Assessment of pear juice and puree as fermentation matrix for water kefir

2021 ◽  
Author(s):  
Jessica Hampton ◽  
Cindy Tang ◽  
Athira Jayasree Subhash ◽  
Luca Serventi
Keyword(s):  
Pear Juice ◽  
Water Kefir

scholarly journals Clarification Processes of Orange Prickly Pear Juice (Opuntia spp.) by Microfiltration

Membranes ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 354
Author(s):  
Jaime A. Arboleda Mejia ◽  
Jorge Yáñez-Fernandez
Keyword(s):  
Suspended Solids ◽  
Cross Flow ◽  
Laboratory Scale ◽  
Prickly Pear ◽  
Permeate Flux ◽  
Color Properties ◽  
Pear Juice ◽  
Opuntia Spp

In this study, fresh orange prickly pear juice (Opuntia spp.) was clarified by a cross-flow microfiltration (MF) process on a laboratory scale. The viability of the process—in terms of productivity (permeate flux of 77.80 L/h) and the rejection of selected membranes towards specific compounds—was analyzed. The quality of the clarified juice was also analyzed for total antioxidants (TEAC), betalains content (mg/100 g wet base), turbidity (NTU) and colorimetry parameters (L, a*, b*, Croma and H). The MF process permitted an excellent level of clarification, reducing the suspended solids and turbidity of the fresh juice. In the clarified juice, a decrease in total antioxidants (2.03 TEAC) and betalains content (4.54 mg/100 g wet basis) was observed as compared to the fresh juice. Furthermore, there were significant changes in color properties due to the effects of the L, a*, b*, C and h° values after removal of turbidity of the juice. The turbidity also decreased (from 164.33 to 0.37 NTU).

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

2016 ◽  
Vol 54 ◽  
pp. 40-51 ◽  
Author(s):  
Walter Randazzo ◽  
Onofrio Corona ◽  
Rosa Guarcello ◽  
Nicola Francesca ◽  
Maria Antonietta Germanà ◽  
...  
Keyword(s):  
Fruit Juices ◽  
Water Kefir ◽  
Dairy Beverages

Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya

LWT ◽  
2021 ◽  
Vol 140 ◽  
pp. 110770
Author(s):  
Raíssa S. Bueno ◽  
Jéssica B. Ressutte ◽  
Natália N.Y. Hata ◽  
Fernanda C. Henrique-Bana ◽  
Karla B. Guergoletto ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Assessment ◽  
Kefir Grains ◽  
Water Kefir ◽  
Quality And Shelf Life

scholarly journals ANTI-PSYCHOTIC ACTIVITY OF PYRUS COMMUNIS JUICE

2017 ◽  
Vol 9 (4) ◽  
pp. 113
Author(s):  
Arzoo Singh Pannu ◽  
Milind Parle
Keyword(s):  
Experimental Models ◽  
Pyrus Communis ◽  
Anti Psychotic ◽  
Head Bobbing ◽  
Stereotypic Behaviour ◽  
Biochemical Estimation ◽  
Pear Juice ◽  
The Brain ◽  
Grooming Behaviour

Objective: The present study aim to investigate the anti-psychotic potential of pyrus communis in the rodents.Methods: The fresh juice of pyrus communis (Pear) was administered orally to rodents for 21 d and the anti-psychotic activity was assessed by in vitro methods viz ketamine induced stereotypic behaviour, pole climbing avoidance in rats and swim induced grooming behaviour experimental models. The biochemical estimation was done on 21 d.Results: The different concentrations of fresh pyrus communis juice was assayed. When pyrus communis juice (PCJ) was administered chronically for 21 d remarkably decreased ketamine induced falling, head-bobbing, weaving and turning counts. Administration of Pear juice significantly delayed the latency time taken by the animals to climb the pole in Cook’s pole climb apparatus. In swim induced grooming behaviour model, Pear juice significantly reduced swim induced grooming behaviour. Moreover, Pear juice significantly decreased the brain dopamine levels and inhibited acetyl cholinesterase activity. In the present study, Pear juice significantly enhanced reduced glutathione levels in the brains of mice, thereby reflecting enhanced scavenging of free radicals and in turn preventing occurrence of psychotic attack.Conclusion: The present study revealed that pyrus communis juice possessed significant anti-psychotic activity.

scholarly journals Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice

Molecules ◽  
2017 ◽  
Vol 22 (8) ◽  
pp. 1344 ◽  
Author(s):  
Isidro Reyes-Hernández ◽  
Nelly Cruz-Cansino ◽  
Ingrid Santander-Martínez ◽  
Ernesto Alanís-García ◽  
Luis Delgado-Olivares ◽  
...  
Keyword(s):  
Cactus Pear ◽  
Pear Juice

scholarly journals Color and Antioxidant Capacity Preservation of Opuntia spp. Juices by Spray-drying Microencapsulation.

2018 ◽  
Vol 7 (3) ◽  
pp. 16 ◽  
Author(s):  
Alberto Castañeda-Yañez ◽  
Sandra T. Martín-del-Campo ◽  
Alejandra San-Martin ◽  
Anaberta Cardador-Martínez
Keyword(s):  
Principal Component Analysis ◽  
Protective Effect ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Principal Component ◽  
Natural Colorants ◽  
The Matrix ◽  
Pear Juice ◽  
Antioxidant Characteristics ◽  
Opuntia Spp

In this work, it was evaluated the effect of microencapsulation using spray drying over natural colorants present in two varieties (red and purple) of prickly pear juice (Opuntia spp.), using three kinds of carrier agents (matrixes). The dried samples after microencapsulation retained a high total amount of the betalains and their antioxidant characteristics. However, some individual betalains were lost after microencapsulation. According to ANOVA results, matrix 3204 showed a more protective effect than matrix 4801 in both microencapsulated juices over color, individual betalains, and antioxidant capacity. Globally, the protective effect was better for purple juices than red juices no matter the matrix used. Principal Component Analysis (PCA) confirmed these results. Matrix 3204 resulted in the best carrier agent since it gave a less disperse PCA group for both color juices. The parameters that separated both PCA matrixes groups were L*, a*, b* and DPPH. 

scholarly journals Improving water kefir nutritional quality via addition of viable Spirulina biomass

2021 ◽  
pp. 100914
Author(s):  
Renata Quartieri Nascimento ◽  
Kricelle Mosquera Deamici ◽  
Pedro Paulo Lordelo Guimarães Tavares ◽  
Roberta Barreto de Andrade ◽  
Lucas Cardoso Guimarães ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Water Kefir
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