Search

Abstract Morinda citrifolia L. (Noni) has been widely used in traditional medicine in tropical zones and has become increasingly popular globally owing to its health benefits. Most noni fruits are consumed as juice, which is traditionally produced by the natural fermentation of noni fruits. In this study, the metabolic profiles of noni fruit juice (NJ1) and fermented noni fruit juices (NJ2 and NJ3) was compared. A total of 74, 83, and 91 compounds including anthraquinones, coumarins, flavonoids, phenolic acids, phenolics, terpenoids, and miscellaneous (acids, carbohydrates, vitamins, fatty acids, etc.) were tentatively identified from NJ1, NJ2, and NJ3 in both positive and negative electrospray ionization modes. The phenolic compound composition differed significantly between noni juice and fermented noni juice. The results of the unsupervised principal component analysis and hierarchical clustering analysis showed that the non-fermented juice group clustered with the fermented juice groups. Asperulosidic acid, isoasperulosidic acid, and rutin levels were higher in the NJ1 group than those in the NJ2 group. Deacetylasperulosidic acid and monotropein contents in NJ2 were higher than those in NJ1. Similarly, NJ1 had higher asperulosidic acid and isoasperulosidic acid than those in NJ3. The findings from this study have the potential to enhance the quality of fermented noni juice.

Morinda citrifolia L. (Noni) has been widely used in traditional medicine in tropical zones and has become increasingly popular globally owing to its health benefits. Most noni fruits are consumed as juice, which is traditionally produced by the natural fermentation of noni fruits. In this study, the metabolic profiles of noni fruit juice (NJ1) and fermented noni fruit juices (NJ2 and NJ3) was compared. A total of 74, 83, and 91 compounds including anthraquinones, coumarins, flavonoids, phenolic acids, phenolics, terpenoids, and miscellaneous (acids, carbohydrates, vitamins, fatty acids, etc.) were tentatively identified from NJ1, NJ2, and NJ3 in both positive and negative electrospray ionization modes. The phenolic compound composition differed significantly between noni juice and fermented noni juice. The results of the unsupervised principal component analysis and hierarchical clustering analysis showed that the non-fermented juice group clustered with the fermented juice groups. Asperulosidic acid, isoasperulosidic acid, and rutin levels were higher in the NJ1 group than those in the NJ2 group. Deacetylasperulosidic acid and monotropein contents in NJ2 were higher than those in NJ1. Similarly, NJ1 had higher asperulosidic acid and isoasperulosidic acid than those in NJ3. The findings from this study have the potential to enhance the quality of fermented noni juice. [ABSTRACT FROM AUTHOR]

In order to obtain noni juice with high yield and good quality, the effect of combined extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall quality of noni juice was investigated. Moreover, the extraction performance of the EZ-US combined extraction technique was compared with that of EZ-based extraction and the US-based extraction. Response surface methodology (RSM) was designed to optimize the parameters of ultrasonic treatment, by taking consideration of the extraction efficiency, quality parameters and bioactive ingredients of noni juice. The results indicated that combined ultrasonic and enzymatic treatment achieved a synergistic effect on promoting the quality of noni juice. The maximum juice yield of 67.95 % was obtained under ultrasonication for 10 min at 600 W after enzymatic treatment (EZU). In addition, EZU-treated juice exhibited the highest contents of total phenolic and flavonoid, which were 148.19 ± 2.53 mg gallic acid/100 mL and 47.19 ± 1.22 mg rutin/100 mL, respectively, thus contributing to better antioxidant activity. Moreover, the EZU treatment significantly reduced the particle size of noni juice, and improved its suspension stability and rheological properties. FTIR results indicated that the treatments did not bring major changes in the chemical structure and the functional groups of compounds in noni juice. Therefore, EZU treatment can be successfully applied to the extraction of noni juice with better nutritional properties and overall quality.

The area of rubber land in Indonesia currently reaches 3,672,213 ha which can produce 3,229,861 tons/year. The price of rubber in Indonesia is currently cheap because of low-quality latex. The low quality of latex is caused by the large production costs, one of which is the price of latex clotting material which is relatively expensive. Therefore, this studied aims to find a good alternative to latex coagulant but at low cost. Latex clumping material used in this research were noni juice and star fruit. The treatment in this study used noni juice and star fruit juice concentration of 5 ml, 10 ml, 15 ml, and 20 ml, respectively. The results showed the weight of latex with noni emulsifying agents increased by 45.58% while the administration of star fruit juice was not much different, amounting to 45.70%. However, the final weight of latex given by the emulsifying agent in the form of star fruit was higher than Noni with the difference at the highest weight reached 4.23 grams. The fastest latex clumping time at 20 ml star fruit concentration is 1.18 minutes. Based on research results noni juice and star fruit potential as a latex clot.

Objective: To study the mechanism of the anti-tumor effect of Morinda citrifolia (noni). Methods: The influences of noni juice on cell proliferation, apoptosis, invasion, migration and the activity of AKT/nuclear factor- κ B (NF- κ B) signaling pathway in A549 human lung cancer cells were detected by MTT, cell counting kit-8, colony formation, Annexin V/PI double labeling, transwell, scratch test and immunoblotting assay, respectively. A549 cells were inoculated into the right axilla of nude mice, followed by noni juice treatment. The body weight of the nude mice was weighed, and the tumor volume and weight were measured. Cell proliferation and expression of apoptosis-related proteins were measured by immunohistochemistry, and the activity of NF- κ B signaling pathway was measured by immunoblotting. Results: The in vitro studies showed that noni juice inhibited the A549 cells proliferation, migration and invasion. Noni juice also promoted cells apoptosis in A549 cells. Immunoblotting assay showed that the phosphorylation level of AKT, p50, and STAT3 proteins was inhibited to different extents after noni juice treatment. The in vivo studies showed that noni juice effectively suppressed tumor formation of A549 cells in nude mice. Noni juice treatment inhibited the expression of Ki67, PCNA, and Bcl-2 protein in the tumor; while promoted the expression of caspase-3 protein. Additionally, we also found that noni juice treatment could restrain the activity of AKT/NF- κ B signaling pathway in the tumor tissue. Conclusion: Noni juice inhibited the proliferation of A549 lung cancer cells, induced apoptosis, and inhibited cell invasion and migration via regulating AKT/NF- κ B signaling pathway. [ABSTRACT FROM AUTHOR]

This study investigated the effect of noni juice (NJ) addition on physico-chemical, sensory, and bioactive properties of yogurt. NJ addition increased the acidity, yogurt starter count, total phenolics, total flavonoids, antioxidant activity, and flavor of yogurt. However, it reduced the viscosity, syneresis, and color parameters. Furthermore, whether feeding yogurt with or without NJ (7%, v/v) (NY or Y) (20 g/kg of diet) could alter the response of mice to dextran sodium sulfate (DSS)-induced ulcerative colitis (UC) was investigated. Intriguingly, dietary NY significantly ameliorated body weight loss, colon length, and histopathological changes in the UC mice. This relief of symptoms might be associated with the decreased mRNA expression of pro-inflammatory cytokines including IL-6 and IFN-γ and the increased mRNA expression of anti-inflammatory cytokine, IL-10. These results suggest the feasibility of NJ addition into yogurt which could serve as a potential adjuvant dietary therapy for reducing inflammation in UC patients.

Oxidative stress is more likely to cause damage to neuronal cells and mediates some neurodegenerative disorders. It is well known that natural antioxidants can prevent oxidative stress damage and become a potential therapeutic strategy. Noni juice obtained from the fruit of the tree Morinda citrifolia, as a folk medicine, has been used for over two thousand years. In the current study, the neuroprotective effect and mechanism of noni juice extracts against tert-Butyl hydroperoxide (TBHP)-induced SH-SY5Y cell damage were investigated. The results demonstrated that chloroform fraction (CF) and aqueous fraction (AF) of noni juice protected SH-SY5Y cells against TBHP-induced oxidative stress and the associated apoptosis effectively. CF and AF treatment significantly weakened the TBHP-induced cytotoxicity, reactive oxygen species generation, mitochondrial membrane depolarization, and apoptotic features. CF and AF restored cellular antioxidant enzyme activity; upregulated expression of heme oxygenase-1, catalase, and superoxide dismutase-1; and increased the nuclear accumulation of nuclear factor-erythroid 2 related factor 2 (Nrf2). The antioxidant and neuroprotection potential of CF may account for its high total phenolic and flavonoid content, while AF may be rich in polysaccharides. These results suggest that CF and AF exhibit antioxidant defense through the upregulation of Nrf2 along with endogenous antioxidants and reduce apoptosis via inhibiting the mitochondrial pathway to protect SH-SY5Y cells damaged by TBHP. CF and AF might be developed as agents for neurodegeneration prevention or therapy.

This study demonstrated the protective effects of noni fruit and its fermented juice with different fermentation times against the acute liver injury caused by alcohol. In vitro trials were conducted to assess the antioxidant activities of noni fruit and fermented juice, while protective effects were confirmed by in vivo trials using mice model. The results showed that fresh noni fruit had higher antioxidant capacities (1,1-diphenyl-2-picrylhydrazyl scavenging activity, hydroxyl-radical scavenging ability, and reducing power) than fermented noni juice. However, in vivo experiments demonstrated that fermented noni juice had a comprehensive preventive effect on acute alcohol-induced liver injury, based on the histopathological analysis and the measurements of markers of serum and liver. The markers include aspartate aminotransferase, alanine aminotransferase, gamma-glutamyl transferase, alkaline phosphatase, high density lipoprotein cholesterol, low density lipoprotein cholesterol, total cholesterol, and triglyceride. This study provides positive insights into the potential role of noni fruit and fermented juice in combating challenges presented by alcohol consumption and highlights the potential of noni fruit as functional food.

This study determined the physical property variations during the traditional fermentation of Morinda citrifolia L. (noni) juice and their correlations to antioxidant capacity were identified. The temperature and pH of the juice, temperature, and humidity within the fermenter and juice volume were monitored. Both temperatures were within the range of 29.5–33 °C. The pH of the juice decreased from 3.98 to 3.23. The humidity increased rapidly from 98.95% to 99.90%. The maximum juice volume was about 1.37 L. The maximum antioxidant capacity was around 84% of the DPPH scavenging activity. Therefore, the physical property variations cannot be correlated significantly to the antioxidant capacity of noni juice.

Introduction: Accumulation of polycyclic aromatic hydrocarbons (PAH) in the body commonly lead to degenerative disease such as cancer. This study aims to investigate the potential of Morinda citrifolia to maintain the immune system against toxic exposure. Material and Methods: This study used Five weeks old male Balb/C mice as animal model. The 7,12-Dimethylbenz(a)anthracene (DMBA) was administrated for six weeks following with 3 days cigarette smoke (CS) exposure then treated with noni juice (M. citrifolia) for two weeks. Experimental animals were divided into six groups. Normal control (N); DMBA+CS; Cisplatin; D1; D2; and D3. Profil of CD4+TNFα+, CD11b+IL6+, CD11b+IFNγ+, CD4+CD25+ IL10+, NK+IL6+ cells was analyzed by flow cytometry and data was analyzed with one-way ANOVA and Post Hoc Tukey HSD test with a significance of p-values < 0.05. Results: This study show that DMBA+CS induction increasing level of CD11b+IL6+, CD4+CD25+ IL-10+ and NK+ IL-6+ meanwhile decreasing CD4+TNFα+ significantly (P<0.5) than Normal group. Noni juice in dose 90 mg/Kg BW decrease cytokine pro-inflammation (IL-6 and IFNγ) both in macrophage and NK cell profile significantly (P<0.05). Noni juice in 30 mg/Kg BW could improve the activation CD4+TNFα+ significantly (P<0.05). Noni juice also has efficacy to control T regulator activation to prevent tumor escape. Conclusion: These results suggest that noni juice has anti-cancer potencies by maintain homeostasis of immune system and could be immune herbal supplement. [ABSTRACT FROM AUTHOR]

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

Abstract Spray drying microencapsulation using suitable wall materials is effective for masking the unpleasant odor in fermented noni juice (FNJ), however, the drying behaviors have not been fully understood. The study aims to investigate the drying behaviors of FNJ containing different wall materials using reaction engineering approach (REA). The single droplet drying (SDD) was employed to study the basic parameters (diameter, mass and temperature). The results illustrated that FNJ containing M1 (maltodextrin, 10–13 DE) with 28% solids content exhibited an earlier crust formation behavior than that containing M3 (maltodextrin, 17–20 DE) (28%). The master activation energy curves revealed that M3 (28%) droplet required lesser energy for moisture evaporation than M1 (28%, 21%) and GA (gum acacia, 21%) droplets. The increased solids content of droplet caused a reduced shrinkage and an increased particle size. Current study concluded that the fundamental knowledge obtained would enable scale-up of spray drying microencapsulation of FNJ. Highlights • Drying behaviours of fermented noni juice (FNJ) was studied by single droplet drying. • Reaction Engineering Approach (REA) could successfully model the experimental data. • Drying behaviours of FNJ was impacted by the different wall materials. • Maltodextrin and gum acacia are applicable for spray drying of FNJ. • The finding is useful for industrial scale up of FNJ microencapsulation. [ABSTRACT FROM AUTHOR]

Abstract Spray drying-based microencapsulation has been applied to mask unpleasant odours and to protect bioactives in liquid based products. However, little research has been undertaken to explore how particle formation occurs during the drying process and the relationships associated with particle properties. This study aimed to fill the gap by investigating the relation of structure formation and properties of microencapsulated fermented noni juice (FNJ) powder containing maltodextrin (M1, 10–13 DE; M3, 17–20 DE) and gum acacia (GA) using a single droplet drying (SDD) technique, mimicking the spray drying process. The impact of wall materials and solids content on the structure formation and particle properties including solubility, hygroscopicity, particle size, bulk density and microstructure were predicted. The SDD process was designed to observe the drying process and to investigate the morphological changes of semi-dried particles by attaching a water droplet or by suspending the semi-dried/dried particle in the drying chamber without air flow. Microscopic analysis show that microstructures of the particles were influenced by the wall materials. M3 particles showed the best solubility, and are predicted to have higher bulk density and hygroscopicity than M1 and GA particles. The M1 particles displayed good solubility and had a larger particle size than the M3 particles. Particles containing GA had the lowest dissolution rate, and are expected to have the lowest bulk density among the three wall materials. Overall, this research has provided insight into particle structure formation and the properties of microencapsulated FNJ powders by the above hydrocolloid materials. Graphical abstract Image 1 Highlights • Structure formation and properties of fermented noni juice (FNJ) powder were revealed. • Single droplet drying could be applied to study the above relationship. • Microstructure and properties of FNJ powder was impacted by hydrocolloid used. • Maltodextrin (10–13 DE) was predicted as a suitable carrier for encapsulating FNJ. [ABSTRACT FROM AUTHOR]

Background: Noni juice has been extensively used as folk medicine for the treatment of arthritis, infections, analgesic, colds, cancers, and diabetes by Polynesians for many years. Due to the lack of standard scientific evaluation methods, various kinds of commercial Noni juice with different quality and price were available on the market. Objective: To establish a sensitive, reliable, and accurate high-performance liquid chromatography with electrospray ionization triple quadrupole mass spectrometry (HPLC-ESI-MS/MS) method for separation, identification, and simultaneous quantitative analysis of bioactive constituents in Noni juice. Materials and Methods: The analytes and eight batches of commercially available samples from different origins were separated and analyzed by the HPLC-ESI-MS/MS method on an Agilent ZORBAX SB-C18 (150 mm x 4.6 mm i.d., 5 µm) column using a gradient elution of acetonitrile-methanol-0.05% glacial acetic acid in water (v/v) at a constant flow rate of 0.5 mL/min. Results: Seven components were identification and all of the assay parameters were within the required limits. Components were within the correlation coefficient values (R² ≥ 0.9993) at the concentration ranges tested. The precision of the assay method was <0.91% and the repeatability between 1.36% and 3.31%. The accuracy varied from 96.40% to 103.02% and the relative standard deviations of stability were <3.91%. Samples from the same origin showed similar content while different origins showed significant different result. Conclusions: The developed methods would provide a reliable basis and be useful in the establishment of a rational quality control standard of Noni juice. [ABSTRACT FROM AUTHOR]

Background Excessive reactive oxygen species (ROS) can result in inflammation and cytokine secretion in the liver, and then activate hepatic stellate cells that cause the accumulation of extracellular matrix proteins, especially collagen, in liver tissue. Naturally fermented noni juice (NJ; Morinda citrifolia ) has been used for decades as a nutraceutical in humans. In this study, we intended to examine if NJ can ameliorate ROS-induced liver fibrosis via a thioacetamide (TAA)-induced rat model. Methods The 50 rats used in this study were separated into five groups of 10 rats each for 8 weeks as follows: (1) control group; (2) TAA; (3) TAA + low-dose NJ (2.51 mL NJ/kg); (4) TAA + medium-dose NJ (5.02 mL NJ/kg); and (5) TAA + high-dose NJ (7.52 mL NJ/kg). Results Treatment with TAA resulted in lower body weight and serum lipid levels ( p < 0.05), while liver weight and collagen contents, and serum alanine aminotransferase and aspartate aminotransferase values were increased ( p < 0.05). The protective effects of NJ on TAA treatment resulted from decreased endoplasmic reticulum stress-related gene expressions ( p < 0.05), inflammatory cytokines, collagen accumulation, and matrix metalloproteinase (MMP-2 and MMP-9) activities, as well as upregulated ( p < 0.05) tissue inhibitors of metalloproteinase (TIMP-1 and TIMP-3) in livers. NJ also increased hepatic antioxidant capacities ( p < 0.05). Conclusion Naturally fermented NJ manifests a protective potential on liver fibrosis via the enhancement of antioxidant capacities, as well as decreasing endoplasmic-reticulum stress and MMP-2/MMP-9 activities. [ABSTRACT FROM AUTHOR]

Several reports indicate that psychological stress and depression are detrimental to health and that chronic stress implicates pathophysiology of mood and anxiety- related disorders, thus leading to several stress-related complications. The present study focuses on behavioural status and neurochemical variations in myelin of rat brain exposed to chronic immobilization stress and evaluates the effect of fruit juice of noni over changes in the myelin content of forebrain (FB) and midbrain (MB) regions of rats exposed to stress. Immobilization stress (IS) strategy was utilized to induce stress in Wistar rats. Myelin protein was isolated from the MB and FB regions of rats. Assessment of activities of membrane bound enzymes, levels of neurotransmitters (dopamine, serotonin and glutamate of FB and MB) and lipid profile of myelin in addition to behavioural analysis were carried out. The membrane- bound enzymes such as ATPases, 5'-nucleotidase and acetylcholinesterase exhibit significant decrease in their activities both in the FB and MB regions on stress induction, when compared to that of control. The neurotransmitters and lipid profile also show similar pattern among the experimental group. However, administration of noni juice (NJ) in IS exposed rats can significantly alter the activities of myelin-associated enzymes and levels of neurotransmitters and lipid content of myelin (P < 0.05) along with improvement in the behavioural pattern when compared to those of IS rats. These preliminary results set targets for further authentication of the use of NJ against stress. This NJ could become one of the ideal supplements for management of stress-induced neurological disorders. [ABSTRACT FROM AUTHOR]

Noni (Morinda citrifolia) juice is a popular herbal dietary supplement globally used for preventive or therapeutic purposes in a variety of ailments, claiming to exhibit hepatoprotective properties as well. Herein we present the case of a 38-year-old woman who developed acute liver injury associated with noni juice consumption on a long-term (9 months) anticonvulsant therapy. Clinical presentation and liver biopsy were consistent with severe, predominantly hepatocellular type of injury. Both agents were stopped and corticosteroids were initiated. Five months later the patient had fully recovered. Although in the literature the hepatotoxicity of noni juice remains speculative, sporadic but emerging cases of noni juice-associated liver injury address the need to clarify and investigate potential harmful effects associated with this supplement.

The plant Morinda citrifolia L. (noni) has been the focus of many recent studies due to its potential effects on treatment and prevention of several diseases. However, there are few in vivo and in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine the total polyphenol content (TPC) and antioxidant capacity of a juice commercialized as noni juice, but containing grape, blueberry and noni fruits. Commercial noni juice was compared against its separate constituents of blueberry and grape juice. Folin-Ciocalteu and DPPH• methods were used to determine the concentration of total polyphenol content and antioxidant activity, respectively. Commercial noni juice presented higher values of TPC (91.90 mg of gallic acid/100 mL juice) and antioxidant activity (5.85 mmol/L) compared to its 5% diluted constituents. Concentrated blueberry juice presented higher TPC and antioxidant activity than the other juices analyzed. Considering that the blueberry and grape juices account for only 10% in the composition of commercial noni juice, it can be inferred that these two components contribute significantly to the antioxidant activity. Therefore, additional studies are necessary in order to elucidate the contribution of the noni juice as an antioxidant.A planta Morinda citrifolia L. tem sido objeto de muitas pesquisas decorrente de seus efeitos benéficos no tratamento e prevenção de muitas doenças. No entanto, são escassos os estudos in vivo e in vitro sobre os compostos presentes e sua capacidade de atuar como antioxidante. Objetivou-se com este trabalho determinar o índice de polifenóis totais (IPT) e a capacidade antioxidante do suco de noni comercial, constituído de uva, mirtilo e a fruta do noni. O suco de noni comercial foi comparado com seus constituintes (mirtilo e suco de uva) separadamente. Os métodos Folin-Ciocalteu e DPPH• foram utilizados para determinar a concentração de polifenóis totais e capacidade antioxidante, respectivamente. O suco de noni apresentou valores superiores de IPT (91,90 mg ácido gálico/100 mL de suco) e atividade antioxidante (5,85 mmol/L) quando comparado aos seus constituintes diluídos a 5%. O suco de mirtilo, na sua forma concentrada, apresentou IPT e atividade antioxidante superior aos demais sucos. Considerando que os sucos de mirtilo e de uva representam apenas 10% na composição do suco de noni, pode-se inferir que estes dois constituintes contribuem de forma significativa para a atividade antioxidante. Assim, estudos adicionais são necessários para elucidar a contribuição do suco de noni como sequestrador de radicais livres.

Noni juice is a globally popular health beverage originating in the tropics. Traditional Tahitian healers believe the noni plant to be useful for a wide range of maladies, and noni juice consumers throughout the world have similar perceptions. Nevertheless, human clinical trials are necessary for a precise understanding of what the health benefits of noni juice are. A review of published human intervention studies suggests that noni juice may provide protection against tobacco smoke-induced DNA damage, blood lipid and homocysteine elevation as well as systemic inflammation. Human intervention studies also indicate that noni juice may improve joint health, increase physical endurance, increase immune activity, inhibit glycation of proteins, aid weight management, help maintain bone health in women, help maintain normal blood pressure, and improve gum health. Further, these studies point to notable antioxidant activity in noni juice, more so than other fruit juices which served as trial placebos. It is this antioxidant effect and its interaction with the immune system and inflammation pathways that may account for many of the observed health benefits of noni juice. However, the existing evidence does have some limitations as far as its general application to noni juice products; all the peer-reviewed human interventions studies to date have involved only one source of French Polynesian noni juice. Geographical factors and variations in processing methods are known to produce commercial noni juice products with divergent phytochemical and nutrient compositions. Therefore, other sources of noni products may have different toxicological and pharmacological profiles.

• Combined ultrasound and enzymatic treatment were used for the extraction of noni juice for the first time. • Ultrasonic process parameters for noni juice extraction were further optimized by response surface methodology. • Ultrasonication at 600 W for 10 min after enzymatic treatment (EZU) obtained the maximum juice yield. • EZU-treated noni juice achieved the highest bioactive ingredients content and antioxidant capacity. • EZU treatment is a good alternative to the individual method. In order to obtain noni juice with high yield and good quality, the effect of combined extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall quality of noni juice was investigated. Moreover, the extraction performance of the EZ-US combined extraction technique was compared with that of EZ-based extraction and the US-based extraction. Response surface methodology (RSM) was designed to optimize the parameters of ultrasonic treatment, by taking consideration of the extraction efficiency, quality parameters and bioactive ingredients of noni juice. The results indicated that combined ultrasonic and enzymatic treatment achieved a synergistic effect on promoting the quality of noni juice. The maximum juice yield of 67.95 % was obtained under ultrasonication for 10 min at 600 W after enzymatic treatment (EZU). In addition, EZU-treated juice exhibited the highest contents of total phenolic and flavonoid, which were 148.19 ± 2.53 mg gallic acid/100 mL and 47.19 ± 1.22 mg rutin/100 mL, respectively, thus contributing to better antioxidant activity. Moreover, the EZU treatment significantly reduced the particle size of noni juice, and improved its suspension stability and rheological properties. FTIR results indicated that the treatments did not bring major changes in the chemical structure and the functional groups of compounds in noni juice. Therefore, EZU treatment can be successfully applied to the extraction of noni juice with better nutritional properties and overall quality. [ABSTRACT FROM AUTHOR]

Fermentation is one of the methods to get noni juice. In this research, noni is fermented in hanged system and submerged system for 1, 2, 3, and 4 weeks. The result showed the longer fermentation increased pH, alcohol content, turbidity, viscosity, microbial content, and decrease ascorbic acid and acid content, soluble solid content, color and flavor acceptance. Differennt system fermentation affected percent yield, soluble solid content, turbidity of juice, panels opinion to color significantly. Noni juice of submerged system has higher percent yield, higher soluble solid content, turbidity, but provided lighter color than noni juice of hanged system. Juice of submerged system is better than hanged system. Juice from three weeks fermentation indicated changes of metabolism activity which is shown by some characteristic changes. Fruit juice made by submerged fermentation system had more diverse compounds than fruit juice without fermentation.

The purpose of this study was to evaluate the effect of soaking in noni juice on the microbiological and color behavior of minimally processed mango. Two batches of Haden mango cubes were treated by immersion in noni juice for 2.5 or 5.0 min. Each batch was packed in polypropylene boxes and stored at 6 °C for up to 15 days; in addition, a control group of mango cubes was prepared by immersion in sterile water for the same duration. According to the results, the soaking of mango cubes in noni juice had an antimicrobial effect on mesophilic aerobic bacteria, molds and yeasts during storage at 6 °C for 15 days, without significantly ( P < 0.05) affecting the CIE L*, a*, b*, chroma and hue angle values, in comparison with the control after 12 days of storage. The noni juice soaking treatment was demonstrated to be a potentially valuable technology for decontamination of fresh-cut fruit surfaces. [ABSTRACT FROM AUTHOR]

Noni is a bush of Asiatic origin which produces fruits that when get ripen have an unpleasant and penetrating smell. The noni has a lot popularity because of its nutraceutical a healing properties, however, its unpleasant smell disfavors its consumption. The microencapsulation by multiple emulsions is an alternative for masking smells and minimize the factors that interfere in secondary metabolites stability. The nutraceutical compounds of noni juice are sensible to high temperatures, for which the objective of this study is to microencapsulate noni juice by multiple emulsions disregarding the use of heat. To achieve this procedure noni juice was trapped in multiple emulsions, using as wall material soy protein isolate (SPI) and Arabic gum (GA). Phenolic, flavonoid and ascorbic acid content of three emulsions W/O/W with polymer concentration (SPI-GA) of 6, 7.5 and 9 % were measured. The results showed that did not exist significant difference (P < 0.05) in phenolic and ascorbic acid content among treatments. The levels of flavonoids where higher in the treatments than the ones that existed in the noni juice control. As conclusion the polymer content in the multiple emulsions did not interfered in the phytochemical content among treatments. [ABSTRACT FROM AUTHOR]