Concentration of fruit juice aroma compound from model multicomponent solution and natural apple juice hydrolate: Optimization and modeling by design of experiment

2017 ◽  
Vol 41 (3) ◽  
pp. e12669 ◽  
Author(s):  
Anna Dawiec-Liśniewska ◽  
Daria Podstawczyk ◽  
Anna Witek-Krowiak
Keyword(s):  
Design Of Experiment ◽  
Apple Juice ◽  
Fruit Juice ◽  
Aroma Compound ◽  
Multicomponent Solution

scholarly journals Pengaruh Lama Waktu Osmosis Terhadap Kandungan Vitamin C dalam Minuman Sari buah Stroberi dan Apel

2019 ◽  
Vol 4 (1) ◽  
pp. 19-22
Author(s):  
Vika Ayu Devianti ◽  
Anisa Rizki Amalia
Keyword(s):  
Heavy Metal ◽  
Vitamin C ◽  
Human Body ◽  
Apple Juice ◽  
Fruit Juice ◽  
Metal Cations ◽  
Oxygen Solubility ◽  
Heavy Metal Cations ◽  
Sugar Addition ◽  
Strawberry Juice

ABSTRAKVitamin C berperan penting dalam mempertahankan daya tahan tubuh. Vitamin C mudah teroksidasi dan tidakstabil dalam bentuk larutan. Vitamin C banyak ditemukan dalam buah – buahan, diantaranya adalah apel danstroberi. Apel dan stroberi ini sering diolah dalam bentuk minuman sari buah melalui proses ekstraksi osmosis. Tujuan penelitian ini adalah untuk mengetahui pengaruh lama waktu osmosis (30 dan 60 menit) dan penambahan gula 10% terhadap kandungan vitamin C dalam minuman sari buah apel dan stroberi. Penambahan gula 10% mampu memperkecil penurunan kadar vitamin C dalam minuman sari buah. Penurunan kadar vitamin C pada sampel sari buah stroberi tanpa penambahan gula adalah 18,7% pada menit ke-30 dan 37,5% pada menit ke-60, sedangkan penambahan gula 10% mengalami penurunan sebesar 2,7% pada menit ke-30 dan 7,9% pada menit ke-60. Penurunan kadar vitamin C pada sampel sari buah apel tanpa penambahan gula adalah 24,2% pada menitke-30 dan 41,6% pada menit ke-60, sedangkan penambahan gula 10% mengalami penurunan sebesar 10,6% pada menit ke-30 dan 21,4% pada menit ke-60.Kata kunci: Vitamin C, sukrosa, minuman sari buah, apel, strawberry, osmosis ABSTRACTVitamin C plays an important in human body. Vitamin C is easily degraded by heat, light, oxygen, and heavy metal cations. Vitamin C mostly found in fruits, such as strawberry and apple. Generally strawberry and apple are processed into fruit juice by adding sugar using osmosis extraction. The objective of this research is to findout the effect of osmosis time and sugar addition towards the vitamin C level in strawberry and apple juice. The result showed that sugar addition can affect the vitamin C level in strawberry and apple juice. Sugars can decrease the oxygen solubility causing less oxygen availability for oxidation of vitamin C. The diminish of vitamin C content in apple juice with sugar addition were 10,6% and 21,4% for 30 and 60 minutes of osmosis time; while strawberry juice with sugar addition able to lowering vitamin C level until 18,7% and 37,5% for 30 and 60 minutes of osmosis time.Keywords: Vitamin C, sucrose, apple juice, strawberry juice, osmosis,

Direct Determination of Lead in Evaporated Milk and Apple Juice by Anodic Stripping Voltammetry: Collaborative Study

1983 ◽  
Vol 66 (6) ◽  
pp. 1414-1420
Author(s):  
Eric W Zink ◽  
Phillip H Davis ◽  
Reginald M Griffin ◽  
Wayne R Matson ◽  
Robert A Moffitt ◽  
...  
Keyword(s):  
Apple Juice ◽  
Fruit Juice ◽  
Anodic Stripping Voltammetry ◽  
Collaborative Study ◽  
Direct Determination ◽  
Stripping Voltammetry ◽  
Sample Type ◽  
Anodic Stripping ◽  
Different Levels

Abstract A method for the direct determination of lead in evaporated milk and in fruit juice with no prior sample digestion was successfully collaborated by 13 laboratories. The anodic stripping voltammetric (ASV) method studied consisted of adding 0.2 mL aliquots of evaporated milk or 0.3 mL aliquots of fruit juice to 2.9 mL of a dechelating reagent, Metexchange. The reagent-sample mixture is then analyzed for lead by ASV with no further sample preparation. Each collaborator received 24 samples, 2 each at 5 different levels (0.07-0.70 ppm for spiked evaporated milk and 0.09-0.87 ppm for spiked apple juice) along with duplicate practice samples of labeled lead content at each of 2 levels for each sample type. All unknowns were coded with random numbers. Approximately 69% of the reporting laboratories had never analyzed either evaporated milk or fruit juice for lead. Average time between receipt of samples and reporting of results was 1.6 days for all laboratories. The pooled variations between duplicate determinations for apple juice and evaporated milk were 0.00059 and 0.00043, respectively. The method was adopted official first action for both fruit juice and evaporated milk.

scholarly journals Determination of Patulin in Apple Juice by Liquid Chromatography: Collaborative Study

1996 ◽  
Vol 79 (2) ◽  
pp. 451-455 ◽  
Author(s):  
Allan R Brause ◽  
Mary W Trucksess ◽  
Frederick S Thomas ◽  
Samuel W Page ◽  
J Burke ◽  
...  
Keyword(s):  
Apple Juice ◽  
Fruit Juice ◽  
Collaborative Study ◽  
Test Sample ◽  
Reversed Phase ◽  
International Union ◽  
Relative Standard ◽  
Liquid Chromatographic ◽  
Reversed Phase Lc

Abstract An AOAC International-International Union of Pure and Applied Chemistry-International Fruit Juice Union (AOAC-IUPAC-IFJU) collaborative study was conducted to evaluate a liquid chromatographic (LC) procedure for determination of patulin in apple juice. Patulin is a mold metabolite found naturally in rotting apples. Patulin is extracted with ethyl acetate, treated with sodium carbonate solution, and determined by reversed-phase LC with UV detection at 254 or 276 nm. Water, water-tetrahydrofuran, or water-acetonitrile was used as mobile phase. Levels determined in spiked test samples were 20, 50,100, and 200 μg/L. A test sample naturally contaminated at 31 μg/L was also included. Twenty-two collaborators in 10 countries analyzed 12 test samples of apple juice. Recoveries averaged 96%, with a range of 91-108%. Repeatability relative standard deviations (RSDr) ranged from 10.9 to 53.8%. The reproducibility relative standard deviation (RSDR) ranged from 15.1 to 68.8%. The LC method for determination of patulin in apple juice has been adopted first action by AOAC INTERNATIONAL.

Effect of High Hydrostatic Pressure on Cryptosporidium parvum Infectivity

2000 ◽  
Vol 63 (9) ◽  
pp. 1262-1267 ◽  
Author(s):  
THERESA R. SLIFKO ◽  
ERROL RAGHUBEER ◽  
JOAN B. ROSE
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Apple Juice ◽  
Fruit Juice ◽  
Diarrheal Disease ◽  
Safety Concern ◽  
Tap Water ◽  
Disease Outbreaks ◽  
Microbial Pathogens ◽  
Food And Beverage

The incidence of foodborne disease outbreaks caused by contaminated low-pH fruit juices is increasing. With recent mandatory pasteurization of apple juice and the industry's concerns of food safety, fruit juice processors are showing more interest in alternative nonthermal technologies that can kill >99.99% of microbial pathogens present in foods. The association of the coccidian protozoan, Cryptosporidium, with diarrheal disease outbreaks from contaminated tap water and fruit juice raises a safety concern in the food and beverage industries. The objective of this study was to evaluate the effects of high hydrostatic pressure (HHP) on C. parvum oocysts. Oocysts were suspended in apple and orange juice and HHP treated at 5.5 × 108 Pa (80,000 psi) for 0, 30, 45, 60, 90, and 120 s. Oocyst viability was assessed by excystation using bile salts and trypsin while the cell culture foci detection method was used to assess infectivity. Results indicated that HHP inactivated C. parvum oocysts by at least 3.4 log10 after 30 s of treatment. No infectivity was detected in samples exposed to ≥60 s of HHP and >99.995% inactivation was observed. This study demonstrated that HHP efficiently rendered the oocysts nonviable and noninfectious after treatment at 5.5 × 108 Pa.

scholarly journals The Decision-Making Approach Based on the Combination of Entropy and Rov Methods for the Apple Selection Problem

2017 ◽  
Vol 3 (3) ◽  
pp. 81 ◽  
Author(s):  
Ayşegül Tuş Işık ◽  
Esra Aytaç Adalı
Keyword(s):  
Decision Making ◽  
Apple Juice ◽  
Fruit Juice ◽  
Entropy Method ◽  
Selection Problem ◽  
Fresh Market ◽  
Juice Concentrate ◽  
Acidity Level ◽  
Selection Of ◽  
Apple Juice Concentrate

Apple juice concentrate is the second consumed fruit juice all around the world, behind the orange juice concentrate. The characteristics of the apple juice concentrate namely the acidity level and the sweetness of the processed product vary depending on the variety of the apple. So the selection of the most appropriate apple among the alternatives in the fresh market is not easy task for food companies. This selection may be handled as Multi Criteria Decision Making (MCDM) problem. This paper presents the new decision making approach based on two MCDM methods, Entropy and ROV (Range of Value), for the apple selection problem of a food company that produces apple juice concentrate. Entropy method determines the weights of the criteria whereas ROV method ranks the alternatives. The invention of this paper is Entropy and ROV are combined firstly in the literature.

scholarly journals The Moderating Role of Response to a Blood Glucose Challenge in Postprandial Cognition Following Consumption of Milk, Fruit Juice, and Water (FS05-05-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jason Anderson ◽  
Kevin Maki ◽  
Indika Edirisinghe ◽  
Mary Beth Spitznagel
Keyword(s):  
Executive Function ◽  
Blood Glucose ◽  
Plasma Glucose ◽  
Processing Speed ◽  
Apple Juice ◽  
Fruit Juice ◽  
Cognitive Testing ◽  
Glycemic Response ◽  
High Sugar ◽  
Sugar Beverage

Abstract Objectives Results from recent studies indicate that milk facilitates cognition in children and college students with higher fasting glucose, particularly compared to a beverage higher in sugar (i.e., fruit juice). Although other findings suggest that low-sugar options facilitate cognition in persons with larger glycemic responses to meal or glucose challenges, studies thus far have artificially dichotomized glycemic response measures, a practice that introduces imprecision and decreases statistical power. The present investigation examined postprandial cognition following milk, apple juice, and water among adults, with response to a high-sugar beverage challenge considered as a moderator. We hypothesized that participants who showed a larger glycemic response to a high-sugar beverage (apple juice) would perform better following a low-sugar beverage (2% milk) compared to juice. Methods Forty-four healthy adults attended three morning sessions after fasting overnight. In a randomized, counterbalanced, crossover design, participants completed baseline cognitive testing (CNS Vital Signs), followed by ingestion of 8 oz of 2% milk, apple juice, or water. Postprandial cognitive testing occurred 30, 90, and 150 min post-ingestion. Plasma glucose was measured pre-consumption, as well as 30, 60, 90, 120, 150, and 180 minutes after each beverage, with glycemic response assessed as the incremental area under the curve (iAUC) for plasma glucose. Processing Speed and Executive Function domain scores were analyzed using linear mixed modeling. Results After adjusting for age and BMI, analyses showed significant Beverage*iAUC*Time interactions comparing water and milk for both Processing Speed (b = 1.11 * 10–4, P = 0.01) and Executive Function (b = 7.00 * 10–6, P = 0.03). For both composites, persons with larger glycemic responses performed better after drinking milk versus water at 30 minutes, while this pattern reversed at 150 minutes. No significant differences were observed overall between apple juice and the other beverage conditions. Conclusions Milk consumption may acutely (∼30–60 min) facilitate cognitive performance in persons with a larger glycemic response to a high-sugar beverage challenge. However, this pattern appears to reverse as blood glucose returns toward pre-consumption values. Funding Sources Work funded by the National Dairy Council.

scholarly journals Effect of banana puree on the survival of Lactobacillus casei in banana and apple juice cocktail during storage

2018 ◽  
Author(s):  
Saman Mahdavi ◽  
Parvaneh Chalabi ◽  
Shahin Zomorodi ◽  
Alireza Isazadeh
Keyword(s):  
Sensory Evaluation ◽  
Lactobacillus Casei ◽  
Storage Time ◽  
Apple Juice ◽  
Fruit Juice ◽  
Sugar Content ◽  
Sensory Properties ◽  
Storage Duration ◽  
Treatment Groups ◽  
Acidity Level

  Probiotic juice is one of the great innovations in various kinds of healthy drink businesses. The aim of this study was to investigate the effect of banana puree on the survival of Lactobacillus casei and physicochemical and sensory properties of cocktail containing banana and apple juice during storage. For the purpose of the study, 7% and 15% banana puree were added to apple juice in three phases. After adding banana puree, the sugar content of fruit juice was estimated as 13 °Bx. The produced fruit juice was pasteurized at 90 ˚C for 2 min. Then, depending on the treatment, L. casei was added to some samples. The samples were examined under four conservation periods (i.e., 1, 20, 40, and 60 days). The results of the study showed that the level of L. casei decreased significantly during storage time in all treatments; however, it was significantly less than the number of those of control treatments containing banana puree. The enhancement of banana puree was accompanied with the elevation of pH and significant reduction of acidity and sugar content. The treatment groups containing probiotic showed a higher increase in pH and decrease in acidity level and sugar content, compared to the groups without probiotic. The results obtained from sensory evaluation indicated that with the enhancement of banana puree to 15%, the flavor and color levels decreased significantly. As the findings indicated, the use of probiotic showed no significant effect on flavor and color levels in juice. Therefore, it is recommended to use 7% banana puree with a storage duration of 20 days to produce cocktail juice containing apple juice and banana puree with L. casei.

Letters to the Editor

PEDIATRICS ◽  
1995 ◽  
Vol 96 (2) ◽  
pp. 377-377
Author(s):  
Fima Lifshitz ◽  
Melanie Smith
Keyword(s):  
Intestinal Absorption ◽  
Apple Juice ◽  
Fruit Juice ◽  
Grape Juice ◽  
Letters To The Editor

We thank Dr Lifschitz for recognizing that the combination of carbohydrates in fruit juice affects intestinal absorption as published in the March issue of Pediatrics. White grape juice, which contains equal amounts of fructose versus glucose and no sorbitol, was better absorbed than apple juice, which contains excess fructose and sorbitol. Furthermore, we agree that the generalization made by Dr Klish in his commentary regarding our article, namely that there is a difference among juices, was not supported by our data.

Carbohydrate Malabsorption Following Fruit Juice Ingestion in Young Children

PEDIATRICS ◽  
1988 ◽  
Vol 82 (1) ◽  
pp. 64-68 ◽  
Author(s):  
Jeffrey S. Hyams ◽  
Nancy L. Etienne ◽  
Alan M. Leichtner ◽  
Richard C. Theuer
Keyword(s):  
Young Children ◽  
Analysis Of Variance ◽  
Apple Juice ◽  
Fruit Juice ◽  
Gastrointestinal Symptoms ◽  
Grape Juice ◽  
Healthy Children ◽  
Breath Hydrogen ◽  
Carbohydrate Malabsorption ◽  
Pear Juice

We performed breath hydrogen analyses in 13 healthy children (9 to 36 months of age) and seven children (14 to 27 months of age) with chronic nonspecific diarrhea after they had ingested pear, grape, and apple juices and a 2% sorbitol solution. Excess breath H2 excretion was found in virtually all study subjects following the ingestion of either pear juice (with approximately 2% sorbitol content) or the 2% sorbitol solution, in approximately 50% of those ingesting apple juice (0.5% sorbitol), and in 25% of those ingesting grape juice (no sorbitol) (P < .001, analysis of variance). No differences were noted between the healthy children and those with chronic nonspecific diarrhea. Forty percent of all study subjects in whom excess breath hydrogen excretion occurred also had diarrhea and abdominal cramping. Carbohydrate malabsorption appears to be frequent following the ingestion of common fruit juices and in some children may be associated with nonspecific gastrointestinal symptoms.

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