Stability and Quality of Fruit Juices Incorporated with Probiotic Lactobacilli

2020 ◽  
pp. 201-232
Author(s):  
Dipankar Kalita ◽  
Manabendra Mandal ◽  
Charu Lata Mahanta
Keyword(s):  
Fruit Juices ◽  
Probiotic Lactobacilli

scholarly journals Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices

2016 ◽  
Vol 4 (1) ◽  
pp. 21
Author(s):  
Olusola Oluwole ◽  
Oluwole David ◽  
Christopher Falegan ◽  
Biodun Awojuyigbe ◽  
Olatunji Olajide
Keyword(s):  
Physicochemical Properties ◽  
Fruit Juice ◽  
Citrus Fruit ◽  
Storage Period ◽  
Apple Fruit ◽  
Fruit Juices ◽  
Pineapple Juice ◽  
Orange Fruit ◽  
Total Bacteria

<p>Microbial and physicochemical properties of seven branded, seal tampered refrigerated fruit juices were carried out in this study using standard methods. Coliform counts ranged from 2.079 to3.093 log<sub>10</sub>cfu/ml over the storage period with pineapple juice and citrus juice having the highest and least coliform count respectively. Total bacteria count in the juice ranged from 7.009 to 8.243 log<sub>10</sub>cfu/ml. Citrus fruit juice however had the highest staphylococcal count while pineapple juice had the least (2.344 to 3.881log<sub>10</sub>cfu/ml). Also, osmophilic yeast count ranged from 2.017 to 3.903log<sub>10</sub>cfu/ml, having the highest load in orange fruit juice and lowest load in citrus fruit juice. The pH of the juice samples ranged from 2.9 to 4.2 during the period of refrigeration. Conductivity was highest in apple fruit juice and lowest in orange nectar pulp fruit juice. The total dissolved solids ranged from 0.29 to 1.95 over storage and was recorded highest in apple juice and lowest in orange nectar pulp fruit juice. Turbidity ranged from 5.8-200. These results indicate a reduction in the quality of fruit juices after 5 days of opening and thus reveals that both spoilage and pathogenic organisms could proliferate in juices despite refrigeration.</p>

Review. Freeze Concentration in the Fruit Juices Industry

2009 ◽  
Vol 15 (4) ◽  
pp. 303-315 ◽  
Author(s):  
J. Sánchez ◽  
Y. Ruiz ◽  
J.M. Auleda ◽  
E. Hernández ◽  
M. Raventós
Keyword(s):  
Food Industry ◽  
Fruit Juices ◽  
Freeze Concentration ◽  
Concentration Technique ◽  
Design Build ◽  
The Future ◽  
Fluid Concentration ◽  
Concentrating Solutions ◽  
Experimental Stage

In conventional processes, such as evaporation, higher levels of concentration can be reached compared with freeze concentration or membrane techniques. However, the advantage of the freeze concentration technique is based on the quality of the product obtained due to the low temperatures used in the process, which makes it a very suitable technology for the processing of fruit juices. There are two basic methods for concentrating solutions by freezing: suspension and film freeze concentration. Suspension freeze concentration systems (FCS) already have operating equipment in the food industry, while film FCSs, also called layer crystallization, is still at an experimental stage. This review summarizes the most important studies relating to the suspension and film freeze concentration in fruit juices and sugar solutions, illustrating the different possibilities that freeze concentration has in the fruit juices industry; it also presents trends and suggests improvements for the future development of this technology. It is noted that most recent publications refer to the film FCS. The technology used to design, build and maintain layer crystallization equipment is simple and it can be available to any operator in the food industry, layer systems will be used in the future if their results can be improved in terms of ice purity and degree of fluid concentration.

scholarly journals Bacterial Assessment of Unpasteurized Fruit Juices Sold in Port Harcourt, Nigeria

2020 ◽  
pp. 1-7
Author(s):  
Constancy Prisca Aleru ◽  
Vivian Nkemkanma Agi ◽  
Kingsley Njoku
Keyword(s):  
Fruit Juices ◽  
Plate Count ◽  
Heterotrophic Plate Count ◽  
E Coli ◽  
Port Harcourt ◽  
Bacillus Spp ◽  
Tiger Nuts ◽  
Staphylococcus Spp ◽  
Klebsiella Spp

This study assessed the bacterial quality of fresh fruit juices sold in some restaurants in Port Harcourt, Nigeria. A total of twenty (20) fruit juice samples were collected from four (4) different types of fruit juices sold at four (4) different restaurants. The fruits that were used for this study are: Orange, Watermelon, Pineapple and Tiger nuts. Samples of the fruit juices were collected for bacteriological assessment using heterotrophic plate count and most probable number techniques, while CHRO Magar for E. coli and other coliforms was used for the detection of E. coli. The results showed that E. coli, Bacillus spp, Klebsiella spp, Streptococcus spp and Staphylococcus spp were present in the fruit juices. The results of the heterotrophic plate count showed that the bacterial count ranged from 2.7 x 102 (Orange) to 7.1 x 103 (Tiger nuts), while the results of the total coliform count ranged from 11 MPN/100 ml to 28 MPN/100 ml. However, the study revealed that the total E. coli count ranged from 0 to 7. The number of E. coli in each of the fruit juices and restaurants ranged from 6 to 13, Bacillus spp 12 to 19, Klebsiella spp 4 to 10, Streptococcus spp 6 to 11 and Staphylococcus spp 4 to 13. Bacillus spp had the highest percentage (31.4%), followed by Staphylococcus spp (20.1%). The highest percentage of bacteria was recovered from Tiger nuts (29.4%), followed by Watermelon (28.4%). Regular monitoring of the quality of fresh fruit juices sold in restaurants in Port Harcourt and other parts of Nigeria should therefore be enforced.

scholarly journals EFFECT OF PACKAGING MATERIALS AND STORAGE TEMPERATURE ON QUALITY OF SOME LOCAL FRUIT JUICES

2009 ◽  
Vol 34 (3) ◽  
pp. 1723-1733
Author(s):  
Ayat Rizk ◽  
N. Ibrahim ◽  
A. Alian ◽  
Salwa El-Magoli
Keyword(s):  
Storage Temperature ◽  
Fruit Juices ◽  
Packaging Materials ◽  
And Storage

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 Microbial study of organisms isolated from nutritional fruit juices surrounded by local fruit market in Nanded, Maharashtra, India

2020 ◽  
Vol 21 (9) ◽  
Author(s):  
Ashwini Deshmukh ◽  
Mujahed Siddiqui ◽  
Umar Khan Pathan ◽  
Umesh Dhuldhaj
Keyword(s):  
Bacterial Load ◽  
Food Additives ◽  
Food Products ◽  
Fruit Juices ◽  
Biochemical Tests ◽  
Nutritional Values ◽  
E Coli ◽  
Hidden Hunger ◽  
Microbial Study

Abstract. Deshmukh AS, Siddiqui MM, Pathan UK, Dhuldhaj UP. 2020. Microbial study of organisms isolated from nutritional fruit juices surrounded by local fruit market in Nanded, Maharashtra, India. Biodiversitas 21: 4240-4246. Growing populations depend on the various food products for their nutritional values, but the hidden hunger for nutrients and vitamins are fulfilled by the fruits and their juices. Fruit juices are one of the most dependable food products, available in the Indian markets. But, standard and quality of juices always matters, hence most suggested one are freshly prepared juices as processed and packed one are mostly contains artificial flavors and food additives in the form of preservatives. Even these freshly prepared juices by local staler are also not free from contaminations. Hence, in this study we focus on the quality of fruit juices sold by the local seller. For this purpose, we collected 5 samples of fruit juices from the premises of Swami Ramanand Teerth Marathwada University, Nanded. The fruit juices are on orange, chiku, banana, apple and grapes. These samples were maintained in the basal media nutrient broth and uniculture of bacteria were isolated and maintained in the slant agar for further experiments. Total microbial load was calculated from collected and it was found that these juice samples contain significant bacterial load (2.5 x 106cfu/mL) that can cause diseases. In further investigations and identifications through the biochemical tests, we found that these juices contaminated with coliforms like E. coli and Klebsiella, along with this we also detected the presence of Listeria spp and Staphylococcus in juices samples.

scholarly journals Microbial Quality of Selected Commercial Fresh Fruit Juices Sold in Mysore City

2014 ◽  
Vol 8 ◽  
pp. 30-34 ◽  
Author(s):  
S Divyashree ◽  
Prakash Jamuna ◽  
N Brabahavanthis
Keyword(s):  
Chemical Properties ◽  
Poor Quality ◽  
Fruit Juices ◽  
Microbial Quality ◽  
Public Places ◽  
Pineapple Juice ◽  
Quality Of Water ◽  
Sweet Lime ◽  
Physico Chemical

Fruit juices are common man’s beverages and sold at public places. Since they are known for carrying heavy microbial load, the present investigation was undertaken to enumerate and identify the microorganisms in fruit juices (sweet lime, orange and pineapple) selected from three different street vended shops (source A, B and C) in Mysore. The juices were analyzed for the microbial quality for type of organisms and number of colonies by serial dilution technique, pour plate method,gram’s staining method and staining for fungi; and physico-chemical properties. Results showed that the pineapple juice from two sources was highly contaminated with bacterial pathogens (25×104CFU/mland 20×104CFU/ml). All samples were contaminated with faecal streptococci. In source-B and C, all juices showed high counts of fungal colonies (Aspergillus, Penicillium, Fusarium and yeast). It is contended that contamination was mainly due to poor quality of water used for dilution as well as prevailing unhygienic conditions related to washing of utensils and maintenance of the premises. The result showed the poor hygienic quality of street vended fruit juices and the possible risk to the consumers. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11746 J. Food Sci. Technol. Nepal, Vol. 8 (30-34), 2013

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