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The objective of this work was to determine the sensory profile and the degree of acceptability of samples of commercial dehydrated orange juices (A-B-C) by quantitative descriptive analysis (QDA) and sensory acceptability testing. As samples B and C are marketed with the label “sweet orange”, in sensory tests it was also analyzed whether the assessors and consumers perceived them as any sweeter. A panel of 8 assessors was selected for the QDA test, and trained on evaluating of the dehydrated orange juices. The acceptance test was performed with 50 consumers of both genders, who were selected for their daily consumption of dehydrated juices. In addition, in this test, the influence of gender of consumers on evaluations of the samples was analyzed. In the descriptive test, B and C were characterized by a greater intensity in orange and acid aroma and orange and acid flavor, samples A and C by a larger body, and A and B by exhibiting a greater intensity of the sweet flavor descriptor. In the test with consumers, B and C were perceived as the sweetest and those that presented the greatest overall acceptability. Furthermore, no differences were found between the ratings provided by men and women. DOI: https://doi.org/10.54167/tch.v17i3.1325

Objectives: This study aimed to evaluate the effect of natural and industrial orange juices and a beverage on the surface roughness of composite material. Materials and Methods: In this experimental study, 30 disc-shaped specimens with a thickness of 2 mm and a diameter of 10 mm were taken from an orthodontic bonding composite. The specimens were randomly assigned into three groups (i.e., natural orange juice, Rani orange juice, and Mirinda orange beverage). The roughness of the specimens was examined by atomic force microscope at baseline, 1 day (6 hours), and 1 week (6 hours per day) after immersing. Data were analyzed by repeated measures ANOVA test and Bonferroni post hoc test. Results: The surface roughness of composite exposed to the selected drinks increased significantly (P < 0.05). Conclusion: Natural orange juice, Rani orange juice, and Mirinda can affect the surface roughness of composite, which varies based on the type of drink and immersion time.

Objectives: This study aimed to evaluate the effect of natural and industrial orange juices and a beverage on the surface roughness of composite material. Materials and Methods: In this experimental study, 30 disc-shaped specimens with a thickness of 2mmand a diameter of 10mm were taken from an orthodontic bonding composite. The specimens were randomly assigned into three groups (i.e., natural orange juice, Rani orange juice, and Mirinda orange beverage). The roughness of the specimens was examined by atomic force microscope at baseline, 1 day (6 hours), and 1 week (6 hours per day) after immersing. Data were analyzed by repeated measures ANOVA test and Bonferroni post hoc test. Results: The surface roughness of composite exposed to the selected drinks increased significantly (P < 0.05). Conclusion: Natural orange juice, Rani orange juice, and Mirinda can affect the surface roughness of composite, which varies based on the type of drink and immersion time. [ABSTRACT FROM AUTHOR]

Orange juice is one of the most popular juices on the market. The bulk of accessible fruit drinks are synthetic and may include a number of toxic and poisonous substances those are harmful to customers' health. This study compares the physicochemical parameters, sugar content, organic acids, and sensory evaluation of commercial and fresh orange juice samples. The orange fruit was treated to produce fresh juice, which has 100% fruit content and no sugars or diluents. Packaged juice samples were obtained from a local store, and all testing was completed prior to the expiration of the juice's shelf life. Total solids, ash content, and pH were among the physicochemical properties investigated, with values ranging from 9.507–13.145%, 0.110–0.447%, and 4.360–5.970, respectively. Sugar content was observed to be in the ranges of 2.118–5.278, 2.641–4.317, and 2.563–4.184 g/100 ml for glucose, fructose, and sucrose individually. Organic acids (ascorbic, acetic, and citric acid) were found to have concentrations ranging from 25.170–43.981, 1.307–5.760 and 311–411.33 mg/100 ml separately. Sensory evaluation revealed a significant difference (p

[Display omitted] • Analytical method for tryptoquialanines A and B determination in orange juices. • HPP and thermal treatments reduced only partially TA and TB contents. • Fresh and commercial 100% orange juices exhibited TA mycotoxin contamination. • Penicillium digitatum contamination can occur in fresh orange juice machinery. Although orange juice is a popular beverage worldwide, fruit distribution, storage, and processing can facilitate fungal infection by Penicillium digitatum ; leading to the production of tremorgenic alkaloids, specifically tryptoquialanines A (TA) and B (TB). An Analytical method was developed and validated based on QuEChERS and LC-MS/MS analysis to determine the levels of TA and TB in fresh, industrial, and homemade orange juices. Excellent linearity was observed in the method over a high range of 1–1000 μg/kg and low range of 1–75 μg/kg with R2 ≥ 0.998. The LOD and LOQ were 1 and 3 μg/kg, respectively. Recoveries showed values between 57 and 83 %, with RSD ≤ 13 %. Our data indicated a higher prevalence of mycotoxin TA in fresh and industrial orange juices. Reduction in TA and TB content after thermal and HPP treatments were ≤ 32 %. However, thermal treatment was more effective in reducing TA and TB contents. [ABSTRACT FROM AUTHOR]

Flavonoids may be effective in preventing chronic degenerative diseases linked to oxidative stress, which in turn is involved in the etiopathogenesis of inflammatory bowel disease.This study was designed to assess the effects of a flavonoid-rich extract of orange juice (OJe) in mice exposed to experimental colitis.Four days of intracolonic injection of dinitrobenzene sulfonic acid (DNBS) caused colitis in mice. Daily oral administration of OJe decreased the loss of body weight caused by DNBS, lowered neutrophil infiltration, nitrotyrosine and PAR stainings, both TNF-α and IL-1β generation, nuclear NF-κB translocation, levels of ICAM-1 and P-selectin as well as increased MPO activity, enhanced MnSOD expression and modulated that of Bcl-2 and Bax.Our results indicate that OJe may be used as functional food in case of colonic oxidative stress-induced inflammation, representing a new healthy approach to avoid ulcerative colitis.

Orange juices from eight varieties of orange fruits (Navelina, Newhall, Merlin, Tarocco, Moro, Valencia, Lane late and Salustiana) grown in Peloponnese region, have been studied for evaluating and comparing their polyphenols content and antioxidant properties. It has been established that total phenols (TP) of the orange juices move in broad ranges depending on the variety type, chemical soil properties, and the ecological conditions of fruits cultivation. The content of TP in the orange juices ranged from 344.7 to 522.9 mg GAE L~1 juice, non-flavonoid phenols (NFP) ranged from 47.7 to 98.4 mg GAE L~1 juice and flavonoid phenols (FP) from 253.1 to 439.5 mg GAE L1 juice. The lower ICso values (22.7 and 23.8 pL orange juices), which indicated higher antioxidant potential, were obsen/ed for the orange juices from the Newhall and Salustiana varieties respectively, while the antioxidant activity FRAP ranged from 7.3 to 12.5 mM FRAP. [ABSTRACT FROM AUTHOR]

Gas chromatography-mass spectrometry (GC-MS) study results, and dilution method results were compared in respect of food flavors in orange juices, which are sold in Ukrainian markets as 'natural.' It was shown that the presence of d-limonene, and benzoic acid, in commercial/industrial orange juices indicates the presence of added food flavors. New scientific evidence demonstrates the correlation between intensity of odor, represented numerically by dilution index ( p < 0.05), and GC-MS results. It was established that the comparative evaluation of dilution indexes of industrial orange juices, and freshly squeezed ones, eliminates subjectivity factor, and can be useful for rapid investigation of orange juice authenticity in respect of the presence of food flavors. For orange juices produced with, and without added food flavors, the intensity of odor was found to be 2 times higher, and 1.5-2.5 times lower, respectively, than that of freshly squeezed juice. Practical applications The rapid evaluation of orange juices and concentrates, regarding authenticity, with respect to the presence of food flavors, can be provided by dilution method. The results confirm the potential of odor index as a numerical criterion for characterization of the aroma intensity level in fruit juices and could be of practical relevance. The article is important for food producers, food inspection authorities, and scientists who are working in the area of restored fruit juices. [ABSTRACT FROM AUTHOR]

Flavonoids may be effective in preventing chronic degenerative diseases linked to oxidative stress, which in turn is involved in the etiopathogenesis of inflammatory bowel disease. This study was designed to assess the effects of a flavonoid-rich extract of orange juice (OJe) in mice exposed to experimental colitis. Four days of intracolonic injection of dinitrobenzene sulfonic acid (DNBS) caused colitis in mice. Daily oral administration of OJe decreased the loss of body weight caused by DNBS, lowered neutrophil infiltration, nitrotyrosine and PAR stainings, both TNF-α and IL-1β generation, nuclear NF-κB translocation, levels of ICAM-1 and P-selectin as well as increased MPO activity, enhanced MnSOD expression and modulated that of Bcl-2 and Bax. Our results indicate that OJe may be used as functional food in case of colonic oxidative stress-induced inflammation, representing a new healthy approach to avoid ulcerative colitis. [ABSTRACT FROM AUTHOR]

Despite the several advantages of microfiltration, applications of this separation technique in fruit juice industries have been challenged by its low economical productivity due to membrane fouling. Although several studies aimed to identify operating conditions (e.g. juice pretreatment, crossflow filtration mode, etc.) to achieve acceptable performances, only few studies focused on the fouling propensity of fruit juices and on the identification of their foulant compounds. The aim of this work was to evaluate the fouling behavior of two orange juices and focused on the identification of relevant size-classes of foulant particles. Lab-scale filtration tests were carried out in conjunction with juice size-fractionation with the aim of quantifying the resistance to filtration of the juices. Based on a resistance-in-series approach, size-cartographies of foulant particles that are juice and membrane-specific were built. These cartographies were provided for two mineral membranes M 1.2 and M 0.2 with different average pore diameters (1.2 and 0.2 μm). M 1.2 results showed that the fouling is mainly external for both juices and due to particles larger than 2 µm. In contrast, results concerning M 0.2 filtration tests showed that four different size-classes of fruit juices compounds are involved in different fouling mechanisms. Moreover, the hydraulic reversibility of the fouling mechanisms was evaluated through the impact of shear rate on the measured resistances. It was seen that the fouling was mainly reversible when M 1.2 was used for both juices filtration while it was not the case when juices were filtered with M 0.2 . This information would be interesting to choose the appropriate strategy in order to enhance the microfiltration of these juices at large scale. Moreover, the proposed size-cartography strategy would greatly satisfy the industrial demand for practical tool to identify the different size-classes of compounds governing the overall membrane fouling. [ABSTRACT FROM AUTHOR]

A better comprehension of the interactions between suspended solids is necessary to optimize the performance and reduce energy requirement during different operations in fruit juice processing (thermal treatment, sedimentation, centrifugation, filtration, spray drying, etc.). In this context, the aim of this study was to propose a rheological approach to get more insight into the energy of cohesion of orange juice suspended solids (SS). The specific energy of cohesion of suspended solids was obtained from rheological measurements in dynamic mode carried out on orange juices fractions with different suspended solids concentrations and size-classes. Results showed that the specific energy of cohesion increased as the SS content increased, independently of the particles size. However, the solid-like behavior of the juice was enhanced by the presence of large particles. The results obtained show that particles network strength and the viscoelastic behavior of juice result of complex interactions between all juice particles. Even if it was demonstrated that these complex interactions depend on the size of the particles, they might depend also on the physicochemical nature of these latter. The knowledge, for the studied fruit juices, of the evolution of their viscoelastic behavior as function of the SS content might be useful to control and optimize the different operations of their transformation chain. [ABSTRACT FROM AUTHOR]

Antioxidant capacity was evaluated by a cellular model ( Saccharomyces cerevisiae ) and chemical methods (FRAP, TEAC and total phenols by Folin-Ciocalteu assay) in the hydrophilic fraction (phenolic compounds and ascorbic acid) of orange juices (OJs) from six varieties (Midknight, Delta Seedless, Rohde Red, Seedless, Early and clone Sambiasi), harvested in two seasons. The contents of phenolic compounds and ascorbic acid analyzed, respectively, by UPLC and HPLC were 370.04 ± 76.97 mg/L and 52.05 ± 6.69 mg/100 mL. Variety and season significantly influenced ( p < 0.05) composition and antioxidant capacity. TEAC and FRAP values correlated well with individual hydrophilic compounds ( R 2 > 0.991) but no correlation with cellular assay was observed. An increase in survival rates between 23% and 38% was obtained, excepting for two varieties that showed no activity (Rohde Red and Seedless). Narirutin, naringin- d , ferulic acid- d 2 , didymin, neoeriocitrin and sinapic acid hexose and caffeic acid- d 1 were the phenolic compounds which contributed to survival rates ( R 2 = 0.979, p < 0.01). [ABSTRACT FROM AUTHOR]

Abstract: This paper describes the development of an amperometric cytochrome c (cyt c)-based biosensor and its later application to the quantification of the scavenging capacity of antioxidants. The enzymatic biosensor was constructed by covalently co-immobilizing both cyt c and XOD on a mercaptoundecanol/mercaptoundecanoic acid (MU/MUA) mixed self-assembled monolayer (SAM)-modified screen-printed gold electrode. The applicability of this method was shown by analyzing the antioxidant capacity of pure substances, such as ascorbic acid and Trolox, and natural sources of antioxidants, particularly 5 orange juices. [Copyright &y& Elsevier]

This paper presents a study of the rheological behavior of clarified and depectinated orange juices, with different soluble solid contents, at temperatures just above their freezing point. The rheological behavior of depectinated and clarified orange juice was determined for a wide range of soluble solid contents (10–65.8° Brix) and temperatures (− 15 to 30C). The results indicated that the samples behave like a Newtonian fluid. The effect of temperature on the juice can be described with an Arrhenius-type equation. It was found that the activation energy for viscous flow was in the range of 9.4 to 59 kJ/mol, depending on the concentration. The effect of the soluble solid content can be described by an exponential-type equation. Finally, an equation in which dynamic viscosity depends on temperature and soluble solids content gives the following expression:η = 1 × 10- 15 exp(0.12C + 9021/T), where T in Kelvin, C in °Brix, and viscosity in mPa·s. PRACTICAL APPLICATIONS It is necessary to know the relationship between viscosity with temperature and concentration, since knowledge of these parameters is of vital importance in the manipulation, calculation and design of all those unit operations during the process, mainly those based on heat and quantum transfer. [ABSTRACT FROM AUTHOR]

Juices from oranges, mandarins and hybrids were thermally treated in a plate exchanger at different conditions to evaluate the effects of treatment on fresh taste and on residual pectinmethylesterase (PME) activity. Freshness was significantly higher in fresh juices than in samples treated at 70 °C or higher temperatures for 10 seconds of retention time, whereas no differences were found among samples heated at temperatures from 70 to 90 °C for the same time, however at 95 °C fresh taste decreased again. Residual PME activity was about 20% in samples treated at 70 °C for 5, 10 and 20 seconds and in those heated at 80 °C for 5 and 10 seconds, decreasing to 15%, also at 80 °C, when retention time increased to 20 seconds. A drastic reduction to about 3% of residual activity was observed at 85 °C for 10 seconds. Minimum activities of 0–1% corresponded to samples treated at 95 °C. Considering the results of sensory and residual enzyme analyses, the treatment at 85 °C for 10 seconds can be considered suitable. In these conditions fresh taste did not differ from that of juices treated at lower temperatures but residual enzyme activity was clearly smaller and acceptable for chilled juices, products of high quality but short shelf life. On the other hand, a deeper reduction of PME activity increasing the temperature to 95 °C does not seem advisable since fresh taste decreases. Mandarin juices pasteurised at 85 °C for 10 seconds and pasteurised again at the same conditions did not show a further decrease of fresh taste. Two heat treatments were usually applied when packing plants receive the juice from other factories. [ABSTRACT FROM AUTHOR]

Flavonoids may be effective in preventing chronic degenerative diseases linked to oxidative stress, which in turn is involved in the etiopathogenesis of inflammatory bowel disease. This study was designed to assess the effects of a flavonoid-rich extract of orange juice (OJe) in mice exposed to experimental colitis. Four days of intracolonic injection of dinitrobenzene sulfonic acid (DNBS) caused colitis in mice. Daily oral administration of OJe decreased the loss of body weight caused by DNBS, lowered neutrophil infiltration, nitrotyrosine and PAR stainings, both TNF-α and IL-1β generation, nuclear NF-κB translocation, levels of ICAM-1 and P-selectin as well as increased MPO activity, enhanced MnSOD expression and modulated that of Bcl-2 and Bax. Our results indicate that OJe may be used as functional food in case of colonic oxidative stress-induced inflammation, representing a new healthy approach to avoid ulcerative colitis. [ABSTRACT FROM AUTHOR]