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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.)

Pomace is a by-product resulting from the pressing of fruits and vegetables into juices, and it is typically treated as waste. Interestingly, pomace contains minimal amounts of protein and fat but is characterized by its high polyphenol and dietary fiber contents, which may have health benefits for human physiology. Therefore, they are a potentially attractive raw material for the food industry, but to our knowledge, no smoothies with their addition have been prepared and described so far. Consequently, products derived from apple juice, incorporating different doses of fresh (6% and 12%) and dried (3% and 6%) black or red currant pomace, were formulated, and their physical properties, chemical composition, bioactive compound content, and health-promoting potential (in vitro antioxidant and antidiabetic activity) were evaluated. Additionally, the products underwent sensory assessment by consumers. The fortified beverages exhibited different physical characteristics and chemical compositions than apple juice. All smoothies were characterized by higher concentrations of anthocyanins, flavonols, and procyanidin polymers compared to the base product. Moreover, 75% of them exhibited a significantly elevated phenolic acid content as well as a higher concentration of flavan-3-ols. The majority of fresh smoothies exhibited significantly higher in vitro antioxidant capacities and increased in vitro α-amylase and α-glucosidase inhibitory effects compared to the base product. The highest ABTS activity was recorded in the variant with 6% dried black currant pomace. In turn, the smoothie with 3% dried red currant pomace had the most effective FRAP effect and, together with the product containing 12% fresh black currant pomace, ORAC antioxidant activity and α-glucosidase inhibition also. The introduction of 6% dried red currant pomace led to the creation of a beverage that most effectively inhibited α-glucosidase. The study showed that the application of various types of pomace, mainly that of black currant, into apple juice enables the development of new functional products with sensory attributes that are favorably evaluated by consumers. [ABSTRACT FROM AUTHOR]

Epidemiological evidence suggests that fruit and vegetable intake significantly positively affects cardiovascular health. Since vegetable juice is more accessible than raw vegetables, it attracts attention as a health functional food for circulatory diseases. Therefore, this study measured blood lipids, antioxidants, blood circulation indicators, and changes in the microbiome to confirm the effect of organic vegetable mixed juice (OVJ) on improving blood circulation. This 4-week, randomized, double-blinded, placebo-controlled study involved adult men and women with borderline total cholesterol (TC) and low-density lipoprotein (LDL) levels. As a result, blood lipid profile indicators, such as TC, triglycerides, LDL cholesterol, and apolipoprotein B, decreased (p < 0.05) in the OVJ group compared with those in the placebo group. Additionally, the antioxidant biomarker superoxide dismutase increased (p < 0.05). In contrast, systolic and diastolic blood viscosities, as blood circulation-related biomarkers, decreased (p < 0.05) in the OVJ group compared with those in the placebo group. After the intervention, a fecal microbiome analysis confirmed differences due to changes in the intestinal microbiome composition between the OVJ and placebo groups. In conclusion, our research results confirmed that consuming OVJ improves blood circulation by affecting the blood lipid profile, antioxidant enzymes, and microbiome changes. [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]

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]

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]

Summary: The growing consumption of untreated juices has increased the outbreaks related to Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes. Although these pathogens are not in favourable conditions in fruit juices, cases of survival in acidic environments have been reported in fruit and vegetable juices. Thus, this study has evaluated the microbiological quality (total aerobic mesophilic microorganisms (TAM), moulds and yeasts, total coliforms (TC) and E. coli populations) and investigated the occurrence of foodborne pathogens (Salmonella spp. and L. monocytogenes) in 100 fresh (blended) and self‐service (monovarietal) untreated juices. Concerning the obtained results, pH was higher for fresh juices than for self‐service juices. The results showed great variability in TAM, moulds and yeasts and TC populations. For TAM, the results ranged from 1.7 to 7.4 log cfu mL−1. Values for moulds and yeasts, ranged from below detection limit (<10 cfu mL−1) to 5.9 log cfu mL−1. And for TC, results went from below detection limit (<1 cfu mL−1) to 4.4 log cfu mL−1. However, significant differences were only observed between the two types of samples in TC, being higher in fresh juices than in self‐service juices. For E. coli enumeration, all the samples were below the detection limit (1 cfu mL−1). Finally, no Salmonella spp. or L. monocytogenes were detected in 25 mL of sample. All analysed samples complied the requirements from European regulation. [ABSTRACT FROM AUTHOR]

Antioxidants in fruit and vegetable juices have become increasingly popular because of their potential health benefits. Nowadays, juice mixes made from berries present frequent consumer choices, due to their nutritive value and high content of bioactive compounds. Commercial fruit and vegetable juices available in Serbian markets (n = 32) were analyzed for the physicochemical properties, chemical composition, and antioxidant activity. Relative antioxidant capacity index was used for the ranking of the juices according to antioxidant capacity, while antioxidant effectiveness of phenolic compounds contained in juice samples was investigated depending on phenolic antioxidant coefficients. Principal component analysis was applied to study the data structure. In addition, a multi-layer perceptron model was used for modeling an artificial neural network model (ANN) for prediction antioxidant activity (DPPH, reducing power, and ABTS) based on total phenolic, total pigments, and vitamin C content. The obtained ANN showed good prediction capabilities (the r2 values during training cycle for output variables were 0.942). Phenolic, pigments, and vitamin C contents showed a positive correlation with the investigated antioxidant activity. The consumption of commercial berry fruit juices available in Serbian markets may deliver great health benefits through the supply of natural antioxidants. [ABSTRACT FROM AUTHOR]

This study addressed the critical issue of food waste, particularly focusing on carrot pomace, a by-product of carrot juice production, and its potential reutilization. Carrot pomace, characterized by high dietary fiber content, presents a sustainable opportunity to enhance the functional properties of food products. The effects of physical pretreatments—high shearing (HS), hydraulic pressing (HP), and their combination (HSHP)—alongside two drying methods (freeze-drying and dehydration) on the functional, chemical, and physical properties of carrot pomace were explored. The results indicated significant enhancements in water-holding capacity, fat-binding capacity, and swelling capacity, particularly with freeze-drying. Freeze-dried pomace retained up to 33% more carotenoids and demonstrated an increase of up to 22% in water-holding capacity compared to dehydrated samples. Freeze-dried pomace demonstrated an increase of up to 194% in fat-binding capacity compared to dehydrated samples. Furthermore, HSHP pretreatment notably increased the swelling capacity of both freeze-dried (54%) and dehydrated pomace (35%) compared to pomace without pretreatments. Freeze-drying can enhance the functional properties of dried carrot pomace and preserve more carotenoids. This presents an innovative way for vegetable juice processors to repurpose their processing by-products as functional food ingredients, which can help reduce food waste and improve the dietary fiber content and sustainability of food products. [ABSTRACT FROM AUTHOR]

In a scenario of increasing alarm about food waste due to rapid urbanization, population growth and lifestyle changes, this study aims to explore the valorization of waste from the retail sector as potential substrates for the biotechnological production of biosurfactants. With a perspective of increasingly contributing to the realization of the circular bioeconomy, a vegetable juice, derived from unsold fruits and vegetables, as a carbon source was used to produce lipopeptides such as surfactin and fengycin. The results from the shake flask cultivations revealed that different concentrations of vegetable juice could effectively serve as carbon sources and that the fed-batch bioreactor cultivation strategy allowed the yields of lipopeptides to be significantly increased. In particular, the product/substrate yield of 0.09 g/g for surfactin and 0.85 mg/g for fengycin was obtained with maximum concentrations of 2.77 g/L and 27.53 mg/L after 16 h, respectively. To conclude, this study provides the successful fed-batch cultivation of B. subtilis using waste product as the carbon source to produce secondary metabolites. Therefore, the consumption of agricultural product wastes might be a promising source for producing valuable metabolites which have promising application potential to be used in several fields of biological controls of fungal diseases. [ABSTRACT FROM AUTHOR]

The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p < 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of β-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor. [ABSTRACT FROM AUTHOR]

Obesity and obesity‐related illness have become an increasingly prevalent problem and there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to this concern, the food industry has been developing salt‐reduced foods, however, these products need to maintain their sensory appeal and flavors, which has proven to be a challenge. Grape pomace (GP), the solids left after pressing grapes for winemaking and consisting of grape seeds and skins, has been proposed as an environmentally friendly solution that can enhance the acceptability of salt‐reduced food products. However, GP is associated with a large number of flavor compounds. As such, the objective of this research is to investigate the acceptability of GP addition in salt‐reduced foods. Two trials were conducted using hedonic scales and temporal check‐all‐that‐apply (TCATA) to evaluate tomato soup (n = 88) and vegetable juice (n = 99). Each trial included a control and sample containing grape pomace. The addition of the GP decreased the consumers' overall liking and the liking of the flavor, as well as increasing consumers' perception of saltiness intensity. The samples made with GP were associated with bitterness, sourness, and wine flavor during the TCATA evaluations. The study identified that GP increased saltiness perception, however, it also adds other flavors to the food product, which decreased the acceptability of the food items. Practical Application: There is a consumer demand to create salt‐reduced foods that do not have altered sensory properties. Furthermore, consumers are interested in sustainable and environmentally friendly ingredients. Grape pomace is a byproduct of the wine industry and has been proposed as an ingredient that can increase the saltiness perception of food products. Grape pomace was added to tomato soup and vegetable juice to evaluate its effect on consumer acceptability and saltiness perception. The grape pomace did increase saltiness perception, but also added bitterness, sourness, and wine flavor to the food products. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) are widely applied for fermentation purposes in dairy and non-dairy food matrices with beneficial technological and health-promoting properties. This study describes the effect of two lactic acid bacteria, namely, Lactiplantibacillus paracasei SP5 and Pediococcus pentosaceus SP2, on the phenolic profiles, antioxidant activities, total phenolic content (TPC), carotenoid content, and sensorial profile of two different mixed fruit juices. After 48 h of fermentation, both LABs retained viability over 9 Log CFU/mL in both juices. The TPC, zeaxanthin + lutein, β-carotene content, and antioxidant activity (AA) were elevated for both LABs and mixed juices after 48 h of fermentation compared to control samples. Regarding the phenolic profile, both juices exhibited a significant decrease in chlorogenic acid levels, while quinic acid and tyrosol concentrations showed notable increases. [ABSTRACT FROM AUTHOR]

Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized. The graphical abstract shows common sterilization technologies of fruit and vegetable juices and their features. [ABSTRACT FROM AUTHOR]

As consumer demand for high quality food products with fresh, non-additive properties increases, non-thermal food processing technologies are beginning to develop rapidly. High Pressure Homogenization (HPH) is a continuous non- thermal processing technology that ensures food safety while maintaining the organoleptic properties and nutritional value of the food. It is used to modify the texture of liquid foods and to kill micro -organisms through pressure, shear, collision, cavitation and heating, thus extending the shelf life of the food. In order to improve and apply HPH better, a detailed understanding of its mechanism of action and application is required. This paper reviews the research on the use of HPH in the sterilization, enzyme inactivation and color protection of fruit and vegetable juices to provide a theoretical basis for the application of HPH in the fruit and vegetable juice industry. [ABSTRACT FROM AUTHOR]

Epidemiological studies of sugar-sweetened beverages (SSBs) and artificially sweetened beverages (ASBs) with Alzheimer's disease (AD) have provided controversial findings. Furthermore, little is known about the association between pure fruit/vegetable juices and AD. The present study aims to estimate the associations of SSBs, ASBs, and pure fruit/vegetable juices with AD, and to evaluate the theoretical effects of replacing SSBs and ASBs with the different consumption of pure fruit/vegetable juices on the risk of AD. This prospective cohort study of the UK Biobank included 206,606 participants aged 39–72 years free of dementia at baseline between 2006 and 2010. Dietary intake of SSBs, ASBs, and pure fruit/vegetable juices (naturally sweet juices) were collected using a 24-h dietary recall questionnaire completed between 2009 and 2012. Incident AD was identified by medical and mortality records. Cox proportional hazard models and substitution models were conducted to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). A total of 699 cases of AD were identified over a median follow-up of 9.5 years. The consumption of SSBs and ASBs (> 2 units/d) were associated with a higher risk of AD. However, participants who drank > 1–2 units/d of pure fruit/vegetable juices were associated with a lower risk of AD. In substitution models, replacing SSBs with an equivalent consumption of pure fruit/vegetable juices could be associated with a risk reduction of AD. [ABSTRACT FROM AUTHOR]

This research analyzed, optimized and modeled the inactivation kinetics of pathogenic bacteria (PB1: Escherichia coli O157:H7 and PB2: Listeria monocytogenes) and determined the microbiological safety of tomato juice processed by UV-LED irradiation and heat treatment. UV-LED processing conditions were optimized using response surface methodology (RSM) and were 90% power intensity, 21 min and 273–275 nm (251 mJ/cm2) with R2 > 0.96. Using the optimal conditions, levels of PB1 and PB2 resulted a log reduction of 2.89 and 2.74 CFU/mL, respectively. The Weibull model was efficient for estimating the log inactivation of PB1 and PB2 (CFU/mL). The kinetic parameter δ showed that 465.2 mJ/cm2 is needed to achieve a 90% log (CFU/mL) reduction in PB1 and 511.3 mJ/cm2 for PB2. With respect to the scale parameter p > 1, there is a descending concave curve. UV-LED-treated tomato juice had an 11.4% lower Listeria monocytogenes count than heat-treated juice on day 28 (4.0 ± 0.82 °C). Therefore, UV-LED technology could be used to inactivate Escherichia coli O157:H7 and Listeria monocytogenes, preserving tomato juice for microbiological safety, but studies are required to further improve the inactivation of these pathogens and analyze other fruit and vegetable juices. [ABSTRACT FROM AUTHOR]

Introduction: Gout is a chronic disease commonly associated with other comorbidities. Patients' perceived quality of life empowers them in managing their health. Self-management is imparted as part of management among patients with chronic disease. This study aimed to explore the perceptions and practices of self-management among patients with gout from different ethnic groups in Malaysia. Methods: A qualitative study was conducted among Malay, Chinese and Indian patients with gout via semi-structured in-depth interviews at the primary care clinic of University Malaya Medical Centre in either English or Malay language. All participants had a gout duration of more than 6 months and were either taking urate-lowering drugs or not using them at all. Results: A total of 20 participants were successfully recruited for the study. Among the participants, 18 were men, while two were women. Further, nine were Malays; six, Chinese; and four, Indians. The age ranged from 29 to 81 years, while the gout duration ranged from 1 to 30 years. From the interviews, three themes emerged: experiences with gout, types of self-management of gout and factors influencing self-management of gout. Conclusion: Diet control is the main self-management practice of patients with gout. Traditional medicine practices include natural methods such as consumption of different types of vegetable juices, pineapple and papaya. Each ethnicity has its own unique beliefs and food cultures. By understanding the self-management practices of patients from diverse ethnic backgrounds, healthcare practitioners can tailor the treatment of gout to individual needs. [ABSTRACT FROM AUTHOR]

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain NZYM‐WR by Novozymes A/S. The production strain met the requirements for the qualified presumption of safety (QPS) approach. The food enzyme is intended to be used in nine food manufacturing processes: processing of cereals and other grains for the production of baked products, cereal‐based products other than baked, glucose syrups and other starch hydrolysates, distilled alcohol and brewed products; production of refined and unrefined sugar, production of plant‐based analogues of milk and milk products; processing of fruits and vegetables for the production of juices and fruit and vegetable products other than juices. Since residual amounts of total organic solids (TOS) are removed during two processes, a dietary exposure was calculated only for the remaining seven food manufacturing processes. Exposure was estimated to be up to 0.450 mg TOS/kg body weight per day in European populations. As the production strain qualified for the QPS approach and no issues of concern arose from the production process of the food enzyme, the Panel considered that toxicological studies were unnecessary. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and one match with a respiratory allergen was found. The Panel considered that the risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded (except for distilled alcohol production), but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. [ABSTRACT FROM AUTHOR]

Ohmic heating (OH), also known as Joule heating, is a direct heating method in which an alternating current passes through a food mass, resulting in rapid and uniform internal heat generation. The OH method promotes microbiological safety, inactivates spoilage enzymes, limits the changes of nutritional and sensory properties, is highly energy efficient, and does not pollute the environment when compared with conventional heating. The OH technique promises to be a potential heating technique for food preservation and processing, especially for pasteurization/sterilization of fruit juices. In this review, the physicochemical, organoleptic, microbial, and enzyme changes in fruit/vegetable juices after OH are presented and discussed. This article intends to provide aggregate data for researchers, to be a reference for information on changes in juice after OH, and to encourage the application of OH in the food industry. Although OH has the effect of maintaining juice quality, its effectiveness is affected by the electrochemical properties of the food. Therefore, in order to effectively achieve OH processing, OH conditions need to be established in accordance with the characteristics of the food material. Further studies are needed to evaluate the effects of OH in juice processing on a large scale, rather than a laboratory scale. [ABSTRACT FROM AUTHOR]

Copyright of Boletín Económico de ICE is the property of S.G.E.E.I.P.C., Secretaria de Estado de Comercio, Ministerio de Industria, Comercio y Turismo 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.)

The adaptive response of Escherichia coli O157:H7 to acid stress, a major stressor in juice processing environments, has been shown to confer cross-resistance against pasteurization methods such as heat and X-ray. However, whether acid adaptation confers resistance against high-pressure processing (HPP) has not been explored. This study aimed to investigate the effect of acid adaptation on the pressure resistance of E. coli O157:H7 in a bok choy vegetable juice matrix. Acid adaptation was performed in tryptone soya broth without dextrose adjusted to pH 5.0 at 37°C for 24 h, while non-adapted cells were prepared in similar conditions, without the pH adjustment (pH 7.3). The C7927 strain was used as it exhibited the greatest increase in pressure resistance after acid adaptation among the three strains tested. Acid adaptation increased the D-value at 400 MPa from 0.8 ± 0.1 min in non-adapted cells to 1.2 ± 0.1 min in acid-adapted cells (P < 0.05). Furthermore, significantly lower reductions in total viable counts were observed after 72 h of post-HPP refrigerated storage for acid-adapted cells (3.4 ± 0.2 log CFU/mL) as compared to non-adapted cells (5.0 ± 0.1 log CFU/mL). Sublethally injured populations were measured via plating on selective media, as well as differential fluorescent staining and flow cytometry. The levels of damages to membrane, DNA, proteins, and peptidoglycan were significantly lower in acid-adapted cells, suggesting that the acid adaptive response of E. coli O157:H7 may protect it against HPP-induced inactivation and injury by modulating the pressure resistance of these cellular targets. IMPORTANCE Based on the U.S. Food and Drug Administration regulations, E. coli O157:H7 is a pertinent pathogen in high acid juices that needs to be inactivated during the pasteurization process. The results of this study suggest that the effect of acid adaptation should be considered in the selection of HPP parameters for E. coli O157:H7 inactivation to ensure that pasteurization objectives are achieved. [ABSTRACT FROM AUTHOR]

Extending the shelf life of fruit and vegetable juices plays a key role in improving food security. Ultrasonic technology can be an effective method in the process of replacing traditional heat treatment. It offers a number of benefits, such as better product quality expressed as a higher content of bioactive substances and the preservation of the natural sensory characteristics of the juice: consistency, colour, taste and smell. This paper discusses the methods of ultrasound generation, the equipment used and advances in the construction of ultrasound devices. The influence of ultrasounds on the physical and chemical properties of juices was also analysed, with particular emphasis on bioactive substances and the effectiveness of ultrasonic treatment in the inactivation of microorganisms and enzymes. Prospects and trends in the development of ultrasonic techniques that can effectively increase the efficiency of the ultrasonic juice preservation process are also described. Sonication used alone or with other processing techniques makes it possible to achieve a positive effect on the quality of consumed fruit and vegetable juices. [ABSTRACT FROM AUTHOR]

The effect of environmental variables on vitamin C degradation in the analysed plant and vegetable juice samples was investigated. The study focused on samples from chives, dandelion, and nettle, as well as tomato, carrot, cucumber, red and white peppers, and cabbage. The aims of the study were to summarise the impact of storage time, temperature, and packaging materials on antioxidants (using vitamin C as an example) in processing plant and vegetable juices. The vitamin C concentration was tested iodometrically at 0 to 21 days intervals. Storage was carried out at different temperatures (4 °C, 23 °C, −18 °C) and in two selected packaging materials (glass and plastic). The analyses showed that low temperatures (t = 4 °C) and storage in glass containers are best for preserving vitamin C content. Storage time influenced the decrease in vitamin C values, with higher losses accompanying longer storage times. Plastic containers had a shorter shelf life for vitamin C compared to glass containers. In general, high temperatures during processing and storage have a negative effect on the preservation of vitamin C. Therefore, storing juices in the refrigerator and glass containers intended for food applications to minimise vitamin C degradation is important. [ABSTRACT FROM AUTHOR]

Probiotics are live bacteria beneficial to health when consumed adequately. Health professionals now recommend probiotics on regular diets due to their positive effects on human health. The probiotics that are usually consumed from the market through food products are mostly dairy- based. Fruit and vegetables are gaining popularity as preferred matrices for probiotic carriers to the human body, owing to their high cholesterol content and the lactose intolerance of dairy products. On the other hand, fruits and vegetable juices are rich in nutrient content such as vita-mins, minerals, and antioxidants and do not contain a starter culture that can compete with the nutrients. The probiotication of fruit and vegetable juices (apple, carrot, citrus fruit, pomegranate, watermelon, tomato, and pineapple) are performing as efficient probiotic bacteria carriers. This review covers the previous works that highlighted the variety of probiotic fruit and vegetable juices as well as the viability of each probiotic in various products after proper fermentation and storage. In addition, physicochemical and sensory changes that occurred during the processing and storage period have been discussed. Furthermore, strategies (microencapsulation, adding prebiotics, antioxidant addition, maintaining optimum pH, temperature, adaptation with resistance, and good packaging) to improve the stability of probiotic bacteria are outlined, as it is difficult to maintain the stability of probiotic bacteria during storage. Finally, the manuscript discusses the effect of probiotic fruit and vegetable juices on human health. [ABSTRACT FROM AUTHOR]

Fruits and vegetables are rich in vitamins, such as vitamins C and A, as well as in compounds like carotenoids and flavonoids, which have antioxidant properties. They are also a good source of dietary fibers that help promoting digestion and reducing the risk of certain diseases. Accordingly, fruit juices are gaining more room in the market, mainly due to the association of their consumption with healthy habits. However, despite the great benefits of fruit and vegetable juice intake, it deteriorates fast due to both the action of microorganisms and enzymatic action; therefore, it is a challenge to the industry. Thermal treatments can reduce the amount of certain vitamins and antioxidants in juices and affect their flavor and color. Due to the nutritional losses caused by heat, ultrasound has raised the interest of researchers as a likely green alternative to thermal treatments. The impact of US treatment on juices changes depending on the adopted operation conditions, such as exposure time, ultrasonic wave amplitude, treatment temperature, and juices' volume and composition. The aim of the current review is to describe literature findings about the effect of different ultrasound treatments on the nutritional features of fruit and vegetable juice. Ultrasound is a non-thermal technology capable of preserving juices' nutritional quality parameters. However, different trends in the nutritional quality of juices treated were observed and there are few studies assessing ultrasound impact on macronutrients. • Ultrasound can promote the retention of bioactive compounds in juices. • Cavitation can contribute to making food components more accessible. • Application conditions and the food matrix influence the impact of ultrasound on juices. • Ultrasound preserves more components of juices compared to pasteurization. [ABSTRACT FROM AUTHOR]

In this study, detox juice prepared from green fruit and vegetable juices was fermented with water kefir grains at 25 °C for 48 hours and stored at 4 °C for 6 days. The samples had pH values of 3.41-3.97, titratable acidity of 0.196-0.495 g/100 mL, and brix values of 8%-10.4%. The 0th day samples had less phenolic substance than the control (861.26±0.24 mg GAE/L) (P<0.05). DPPH (82.2±0.19%) and CUPRAC (1.18±0.05 mmol Trolox/g) were the highest on the 6th day of storage. At the end of fermentation, an increase in color values for L* and b* and a decrease in a* value were determined (P<0.05). The microorganism loads rose from the 2nd to the 6th day of storage. Green fruit and vegetable juices may be utilized to make water kefir, an innovative functional beverage for vegetarians and vegans who can not consume probiotic dairy products. [ABSTRACT FROM AUTHOR]

Trapa natans L. (TN) is an aquatic weed with high-yield of biomass. Our aim was to study the food potential of TN fruit including the physical attributes, the chemical composition and the suitability for minimal food processing operations. The TN plants with fruits were harvested from the Sarud Basin of Lake Tisza, Hungary. We analyzed the fruits' macro-composition and inorganic elements content. The fruits were selected into groups by size, and by weight. The fruit hardness was examined after a 24-hour, 1% cellulase treatment. The kernel's dry content was obtained by pressing, subsequent centrifugation and by conventional drying. The dry kernel had a 12% protein, 2.5% ash, and 68% carbohydrate content. The raw kernel was high in K, Mg, and Cu, and was low in Sodium, and did not contain As, Hg, Pb, or Cd, either. The dry content of the raw juice was 24.4%, and of the pomace was 36.9%. After centrifugation, the clear juice had a considerable amount of soluble solid content (Brix 6 %). We concluded that the TN fruit harvested from Lake Tisza is a valuable and safe material for the development of food specialties and is a special ingredient of local dishes. [ABSTRACT FROM AUTHOR]

Natural juices, made from a variety of fruits and vegetables, are an important part of a healthy diet. These are appreciated for their high nutritional value, pleasant taste and flavour, their ability to reduce appetite and promote food assimilation, as well as their beneficial effects on metabolism. The aim of this work is to obtain a natural mixed juice from celery, pineapple and parsley leaves (CPPJ) and to determine its proximate composition, energy value, sensory properties, as well as to analyze the protective properties of this juice mixture by determining the content of vitamin C (iodometric method), total polyphenols (Folin-Ciocalteu assay), antioxidant activity analysis (2,2-diphenyl-1-picrylhydrazyl free radical method), compared to plain celery juice (CJ) and raw materials. Experimental results showed that among the raw materials, parsley leaves had the highest vitamin C content (135.26±1.02 mg/100g), followed by pineapple, with celery having a much lower concentration. Consequently, CPPJ mixed juice was much richer in ascorbic (69.68±0.56 mg/100g) acid than plain celery CJ juice (7.25±0.11 mg/100g). The highest concentration of total polyphenolic compounds was reported in parsley leaves (20.38±0.18 mg gallic acid/g), so that CPPJ was superior (23,94±0.12 mg gallic acid/g) to CJ (16.84±0.08 mg gallic acid/g) also in terms of the content of these particularly healthy antioxidant compounds for the consumer's body. Parsley leaves showed the strongest anti-radical activity, followed by pineapple, so CPPJ was superior to CJ in this respect as well. In terms of proximate composition, it was noted that the addition of pineapple and parsley leaves in CPPJ resulted in significant increases in total carbohydrates, sugars, protein and total lipids as well as energy value. Sensory analysis by a panel of 20 volunteer (inexperienced) tasters resulted in significantly higher scores for CPPJ than CJ on all organoleptic characteristics analysed. [ABSTRACT FROM AUTHOR]

The paper analyzes fruit and vegetable juice production sectors in Serbia and Croatia, with a special emphasis on the analysis of financial performance indicators. Cost-effectiveness, profitability and liquidity indicators over the five-year period have been calculated on the basis of financial data. The aim of the paper is to examine whether there is a statistically significant difference between these indicators in the sectors of the two countries. Having in view that previous research results indicate a lower level of technical effectiveness of Serbian agriculture compared to EU countries, the paper examines the potential of the processing sector in generating new value and the possibility of creating a new product from primary agricultural products with considerably better business results. Based on the statistically significant difference in the mean values of financial indicators, the conclusion is that this sector in Serbia is more liquid and profitable than the counterpart sector in Croatia. [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.)

Consumers' recent interest in healthier diets has increased the demand for food products with functional properties, such as probiotics. However, most probiotic food types available on the market are of dairy origin, which limits their consumption by individuals with food intolerances and by those who adhere to strict vegan and vegetarian diets. The aim of the current review is to assess both the limitations and impacts of the addition of probiotic microorganisms to fruit, vegetable, and/or mixed juices. Thus, an integrative literature review was herein carried out. A bibliographic survey was carried out in the following databases: Lilacs, Medline, Web of Science, Scopus, and Scielo. In addition, searches for studies published in English from 2010 to 2021 were carried out, based on the following meshes: "fruit", "vegetable", "juice", and "probiotics", which were used both in combination with each other and with Boolean operators such as "AND" and "OR". Although 254 articles were initially found in the literature search, only 21 of them were selected to compose the final sample. The included studies mainly addressed microorganism viability and physicochemical analyses. Overall, fruit and/or vegetable juices can be suitable matrices used to help the development of probiotic food types. However, the microorganisms added to these products must be capable of adapting to and surviving in them to enable a product's success. Therefore, factors such as pH, fiber content, amino acids, and phenolic compounds play an essential role in the survival of probiotic microorganisms. Given the wide variety of analyses, a comparison between parameters was the major limitation of the present study. Future studies should focus on filling the gaps persisting in the development of probiotic fruit and/or vegetable juices as well as mixed juices. [ABSTRACT FROM AUTHOR]

Microalgae are among the most suitable sources of new protein ingredients and bioactive compounds, although their cost-effective production still remains a developmental bottleneck. Heterotrophic growth has advantages, such as higher productivity and non-dependence on light and CO2, but it has not yet been fully implemented. The aim of this study was to increase the biomass and protein of Chlorella protothecoides in heterotrophic conditions using expired fruit and vegetable juices (FVJ) and to compare the results to those obtained using a modified Bristol (MB) medium. The initial amounts of sugars (15 g L−1) and yeast extract (8 g L−1) led to the highest protein production (43%) and protein yield (5.2 g L−1) in trials using 1 L bottles. Bioreactor trials using FVJ resulted in a similar biomass productivity (2.94 g L−1 d−1) compared to MB (3.04 g L−1 d−1) and in enhanced polyunsaturated fatty acid content; nonetheless, a lower amount of essential amino acids (EAA) was obtained. Biomass was further processed by ultra-high-pressure homogenisation for protein concentration and residual pellet production. The protein extracts showed significant increases in EAA (11.8% and 26% increase in MB and FVJ, respectively). Residual biomass showed potential as a source of lutein and antimicrobial compounds. The results indicate that FVJ is a promising source of nutrients for the heterotrophic production of C. protothecoides, and that the extracts obtained present nutritional profiles and bioactivities of potential interest. [ABSTRACT FROM AUTHOR]

Background and Objectives: Resin composites represent a class of materials widely used in restorative dentistry due to patient demands for better aesthetics. Colour changes in composite resins can occur due to intrinsic and extrinsic factors. Beverages, such as vegetable juices, can be some of these extrinsic factors. The purpose of this study was to investigate the colour stability and modification of microhardness of two resin composites before and after immersion in different vegetable juices. Materials and Methods: The colour of two resin composite materials (Gradia Direct Anterior-shade A2 and Valux Plus—shade A2) was measured before and after immersion in four different solutions: distilled water (as control), beetroot, carrot, and tomato juice. Colour values (L *, a *, b *) were measured over a white background with a colorimeter, using the CIE L *a *b * system. Colour change values were calculated after 1, 3, 5, and 7 days of immersion. Microhardness measurements were taken before and after seven days immersion in test media. Repeated measures analysis of variance (ANOVA) and independent t-tests were applied for statistical analysis. Results: All vegetable juices produced statistically different discolouration after immersion for 7 days (p < 0.05). Tomato juice produced the most discolouration for the Gradia Direct specimens, whereas beetroot juice and carrot juice produced the most discolouration for the Valux Plus specimens. Microhardness of the materials immersed for 7 days in vegetable juices was reduced compared to the ones immersed in distilled water. Conclusions: Vegetable juices, immersion time, and dental resin composites are significant factors that may affect colour stability and microhardness of composite resins. [ABSTRACT FROM AUTHOR]

In this study, we investigated the effects of organic vegetable juice (OVJ) supplementation on modulating the microbial community, and how its consumption ameliorated blood‐lipid profiles in diet‐induced obese mice. Here, we studied the alleviating effect of hyperlipidemia via animal experiments using diet‐induced obese mice and analyzed the effect of OVJ on the microbial community in continuous colon simulation system. OVJ consumption did not have a significant effect on weight loss but helped reduce the weight of the epididymis fat tissue and adipocytes. Additionally, blood‐lipid profiles, such as triglyceride, high‐density lipoprotein, and glucose, were improved in the OVJ‐fed group. Expression levels of genes related to lipid synthesis, including SREBP‐1, PPARγ, C/EBPα, and FAS, were significantly decreased. In addition, OVJ treatment significantly reduced inflammatory cytokines and oxidative stress. OVJ supplement influenced intestinal bacterial composition from phylum to genus level, including decreased Proteobacteria in the ascending colon in the phylum. At the family level, Akkermansia, which are associated with obesity, were significantly augmented in the transverse colon and descending colon compared to the control juice group. In addition, treatment with OVJ affected predicted lipid‐metabolism‐function genes related to lipid synthesis. These results suggest that OVJ supplementation may modulate gut microbial community and reduce the potential symptom of hyperlipidemia in diet‐obese mice. [ABSTRACT FROM AUTHOR]

Background: Enzytec™ Liquid Ethanol was approved as AOAC Official Method℠ 2017.07 First Action in September 2017 and is now further characterized by a collaborative study using the manual and automated version of the test. Method: It is applicable to quantify ethanol in diluted or undiluted kombucha, fruit juices, vegetable juices, and alcohol-free beer samples around 0.5% ABV within 20min using two ready-to-use reagents and measurement of absorbance at 340nm. Results: The overall relative reproducibility standard deviation across a wide concentration range for kombucha was calculated to be 6.99% by modeling the reproducibility standard deviation by the mean concentration for each of the six kombucha pairs by a linear regression. Analysis of juices and beer showed an overall higher variation with an estimated overall RSD(R) value by regression of 10.1%. Mean recovery of aqueous ethanol reference solutions tested by each participant was between 100 and 103%. Conclusions: The data obtained by this collaborative study show that the EnzytecTM Liquid Ethanol is suitable to quantify ethanol from matrices representing important alcohol-free liquid food categories. Highlights: The EnzytecTM Liquid Ethanol was approved as AOAC Method 2017.07 Final Action. [ABSTRACT FROM AUTHOR]

Objectives. This study aims to identify the pH level and subsequently the erosive potential of beverages including their sugar content. Materials and Methods. Beverages were purchased from a local convenience store, and some of the beverages were freshly prepared. The acidity of each beverage was identified using a calibrated pH meter. The pH was obtained in triplicate, and the results were expressed in average values with standard deviations. The pH values were then used to determine their erosive potential and the sugar content was obtained from the packaging and recorded. Results. A total of 167 beverages were purchased and categorized. The beverages were categorized into 15 groups: milk tea, hawker drinks, instant drinks, fresh fruit juices, milk, energy drinks, designer coffee, soda, canned drinks, cultured milk, vegetable juices, cordials, bottled fruit drinks, tea, and mineral water. The pH value ranges from 2.65 to 7.85. Seven beverages (4.2%) were classified as extremely erosive, 53 beverages (31.1%) were classified as erosive, and 36 beverages (21.6%) were classified as minimally erosive. In total, 57.5% of the beverages were potentially erosive, and most of the soda and energy drinks were erosive. The highest sugar content per 100 g was BOH Teh Tarik Original (71.8 g), whereas the highest sugar content per serving was Carabao energy drink (10.8 g). Conclusion. High sugar content and low acidic content of beverages could have a negative impact on the dentition. An intervention is required from a public health perspective to regulate the consumption of sweetened and flavored beverages. [ABSTRACT FROM AUTHOR]

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Background: Carrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A. Results: In the present study, colorful fresh carrot juices of 12 carrot varieties were investigated for in vitro antidiabetic, anti‐aging, and anti‐obesity activities with antioxidant potential by ABTS (2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) and FRAP (ferric reducing ability of plasma) assays. The studied juices were also compared for physicochemical characteristics: titratable acidity, pH, pectin content, total soluble solids, dry mass, ash, viscosity, turbidity, osmolality, and color. The results of the study showed that normal purple carrot juice exhibited the best activities in all biological and antioxidant tests, except for anti‐α‐glucosidase activity. Normal purple carrot juice also had the highest total mineral content with elevated results for titratable acidity, pH, total soluble solids, dry mass, ash, viscosity, and osmolality. Conclusion: Purple carrot juices demonstrated elevated health‐promoting activities and could be used in blended beverage recipes to attract children's attention. The results of sensorial characteristics (appearance, color, and taste) of juices, however, showed that people are more familiar with orange carrot products. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Multigrain bars can contain ingredients recommended in daily diets, which are nutritious and beneficial to human health; without white sugar, "harmful" fats, and synthetic additives. This review describes the current nutritional trends in the consumption of snacks and characterizes the most important groups of raw materials for the composition of bars. Many plant materials can be used for the production of multigrain bars, including cereals and their products, oilseeds, nuts, fruit, vegetables, and plant waste, which are primarily a source of fiber, but also other compounds with antioxidant properties. The binding component may be honey, malt extract, fruit or vegetable juice, or purée. Attention was paid to the microbiological quality of the raw materials and their influence on the sensory characteristics of the bars. The pro-health and technological role of fiber is emphasized. In addition to providing nutritionally balanced snacks, these raw materials can be used to shape sensory properties such as color, flavor, aroma, and texture. The most important methods of making bars are indicated. In addition to the common extrusion and baking processes, the use of different drying methods to produce multigrain bars in combination with a wide recipe range can help expand the market for multigrain snack bars. [ABSTRACT FROM AUTHOR]

Vegetable juices are new carrier variants for beneficial bacteria, representing an alternative to dairy-fermented products, especially for vegan, strict vegetarian, or allergic consumers. The aim of this study was to characterize several Romanian native lactic acid bacteria (LAB) strains to select valuable nutritional and probiotic strains for vegetable juice fermentation. Nineteen LAB strains were analyzed for antibiotic susceptibility (disc-diffusion method), the presence of antibiotic resistance genes, the presence of functional genes. and the production of organic acids by HPLC. Antibiotic resistant strains were observed only with ampicillin (Amp10) and kanamycin (K30), 79% and 32%, respectively, with results partially confirmed by molecular analysis. Multiplex PCR revealed the presence of LBA1272, dltD, folP, agl, α-amy, malL, and ribA genes, related to stress resistance, starch metabolism, and production of vitamins, except for folK. HPLC analyses were performed on beet roots (SF), tomato (TM), and a mixture of carrots, celery, and beet (MTS) juices. High values of lactic acid were recorded in all cases of LAB fermentation (5034–14,176 µg/mL). The maximum values recorded for acetic acid did not exceed 2.5 mg/mL having a positive influence on the product's taste. [ABSTRACT FROM AUTHOR]

This research presents results of approbation of method for quantitative determination of ²H by NMR spectroscopy using lanthanide shift reagent introduced to the probe as an external NMR standard regarding to which the measurement is taken. Within the process of the conducted studies it was confirmed that the most suitable chemical compound to create a reference sample was europium (III) trifluoromethanesulfonate. It was defined that the highest content of deuterium was determined in Argentine pear juice (144.6 ± 2.3 ppm), the least concentration of deuterium was found in potato juices of Russian and Egyptian origin (-100 ppm), as well as tomatoes from Morocco. The developed method is suitable for analysis of isotope ratios in juices. [ABSTRACT FROM AUTHOR]

Copyright of Asian Journals of Ecotoxicology is the property of Gai Kan Bian Wei Hui 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.)

The growing health awareness among consumers has increased the demand for non-dairy-based products containing probiotics. However, the incorporation of probiotics in non-dairy matrices is challenging, and probiotics tend to have a low survival rate in these matrices and subsequently perform poorly in the gastrointestinal system. Encapsulation of probiotics with a physical barrier could preserve the survivability of probiotics and subsequently improve delivery efficiency to the host. This article aimed to review the effectiveness of encapsulation techniques (coacervation, extrusion, emulsion, spray-drying, freeze-drying, fluidized bed coating, spray chilling, layer-by-layer, and co-encapsulation) and biomaterials (carbohydrate-, fat-, and protein-based) on the viability of probiotics under the harsh conditions of food processing, storage, and along the gastrointestinal passage. Recent studies on probiotic encapsulations using non-dairy food matrices, such as fruits, fruit and vegetable juices, fermented rice beverages, tea, jelly-like desserts, bakery products, sauces, and gum products, were also included in this review. Overall, co-encapsulation of probiotics with prebiotics was found to be effective in preserving the viability of probiotics in non-dairy food matrices. Encapsulation techniques could add value and widen the application of probiotics in the non-dairy food market and future perspectives in this area. [ABSTRACT FROM AUTHOR]

Growing consumer demands for healthier foods have evoked trends in the food industry to replace synthetically produced colorants with naturally derived alternatives. Anthocyanins currently comprise the bulk of the natural colorant market, but betalains offer advantages where anthocyanins have limits. Amaranthus species are appealing betalain sources given their extensive pigmentation patterns and recognized food status around the world. An advantage of amaranths as natural food colorants is that, when grown as leafy vegetables, water extracts would be compliant with U.S. Food and Drug Administration guidelines as "vegetable juice" colorants. Thus, we developed a methodology based on U.S. FDA guidelines to investigate betalain diversity among forty-eight amaranth accessions grown as leafy vegetables. Total betacyanin concentrations ranged from 4.7 to 478.8 mg/100 g dry weight, with amaranthin and isoamaranthin identified as major constituents. Our findings will guide future research on amaranths to determine economic viability and suitability for growing natural colorant markets. [ABSTRACT FROM AUTHOR]