Metallic components of fruit juices. II.—The nature of some copper complexes in apple juice

1957 ◽  
Vol 8 (3) ◽  
pp. 159-168 ◽  
Author(s):  
C. F. Timberlake
Keyword(s):  
Copper Complexes ◽  
Apple Juice ◽  
Fruit Juices

scholarly journals The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties

Biomolecules ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 744 ◽  
Author(s):  
Grobelna ◽  
Kalisz ◽  
Kieliszek
Keyword(s):  
Antioxidant Activity ◽  
Apple Juice ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Fruit Juices ◽  
Sensory Properties ◽  
Blueberry Juice ◽  
Red Color ◽  
Bioactive Ingredients ◽  
Blue Honeysuckle

Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.

Adulteration of Fruit Juices: Dihydrochalcones as Quality Markers for Apple Juice Identification

LWT ◽  
1997 ◽  
Vol 30 (6) ◽  
pp. 585-589 ◽  
Author(s):  
A. Versari ◽  
S. Biesenbruch ◽  
D. Barbanti ◽  
P.J. Farnell
Keyword(s):  
Apple Juice ◽  
Fruit Juices ◽  
Quality Markers

scholarly journals Determination of patulin in apple juice by liquid chromatography-electrospray tandem mass spectrometry

2021 ◽  
Vol 854 (1) ◽  
pp. 012075
Author(s):  
T Radicevic ◽  
S Jankovic ◽  
S Simunovic ◽  
S Stefanovic ◽  
Z Petrovic ◽  
...  
Keyword(s):  
Apple Juice ◽  
Limit Of Detection ◽  
Fruit Juices ◽  
Human Consumption ◽  
Human Diet ◽  
Maximum Residue Limits ◽  
Commission Regulation ◽  
Apple Products ◽  
Infants And Young Children

Abstract Patulin is a mycotoxin produced by several fungi, (Penicillium, Aspergillus, Byssochlamys). The main sources of patulin intake in human diet are apples, apple juice and apple nectar, and for this reason, apple based foods are monitored for the presence of this mycotoxin. Commission Regulation EC No 1881/2006 lays down maximum residue limits (MRLs) of 50 µg/kg in apple juice and cider, 25 µg/kg in solid apple products, and 10 µg/kg in products for infants and young children. In Serbia, maximum permitted amounts of patulin in fruit juices, reconstituted concentrated fruit juices and fruit nectars, as well as in solid apple products, including apple compote and apple puree, intended for direct human consumption are prescribed in the Regulation on maximum concentrations of certain contaminants in foodstuffs. This paper presents the LC-MS/MS method for quantitative determination of patulin in apple juice. Criteria for method validation were taken from Commission Decision 2002/657/EC. Linearity was confirmed in the concentration ranges of 0-100 µg/kg, with the limit of detection (LoD) of 9.85 µg/kg. The performance of the method was successfully verified by participating in a proficiency study.

scholarly journals Ultrasonic Effects on Foam Formation of Fruit Juices during Bottling

Eng ◽  
2021 ◽  
Vol 2 (3) ◽  
pp. 356-371
Author(s):  
Julian Thünnesen ◽  
Bernhard Gatternig ◽  
Antonio Delgado
Keyword(s):  
Apple Juice ◽  
Large Fraction ◽  
Foam Height ◽  
Fruit Juices ◽  
Foam Formation ◽  
Reference Case ◽  
High Frequencies ◽  
Non Invasive ◽  
Plant Chemical ◽  
Product Loss

Non-carbonated fruit juices often tend to foam over during bottling. The resulting foam height corresponds to the equilibrium of foam formation and decay. Therefore, the foam unexpectedly occupies more space in the bottle and carries parts of the juice out of the bottle, resulting in product loss under filled containers and hygienic problems in the plant. Chemical antifoams are likewise undesirable in most cases. Recent ultrasonic defoamers are effective but only capable outside the container and after the filling. In this article, a lateral ultrasonication through the bottle wall with frequencies between 42 and 168 kHz is used in-line for non-invasive foam prevention during filling. Foam formation during hot bottling of orange juice, apple juice, and currant nectar at 70 °C happens at flow rates between 124–148 mL/s. The comparably high frequencies have a particular influence on the fresh foams, where a large fraction of small resonant bubbles is still present. Foam volume reductions of up to 50% are reached in these experiments. A low power of 15 W was sufficient for changing the rise of entrained bubbles and minimizing the foam development from the start. The half-life of the remaining foam could be reduced by up to 45% from the reference case. The main observed effects were a changed rise of entrained bubbles and an increased drainage.

scholarly journals Determination of Dialkyl Phosphates as Breakdown Products of Organophosphorus Insecticides in Fruit Juices by HPTLC with Fluorescence Detection

2009 ◽  
Vol 92 (3) ◽  
pp. 691-698 ◽  
Author(s):  
Wolfgang Schwack ◽  
Tatjana Zeisler ◽  
Constanze Stiefel
Keyword(s):  
Apple Juice ◽  
Degradation Products ◽  
Organophosphorus Pesticides ◽  
Internal Standard ◽  
Barium Chloride ◽  
Fruit Juices ◽  
Limit Of Quantification ◽  
Dimethyl Phosphate ◽  
Relative Standard

Abstract Dialkyl phosphates (DAP) are common degradation products of organophosphorus pesticides that are used as urinary biomarkers for human exposure. An HPTLC method was developed for the quantitative determination of DAP in fruit juices, i.e., dimethyl phosphate (DMP), dimethyl thiophosphate (DMTP), diethyl phosphate (DEP), and diethyl thiophosphate (DETP). Dibutyl phosphate (DBP) was used as an internal standard. The method was based on precipitation of fruit acids in the presence of barium chloride and acetonitrile and liquidliquid extraction with acetonitrilediethyl ether. Extracted DAP were derivatized with 1-(bromoacetyl)pyrene (BAP), and the BAP derivatives separated on HPTLC amino plates with dichloromethane as the mobile phase. Densitometry was performed by measurement of fluorescence at 366/>400 nm. The limit of quantification (LOQ) values were between 0.8 and 1.4 ng/zone. Fluorescence enhancement was achieved by dipping the plate into a paraffin oil solution, increasing the sensitivity and resulting in an LOQ of 0.50.6 ng/zone. Repeatabilities with relative standard deviations of 3.5 (n = 5, at 1520 ng/zone) and coefficients of correlation of 0.9999 were highly satisfactory for rapid trace analysis of DAP in the fruit juices by HPTLC. The mean recoveries from apple juice spiked at 0.5 mg/L were 74, 83, 70, and 57 for DMP, DEP, DMTP, and DETP, respectively. If an application volume of 5 L of apple juice extract was applied, the LOQ in apple juice was 300 g/L. However, this can be lowered by application of higher volumes (up to 50 L) or a more concentrated derivatization batch.

The Potential Application of Vanillin in Preventing Yeast Spoilage of Soft Drinks and Fruit Juices

2004 ◽  
Vol 67 (2) ◽  
pp. 391-395 ◽  
Author(s):  
DANIEL J. FITZGERALD ◽  
MALCOLM STRATFORD ◽  
MICHAEL J. GASSON ◽  
ARJAN NARBAD
Keyword(s):  
Apple Juice ◽  
Storage Temperature ◽  
Soft Drink ◽  
Storage Period ◽  
Soft Drinks ◽  
Fruit Juices ◽  
Major Constituent ◽  
Yeast Strains ◽  
Lower Temperature ◽  
Increased Activity

The preservative effect of vanillin, the major constituent of vanilla beans, was studied in an apple juice and peach-flavored soft drink. Vanillin activity was tested against Saccharomyces cerevisiae and Candida parapsilosis at 8 and 25°C over an 8-week storage period. Initial results in laboratory media indicated minimum inhibitory concentration values of 17 and 9 mM vanillin for the two yeast strains. Concentrations of 20 and 10 mM vanillin, respectively, were required to achieve complete inhibition of both yeast strains inoculated at a level of ~104 CFU/ml in the apple juice and peach-flavored soft drink over the 8-week storage at 25°C. These effective levels were reduced to 5 and 1 mM, when the storage temperature was reduced to 8°C. A biocidal effect against both yeasts was observed within 96 h to 8 weeks, with vanillin concentrations of 5 to 40 mM depending on the beverage and the storage temperatures used. The increased activity of vanillin in the peach-flavored soft drink (pH 3.1) in comparison to the apple juice (pH 3.5) is probably a result of the lower intrinsic pH of the former; however, variation in vitamin and mineral levels or the presence of other phenolic compounds between the two drinks might also have contributed to the observed differences. Furthermore, the increased activity at the lower temperature could be linked to the combination of the increased membrane fluidity and the membrane-perturbing action of vanillin. We conclude that vanillin has the potential to preserve fruit juices and soft drinks that are low in both lipid and protein content against S. cerevisiae and C. parapsilosis.

scholarly journals Effects of apple and orange juices on quality of refrigerated goat semen

2018 ◽  
Vol 63 (1) ◽  
pp. 53-65
Author(s):  
Ezekiel Adekunle ◽  
James Daramola ◽  
Olusiji Sowande ◽  
John Abiona ◽  
Monsuru Abioja
Keyword(s):  
Sperm Motility ◽  
Orange Juice ◽  
Apple Juice ◽  
Membrane Integrity ◽  
Egg Yolk ◽  
Fruit Juices ◽  
Sperm Viability ◽  
In Vitro Storage

This study investigated the effects of apple and orange juices on quality of refrigerated spermatozoa of goat bucks. Semen samples from WAD goat bucks were diluted with Tris-egg yolk extenders each supplemented with apple and orange juices at 0, 2.5, 5, 7.5 and 10/100 ml of diluents. The diluted semen samples were assessed for sperm viability and malondialdehyde (MDA) concentration after in vitro storage for 240 hours at 5oC. The ability to maintain sperm motility was higher in the extenders with 7.5% orange juice followed by 10% apple juice compared to other treatments (P<0.05). The extenders supplemented with 2.5%, 5% and 7.5% apple juice, and 5% orange juice had higher intact acrosome compared to other treatments and the control (P<0.05). The 10% orange juice had higher percentage membrane integrity compared to other treatments. Consistent and reduced (P<0.05) MDA levels were observed in the extenders supplemented with fruit juices and lower MDA was observed in the extenders supplemented with 10% apple juice compared to other treatments and the control (P<0.05). The findings reveal that additions of the fruit juices to semen extenders to maintain the viability of refrigerated spermatozoa were best at concentrations of 10 ml/100 ml of apple juice and 7.5 ml/100 ml of orange juice.

scholarly journals Isolation of Alicyclobacillus acidoterrestris from Fruit Juices

2000 ◽  
Vol 83 (5) ◽  
pp. 1115-1120 ◽  
Author(s):  
Isabel Walls ◽  
Rolenda Chuyate
Keyword(s):  
Orange Juice ◽  
Food Industry ◽  
Apple Juice ◽  
Fruit Juice ◽  
Synthetic Medium ◽  
Fruit Juices ◽  
Medium Ph ◽  
Alicyclobacillus Acidoterrestris ◽  
Isolation Medium ◽  
Repeatability And Reproducibility

Abstract K agar, a novel isolation medium developed for the food industry, was compared with other acidified media for isolation of Alicyclobacillus acidoterrestris spores. Spores were inoculated into apple juice, orange juice, and a fruit juice blend and then isolated on the following media: K agar, pH 3.7; semi-synthetic medium, pH 4.0; orange serum agar, pH 3.5; and minimal salts medium, pH 4.0. Media were incubated at 24, 35, 43, and 55°C. Highest recovery of spores was obtained with either K agar or semi-synthetic medium, incubated at 43°C. The effect of heat shocking spores at different times was also determined; heat shocking at 80°C for 10 min was considered appropriate. Peptone, previously shown to inhibit A. acidoterrestris, was not inhibitory when present in K agar. A collaborative trial with 9 laboratories was undertaken to determine the repeatability and reproducibility of counts on K agar. K agar prepared from individual components was compared with dehydrated K agar prepared by International BioProducts (Redmond, WA). There were no significant differences between log mean counts for the 2 media for each of the juices analyzed at both the high and the low inoculum levels. Repeatability and reproducibility values were not significantly different either within juices, within trials, or across all samples tested in both trials. K agar is suitable for isolation of A. acidoterrestris spores from fruit juices.

Note on Paper Chromatographic Detection of Adulteration in Dark Colored Fruit Juices

1970 ◽  
Vol 53 (3) ◽  
pp. 578-579
Author(s):  
J Fitelson
Keyword(s):  
Apple Juice ◽  
Collaborative Study ◽  
Invert Sugar ◽  
Fruit Juices ◽  
Skin Extract ◽  
Grape Skin ◽  
Chromatographic Detection ◽  
Complex Patterns ◽  
Grape Skin Extract

Abstract A second collaborative study was carried out on the official first action method for dark colored fruit juices. The method is based mainly on differences in the anthocyanin patterns of adulterated fruit juices when compared with authentic samples. Natural colors used for such adulteration show more complex patterns than those of the dark juices, so that such addition can usually be detected. Anthocyanidin patterns yield much less information than the anthocyanin patterns. Eleven collaborators correctly detected adulteration in a blackberry juice with added invert sugar and elderberry juice, and 10 of them correctly found adulteration in a raspberry juice with added apple juice and grape skin extract. The method is recommended for adoption as official final action.

scholarly journals Rapid Screening ofAlicyclobacillus acidoterrestrisSpoilage of Fruit Juices by Electronic Nose: A Confirmation Study

2010 ◽  
Vol 2010 ◽  
pp. 1-9 ◽  
Author(s):  
Stefano Cagnasso ◽  
Matteo Falasconi ◽  
Maria Paola Previdi ◽  
Barbara Franceschini ◽  
Chiara Cavalieri ◽  
...  
Keyword(s):  
Food Industry ◽  
Apple Juice ◽  
Detection Threshold ◽  
Fruit Juices ◽  
Rapid Screening ◽  
Early Screening ◽  
Classification Rate ◽  
Specific Chemical ◽  
Colony Forming Units ◽  
Considerable Loss

Early screening ofAlicyclobacillus spp.in fruit juices is a major applicative goal for the food industry, since juice contamination can lead to considerable loss of quality, and subsequently, to economic damages for juice producers. This paper presents an accurate study to assess and confirm the EOS507 electronic nose's (EN) ability of diagnosingAlicyclobacillus acidoterrestrisspoilage in artificially contaminated fruit juices. The authors experimental results have shown that the EOS507 can early identify, just after 24 hours from inoculation, contaminated orange and pear juices with an excellent classification rate close to 90% and with a detection threshold as low as 103 cfu/ml. In apple juice the detection threshold was about 105 cfu/ml, thus requiring longer incubation times (72 hours). PLS regression of EOS507 data can be also used to predict with fair accuracy the colony-forming units concentration of the bacteria. These results were supported by the GC/MS/MS measurements of specific chemical markers, such as guaiacol.

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