7.2% at 30oC and 60°C respectively. Total phenolic content remained at day 30 was 12.1% and 7.5% at 30oC and 60oC respectively. While lycopene was found to be least affected by storage temperature compared to other quality attributes analyzed. The total color difference was increased drastically at 60oC between days 0 to 5 while linear increase was observed at 30oC storage. These studies provide useful information on the availability of the health beneficial compounds in fruit juice as well as their stability as natural food colourant during storage.

The objective of this study was to develop a dessert that contains soy protein (SP) (1%, 2%, 3%) and guava juice (GJ) (22%, 27%, 32%) using Response Surface Methodology (RSM) as the optimisation technique. Water activity, physical stability, colour, acidity, pH, iron, and carotenoid contents were analysed. Affective tests were performed to determine the degree of liking of colour, creaminess, and acceptability. The results showed that GJ increased the values of redness, hue angle, chromaticity, acidity, and carotenoid content, while SP reduced water activity. Optimisation suggested a dessert containing 32% GJ and 1.17% SP as the best proportion of these components. This sample was considered a source of fibres, ascorbic acid, copper, and iron and garnered scores above the level of ‘slightly liked’ for sensory attributes. Moreover, RSM was shown to be an adequate approach for modelling the physicochemical parameters and the degree of liking of creaminess of desserts.

Background : Iron deficiency anemia is a national health problem that many pregnant women experience. Based on data from Riskesdas Results of 2013, the prevalence of anemia in pregnant women is 37.1%. The rate of anemia in Central Java in 2015 reached 56.2%. The government program to overcome the incidence of iron deficiency anemia in the form of giving of Fe tablet for 90 days with dose of 60 mg, beside Fe tablet also needed to support factor of iron absorption in hemoglobin synthesis process. Guava is a food ingredient that contains micronutrients needed in the synthesis of hemoglobin such as iron and vitamin C. Objective : To know the effect of red guava juice on hemoglobin level in pregnancy anemia. Method : This research used pre-test post-test control group design. Samples each group as many as 11 people. Interventions performed on the treatment group giving of guava juice for 20 days in pregnant women who consumed Fe tablets, while the control group only consumed Fe tablets. The test used to know the effect of treatment on hemoglobin levels using anova repeated measure with α = 0.05. Results : The mean increase after intervention in the treatment group was 1.1 g/dl and in the control group 0.7 g/dl. Based on the results of the anova test, there is the influence of guava juice and Fe tablet consumption on the insignificant hemoglobin level (0.439) after controlled by the intake of energy, protein, iron and vitamin C. Conclusion : Guava juice for 20 days can increase hemoglobin level by 1.1 g/dl although not statistically significant.

Summary The objective of this study was to investigate the integrity of aseptic aluminium laminate packages for different filling products after form-fill-seal processing using various testing methods. The integrity of the package was found to be influenced by the physical properties of filling product. When soyamilk (watery) was the filling product, the measured currents were lower than 10 μA for all of the packages subjected to electrolytic testing. If guava juice (high viscosity with high particulate content beverage) was the filling product, a total of 40% of tested packages showed escalation of current to greater than 1000 μA. This poor integrity was found to have resulted from compromise of the inner layer of packaging because of the particulate content of the juice. It was also demonstrated that the damage to the inner lining of the packages did not lead to the deterioration of the filling product by causing the development of penetrating micro holes. The cyclic voltammetry method is applicable to distinguish whether penetrating micro holes and damage have occurred in the plastic inner layer of a package.

Effects of high pressure treatment on guava juice pectic substances and related juice characteristics were investigated and compared with heat treatment. The viscosity and turbidity of guava juice pressurized at 600 MPa and 25°C for 10 min increased slightly; whereas the viscosity of juice heated at 95°C for 5 min decreased while turbidity increased. There were no apparent changes in water soluble, oxalate soluble and alkali soluble pectin in pressurized juice. However, heat treatment of juice decreased water and alkali soluble pectins and slightly increased oxalate soluble pectin. High pressure treatment resulted in no marked changes in pectic and cloud substances of guava juice, and maintained the natural viscous of the juice.

The thermophysical properties of guava ( Psidium guajava L.) juice of the Thai seedless variety at medium maturity as affected by temperature and concentration were studied. The thermophysical properties were determined at concentrations between 10 and 40 °Brix and temperatures between 30 and 80 °C. The apparent viscosity ( μ ) and density ( ρ ) decreased with increase in temperature, while the specific heat capacity ( C ps ) increased as temperature increased. However, the thermal conductivity ( k ) was not influenced by temperature. The apparent viscosity ( μ ), and density ( ρ ) increased as concentration increased.

To investigate whether long-term ingestion of guava juice has anti-diabetes and/or anti-obese actions, we employed spontaneous non-insulin-dependent diabetes mellitus Otsuka Long-Evans Tokushima Fatty (OLETF) rats and its control strain Long-Evans Tokushima Otsuka (LETO) rats. Thirty rats of each strain were divided into three groups consisting of glucose, vitamin E, and guava juice ingestion groups. Ingestion of these test solutions was continued from 9 to 32 weeks old. Serum lipid parameters including total cholesterol, triglyceride, free fatty acid, and high-density lipoprotein (HDL)-cholesterol were measured. Oral glucose tolerance test (OGTT) was performed at 32 weeks old rats and at 42 weeks old rats (10 weeks after discontinue of ingestion of guava juice), and then blood glucose levels and plasma insulin concentrations were measured. There were no significant differences in body weight, the amount of food intake and the volume of drink among the groups in OLETF rats. Although the blood glucose level in the guava juice group was not changed as compared with the glucose group, the amount of initial insulin secretion was significantly increased in OLETF rats and was restored by discontinue of ingestion of guava juice. Therefore, the long-term ingestion of guava juice may increase plasma insulin concentration in OLETF rats.

The present work aimed to study the effect of different levels of ginger extract and sodium benzoate as pre-servative on guava juice of cultivar Apple Colour during storage. Three levels of sodium benzoate viz.400 ppm, 600 ppm and 800 ppm and three levels of ginger extract viz. 0.5 per cent, 1.0 per cent and 1.5 per cent were taken. Nine treatments were made with combination of sodium benzoate and ginger extract levels and each treatment was replicated thrice. The juice was stored up to 90 days in ambient temperature. Ascorbic acid (mg/100 ml), acidity (%) pH, total soluble solid (0Brix) and organoleptic quality were observed at 30 days interval during storage. After three months of storage, treatment of 800 ppm sodium benzoate with 1.0 per cent ginger extract was found best in terms of maximum retention of ascorbic acid (103.48 mg/100 ml), acidity (0.3557%), TSS (13.07 0Brix), organoleptic score (5.74) and minimum amount of pH (4.33) followed by guava juice added with 1.5 per cent ginger extract and 600 ppm sodium benzoate.

Enzyme treatment of guava puree was optimized for yield and clarity by first determining the most effective concentration, then varying both incubation time and temperature. Application of Pectinex Ultra SP-L® was optimal using 700 ppm enzyme for 1.5 h at 50C. Clarified guava juice was clearer (89.6%) when prepared using ultrafiltration (MW cut-off 40-60 kDa) rather than plate and frame filtration (82.8%); however, the latter was higher in both soluble solids and ascorbic acid. Clarified guava juice powders were made using freeze-drying, spray drying and tunnel drying. The freeze-dried product had superior quality; however, the spray-dried product was stable and may be more economical. Sensory panelists ranked the cloudy juice prepared from aseptic guava puree highest, and there were no significant differences between the juices from pasteurized, clear nectar, freeze-dried puree powder or juice powder. Cette etude optimise, dans une premiere partie, le traitement enzymatique (concentration, temps, temperature) pour obtenir un jus de goyave trouble avec un rendement maximum, retenir l'acide ascorbique et maitriser les couts. Elle evalue ensuite l'ultrafiltration et la filtration a plateaux sur le flux, la turbidite, la retention en acide ascorbique et la teneur en solides solubles du jus clarifie. Elle prepare, enfin, des poudres de goyave des methodes de lyophilisation, sechage en aspersion ou en tunnel et evalue les effets de la deshydratation sur les proprietes physicochimiques.

Guava cv. 'Allahabad Safeda' was crushed and treated with pectic enzymes at 0.1% concentration (w/v), incubated for 1 h at 40-50C and the liquefied juice having 10.8 degrees Brix and 0.65% acidity was used for carbonation. The juice was converted into sugar syrup base having 40% guava juice at 40 degrees Brix and 1% acidity. After dosing 50 ml of it into a glass bottle (200ml capacity) filled with chilled (4-6C) carbonated water at 80 psi pressure of CO2 gas, the bottle was sealed with crown cork and heat processed at 60C for 30 min. The carbonated guava beverage could be stored for 3 months at room (23-41C) and low (3-5C) temperatures and was found acceptable with respect to color, flavor and overall quality. Heat processing improved the flavor of the carbonated guava beverage, and the beverage contained no detectible microbes.

Pink guavas from Ibiapaba plateau (Serra Grande) in Ubajara country, CE, Brazil, were mashed and the pulp treated with 600 ppm of a pectic enzyme at 45°C for 120 min. The pulp so-treated was pressed to give an average juice yield of 84.70%. The pressed juice was cloudy and pink in colour but, after addition of fining agents and filtration, a clear juice with a light yellow colour was obtained. This clear juice was preserved by the Hot-pack method. During the extraction and clarification of the juice, some of the important physical and chemical changes were followed by measuring changes in total soluble solids (“Brix), acidity, viscosity, total phenolics content, colour, turbidity and ascorbic acid retention.

Plant foods contain different classes and types of antioxidants and knowledge of their total antioxidant potential (TAP), which is the cumulative capacity of food components to scavenge free radicals, would be useful for epidemiological purposes.To accomplish this, a variety of fruit juices, hot drinks and beverages commonly consumed in Egypt were analyzed using in vitro DPPH assay. The order of effectiveness of fruit juices in inhibiting free radicals was as follows: red grapes juice > mango juice > guava juice > cocktail juice > pineapple juice > orange juice > cherry juice > apple juice. Among beverages and hot drinks, teas followed by coffees had the greatest TAP. These data confirm grape juice, teas and coffees as good dietary sources of antioxidants.

Dehydration of guava juice into powdered particles gives a considerable reduction in volume and is an effective method of prolonging the shelf life. Therefore, a research study was conducted to determine the effect of different drying methods and the addition of drying aids on the physico-chemical proper-ties and sensory characteristics of dehydrated guava concentrate. Instant guava-drink-powder samples were obtained by dehydrating the concentrated guava juice using freeze drying, spray drying and tunnel drying techniques. Guava juice at 10.5°Brix was used to prepare the fruit powders. A significant reduction ( p p p >0.05) between the juice prepared from spray drying of guava juice upto 50% added maltodextrin. The freeze dried product had superior nutritional and sensory qualities, however spray dried product was stable and more economical to produce free-flowing guava powder with good stability. Key words : Freeze drying; guava-drink-powder; maltodextrin; spray drying DOI: http://dx.doi.org/10.4038/tare.v13i2.3138 Tropical Agricultural Research and Extension 13(2) 2010 pp.48-54

Partially clarified guava juice concentrate was prepared from single strength guava puree (5.5°Brix) by treatment with pectinase (2 hr at 50°C), extraction of juice with a rack-and-cloth press, and vacuum concentration to 23°Brix. The concentrate had the following characteristics: density, 1.10; pH, 3.16; total acids, 4.67%; ash, 1.51%; moisture, 72.4%; ascorbic acid, 867 mg%; viscosity, 4.4 cp; and CIE L* 39.2, CIE a* 10.33, CIE b* 27.11.