THE EFFECT OF TEMPERATURE AND TIME ON THE MIGRATION OF LEAD METAL (PB) IONS IN CANNED ORANGE JUICE DRINK USING ATOMIC ABSORPTION SPECTROPHOTOMETRY ANALYSIS

Background: Indonesia is a country that has a tropical climate throughout the year along with relatively less difference of temperature during both dry and rainy seasons. The mobile community influences people’s interest in packaged drinks, including canned fruit juice. However, the first obstacle is the condition of the place and the temperature-related heavy metal lead (Pb) migration in canned orange juice drinks. Methods: This study focused on the relationship between Pb metal content, storage treatment, storage temperature, and storage time. This study used a canned orange juice drink from the distributor warehouse of Palembang city, standard Pb(NO3)2 (Merck) powder, 0.5 mol/l concentrated HNO3 solutions (Merck), concentrated HCl solution (Merck), demineralized water, Buffer pH 4.7, and 10. The sample was conducted from 5 °C to 40 °C with the testing period within 1-30 days. The sample at certain day intervals would then be tested to change pH and Pb ion concentration using the Atomic Absorption Spectrophotometry (AAS) test. Results and Discussion: In this study, the sample of orange juice was given different treatments, and each treatment has a differentiated analysis code consisting of S-SBJ-1-1 (Distributor warehouse) for one day of storage time, and the codes for 10 of storage time are SSBJ-10-1 (Freezer, temperature 5 °C), S-SJB-10-2 (Refrigerator, temperature 20 °C), S-SJB-10-3 (Homeroom, temperature 28 °C), S-SJB-10-4 (Oven, temperature 40 °C), S-SJB-10-5 (Open space, temperature 22°C - 38 °C). Furthermore, codes for 30 days of sample storage are S-SBJ-30-1 (Freezer, temperature 5 °C), S-SJB-30-2 (Refrigerator, temperature 20 °C), S-SJB-30-3 (Room house, temperature 28 °C, S-SJB-30-4 (Oven, temperature 40°C), and S-SJB-30-5 (Open space, temperature 22 °C-38 °C). Conclusions: Temperature and time have a significant influence on the migration of the heavy metal lead (Pb) from the can to orange juice drinks, and, for the minimum pH value, there is a less significant change. Overall, canned fruit juice should be stored at a temperature below 28 °C, and the drink is protected from direct sunlight and high humidity.

Value-added processing.

Value addition refers to the transformation of a raw commodity or commodities into a processed product through the use of raw materials, labour, time and technology, all blended in a way that ensures increased economic return. Even if the amount of processing in a product is much less, e.g. for canned fruit, it may be regarded as a processed product. However, the processing of food is not as simple as gathering materials, labour and technology together over a stipulated time. Purity, authenticity, health claims and sustainability are also required to add real value to a food. For this, consumers will need to remain willing to spend a bit more on the final product (Euromonitor, 2010).

Application of resource-efficient technologies in the framework of lean management of industrial enterprises

The article deals with the problem of processing Apple waste in production. It is shown how efficiently food production can be organized with the least losses and costs. It is proved that the technogenic type of development formed in the world economy, which does not sufficiently take into account the environmental and social costs of economic activity, reproduces the problems and dangers that threaten human civilization. Humanity is caught in a vicious circle: to create comfortable living conditions, it is necessary to increase the volume of gross domestic product, which requires more and more resources (primarily mineral), and their extraction, processing and consumption cause serious damage to the environment, contributing to the deterioration of living conditions and the growth of diseases, which negates efforts to create living comfort, and threatening climate change can make life on Earth itself problematic. Within the framework of lean management, the effectiveness of the process of obtaining Apple powder from waste is considered. Development of technologies for processing Apple pomace is an important task, the solution of which is necessary for the improvement of economic indicators of resource efficiency main by-products of fresh Apple pomace in the form of pectin containing products (extracts, pastes, powders, gelling concentrates); canned fruit (pur?ed foods, jam, secondary juice); drink (alcoholic and nonalcoholic); Apple powder; phenolic compounds; products of fermentation (food grade organic acids, enzymes, high-protein animal feed), etc. The use of resource-saving technologies will help strengthen the competitive advantages of industrial enterprises.

Thermal Effect, Diffusion, and Leaching of Health-Promoting Phytochemicals in Commercial Canning Process of Mango (Mangifera indica L.) and Pineapple (Ananas comosus L.)

The effect of thermal processing on health-promoting phytochemicals was investigated in relation to the canning of mango and pineapple. The cans were retorted at four different temperatures for varying amounts of time. Vitamin C, β-carotene, polyphenols, flavonoid content, and antioxidant capacity in canned fruit pieces and sugar syrup were determined. The diffusion and leaching of phytochemicals were determined through mathematical modelling. Retention of vitamin C in canned pineapple pieces was higher than in canned mango pieces. Thermal treatment had an effect of rapidly reducing leached vitamin C. The activation energy required for the degradation of vitamin C and β-carotene in mango was higher than that required in pineapple. Trolox equivalent antioxidant capacity (TEAC) values at 130 °C (40 min) were 3.1 and 1.9 μmol Trolox/g FW in mango pieces and syrups, respectively, indicating that antioxidant leaching had occurred. The degradation constants of the phytochemicals studied were comparable but were slightly higher in pineapple than in mango. The investigated health-promoting phytochemicals in canned products were present in substantially lower concentrations than in fresh mango and pineapple.

Gambaran Perbedaan Kadar Timah (Sn) pada Air Buah dan Buah Dalam Kemasan Kaleng

Canned fruit is fruit that is packaged in packaging, using cans through many processes, aiming to maintain the durability of the packaged fruit. The packaging uses cans made of several heavy metals, one of which is tin (Sn). The process of preserving fruit, which goes through many stages, may allow the heavy metal to be hydrolyzed, causing the canned fruit to contain heavy metals which can be harmful to human health. This study aims to determine and determine the description of differences in tin (Sn) content in fruit water and canned fruit. The type of research used is laboratory observation with simple random sampling technique. Based on the results of research from 5 samples of canned fruit, the results obtained were the results of research on sample A (fruit) 3.19 mg / kg (water) 2.18 mg / L, B (fruit) 5.08 mg / kg (water) 0.49 mg / L, C (fruit) 1.08 mg / kg (water) 0.74 mg / L, D (fruit) 1.28 mg / kg (water) 1.56 mg / L, E (fruit) 2.92 mg / kg (water) 2.78 mg / L). This research can be concluded that of the 5 samples studied contained levels of lead (Sn) below the maximum threshold for food contamination set by BPOM in 2009, namely 250 mg / kg so it is still safe for consumption, and the levels of lead (Sn) obtained at fruit is higher than the tin content in fruit water in cans.

Food pantries select healthier foods after nutrition information is available on their food bank’s ordering platform

Objective: In the USA, community-based food pantries provide free groceries to people struggling with food insecurity. Many pantries obtain food from regional food banks using an online shopping platform. A food bank introduced a visible nutrition rank (i.e. green, yellow or red) onto its platform. The hypothesis was that pantry orders would increase for the healthiest options (green) and decrease for the least healthy options (red). Design: Interrupted time series (ITS) analysis of a natural experiment. Monthly data included nutrition ranks of available inventory and itemised records of all products ordered during the 15-month baseline period and 14-month intervention. Setting: A New England food bank. Participants: The twenty-five largest food pantries in the network based on pounds of food ordered. Results: Descriptive analyses of 63 922 pantry ordering records before and after the visible ranks identified an increase in the proportion of green items ordered (39·3–45·4 %) and a decrease in the proportion of red items ordered (10·5–5·1 %). ITS analyses controlling for monthly changes in inventory available and pantry variables indicated that average monthly orders of green items increased by 1286 pounds (P < 0·001) and red orders decreased by 631 pounds (P = 0·045). Among the largest changes were increases in orders of fresh produce, brown rice, low-fat dairy and low-fat meats and decreases in orders of sugary juice drinks, canned fruit with added sugar, higher fat dairy and higher fat meats. Conclusions: This promising practice can support system-wide efforts to promote healthier foods within the food banking network.

DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS

High-sugar canned fruits, such as jam, marmalade, confiture, are characterized by a high content of soluble dry solids and high acidity, which allows to apply to them pasteurization processes as heat treatment. In comparison with sterilization processes, heat treatment of hermetically sealed canned food during pasteurization is implemented at temperatures less than 100°C.The article presents the results of the development of scientifically-based pasteurization modes for high-sugar canned food for industrial continuous-acting pasteurizers (CAP — continuous-acting pasteurizers) of open type with a temperature in the heating area less than 100°C. For today, such pasteurizers are widely spread due to the simplicity of their design, high productivity, with the option to reduce consumption of water, steam, electricity and to use it for the various types of packaging. So, the actual task of this article is the establishment of canned fruit pasteurization modes for such pasteurizers.The development of pasteurization modes for high-sugar canned food using strawberry jam as a sample was carried out in the experimental equipment simulating the operation of a continuous-acting pasteurizer. The studies were implemented to confirm that the developed modes of heat treatment in the CAP as a matter of fact provide industrial sterility of the produced high-sugar canned food. Optimal pasteurization modes have the following parameters: heat treatment in an autoclave sterilizer at a heating temperature of the heating medium 97°C and stage-by-stage cooling of the products with water at temperatures 70°C, 50°C and 30°C.

Non-Milk Extrinsic Sugars Intake and Food and Nutrient Consumption Patterns among Adolescents in the UK National Diet and Nutrition Survey, Years 2008–16

The revised guidelines from the Department of Health (DoH) in the UK state that mean population intakes of free sugars should be below 5% of the total energy (TE) consumption of the British population. However, very few studies have assessed the impact of this recommendation on diet quality in the UK. We explored the dietary patterns and intakes of micronutrients of British adolescents with low intakes of non-milk extrinsic sugars (NMES) (similar to free sugars but not equal, with slight differences in the categorisation of fruit sugars from dried, stewed or canned fruit and smoothies), using the National Diet and Nutrition Survey Rolling Programme, years 1–8 (NDNS RP). The sample included 2587 adolescents aged 11–18 years. Four percent (112) of adolescents reported consuming 5% or lower NMES as a proportion of TE. The odds of being categorised as a low-sugar consumer in adolescents (≤5% TE from NMES) were significantly lower with higher intakes of sweetened drinks, fruit juice, cakes, biscuits, sugar and sweet spreads, chocolate confectionery and sugar confectionery, and significantly higher with higher intakes of pasta and rice, wholemeal and brown bread, and fish. Across the five categories of NMES intakes, micronutrient intakes were lowest for those consuming either ≤5% TE or more than 20% TE from NMES, and optimal for those consuming between 10–15% of energy from NMES. These findings confirm the difficulties of meeting the free sugars recommended intake for adolescents. Care needs to be taken to ensure that an adequate consumption of micronutrients is achieved in those adhering to the revised guidelines on free sugars.