scholarly journals Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology

2016 ◽  
Vol 44 (2) ◽  
pp. 491-498 ◽  
Author(s):  
Renata KAZIMIERCZAK ◽  
Agata SIŁAKIEWICZ ◽  
Ewelina HALLMANN ◽  
Dominika SREDNICKA-TOBER ◽  
Ewa REMBIAŁKOWSKA
Keyword(s):  
Vitamin C ◽  
Phenolic Acids ◽  
Production System ◽  
Nutritional Composition ◽  
Lemon Juice ◽  
Processing Technology ◽  
Beetroot Juice ◽  
Processing Technologies ◽  
Research Material ◽  
Fermented Juice

Market offer of vegetable juices in Europe is growing, and the vegetable species and processing technologies used become more diversified resulting in a large range of juice types. At the same time consumers look for natural and safe products with pro-health properties. The aim of this study was to evaluate the nutritional composition of selected juices based on beetroots coming from different agricultural systems and processed according to different technologies. Research material consisted of conventional and organic juices marketed in Poland, in that pure pressed juices, fermented juice and juices from concentrate, pure and combined with apple or lemon juice. The concentration of vitamin C, organic acids, total and reducing sugars, phenolic acids, flavonoids and betalains has been determined in the juices. All beetroot juices were abundant in betalains, with higher concentrations of these compounds found in pure beetroot juices when compared to juices combined with apple or lemon. Highest concentration of betanin-3-O-glucoside was found in pure conventional juice from concentrate, while highest betanidin content was found in pure organic fermented juice. Highest vitamin C contents were found in pressed organic juices combined with apple and lemon. All juices were abundant in polyphenols, mainly phenolic acids, with highest concentrations of these antioxidants found in conventional pure pressed juice. The study shows that beetroot juices, independently on the beetroot processing technology and agricultural production system, are very valuable products due to the presence of numerous bioactive compounds, especially betalains, in their composition. Therefore beetroot juice consumption should be promoted among consumers.

scholarly journals Selected Antioxidants in Organic vs. Conventionally Grown Apple Fruits

2020 ◽  
Vol 10 (9) ◽  
pp. 2997
Author(s):  
Dominika Średnicka-Tober ◽  
Marcin Barański ◽  
Renata Kazimierczak ◽  
Alicja Ponder ◽  
Klaudia Kopczyńska ◽  
...  
Keyword(s):  
Vitamin C ◽  
Phenolic Acids ◽  
Production System ◽  
Fruit Production ◽  
Organic Production ◽  
Strong Interactions ◽  
Phenolic Antioxidants ◽  
System Effect ◽  
Health Promoting ◽  
Apple Fruits

The apple (Malus domestica Borkh.) is one of the most widely cultivated temperate fruits globally, gaining scientific interest as a rich source of antioxidants with a demonstrated beneficial human health impact. Since a growing number of consumers are increasingly seeking safe and healthy food options, alternative fruit production systems such as organic farming, and their potential to provide safe and nutritious foods, have been gaining increasing attention in the last decades. The aim of the presented study was, therefore, to analyse and to compare the concentrations of selected health-promoting antioxidants, such as phenolic acids, flavonols, and vitamin C, in fruits of three apple cultivars (Champion, Gala, and Idared) grown in conventional and certified organic orchards in Poland. All analyses were performed using the high-performance liquid chromatography (HPLC) method. Organic apples tested within the study, compared to the conventionally grown ones, were characterised by significantly higher concentrations of phenolic acids (av. >31%) and flavonols (av. >66%) with the identified differences being consistent in all three cultivars and two seasons. The greatest production system effect was observed in the case of Idared. Significant cultivar and production season effects on the concentration of the measured fruit phenolics, with strong interactions between the two factors, were also identified. Vitamin C content in the fruits was strongly dependent on the year-to-year differences in the fruit growing conditions. The study suggests that the organic production system has a potential to provide apple fruits rich in selected health-promoting phenolic antioxidants.

Combination of Carbonated Aloe Vera Drink with Lemon Juice

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Jefrianta Demu Geri ◽  
Dewi Fortuna Ayu ◽  
Noviar Harun
Keyword(s):  
Vitamin C ◽  
Aloe Vera ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Lemon Juice ◽  
Dissolved Solids ◽  
Combination Treatments ◽  
Randomized Design ◽  
Yellow Color ◽  
Range Test

The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera and 10% lemon juice), L2 (80% carbonated aloe vera and 20% lemon juice), L3 (70% carbonated aloe vera and 30% lemon juice), and L4 (60% carbonated aloe vera and 40% lemon juice). Data were statistically analyzed by using analysis of variance (ANOVA) and followed by duncan new multiple range test (DNMRT) at level 5%. The combination treatments of carbonated aloe vera drinks and lemon juice had a significant effect on acidity (pH), vitamin C, total dissolved solids, and descriptive and hedonic sensory assessment. The best treatment from the research was L3 (70% carbonated aloe vera and 30% lemon juice) with pH of 4.26, vitamin C of 19.97 mg, and total dissolved solids of 14.34°brix. The overall sensory test result preferred by panelists with descriptions of yellow color, lemon flavor, and had a slightly sweet taste.

scholarly journals Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Monika Mieszczakowska-Frąc ◽  
Karolina Celejewska ◽  
Witold Płocharski
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
New Technologies ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Fruit And Vegetable ◽  
Negative Effects ◽  
Minimal Processing ◽  
Processing Technologies

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

scholarly journals A study on processing conditions of fermented acerola juice

2018 ◽  
Vol 17 (05) ◽  
pp. 123-136
Author(s):  
Thanh T. Le
Keyword(s):  
Vitamin C ◽  
Sugar Concentration ◽  
Enzyme Treatment ◽  
Fermented Product ◽  
Sensory Score ◽  
Commercial Yeast ◽  
Processing Steps ◽  
Fermented Juice ◽  
Microbiological Properties

This study investigated some key processing steps of fermented acerola juice, including variety, maturity, enzyme treatment, sugar concentration and fermentation and pasteurization conditions. One or two-factor experiments were randomly designed to determine the most suitable processing variables based on the investigated parameters, including the content of vitamin C, sensory quality and physicochemical properties of the resultant juice. The results showed that the Brazil variety (Malpiphia emarginata D.C) had highest vitamin C content (1567.9 mg/100 g), followed by sour variety (Malpiphia glabra L.) (882.9 mg/100 g) and sweet variety (Malpiphia punicifolia L.) (630.4 mg/100 g). However, according to sensory evaluation results, the sour acerola juice after fermentation had the highest overall score, indicating to be the most suitable for processing. The fermented juice of sour acerola variety at 100% maturity had the highest sensory score and vitamin C content compared to other levels of maturity. In order to enhance the clarity of acerola juice, the addition of 0.15% pectinase enzyme (Pectinex ultra SPL, Novozymes) was the most effective compared to 0.05 and 0.1% (w/w) enzyme concentrations. The fermentation at 15oC in 48 hours with 22% sugar concentration and 0.1% commercial yeast (Saf-instant, France) obtained the highest quality fermented juice. The fermented product was pasteurized at 80oC for 10 minutes to stop fermentation process as well as to retain the color and taste of the fermented juice. The good quality of the fermented acerola juice, in terms of physicochemical, sensory and microbiological properties could be maintained for at least 6 months.

scholarly journals Determination of Nutritional Composition of Ackee’s Apple Blighia sapida and Monkey Kola Cola millenii

2020 ◽  
pp. 127-136
Author(s):  
Oyetade Joshua Akinropo ◽  
Bello Lukman Abidemi ◽  
Adesiyan Blessing Adedayo
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
The Other ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Fruit Samples

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.

scholarly journals The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices

2018 ◽  
Author(s):  
Ronaldo Elias de Mello-Júnior ◽  
Nathane Silva Resende ◽  
Jefferson Luiz Gomes Corrêa ◽  
Leila Aparecida Salles Pio ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Nutritional Quality ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Citrus Reticulate

Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional quality parameters. Keywords: drying time; vitamin C; phenolic compounds; antioxidant activity 

scholarly journals Impact of Processing Factors on Quality of Frozen Vegetables and Fruits

2020 ◽  
Vol 12 (4) ◽  
pp. 399-420 ◽  
Author(s):  
R. G. M. van der Sman
Keyword(s):  
Mechanical Damage ◽  
Process Intensification ◽  
Processing Technology ◽  
Production Chain ◽  
Processing Technologies ◽  
Biochemical Processes ◽  
Novel Processing ◽  
Vegetables And Fruits ◽  
Processing Steps

Abstract In this paper I review the production of frozen vegetables and fruits from a chain perspective. I argue that the final quality of the frozen product still can be improved via (a) optimization of the complete existing production chain towards quality, and/or (b) introduction of some promising novel processing technology. For this optimization, knowledge is required how all processing steps impact the final quality. Hence, first I review physicochemical and biochemical processes underlying the final quality, such as water holding capacity, ice crystal growth and mechanical damage. Subsequently, I review how each individual processing step impacts the final quality via these fundamental physicochemical and biochemical processes. In this review of processing steps, I also review the potential of novel processing technologies. The results of our literature review are summarized via a causal network, linking processing steps, fundamental physicochemical and biochemical processes, and their correlation with final product quality. I conclude that there is room for optimization of the current production chains via matching processing times with time scales of the fundamental physicochemical and biochemical processes. Regarding novel processing technology, it is concluded in general that they are difficult to implement in the context of existing production chains. I do see the potential for novel processing technology combined with process intensification, incorporating the blanching pretreatment—but which involves quite a change of the production chain.

Fundamentals of SiC-Based Device Processing

MRS Bulletin ◽  
1997 ◽  
Vol 22 (3) ◽  
pp. 42-49 ◽  
Author(s):  
M.R. Melloch ◽  
J.A. Cooper ◽  
D.J. Larkin
Keyword(s):  
Integrated Circuits ◽  
Metal Oxide ◽  
Oxidation Rate ◽  
Field Effect Transistors ◽  
Metal Oxide Semiconductor ◽  
Processing Technology ◽  
Oxide Semiconductor ◽  
Processing Technologies ◽  
Oxidation Rates ◽  
Polysilicon Gate

Since the commercial availability of SiC substrates in 1990, SiC processing technology has advanced rapidly. There have been demonstrations of monolithic digital and analogue integrated circuits, complementary metal-oxide-semiconductor (CMOS) analog integrated circuits, nonvolatile random-access memories, self-aligned polysilicon-gate metal-oxide-semiconductor field-effect transistors (MOSFETs), and buried-channel polysilicon-gate charge-coupled devices (CCDs). In this article, we review processing technologies for SiC.OxidationA beneficial feature of SiC processing technology is that SiC can be thermally oxidized to form SiO2. When a thermal oxide of thickness x is grown, 0.5x of the SiC surface is consumed, and the excess carbon leaves the sample as CO. Shown in Figure 1 are the oxide thicknesses as a function of time for the Si-face and the C-face of 6H-SiC, and for Si. The oxidation rates are considerably lower for SiC than for Si. The oxidation rate of the C-face of 6H-SiC is considerably greater than that of the Si-face. Hornetz et al. have shown that the reason for the slower oxidation rate of the Si-face is due to a 1-nm Si4C4−xO2 (x < 2) layer that forms between the SiC and the SiO2 during oxidation of the Si-face. When oxidizing the Si-face, the Si atoms oxidize first, which inhibits the oxidation of the underlying C atoms that are 0.063 nm below the Si atoms. When oxidizing the C-face, the C atoms readily oxidize first to form CO, with no formation of the Si4C4−xO2 layer for temperatures above 1000°C.

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