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Objectives: White spot lesions are more susceptible to staining agents due to their porous structure. This study examines the impact of white spot lesion treatments on discoloration caused by pediatric supplements. Method and materials: Three treatments (fluoride, casein phosphopeptide-amorphous calcium phosphate [CPP-ACP], resin infiltration), a control, and their respective syrup-based subgroups (iron and black elderberry syrups) were established, each with eight teeth. Artificial white spot lesions were induced, and weekly applications of fluoride varnish, daily applications of CPP-ACP paste, or a single resin infiltration procedure were performed on the white spot lesions within the treatment groups over 4 weeks. Simultaneously, samples were exposed daily to iron or black elderberry syrups. Spectrophotometer measurements were taken at baseline, after demineralization (T0), and after 1 (T1), 2 (T2), and 4 weeks (T4). ΔE00 values were calculated. Statistical analysis was conducted using a three-way mixed-design ANOVA, with the significance level set at P = .05. Results: At T4, ΔE00 values from all groups exceeded the clinical acceptability limit of 1.8. At T2 and T4, the ΔE00 values obtained from the black elderberry syrup subgroups were significantly higher (P < .001). At T4, the highest ΔE00 values were seen in the CPP-ACP groups (P < .001). The lowest ΔE00 values at T2 and T4 were observed in the resin infiltration groups (P < .05). Conclusions: Supplements containing ferrous sulfate and black elderberry extract caused color changes in white spot lesions that exceeded the clinical acceptability limit. Resin infiltration of white spot lesions provides advantages over remineralization treatments, particularly in minimizing discoloration induced by pediatric supplements. [ABSTRACT FROM AUTHOR]

Rationale: The oxygen stable isotope ratio (δ18O) of the sugar‐rich fraction of fruit juice is important as a tracer of the geographical origin of raw material. This study sought to minimize the inter‐day variation of δ18O attributable to the influence of water to accurately monitor geographical origin labeling. Methods: Two drying devices (freeze dryer and vacuum oven) were compared. Then, two humidity levels (normal and low humidity) at which the samples were placed after drying were compared. The low‐humidity environment was constructed using a glove bag and pure argon gas. δ18O was measured using thermal conversion elemental analyzer/isotope ratio mass spectrometry. Improvements were made to the measurement method based on aforementioned analyses results, and the performance of the initial and improved methods was compared. Results: δ18O of juice dried in a vacuum oven was 3.30‰ lower than that of juice dried in a freeze dryer. Moreover, δ18O of juice samples exposed to normal humidity was 3.74‰ lower than that of samples exposed to low humidity. The combined inter‐day and intra‐day standard deviation was reduced from 1.20‰ in the initial method to 0.42‰ in the improved method. Conclusions: This study describes a pretreatment method for δ18O measurement in the sugar‐rich fraction of fruit juice with less inter‐day variation, and it will be useful for monitoring geographical origin labeling. [ABSTRACT FROM AUTHOR]

There is limited randomized controlled trial evidence to support the association between vitamin D deficiency and anemia risk, highlighting the necessity for further investigations into the role of vitamin D in influencing iron status. The aim of this study was to determine the effect of vitamin D3–fortified fruit drink consumption (4,000 IU) on vitamin D and iron status biomarkers among iron-deficient women (serum ferritin of <20 μg/L [to convert μg/L ferritin to ng/mL, multiply by 1]). An 8-week double-blind randomized controlled trial was conducted. A total of 45 healthy, nonpregnant, nonlactating subjects aged 18 through 40 years (mean [SD] 25.3 [4.6] years) were included in the study, excluding those who donated blood 6 months prior, regularly consumed nutritional supplements, or had gastrointestinal or iron metabolic disorders. Subjects were randomly assigned to receive either vitamin D3–fortified fruit drink or a placebo. Measurements of 25-hydroxyvitamin D (25[OH]D), serum ferritin, high-sensitivity C-reactive protein, and full blood count concentrations were obtained at baseline, interim, and post intervention. A mixed model, repeated measures analysis of variance was used to analyze the intervention effect. Attrition rate for the study was 13%, with 6 dropouts, and 39 subjects completed the study. Daily consumption of vitamin D3–fortified fruit drink in the intervention group resulted in significant increases in 25(OH)D and serum ferritin concentrations compared with the placebo group. The intervention group showed significantly higher mean (SD) changes (Δ) in both 25(OH)D (Δ 76.4 [30.2] nmol/L [to convert nmol/L 25(OH)D to ng/mL, multiply by.4] vs Δ –1.3 [10.7] nmol/L; P =.001) and serum ferritin concentrations (Δ 2.2 [4.2] μg/L vs Δ –0.3 [3.4] μg/L; P =.048) between baseline and post intervention. The other iron status biomarkers were not affected by the intervention. Our study found that daily vitamin D3–fortified fruit drink supplementation for 8 weeks effectively improved 25(OH)D and iron stores, indicated by increased serum ferritin concentrations, in iron-deficient women. Further research is needed to evaluate its safety, efficacy, feasibility, and optimal food fortification in diverse populations. [ABSTRACT FROM AUTHOR]

BACKGROUND: Alicyclobacillus acidoterrestris is a common microorganism in fruit juice. It can produce off‐odor metabolites and has been considered to be an important factor in juice contamination. Thus, the development of new strategy for the control of A. acidoterrestris has important practical significance. The primary objective of this work was to assess the antibacterial performance of ε‐polylysine‐functionalized magnetic composites (Fe3O4@MoS2@PAA‐EPL) in apple juice and its effect on juice quality. Moreover, the molecular mechanism of Fe3O4@MoS2@PAA‐EPL against A. acidoterrestris was explored by RNA sequencing (RNA‐Seq). RESULTS: Experimental results indicated that the synthesized composites possessed the ability to inhibit the viability of A. acidoterrestris vegetative cells and spores. Besides, investigation on the quality of apple juice incubated with Fe3O4@MoS2@PAA‐EPL implied that the fabricated composites displayed negligible adverse effects on juice quality. In addition, the results of RNA‐Seq demonstrated that 833 differentially expressed genes (DEGs) were identified in Fe3O4@MoS2@PAA‐EPL‐treated A. acidoterrestris, which were associated with translation, energy metabolism, amino acid metabolism, membrane transport and cell integrity. CONCLUSION: These results suggested that the treatment of Fe3O4@MoS2@PAA‐EPL disrupted energy metabolism, repressed cell wall synthesis and caused membrane transport disorder of bacterial cells. This work provides novel insights into the molecular antibacterial mechanism for ε‐polylysine‐functionalized magnetic composites against A. acidoterrestris. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Cetoniidae (Coleoptera), known as flower and fruit beetles, form a diverse group, feed on nectar, pollen, plant exudates, and are highly attracted to fermented fruits. To evaluate their diversity in natural and agricultural areas, traps baited with fermented fruits are used. The objective of this study was to compare the effectiveness of various types of fruit used as bait, with or without the addition of sugarcane juice to accelerate fruit fermentation, on the assessment of Cetoniidae diversity in the Brazilian Cerrado. The study was conducted in two conservation units in Brasília (DF, Brazil). Two experiments were conducted, the first aiming to select the most attractive fruits (banana, pineapple, mango, grape, or cagaita), and the second to verify whether there is interference of sugarcane juice in the fruit fermentation process and, consequently, in the attractiveness to Cetoniidae. The chemical profiles of the types of bait were evaluated by identifying and quantifying the main volatile organic compounds released by the fruit traps. Insect collections were conducted weekly using fruit‐baited traps for 1 month, without interruption. We found that the diversity estimate of Cetoniidae was higher for banana‐based baits relative to grape and cagaita fruit, but not relative to pineapple, mango, and sugarcane juice. Additionally, no increase in attractiveness was observed with the addition of sugarcane juice to banana, pineapple, and mango bait. Most compounds in the fruit extracts belong to alcohol, ester, and terpene functional groups. Our results suggest that banana, pineapple, mango, and sugarcane juice, used alone, may be used for Cetoniidae diversity studies, and that banana bait seems to be the most suitable for Cetoniidae collection in the Cerrado, because it enables the collection of a high diversity of species and also of species considered rare. [ABSTRACT FROM AUTHOR]

Exposure to heavy metals can endanger the health of exposed people in the long term. The consumption of fruit juice is increasing; it is important to estimate the health risk of consumers due to heavy metals. The current study was carried out for the analysis of toxic metals (lead (Pb), arsenic (As), and cadmium (Cd)) and essential elements (copper (Cu) and zinc (Zn)) in 60 samples of traditional and industrial fruit juices (10 samples of different brands of apple, orange, grape, peach, mango, and pineapple) in Hamadan, West Iran, using inductivity coupled plasma optical emission spectrometry (ICP-OES) method. The validation protocol included precision of the analytical method; recovery, the determination of the limit of detection (LOD), the limit of quantification (LOQ), and linearity were measured. Moreover, risk assessment was detected using target hazard quotient (THQ) and cancer risk (CR) by the Monte Carlo simulation (MCS) model. The ranking of metal concentration in traditional and industrial fruit juices was Zn > Cu > As > Pb > Cd. In all samples, concentrations of heavy metals in industrial fruit juices were higher than traditional fruit juices p < < 0.001. The level of metals in all samples was lower of the US Environmental Protection Agency (USEPA), the World Health Organization (WHO), and the Iran Standard (IS) permissible limit set for drinking water. In terms of non-carcinogenic, values of toxic elements for children and adult in traditional and industrial fruit juices were 1.6E-3 and 1.72E-3 and 2.6E-3 and 1.85E-3, respectively. The 95th percentile of CR in adults and children due to both industrial and traditional fruits juices was higher than 1E-6; hence, reducing the concentration of As in fruit juices should be conducted. Consumption of fruit juice can increase carcinogenic risk of consumers. Therefore, it is recommended to consume it with caution. [ABSTRACT FROM AUTHOR]

This research paper presents a comprehensive analysis of the polyphenolic profile in various fruit juices, focusing on elucidating the factors contributing to low polyphenol content. Polyphenols, known for their health-promoting properties, are bioactive compounds found in plantbased foods. The study involves the selection of diverse commercially available fruit juices, extraction of polyphenols, and high-performance liquid chromatography (HPLC) analysis to identify and quantify individual polyphenolic compounds. Additionally, the impact of processing methods on polyphenol retention is investigated. Results reveal the polyphenolic composition of fruit juices, highlighting variability and correlations among different compounds. The study also explores the influence of processing methods on polyphenol content, shedding light on factors contributing to low polyphenol levels. The findings have implications for consumers, manufacturers, and researchers, offering insights into informed decisionmaking regarding fruit juice consumption and production. [ABSTRACT FROM AUTHOR]

Introduction: Currently, the large-scale consumption of fresh citrus fruits in the form of juices, jams, and purees results in significant quantities of waste consisting of citrus peels, pulp, and seeds. Methods: To improve the utilization rate of whole citrus fruits and reduce the generation of processing waste, the best pre-optimized enzymatic fermentation conditions were used to treat whole citrus fruits and to analyse the changes in nutritional and active components (Enzymatic: pectinase, cellulase, hemicellulase added at a ratio of 1:1:1 for 63.326 min at a temperature of 60°C, with 0.506% of each enzyme added; Fermentation: Lacticaseibacillus rhamnosus TR08, Lactiplantibacillus plantarum subsp. Plantarum CICC 6257, and Limosilactobacillus fermentum CCFM1139 were added at a ratio of 1:1:1 for 30 h, with the concentration was 108 CFU/mL, and the total amount added was 6%). Results: Results showed that after enzymatic hydrolysis, the mineral elements (Nitrogen, phosphorus), total amino acid, vitamin C, and organic acid content increased. For soluble sugars, the contents of fructose and glucose increased, whereas the sucrose content decreased. Fermentation had a minimal effect on the mineral content; however, the total amino acid, vitamin C, and soluble sugar contents decreased. Additionally, when comparing the samples after enzymatic fermentation to those after enzymatic hydrolysis alone, the total phenols, total flavonoids, carotenoids and antioxidant activities were significantly increased by 1.39, 1.49, 1.21 and 3.79 folds, respectively. Discussion: This study addresses the challenges of utilizing fruit residue in the current market, including high treatment costs and environmental pollution, by providing a novel perspective on the enzymatic hydrolysis and fermentation of whole red oranges. Furthermore, it aims to improve the nutritional, functional, and health benefits of citrus fruit products. [ABSTRACT FROM AUTHOR]

As some of the richest sources of natural antioxidants, small berry fruits have attractive colors and special tastes, with recognized benefits for human health. However, sour tastes in small berry juices result in a poor flavor and low acceptance among consumers, greatly limiting their marketability. Among the most commonly used deacidification methods, chemical deacidification methods can neutralize fruit juice via the addition of a deacidification agent, while physical deacidification methods include freezing deacidification, ion-exchange resin deacidification, electrodialysis deacidification, and chitosan deacidification. All of these methods can markedly improve the pH of fruit juice, but they introduce new substances into the juice that may have an influence on its color, taste, and stability. Biological deacidification can effectively remove malic acid from fruit juice, reducing the content from 15 g/L to 3 g/L; additionally, it maintains the taste and stability of the juice. Therefore, it is widely applied for fruit juice deacidification. On this basis, some compound deacidification technologies have also emerged, but they also present problems such as high costs and complicated working procedures. This review of deacidification methods for small berry juice provides a foundation for the industrial development of such juices. [ABSTRACT FROM AUTHOR]

Fruit wine production is a practical approach for extending the shelf life and enhancing the value of strawberries (Fragaria × ananassa). Fruit cultivars and juices are important sources of volatile organic compounds (VOCs) that determine fruit wine sensory quality. In this study, VOCs in the juices and wines of four strawberry cultivars were identified using two-dimensional gas chromatography-time-of-flight mass spectrometry, and a sensory analysis of the wines was performed. A total of 1028 VOCs were detected. PCA and OPLS-DA distinguished the four cultivars from which the juices and wines were made. Six VOCs with variable importance in projection values greater than one were the main aroma and flavor components of strawberry wines. ZJ wine had the highest sensory scores for coordination (9.0) and overall evaluation (8.9) among the 18 descriptors of strawberry wine evaluated. Overall, the ZJ wine had the highest alcohol content (13.25 ± 0.59%, v/v) and sensory evaluation score, indicating that the ZJ cultivar is more suitable for fermentation. This study reflects the differences between wines made from four strawberry cultivars and provides a reference for brewing fruit wines. [ABSTRACT FROM AUTHOR]

An effective and sensitive SERS substrate (TPDH-COF/Au NPs) on a covalent organic framework (TPDH-COF) decorated with gold nanoparticles (Au NPs) was fabricated via electrostatic self-assembly and successfully applied for the determination of thiabendazole (TBZ) in fruit juice. The "raspberry-like" structure SERS substrate combined the properties of the abundant "hot spots" between the Au NPs and the adsorption performance of TPDH-COFs for trace analytes. Excellent SERS performance was observed, which achieved a high enhancement factor value of 2.01 × 108 for rhodamine 6 G, with considerable reproducibility and excellent long-term stability of at least 28 d. The limit of detection was estimated to be 5 ppb for TBZ in fruit juice. The result demonstrated that the TPDH-COF/Au NPs have great potential for SERS analyses and determination of pesticide residues in foods. [ABSTRACT FROM AUTHOR]

Betel leaves have deep roots in India's cultural heritage and have long been known for their use in traditional diets as a masticatory agent. These leaves contain beneficial compounds like antimicrobials, antioxidants, and anticancer properties. This study aims to investigate how betel leaf essential oil (BLEO) can act as a preservative for orange, grape, watermelon, and sugarcane juices. To make sure BLEO doesn't affect the taste, a sensory study was done using fuzzy logic analysis to determine the right concentration. Physicochemical and microbial properties in control and BLEO-treated juices were evaluated at weeks 0 and 2. Results showed that the addition of BLEO in fruit juices yielded a significant reduction in microbial populations, in total plate count and yeast and mold count. The decrease in free radical scavenging activity observed in BLEO-treated juices was comparatively less pronounced than in the control. GC–MS analysis has identified the bioactive compounds present in BLEO, revealing high concentrations of bioactive compounds. The observation of the study demonstrates the remarkable potential of BLEO to serve as a natural preservative in a diverse range of fruit juices. [ABSTRACT FROM AUTHOR]

One of the most popular products made from fruit is juice, which is consumed as a snack by people of all ages due to its high content of polyphenols and vitamins. Therefore, the prevalence of adulteration in juices is very high, and ensuring the authenticity and quality of juices is a major concern for those responsible for monitoring food safety for the public. The most common frauds in fruit juices include adding water, sugar, organic acids, and other juices clouding agents and exceeding the permitted amount of sulfites. Having knowledge of the types of fraud in fruit juices and their detection methods is essential for developing more efficient detection methods. Chromatographic techniques, such as high‐performance liquid chromatography (HPLC) and gas chromatography (GC), are commonly used to determine the purity of fruit juices. Among the new methods for detecting counterfeit fruit juice, the development of bio‐nanosensors is particularly notable. These sensors reduce sample volume, analytical time, costs, and solvent consumption and will be discussed further in this study. Therefore, this review will explain the basic analytical approaches and chemometric tools used to assess the authenticity of fruit juice and identify any adulteration in the juice. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: College students are vulnerable to high perceived stress (PS) and emotional eating (EE) levels, which are associated with their food consumption. In this study, we aimed to examine the links between perceived stress, emotional eating, and adherence to a healthy eating index. Furthermore, we aimed to test whether sociodemographic data and health measures, including body mass index and physical activity, are associated with perceived stress, emotional eating, or healthy eating index. Methods: This study included students from King Abdulaziz University. The participants completed validated perceived stress, emotional eating, and short healthy eating index surveys via an online questionnaire from September to December 2022. Univariate linear regression analysis was performed to examine the association between perceived stress, emotional eating, and adherence to healthy eating index using the short healthy eating index. Results: Of 434 students (49.8% male, mean age 21.7 ± 3.0 years), 11.3% had low, 72.0% moderate, and 16.7% high perceived stress. Students with moderate perceived stress had the highest short healthy eating index score (P = 0.001), outperforming those with low and high perceived stress for fruit juice (P = 0.002), fruits (P 0.001), vegetables (P=0.03), greens and beans (P<0.001), whole grains (P=0.009), and seafood/plant proteins (P = 0.001) consumption. Also, emotional eating was significantly associated with short healthy eating index score (P = 0.04), fruit juice (P = 0.01) fruit consumption (P<0.001), added sugar (P=0.02) and saturated fatty acids (P = 0.03). Academic major was associated with perceived stress (P = 0.006) and emotional eating (p=0.04). Higher physical activity levels were associated with low perceived stress levels (P<0.001) and high short healthy eating index score (P=0.001), while high body mass index was associated with high emotional eating score (P<0.001). Conclusions: The findings confirmed that students are highly vulnerable to moderate and high perceived stress levels. Furthermore, high perceived stress is inversely associated with adherence to a healthy eating index, especially for fruits, vegetables, greens and beans, whole grains, and seafood and plant proteins consumption. Emotional eating, also, associated with students dietary pattern. Physical activity will be beneficial for reducing the level of perceived stress and improving overall dietary patterns. [ABSTRACT FROM AUTHOR]

This review presents various interpenetrating phase composite (IPC) materials currently used in computer-aided design/computer-aided manufacturing (CAD/CAM) systems and to evaluates how the optical properties of those materials are affected by various factors. In the field of dentistry, selecting materials compatible with dental tissues is key to clinical success of restorative materials. Understanding the optical properties of a restorative material aids in material selection and provides insights into the material's clinical performance and esthetic longevity. Such knowledge can in turn help clinicians select the best treatment option for their patients. Interpenetrating phase composite materials combine the optical and mechanical properties of ceramics and composite resins; they are often used in direct/indirect restorative options such as inlays, onlays, veneers, single crowns, implant-supported crowns, and short-span fixed partial dentures with esthetically favorable outcomes. The color of a material, which plays an essential role in the esthetic outcome, can change over time depending on different intrinsic and extrinsic factors. Those intrinsic factors include chemical composition, resin-matrix structure, and filler particle sizes; extrinsic factors include surface treatment protocols, the patient's smoking status, and the consumption of beverages such as coffee, tea, red wine, fruit juice, cola, etc. To fabricate restorations that complement a person's natural teeth, it is essential to determine the color properties of these materials (e.g., translucence, hue, chroma, and opalescence). [ABSTRACT FROM AUTHOR]

The effects of juice pH, type of acidulant, and post-treatment refrigeration on the high-pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid beverages were evaluated. Inoculated apple, orange, and grape juices (at their original pH and adjusted to pH 4.00, 4.50, and 5.00) were treated at 550 MPa for 1 min at 5 °C. In addition, inoculated model solutions acidified to a pH of 5.00 with acetic, citric, malic, and tartaric acids were treated at 400 MPa for 1 min at 5 °C. The effect of refrigerated storage for 24 h after treatment on pathogen inactivation in both experiments was also assessed. A greater than 5-log reduction of the three pathogens inoculated was achieved in all juices immediately after HPP at the juices' original pH, and of L. monocytogenes under all experimental conditions. Refrigerated storage for 24 h after HPP treatment improved the inactivation of E. coli O157:H7, to >5-log reduction, at pH 4.00 in apple juice and of Salmonella in the three juices at pH 4.00. The type of acidulant did not significantly (p > 0.01) affect E. coli or Salmonella inactivation in acidified model solutions but a greater than 5-log reduction after HPP was only achieved for L. monocytogenes when acetic acid was used. The effectiveness of HPP for pathogen inactivation depended largely on product pH and the target pathogen of concern. [ABSTRACT FROM AUTHOR]

Summary: Background: Nudges offer a promising tool to reduce sugary drink intake among children who are most at risk for diet‐related disease. Objective: To examine the impact of online store nudges on purchases of sugary drinks for children in lower‐income households. Methods: Caregivers with lower‐income were recruited to an online shopping experiment and instructed to spend $10–$30 on three beverages for their child aged 1–5 years. Participants were randomized to navigate an online supermarket in its standard version (n = 1106) or a version with nudges (n = 1135), including a product placement nudge (i.e. placing healthy beverages in prominent positions) and a swap nudge (i.e. offering a swap of water, plain milk and/or 100% fruit juice upon selection of sugary drinks). Results: On average, participants purchased 1887 (SD = 2113) and 620 (SD = 1528) calories from sugary drinks per basket in the control and experimental conditions, respectively. Model‐based results indicate that those in the experimental condition purchased 1267 (95% CI: 1419, 1114) fewer calories from sugary drinks, and fewer grams of total sugar (β = −253.5 g (95% CI: −286.3, −220.6)) and added sugar (β = −287.8 g (95% CI: −323.1, −252.5)) purchased from sugary drinks. Conclusion: Nudges may be an effective, acceptable, scalable strategy for leading caregivers in lower‐income households to purchase fewer sugary drinks for their children. [ABSTRACT FROM AUTHOR]

Fruit juices (FJs) are among the most popular beverages frequently preferred by consumers, believing FJs contain the nutritional values, minerals, phytochemicals, vitamins, and antioxidants necessary for a healthy life. However, FJs may contain natural radionuclides such as radon (222Rn), which originates from the fruit and water utilized in their production, at levels that may pose a health risk to people. Inhalation and ingestion of 222Rn gas increases the risk of lung and stomach cancer. In this study, commercially packaged FJs from the seventeen most popular brands consumed in Turkey were analyzed for physicochemical properties and 222Rn activity concentrations to evaluate the radiological health risk. The values of pH, brix and 222Rn activity concentrations in FJ samples varied from 2.68 to 4.28, 2.50 to 14.30%, 9.6 ± 1.1 to 25.2 ± 2.5 mBq/L, respectively. The radiological health risk caused by internal exposure was evaluated for children and adults by estimating the ingestion and inhalation annual effective dose. The average values of the total annual effective dose for children and adults were found as 0.039 µSv and 0.056 µSv, respectively, which are much lower than the recommended dose of 100 µSv for drinking water. [ABSTRACT FROM AUTHOR]

Urinary tract infection (UTI) prevention benefits of cranberry intake are clinically validated, especially for women and children. To ensure the benefits of cranberry dietary supplement products, the anti-adhesion activity (AAA) against uropathogenic bacteria is routinely used in in vitro bioassays to determine the activity in whole product formulations, isolated compounds, and ex vivo bioassays to assess urinary activity following intake. D-mannose is another dietary supplement taken for UTI prevention, based on the anti-adhesion mechanism. Compare the relative AAA of cranberry and D-mannose dietary supplements against the most important bacterial types contributing to the pathogenesis of UTI, and consider how certain components potentially induce in vivo activity. The current study used a crossover design to determine ex vivo AAA against both P- and Type 1-fimbriated uropathogenic Escherichia coli of either D-mannose or a cranberry fruit juice dry extract product containing 36 mg of soluble proanthocyanidins (PACs), using bioassays that measure urinary activity following consumption. AAA of extracted cranberry compound fractions and D-mannose were compared in vitro and potential induction mechanisms of urinary AAA explored. The cranberry dietary supplement exhibited both P-type and Type 1 in vitro and ex vivo AAA, while D-mannose only prevented Type 1 adhesion. Cranberry also demonstrated more robust and consistent ex vivo urinary AAA than D-mannose over each 1-week study period at different urine collection time points. The means by which the compounds with in vitro activity in each supplement product could potentially induce the AAA in urines was discussed relative to the data. Results of the current study provide consumers and healthcare professionals with additional details on the compounds and mechanisms involved in the positive, broad-spectrum AAA of cranberry against both E. coli bacterial types most important in UTIs and uncovers limitations on AAA and effectiveness of D-mannose compared to cranberry. [ABSTRACT FROM AUTHOR]

Assessing the quality of agricultural products holds vital significance in enhancing production efficiency and market viability. The adoption of artificial intelligence (AI) has notably surged for this purpose, employing deep learning and machine learning techniques to process and classify agricultural product images, adhering to defined standards. This study focuses on the lemon dataset, encompassing 'good' and 'bad' quality classes, initiate by augmenting data through rescaling, random zoom, flip, and rotation methods. Subsequently, employing eight diverse deep learning approaches and two transformer methods for classification, the study culminated in the ViT method achieving an unprecedented 99.84% accuracy, 99.95% recall, and 99.66% precision, marking the highest accuracy documented. These findings strongly advocate for the efficacy of the ViT method in successfully classifying lemon quality, spotlighting its potential impact on agricultural quality assessment. [ABSTRACT FROM AUTHOR]

A natural low fruit set is reported in cranberry. It is hypothesised that a carbohydrate shortage limits fruit set, and thus yield potential. We aimed to evaluate the effect of carbohydrate availability induced by shade and saccharose spraying during reproductive stages of 'Stevens' cranberry to identify critical periods for yield and juice quality (soluble solids, acidity, and colour). Two independent experiments were conducted. On five separate dates, artificial shade (90% shade nets) was imposed for two weeks. On the same dates, 417 kg ha−1 of saccharose was sprayed as a 10% w/v solution. Results showed that shading from full bloom to the beginning of the fruit set reduced fruit number and juice colour. In contrast, 10% saccharose spray increased yield by 22% compared to the control without compromising juice quality. Therefore, the period between the end of full bloom and the beginning of fruit growth is the most critical stage for 'Stevens' cranberry. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Everyone seems to have something to say about creativity, thus participating in the reproduction of persistent myths about creativity that may influence creative behaviour. This research explores the influence of Laypeople's Implicit Theories of Creativity (LIToCs) regarding the drivers of creativity on creative performance, to ascertain whether having strong convictions about the drivers of creativity either enhances or hinders creative productivity when these convictions align with the actual methods of stimulating creativity. An experiment randomly involved 69 subjects who were invited to drink the exact same fruit juice before performing a creative task. In one condition, they were told this was indeed juice; in the other condition, they were told that it was mixed with Red Bull. Analyses showed an interaction effect with the subjects' LIToC, such that among subjects displaying strong LIToC, individual creative performance was lower when they perceived the conditions to stimulate creativity were activated, than otherwise. These results suggest that having strong beliefs in the effects of some creativity drivers might then trigger a complacent attitude and reduce the invested effort in generating creative ideas. This research contributes to rethinking how we use specific drivers to stimulate creativity, as strong LIToCs about those drivers may have a counterproductive effect on creative performance. [ABSTRACT FROM AUTHOR]

Background/Objectives: Obesity and dental caries are multifactorial diseases with high prevalence amongst Saudi children. The aim of the study was to determine their association with common risk factors. Methods: This cross-sectional study examined 300 children attending elementary schools. After taking their height and weight, their body mass indices (BMIs) were calculated. Oral examination was performed to record the decayed, missed, and filled scores (dmft/DMFT). A thorough questionnaire was compiled and validated to gather information on diet and physical activity (PA). The KIDMED score was calculated from a 16-item questionnaire to assess diet. Junk food and PA scores were also calculated based on relevant questions. Nonparametric tests were used to assess the associations between the scores and health outcomes (dmft/DMFT and BMI). Results: Fifty-eight of the children had poor diets, which was associated with higher dmft/DMFT (p = 0.012). PA levels were very low, and the average PA score was 2.12 ± 0.61. No association was found between BMI percentiles and PA level, nor between BMI percentiles and diet quality. Older children had lower BMI percentiles compared with younger children (coefficient = −9.35, 95% CI: −17.05, −1.65), and a borderline significant negative association was observed between dmft/DMFT and BMI percentile. Conclusions: Poor diets and chips consumption were related to dental caries. Obesity was not related to diet quality nor PA level. [ABSTRACT FROM AUTHOR]

Inactivation kinetics of Escherichia coli K12 inoculated in blueberry, grapefruit, cantaloupe, and watermelon juices were evaluated at isothermal temperatures of 52 to 62 °C using thermal death time disks. Juices had variations in titratable acidity, pH, viscosity, and total soluble solids. Survival curves were described by Weibull and linear models, where D‐ and z‐values were determined using the first‐order model. D‐values in watermelon, cantaloupe, blueberry and grapefruit juices, were 6.57–0.64 min, 4.55–0.44 min, 3.94–0.27 min, and 3.03–0.24 min, respectively. The z‐values of E. coli K12 in tested fruit juices ranged from 5.33 to 5.89 °C. While there were no significant differences in the z‐values, the D‐values varied significantly. According to the results obtained, pH and heating temperature dramatically affect the thermal resistance of E. coli K12 under tested conditions. These findings offer a basis for developing predictive models for E. coli inactivation in fruit juices. Practical applications: Thermal death time (TDT) kinetics is extremely useful in ensuring microbial safety of fruit juices. The D‐ and z‐values calculated in this study can contribute to developing predictive models for inactivating E. coli in fruit juices with varied physicochemical attributes. Furthermore, the data and models can be used for optimization of pasteurization processes and regulatory compliance. TDT studies provide the scientific basis for process calculations and help juice manufacturers comply with regulatory requirements. Also, TDT studies help determine the minimal thermal treatments needed to inhibit spoilage organisms, ensuring the juice remains safe and palatable for longer periods. This research will help scientists understand the thermal resistance of E. coli in various fruit juice matrices. [ABSTRACT FROM AUTHOR]

The present study was performed to identify possible factors affecting the biological monitoring of benzene, toluene, and xylene (BTX) metabolites. Fifty persons with occupational exposure to BTX and 28 administrative employees were evaluated. Urinary trans, trans-muconic acid (t,t-MA), Hippuric Acid (HA) and Methyl Hippuric Acid (MHA) were determined as the biomarkers of exposure. The mean levels of t,t-MA, HA, and MHA in the exposed group were 541.90 (µg‧g creatinine−1), 0.0199, and 0.00205 (g‧g creatinine−1), respectively, which were higher than the non-exposed group (significant difference, Pvalue <0.001). In the regression model obtained from the amount of urinary t,t-MA, level of education, work experience, residence, length of work per shift, use of personal protective equipment (PPE), and habit of consuming industrial food or fruit juice had a significant effect. HA levels were affected by variables including education level, residence, consumption of industrial food or fruit juice in the past three days, and use of masks, gloves, and PPE. Due to the small amount of MHA in urine, there was a weak correlation between it and independent variables. Based on results, it was concluded that the health effects of exposure to BTX were significantly different between the two groups. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Synchronous degradation between anthocyanin and vitamin C was found in fruit and vegetable juice matrices. To investigate whether the C‐ring of anthocyanin is the key site of this interaction, cyanidin with four different C‐ring modifications (3‐glucosylation, 3,5‐diglucosylation, 6″‐malonylation, pyranylation) was added to vitamin C‐containing apple juice, and the changes of anthocyanin retention, vitamin C retention, color, antioxidative activity and differential metabolites were analyzed.The anthocyanin retention was in the order of pyranylation >6″‐malonylation >3,5‐diglucosylation >3‐glucosylation. The vitamin C retention was in the order of 6″‐malonylation > pyranylation >3,5‐diglucosylation >3‐glucosylation. The order of color stability was the same as that of anthocyanin retention, and the order of antioxidative activity was opposite to that of vitamin C retention. The results showed that modification at the C‐ring limited the activity of anthocyanin, and suggested that the C‐ring was one of the key sites for anthocyanin and vitamin C interaction. The shared differential metabolite of all apple juice matrices added with different anthocyanins was trans‐hinokiresinol, which was likely generated from anthocyanin skeleton reacted with certain compounds in apple juice.This study showed that modification of the anthocyanin C‐ring could affect the anthocyanin and vitamin C interaction to some extent, which provided valuable insights for the application of anthocyanin C‐ring modification in shelf‐life quality control of typical fruit and vegetable beverages with the coexistence of anthocyanin and vitamin C. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Beer, as an ancient and widely consumed alcoholic beverage, holds a rich cultural heritage and history. In recent years, fruit beer has gained significant attention as a distinct beer type produced by incorporating fruit juice into traditional beer ingredients. This study employed headspace solid-phase microextraction–gas chromatography–mass spectrometry techniques, redundancy analysis, and orthogonal projections to latent structures discriminant analysis to analyze the sensory evaluation, physicochemical properties, organic acids, and volatile organic compounds (VOCs) of loquat beer with different proportions of loquat juice. The results shown that the addition of an appropriate amount of loquat juice (40%) enhanced the overall sensory quality of the beer; as the proportion of loquat juice increased, the contents of malic acid and tartaric acid significantly increased (p < 0.05). A total of 100 VOCs were identified, among which 23 key VOCs (VIP > 1, p < 0.05) represented the most important characteristic flavor components in loquat beer based on their odor activity value (OAV). This study holds significant importance for the value-added processing and economic development of loquat. [ABSTRACT FROM AUTHOR]

Alternatives to the conventional thermal processing (TT) of food are an area of research that has grown tremendously in recent decades. The impact of these alternative techniques on the sensory profile of fruit juices has been discussed in the literature but only in a fragmented manner. This review takes a macroscopic approach to discuss the influence of emerging thermal and non-thermal techniques currently used by industries on a commercial scale, like high-pressure processing (HPP), ohmic heating (OH), and pulse electric field processing (PEF), on certain sensory characteristics of fruit juices and beverages. A sensory impression of a product is a result of a complex mixture of several compounds. The sensory profile varies with the type of processing technique due to differences in intensities and the inactivation mechanism for enzymes. Heat plays a role in the generation of flavor and odor-active compounds; hence, a different sensory profile is expected with alternative techniques that operate at ambient temperatures (HPP and PEF) or have short treatment time due to rapid heating (OH). HPP, OH, and PEF positively influence the retention of compounds that contribute to a fresh-like sensory experience. However, enzyme inactivation is often challenging with alternative techniques resulting in higher residual activity, affecting sensory quality during storage. Nevertheless, there is evidence in the literature of products with stable sensory properties during storage after processing with alternative techniques. Additionally, some residual enzyme activity may play a role in flavor enhancement during storage, i.e., the release of aglycones from glycoconjugates by pectolytic enzymes. Multiple factors like fruits' cultivar, way of cultivation, external growth conditions, andmaturity stage at the time of harvest influence its sensory quality and, subsequently, the products derived from them. The review concludes with the impression that there is extensive literature on the effects of HPP on the sensory properties of fruit juices. However, the research is limited in discussing the influence of OH and PEF. Additionally, it is difficult to make a fair and systematic comparison among the different preservation technologies because of the lack of standardization and comprehensive sensory evaluation in the studies in the literature. [ABSTRACT FROM AUTHOR]

High (free) sugar intakes can increase self-reported energy intake and are associated with unfavourable cardiometabolic health. However, sugar source may modulate the effects of sugars due to several mechanisms including the food matrix. The aim of this review was to assess the current state of evidence in relation to food source effects on the physiological responses to dietary sugars in humans relevant to cardiometabolic health. An additional aim was to review potential mechanisms by which food sources may influence such responses. Evidence from meta-analyses of controlled intervention trials was used to establish the balance of evidence relating to the addition of sugars to the diet from sugar-sweetened beverages, fruit juice, honey and whole fruit on cardiometabolic outcomes. Subsequently, studies which have directly compared whole fruit with fruit juices, or variants of fruit juices, were discussed. In summary, the sources of sugars can impact physiological responses, with differences in glycaemic control, blood pressure, inflammation, and acute appetite. Longer-term effects and mechanisms require further work, but initial evidence implicates physical structure, energy density, fibre, potassium and polyphenol content, as explanations for some of the observed responses. [ABSTRACT FROM AUTHOR]

Summary: Excessive patulin contamination in fruit juice products pose a significant risk to human health. However, there is a notable absence of a comprehensive and long‐term survey regarding the contamination of patulin in fruit juices within the Chinese market. The present study revealed a discernible decline in the patulin contamination levels, which were as follows: 60% (33/55), 18.28% (17/93), 0% (0/122), 15.58% (12/77), and 0% (0/63) at various survey time dates (2014, 2016, 2018, 2020, 2022). Among them, 18.18% (in 2014), 6.45% (in 2016), and 3.90% (in 2020) of samples exceeded the maximum limit concentration of 50 μg/L, respectively. Despite the presence of varying levels of patulin contamination, the average daily intake of patulin across all years did not present a discernible risk to human health. This investigation offers valuable insights for evaluating the extent of human exposure to patulin and establishing regulatory measures to ensure the safety of juice products. [ABSTRACT FROM AUTHOR]

Yeasts are the usual contaminants in fruit juices and other beverages, responsible for the decrease in the quality and shelf-life of such products. Preservatives are principally added to these beverages to enhance their shelf-life. With the increasing consumer concern towards chemical food additives, plant-derived antimicrobials have attracted the attention of researchers as efficient and safer anti-yeast agents. However, the methods currently used for determining their anti-yeast activity are time- and material-consuming. In this study, the anti-yeast effect of plant phenolic compounds in apple and orange juice food models using microtiter plates has been evaluated in order to validate the modified broth microdilution method for screening the antimicrobial activity of juice preservative agents. Among the twelve compounds tested, four showed a significant in vitro growth-inhibitory effect against all tested yeasts (Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Zygosaccharomyces rouxii) in both orange and apple juices. The best results were obtained for pterostilbene in both juices with minimum inhibitory concentrations (MICs) ranging from 32 to 128 μg/mL. Other compounds, namely oxyresveratrol, piceatannol, and ferulic acid, exhibited moderate inhibitory effects with MICs of 256–512 μg/mL. Furthermore, the results indicated that differences in the chemical structures of the compounds tested significantly affected the level of yeast inhibition, whereas stilbenes with methoxy and hydroxy groups produced the strongest effect. Furthermore, the innovative assay developed in this study can be used for screening the anti-yeast activity of juice preservative agents because it saves preparatory and analysis time, laboratory supplies, and manpower in comparison to the methods commonly used. [ABSTRACT FROM AUTHOR]

Citrus species have undergone immense diversification ever since their ancestral origin. Ponkan and Murcott are two mandarin varieties widely consumed in Brazil and their aroma producing active compounds have not yet been extensively investigated. The present study analyzed the volatile constituents of the Ponkan and Murcott varieties employing the stir bar sorptive extraction (SBSE) technique and gas chromatography‐mass spectrometry (GC‐MS) analysis for the first time. Extraction was performed using the two phases of Twister bar, polydimethyl siloxane (PDMS), and ethylene glycol (EG) silicone in immersion and headspace modes. Among the detected 62 compounds comprising alcohols, aldehydes, esters, terpenes, and others identified, 55 and 37 compounds in the Ponkan and Murcott variety were determined, respectively, from both immersion and headspace modes using the two phases of Twister bar. From the odor active values, the Ponkan was characterized with the domination of compounds such as hexanal, decanal, nonanal, (E)‐2‐hexanal, ethyl hexanoate, d‐limonene, linalool, and geraniol. Similarly, the Murcott variety was characterized with predominant compounds, namely, nonanal, octanal, hexanal, (E)‐2‐hexanal, ethyl hexanoate, d‐limonene, and linalool. The profile of volatile compounds was found to be unique in both the varieties studied, and SBSE technique with GC‐MS analysis favored the characterization of their respective profile due to the high amount of phase in the Twister bars, when compared to similar techniques, like solid phase microextraction. The PDMS Twister bar showed better capacity of adsorption of volatile compounds, since it is a relatively low‐polarity polymer, which discriminates less analytes with different structures and polarities sampled from complex matrices, such as fruits juice. [ABSTRACT FROM AUTHOR]

Background: In observational and prospective cohort studies, intake of sugar-sweetened beverages (SSBs) and pure fruit juice (PFJ) has been associated with cardiovascular disease (CVD). Still, the causality of the connection has not yet been determined. Our objective was to uncover the relationship between SSBs/PFJ and CVD. Methods: Genetically predicted causal associations between SSBs/PFJ (obtained in a published genome-wide association study) and six common CVDs (atrial fibrillation (AF), angina, heart failure (HF), acute myocardial infarction, hypertension, and coronary atherosclerosis) were assessed using MR analytic modeling. The primary analysis method utilized was the inverse variance weighted (IVW) method, complemented by additional methods such as the weighted median method, MR Egger regression, Cochran's Q test, MR pleiotropy residual, funnel plot, Bonferroni correction, and others for MR analysis. To ensure the robustness of the findings, F-values were calculated as a complementary test to set looser thresholds for exposing genetic instrumental variables (P < 1e−5). Results: The results of MR analysis suggested genetically causal associations between SSBs and AF (odds ratio (OR): 1.023; 95% confidence interval (CI) 1.007–1.038; P = 0.0039) as well as between PFJ and angina (OR: 0.968; 95% CI, 0.943–0.993; P = 0.0138) there was genetic causality. However, MR analysis showed no causal association between SSBs/PFJ and other CVD risks. Conclusion: This study suggests that there may be a potential causal relationship between SSBs intake and AF and a causal negative association between PFJ intake and angina. [ABSTRACT FROM AUTHOR]

Featured Application: This study assessed the physicochemical traits, total carotenoids, metabolites, and volatile profiles of Okinawan shiikuwasha and calamansi. The physicochemical characteristics and flavor components unique to shiikuwasha and calamansi fruits provide valuable insights for food processing. The discovery of the distinct characteristics of the two citrus cultivars may be beneficial to producers and consumers, thereby supporting local agro-industries. Shiikuwasha (Citrus depressa Hayata) and calamansi (C. microcarpa Bunge) are distinct citrus species with a strong sour taste that grow naturally in Okinawa, Japan. The present study aimed to characterize the physicochemical traits, total carotenoid content, and taste/nutrient-related metabolite and volatile organic compound (VOC) profiles of the mature fruits from three shiikuwasha cultivation lines ("Izumi kugani", "Izumi kugani-like", and "Ogimi kugani") and calamansi. The shiikuwasha lines had higher ratios of soluble solids/titratable acidity but a lower total carotenoid content than calamansi. There were positive statistical correlations between total carotenoids with red, yellow, and orange indices (a*, b*, and a*/b* color spaces, respectively). Principal component analysis (PCA) revealed that shiikuwasha had higher sucrose and choline contents, while calamansi was richer in sourness-related metabolites such as citrate and malate. PCA plots displayed differences in the VOCs between the two citrus cultivars, wherein volatile accumulation was much richer in juices prepared from the whole fruits than in juices from the edible flesh parts. The plots also showed that monoterpenes and sesquiterpenes differentiated the VOC profiles of shiikuwasha and calamansi. This study reveals differences in the flavor components of the two citrus cultivars and highlights the potential uses of each in local and regional agro-business. [ABSTRACT FROM AUTHOR]

Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance immunity; promote digestive wellness; and exhibit antioxidant, antitumor, and antimicrobial properties. This review also discusses the production of bioactive peptides and extracellular polysaccharides (EPS) by L. acidophilus. Factors, such as salinity, temperature, carbon sources, and nutrient availability, influence the growth of L. acidophilus, which can affect the survival and bioactive potential of fermented products. The proteolytic effects of L. acidophilus contribute to protein breakdown, which leads to the release of bioactive peptides with various health benefits. This review also discusses the applications of L. acidophilus in the fermentation of dairy products, cereal beverages, soymilk, fruit and vegetable juices, and other functional food preparations, highlighting its potential for improving the nutritional value, organoleptic properties, and probiotic delivery of these products. This review highlights the importance of understanding and controlling fermentation conditions to maximize the growth and health-promoting benefits of L. acidophilus in various food and beverage products. [ABSTRACT FROM AUTHOR]

There is a growing interest in various types of kiwifruits, such as the "yellow" kiwifruit (Actinidia chinensis var. chinensis) and the "baby" kiwifruit of Actinidia arguta. These fruits are rich in bioactive compounds, which contribute to their nutraceutical properties, but they nevertheless have a shorter shelf life, resulting in economic losses. This study aims to chemically characterize kiwifruit juices from SunGold and baby kiwifruit varieties (Hortgem Rua and Hortgem Tahi) to improve knowledge and explore the suitability of these products for producing low-alcohol beverages using non-Saccharomyces strains, with the purpose of reducing waste and generating value-added processing. Total soluble solids, acidity, hardness, dry matter, total phenolic content, and antioxidant capacity were used as indicators of fruit quality. Chemical characterization of fresh kiwifruit juices revealed distinct profiles among varieties, with SunGold juice exhibiting higher sugar content and acidity. Citric acid was the predominant organic acid, while, as expected, tartaric was not detected. Kiwifruit juice fermentations by T. delbrueckii UMY196 were always completed regardless of the type of juice used, producing beverages with ethanol content ranging from 6.46 to 8.85% (v/v). The analysis of volatile organic compounds highlighted the presence of several molecules, contributing to aroma profiles with relevant differences among the three kiwifruit-based drinks. In particular, the total concentration of esters in the beverages reached 8.2 mg/L, 9.2 mg/L, and 8.6 mg/L in the Tahi, Rua, and SunGold beverages, respectively. The qualitative and quantitative profiles of the kiwifruit drinks revealed a pronounced perception of acidity and fruity traits, with significant differences observed by Principal Component Analysis (PCA) in aroma descriptors among the proposed beverages. The possibility of using unsold, overripe, or waste fruits to prepare new products with an increase in the sustainability of this supply chain is set. [ABSTRACT FROM AUTHOR]

Aim and Objectives: The study aimed to evaluate and compare the effect of various beverages carbonated drinks, i.e., thumps up, fresh fruit juice (apple and pomegranate) and packaged fruit juice (apple and pomegranate) on tooth surface morphology under scanning electron microscope. Materials and Methods: Thirty recently extracted intact caries-free human permanent teeth were disinfected with 5.25% of sodium hypochlorite solution and autoclaved at 240°F, 20 psi pressure for 40 min. Each tooth was sectioned into 4 enamel sections yielding 120 sections which were embedded in resin using a prefabricated mold. Prepared samples were immersed as Group I - thumps up, Group II - fresh apple juice, Group III - packaged apple juice, Group IV - fresh pomegranate juice, Group V - packaged pomegranate juice, and Group VI - normal saline. Each immersion was done daily for 30 min over 14 days after which samples were scanned under scanning electron microscope (SEM). The data obtained were subjected to statistical analysis using Statistical Package for the Social Sciences (SPSS Version 23; Chicago Inc., IL, USA). Results: The highest surface roughness was noted in the fresh pomegranate and packaged pomegranate groups with a mean of 2.9000 ± 0.30779 followed by thumbs up group. The greatest mean of cracks was noted in thumbs up group with a mean of 2.500 ± 0.51299 which was significant at P = 0.000. The greatest mean of score was noted in thumbs up group with a mean of 2.3000 ± 0.65695 which was significant at P = 0.000. Conclusion: The present study demonstrated that all drinks were erosive in nature with thumps and pomegranate juice showing significantly higher erosiveness than apple juice (P < 0.01). [ABSTRACT FROM AUTHOR]

Water soaking is a commercially important disorder of field-grown strawberries that is exacerbated by surface wetness and high humidity. The objective was to establish the effect of genotype on susceptibility to water soaking. Three greenhouse-grown model 'collections' were used comprising a total of 172 different genotypes: (1) a segregating F2 population, (2) a collection of strawberry cultivars and breeding clones, and (3) a collection of wild Fragaria species. A standardized immersion assay was used to induce water soaking. Potential relationships between water soaking and water uptake characteristics, depth of the achene depressions, fruit firmness, cuticle mass and strain relaxation and microcracking were investigated. Further, the effect of downregulating the polygalacturonase genes (FaPG1 and FaPG2) on the susceptibility to water soaking was investigated. The collection of wild species was most susceptible to water soaking. This was followed by the collection of cultivars and breeding clones, and by the F2 population. Susceptibility to water soaking was strongly correlated with water uptake rate (mass of water, per fruit, per time). For the pooled dataset of 172 genotypes, 46% of the variability in water soaking was accounted for by the permeance of the skin to osmotic water uptake. Susceptibility to water soaking was not, or was only poorly correlated with measurements of fruit surface area or of the osmotic potential of the expressed fruit juice. The only exceptions were the wild Fragaria species which were highly variable in fruit size and also in fruit osmotic potential. For genotypes from the F2 and the wild species collections, firmer fruit were less susceptible to water soaking than softer fruit. There were no relationships between fruit firmness and susceptibility to water soaking in transgenic plants in which FaPG1 and FaPG2 were down-regulated. Susceptibility to water soaking was not related to cuticle mass per unit fruit surface area, nor to strain relaxation of the cuticle upon isolation, nor to achene position. In summary, strawberry's susceptibility to water soaking has a significant genetic component and is closely and consistently related to the skin's permeance to osmotic water uptake. [ABSTRACT FROM AUTHOR]

The study aimed to assess the nutritional properties of fruit juices using the microwave flow pasteurization (MFP) method. The innovative spray deaeration process was also employed at two different temperatures, 25 °C and 50 °C, with three rotational speeds for the spray nozzle: 150, 450, and 750 rpm. The research focused on two not-from-concentrate (NFC) juices: apple–peach and apple–chokeberry. The innovative MFP method demonstrated significant results over 12 months of storage: no presence of Listeria monocytogenes or Salmonella spp. bacteria was detected. Polyphenol oxidases (PPOs) were inactivated, while peroxidase (POD) activity in apple–peach juice was minimal. The total polyphenol content (TPC) in the juices gradually decreased over storage time, but MFP resulted in a slower degradation of TPC than traditional pasteurization (TP). Additionally, anthocyanin and carotenoid content gradually decreased during storage time. Still, with MFP, higher concentrations of these compounds were noted up to 4 and 6 months of storage in apple–peach and apple–chokeberry juices, respectively, than with TP. The research findings indicate that MFP may be a suitable and promising technique for preserving high-quality juices with superior retention of essential nutrients. However, the recommended storage time should be at most four months. [ABSTRACT FROM AUTHOR]

One of the most difficult issues in the juice industry is to manufacture juices where processing processes minimise the impact on the native characteristics of the fruits. In this study, high-pressure technology was used on whole apple fruits in order to evaluate the effect on the juice production. Two varieties, cv. Limoncella and cv. Pink Lady, were considered. Preliminarily, the fruits were subjected to different pressures, and histological as well as pomological measurements were taken in order to identify the best treatment condition, which was established to be 600 MPa for 3 min. Juice samples were then characterised by measuring the colour, viscosity, total antioxidant capacity (TAC), and total phenolic content (TPC). The storage colour stability of the juices for both varieties showed not significant L* values between the untreated and pre-treated fruits. Juices obtained from pre-treated fruits had a viscosity significantly higher than that obtained from untreated ones. Interestingly, the TPC of high-pressure processing (HPP) pre-treated juice resulted in being significantly higher compared to the untreated ones. The HPP pre-treatment can be considered as a commercial application to modulate some quality standards for apple juice production. [ABSTRACT FROM AUTHOR]

As an important non-volatile component in fruit juice, pectin can not only affect the stability of fruit juice but also bind aroma compounds, thereby affecting the release and retention of fruit juice flavor. Improving food flavor by using the interaction between biological macromolecules such as pectin and aroma compounds has become one of the most dynamic new directions for controlling food flavor. Based on this point, the composition and structure of pectin, the research methods and the mechanism and impact factors of the interaction between pectin and aroma compounds were reviewed. In addition, by analyzing the limitations of the current pectin-aroma interaction research, future trends according to the interaction between pectin and aroma substances were expected to provide references for regulating flavor in juice processing and the interaction research between other matrix components of food and aroma substances. [ABSTRACT FROM AUTHOR]

Pulsed electric field (PEF), with its unique non-thermal characteristics and short-time, high-efficiency, energy-saving processing features, has become a new trend in fruit and vegetable juice sterilization and preservation technology, which can ensure the microbial safety of fruit and vegetable juice, while maintaining its "fresh flavor" and nutritional properties. To provide new ideas and references for the further research of PEF technology in the field of fruit and vegetable processing, this review discussed the applications of the pulsed electric field in fruit and vegetable juice processing, such as improving juice yield, enhancing flavor, sterilization, and blunting enzymes, etc. The application prospects of PEF technology in synergistic processing with other technologies were also presented. This review also analyzed the main obstacles of PEF technology in fruit and vegetable juice processing and summarized the current problems to be overcome by PEF technology, such as the specificity between equipment selection, process parameters and food matrix, and the safety issues due to sublethal microorganisms. For the better quality of fruit and vegetable juices, more discussions on the development of equipment, optimization of corresponding parameters and safety studies of PEF were expected to follow. [ABSTRACT FROM AUTHOR]

Fruit juices can be enriched with plant extracts to enhance the nutritional and biological value of the product. Plant extracts are rich sources of bioactive compounds such as polyphenols with potential health benefits for consumers. In the present study, alginate microcapsules containing Eryngium billardieri (EB) extract (derived from aerial parts) were prepared and incorporated into apple juice. EB extract as nonencapsulated (NE), encapsulated (E) in microcapsules, and the combination of nonencapsulated + encapsulated (NE + E) at different concentrations of 1, 3, and 5% (w/v) were added to apple juice. These sample groups were stored at 4°C, and quality characteristics were evaluated for 21 days with a week of regular intervals. The results showed that the prepared microcapsules were spherical shaped with a size of 150–170 μm. The highest (75.12%) and the lowest (70.63%) encapsulation efficiency (EE) on the first day of storage were obtained in microcapsules containing 5% and 1% extract, respectively. EE decreased during storage time, and the lowest EE (65.25%) was observed in samples with 1% extract on day 21. Incorporation of E and NE + E extract improved total anthocyanin, total phenolic content, total flavonoid content, and antioxidant activity of apple juice due to the protective effects of the encapsulation on polyphenol compounds in the extract. After 21 days of storage, the highest (10.21%) and the lowest (5.85%) ascorbic acid contents were observed in samples with 5% NE + E t and control samples, respectively. Addition of EB extract to apple juice prevented the growth of yeasts and molds till day 7, and encapsulation of extract could enhance inhibitory activity. In terms of sensory acceptability, apple juices containing encapsulated extract received higher scores by panelists as a result of masking the unpleasant color and flavor of the extract. These results indicate that the application of EB microcapsules has potential for use in the food industry. [ABSTRACT FROM AUTHOR]

In recent years there has been a great interest in functional beverages with antioxidant capacity that impart various health implications upon consumption due to the presence of various bioactive components, like phenols. Fruit juices are excellent matrices for the delivery of active components for these functional beverages. This research was focused on developing and testing the biological activity of a new fermented blackberry (Rubus glaucus Benth) beverage enriched with different plants as a new product on the functional food market. Several Ecuadorian species (spices, aromatic, and medicinal) have been tested for the highest antioxidant activity and phenolic content. Methods like Folin Ciocalteu, α-diphenyl-α-picrylhydrazyl free-radical-scavenging method (DPPH), free-radical-scavenging activity (ABTS), and Ferric reducing antioxidant power (FRAP) were used. Among the tested plants, arrayán (Myrcianthes hallii), plantain (Plantago major), ishpingo (Ocotea quixos), and ataco (Amaranthus quitensis) were selected. The study demonstrates the ability of medicinal plants to improve the total phenolic content and antioxidant capacity, but also the sensory properties of the functional drink compared to the blackberry fermented drink. The highest values of the analyzed characteristics (total phenolic content, antioxidant capacity, sensory evaluation), were obtained in the case of the treatment consisting of fermented blackberry beverage enriched with 4 g of medicinal plants. [ABSTRACT FROM AUTHOR]

Here in this article we described the synthesis of 5-benzylidene-2-thioxothiazolidin-4-one derivative via one pot reaction mechanism with excellent yield in short reaction time using conventional and microwave irradiation methods. Lemon juice used as a green solvent, ammonium ferrous sulfate as catalyst in the presence of sodium citrate buffer as base reduces the time cycle and increased the yields. In addition, screening of various metal catalysts was studied. This methodology gave excellent yield and purity as compared with earlier reported process. The advantages of this process are cost-effective, short reaction time, high atom economy and environmental friendly. In addition, as compared to traditional heating approach, the microwave-assisted synthesis offered outstanding yields. [ABSTRACT FROM AUTHOR]