The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages(FJBs)consumption.In fact,the consumption of ultra-processed foods has been shown to pose health r...The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages(FJBs)consumption.In fact,the consumption of ultra-processed foods has been shown to pose health risks.In this study,we first integrated 4 systems used to classify the degree of food processing and then classified FJBs into three major categories,low(minimal),moderate and high.Second,we compared the differences in attitudes towards FJBs in dietary guidelines.Third,we integrated the results of existing epidemiological surveys,randomized controlled trials,and animal experiments to explore the health risks associated with consuming FJBs.Deepening the processing of FJBs has been found to lead to an increased risk of diseases.Dietary pattern,nutrients,addition agents and consumer preferences may be influential factors.Finally,we investigated whether there were any changes in the health benefits of 100%fruit juices produced by different processing methods.In conclusion,minimally/moderately processed 100%fruit juices provide more health benefits than highly processed fruit beverages.The results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption.展开更多
Pectinex XXL,a commercially prepared pectinase,was investigated for its potential application in the fruit juice industry.Polygalacturonic acid was used as the substrate for determining the enzymatic properties of Pec...Pectinex XXL,a commercially prepared pectinase,was investigated for its potential application in the fruit juice industry.Polygalacturonic acid was used as the substrate for determining the enzymatic properties of Pectinex XXL using the DNS method.According to the results,the optimal pH for Pectinex XXL activity was 4.5,and the enzyme was stable in the pH range of 3.0~4.5.The optimal pH and pH stability range are consistent with those of some tropical and subtropical fruits.The optimal temperature for Pectinex XXL activity was 60℃,and the enzyme remained stable after one hour in a water bath set at 40℃.Additionally,the enzymatic activity was not inhibited in the presence of 1 mmol/L of Na^(+),Mg^(2+),Ba^(2+),Co^(2+),Zn^(2+),and Fe^(2+),whereas it was slightly inhibited in the presence of 2 mmol/L of K^(+)and Fe^(2+)and partially inhibited in the presence of 1 and 2 mmol/L of Ca^(2+)and Mn^(2+),demonstrating its good stability in acids and excellent thermal catalytic performance.Based on the above experimental results,depectinization experiments were performed on plantain and cherry tomato juices using different amounts of Pectinex XXL.After one hour reaction with 16 U/mL of the enzyme,the yields of the plantain and cherry tomato juices were substantially increased by 119.03%and 15.97%,respectively,while their light transmittance was remarkably enhanced by 37.65%and 12.35%,respectively.Furthermore,the enzyme reduced the viscosity of the plantain and cherry tomato juices by 88.29%and 29.50%,respectively.The juice production experiments confirmed that this enzyme can significantly improve the yield and light transmittance of plantain juice,while effectively reducing its viscosity.These findings indicate the potential of Pectinex XXL in the industrial production of plantain juice.展开更多
[Objective] This study was conducted to develop a system for simultaneous determination of imidacloprid, diflubenzuron, thiabendazole and carbendazim in fruit juice by HPLC. [Method] Using acetonitrile as the extracti...[Objective] This study was conducted to develop a system for simultaneous determination of imidacloprid, diflubenzuron, thiabendazole and carbendazim in fruit juice by HPLC. [Method] Using acetonitrile as the extraction solvent, the pesticides in fruit juice were purified through a NH2 solid phase extraction （SPE） cartridge, then detected by HPLC. [Result] There was a good linear relationship between the peak area and the concentrations of imidacloprid, diflubenzuron, thiabendazole and carbendazim in a range of 0.05-5.0 μg/ml, and the linear correlation coefficient varied in a range of 0.999 0-0.999 8; the limit of detection for imidacloprid, diflubenzuron, thiabendazole and carbendazim was 0.003, 0.005, 0.003 and 0.007 mg/kg, respectively. The recovery rate of imidacloprid, diflubenzuron, thiabendazole and carbendazim standards added at three levels （0.1, 0.5 and 1.0 mg/kg） ranged from 82% to 107%, with RSD less than 4.5%. [Conclusion] The sensitivity, accuracy and precision of this method were able to meet the requirements for pesticide residue analysis.展开更多
Colorectal cancer is the second leading cause of cancer-related deaths in the United States.Recent studies prove that though chemotherapeutic agents are being used for the treatment of colon cancer,they become non-eff...Colorectal cancer is the second leading cause of cancer-related deaths in the United States.Recent studies prove that though chemotherapeutic agents are being used for the treatment of colon cancer,they become non-effective when the cancer progresses to an invasive stage.Since consumption of certain dietary agents has been linked with various cancers,fruit juices have been investigated for their consistently protective effect against colon cancer.The unique biochemical composition of fruit juices is responsible for their anticancer properties.In this review,the chemo-preventive effect of fruit juices such as pomegranate and citrus juices against colon cancer are discussed.For this purpose,the bioavailability,in vitro and in vivo effects of these fruit juices on colorectal cancer are highlighted.Moreover,there is a scarcity of studies involving human trials to estimate the preventive nature of these juices against colon cancer.This review will support the need for more preclinical tests with these crude juices and their constituents in different colorectal cancer cell lines and also some epidemiological studies in order to have a better understanding and promote pomegranate and citrus juices as crusaders against colon cancer.展开更多
Extraction and characterization of antioxidative compositions from the extracts of fermented Xisha Noni （Morinda citrifolia L.） juice were studied. The antioxidative constituents of 184.6 g freeze-dried extracts of ...Extraction and characterization of antioxidative compositions from the extracts of fermented Xisha Noni （Morinda citrifolia L.） juice were studied. The antioxidative constituents of 184.6 g freeze-dried extracts of naturally fermented Xisha Noni juice were isolated successfully by petroleum ether, EtOAc and n-BuOH solvents, and the antioxidative effects were measured according to scavenging activity against hydroxyl generated in Fenton reaction system and superoxide anion radicals in pyrogallol autoxidation system. The EtOAc extract exhibited most significantly higher （P 〈 0.01） antioxidative activity than mannitol or vitamin C, while the petroleum ether and n-BuOH extracts showed lower activities compared to mannitol. Three antioxidant phenolic compounds, isoscopoletin, aesculetin and 3,3＇,4＇,5,7-pentahydroxyflavone （quercetin） were isolated from the EtOAc extract by several chromatography techniques for the first time. The results suggest that several compounds, in particular, the phenolic compounds, contribute separately or synergistically to the antioxidative activity of fermented Noni fruit juice.展开更多
Fruit juice production sector is developing in Benin’s major cities and appears to have both organisational and technical shortcomings. This study aimed to 1) establish the socio-professional profile of actors in the...Fruit juice production sector is developing in Benin’s major cities and appears to have both organisational and technical shortcomings. This study aimed to 1) establish the socio-professional profile of actors in the fruit juice production sector in Abomey-Calavi and Cotonou municipalities and 2) evaluate the adoption level of hygienic practices of enterprises. The methodological approach adopted in this study combined a semi-structured survey with direct observations in fifty enterprises. The statistical analysis was carried out using the R.4.0.0 software. The study revealed that fruit juice enterprises in both municipalities are mainly artisanal (90%) and located in residential areas (94%). They are therefore exposed to contamination risks from domestic and road activities. More than half of these enterprises were created less than five years ago. Three administrative types of enterprises were noted: non-structured (32%), semi-structured (34%) and structured (34%). Almost half of the enterprises belong to at least one professional association. Only a few enterprises have marketing authorization. Women predominate in the positions of director and production assistant. The majority of production managers are men. Most directors and production managers have a university education, but not necessarily in the field of food sciences. The adoption level of hygienic practices is significantly influenced by the level of enterprises structuration and size. The level of hygiene in these enterprises is also very weakly influenced by the female gender. Structured and semi-industrial enterprises have a higher adoption level of hygienic practices. Those with acceptable or good hygiene level enterprises contain slightly more women.展开更多
Despite many advantages, the many technologies studied to eliminate astringen</span><span style="font-family:Verdana;">cy from cashew apple juice are not all accessible and not adopted by pr</...Despite many advantages, the many technologies studied to eliminate astringen</span><span style="font-family:Verdana;">cy from cashew apple juice are not all accessible and not adopted by pr</span><span style="font-family:Verdana;">ocessors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation of mixed juice based on cashew apple juice and passion fruit juice has proved to be a way of adding value to the cashew apple, a co-product of the production of the nut. After the formulation of the mixed juice in different proportions and the sensory evaluation, it appears that the juice of formulation E is more appreciated by the tasters. Indeed, this juice has preferred sensory characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling (6.28) and overall acceptance (6.53). These characteristics are similar to those of passion fruit juice in terms of color, odor, and overall acceptance, where the latter obtained scores of 6.94, 7.17 an</span><span style="font-family:Verdana;">d 6.00 respectively;and also, to those of cashew apple juice in terms of f</span><span style="font-family:Verdana;">la</span><span style="font-family:Verdana;">vor and decanting, where the latter obtained scores of 5.19 and 6.14 respe</span><span style="font-family:Verdana;">ctively. Therefore, the addition of passion fruit juice to cashew apple juice results in a new product that is more appreciated when mixed with proportions of 90 mL of passion fruit juice and 10 mL of cashew apple juice. For exam</span><span style="font-family:Verdana;">ple, passion fruit juice, due to its color, flavor, and odor, has helped re</span><span style="font-family:Verdana;">duce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.展开更多
The red fruits of Pseudospondias microcarpa (A. Rich) Engl. are widely consumed by the populations of northern Congo for their sweet and tangy flavor as well as for their characteristic smell. The objective of this st...The red fruits of Pseudospondias microcarpa (A. Rich) Engl. are widely consumed by the populations of northern Congo for their sweet and tangy flavor as well as for their characteristic smell. The objective of this study was to show the food potential of the fruits of this plant for their valorization. Organic solvent extracts were prepared and subjected to phytochemical screening to determine the nutrients and phytonutrients of this fruit. Raw juice was extracted by trituration without adding water and subjected to physicochemical and biochemical analyses in order to determine its quality and its antiradical activity. The raw juice obtained is moderately acidic (pH 3.28), very cloudy and colored (turbidity of 1019 NTU). It has a dry matter content of 3.771% ± 0.013% reflecting the 70% dominance of water in the weight of the fruit and the presence of dissolved organic matter in its juice. Energy nutrients (sugars, amino acids), carotenoids, coumarins, tannins, flavonoids, terpenes and sterols have been highlighted as nutrients with therapeutic potential commonly called phytonutrients of this fruit. The juice presented a dominance in polyphenols (134.8500 ± 0.0023 mg gallic acid/100 g) than in carotenoids (5.100 ± 0.010 mg carotene/100 g), high levels of mineral macroelements (calcium: 3570.00 ± 2.05 mg and potassium: 4576.00 ± 9.49 mg) and trace elements (copper: 11.13 ± 0.10 mg, iron: 3.02 ± 0.03 mg and zinc: 2.57 ± 0.08 mg). These compounds exhibited good antioxidant activity. The presence of these nutrients and phytonutrients in these fruits is interesting for the proper functioning of certain organs and the prevention of certain diseases. This fruit is therefore an energizing and functional food that can compete with conventional fruits whose juices are marketed.展开更多
[Objectives]The effects of stabilizers such as sodium carboxymethyl cellulose,pectin,sodium alginate and xanthan gum on the stability of mango juice with skin were discussed using mango as the raw material.[Methods]Th...[Objectives]The effects of stabilizers such as sodium carboxymethyl cellulose,pectin,sodium alginate and xanthan gum on the stability of mango juice with skin were discussed using mango as the raw material.[Methods]The formula and stability of mango beverage with skin were studied using mango juice with skin as the raw material.Four stabilizers,including pectin,sodium alginate and sodium carboxymethyl cellulose,were added to improve the stability of the juice.Based on single factor experiments and a response surface experiment,the stability model of mango juice was established to determine the best compound stabilizer.[Results]According to an orthogonal experiment on the stability of mango juice with skin,the optimum technical parameters were as follows:sodium carboxymethyl cellulose 0.20%,xanthan gum 0.08%,sodium alginate 0.18%,and pectin 0.14%,with which the optimal suspension stability was 69.12%.The optimum technical parameters from the response surface experiment were as follows:sodium carboxymethyl cellulose 0.199%,pectin 0.1185%,sodium alginate 0.163%,and xanthan gum 0.077%,with which the suspension stability was 70.32%.It was found that the stability of mango juice with skin obtained by the response surface experiment was better than that by the orthogonal experiment,and the order of factors affecting the stability of mango was sodium alginate(C)>sodium carboxymethyl cellulose(A)>pectin(D)>xanthan gum(B).[Conclusions]The formula of compound stabilizer for mango juice was optimized by the orthogonal experiment and the response surface method,providing a theoretical basis for the actual production of mango juice with skin.展开更多
If yOU stock your reflgeratot with fruit iuices,you may be setting your kids原译 假如你往冰箱里塞满果汁,你就可能给孩子带来肥胖麻烦。 改译 假如你往冰箱里塞满了果汁饮料,那么你就可能让你的孩子加入减肥大军的行列。 原句非...If yOU stock your reflgeratot with fruit iuices,you may be setting your kids原译 假如你往冰箱里塞满果汁,你就可能给孩子带来肥胖麻烦。 改译 假如你往冰箱里塞满了果汁饮料,那么你就可能让你的孩子加入减肥大军的行列。 原句非常形象,我们的译笔能否也“松弛”一点,略添幽默?展开更多
Colon cancer arises due to the conversion of precancerous polyps(benign)found in the inner lining of the colon.Prevention is better than cure,and this is very true with respect to colon cancer.Various epidemiologic st...Colon cancer arises due to the conversion of precancerous polyps(benign)found in the inner lining of the colon.Prevention is better than cure,and this is very true with respect to colon cancer.Various epidemiologic studies have linked colorectal cancer with food intake.Apple and berry juices are widely consumed among various ethnicities because of their nutritious values.In this review article,chemopreventive effects of these fruit juices against colon cancer are discussed.Studies dealing with bioavailability,in vitro and in vivo effects of apple and berry juices are emphasized in this article.A thorough literature survey indicated that various phenolic phytochemicals present in these fruit juices have the innate potential to inhibit colon cancer cell lines.This review proposes the need for more preclinical evidence for the effects of fruit juices against different colon cancer cells,and also strives to facilitate clinical studies using these juices in humans in large trials.The conclusion of the review is that these apple and berry juices will be possible candidates in the campaign against colon cancer.展开更多
<span style="font-family:Verdana;">The growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods ...<span style="font-family:Verdana;">The growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods with probiotics. Probiotic cultures, for example, from lactic acid bacteria and bifidobacteria have been highlighted for their ability to promote balance in the intestinal microbiota as well as other benefits such as anticarcinogenic and antimutagenic effects, reduced plasma cholesterol levels, decreased symptoms of lactose intolerance, and stimulation of the immune </span><span style="font-family:Verdana;">response. Traditionally, probiotics are incorporated into dairy products.</span><span style="font-family:Verdana;"> However, because of the growing number of individuals affected by lactose into</span><span style="font-family:Verdana;">lerance and/or vegans, other food matrices have been studied as potential</span><span style="font-family:Verdana;"> car</span><span style="font-family:Verdana;">riers for these microorganisms. Considering all the facts mentioned above, cereals, legumes, fruits, and vegetables could be potential substrates, where</span><span style="font-family:Verdana;"> probiotic bacteria can be used for the development of non-dairy beverages. This review aimed to highlight the research carried out on 1) probiotic micro-organisms, including the more recent reclassification according to their phylogenetic position, 2) probiotic beverages from non-dairy sources which emerged as an alternative for lactose-intolerant consumers and, 3) the aspects of improving the gut microbiota.</span>展开更多
Nano particle (NP) morphology is one of the material properties at the origin of potential application base properties exploited in several engineering and technology domains, such as fuel cell, electrodes, catalysis,...Nano particle (NP) morphology is one of the material properties at the origin of potential application base properties exploited in several engineering and technology domains, such as fuel cell, electrodes, catalysis, sensing, electric, thermal, magnetic, and photovoltaic applications. The general properties and particle morphology of nickel oxide/Nickel hydroxide NPs can be modified by the introduction of impurity atoms or ions. Nano sized nickel oxide/nickel hydroxide nanocomposites were obtained from the thermal decomposition of single molecular precursors synthesized by a modified oxalate route using Carambola fruit juice as a precipitating agent. The compositional and morphological variations were studied by introducing cobalt as an impurity ion at different w/w% fractions (0%, 0.1%, 0.3%, 0.5%, 1%, 3%, 5.0%, 40.0% and 50.0%) into the microstructure of the nickel oxide/hydroxide. The precursors were characterized by FT-IR, while TGA/DTG analysis was carried out to decompose the precursors. The precursors decomposed at 400°C and were characterized by PXRD and SEM/TEM. The results revealed that Pure Nickel Oxide (NiO) and, Cobalt-doped Nickel Oxide/nickel hydroxide (Co<sub>x</sub>Ni<sub>1</sub>-<sub>x</sub>O/Ni(OH)<sub>2</sub>) Nano composites have been synthesized and the synthesized samples have exhibited three distinct morphologies (porous face-centered cubic nano rods, rough and discontinuous Co<sub>x</sub>Ni<sub>1</sub>-<sub>x</sub>O/Ni(OH)<sub>2</sub>) composite and, smooth and continuous mix spherical/cuboidal mixed morphological phase of (NiO/CoO). The morphology of the NPs varied with the introduction of the dopant atoms and with increase in the concentration of dopant atoms in the composite. Magnetic studies using vibrating sample magnetometry revealed superparamagnetic properties which correlated strongly with particle size, shape and morphology. Observed values of retention (4.50 × 10<sup>-3</sup> emu/g) and coercivity (65.321 Oe) were found for 0.5 w/w% corresponding to impregnated porous nanorods of Co-doped NiO, and retention (9.03 × 10<sup>-3</sup> emu/g) and coercivity (64.341 Oe), for X = 50.0%, corresponding to an aggregate network of a Nano spherical/cubic CoO/NiO mixed phase. Magnetic properties within this range are known to improve the magnetic memory and hardness of the magnetic materials. Therefore, the synthesized Cobalt-doped Nickel Oxide/nickel hydroxide (Co<sub>x</sub>Ni<sub>1</sub>-<sub>x</sub>O/Ni(OH)<sub>2</sub>) Nano composites have potential applications in Magnetic memories and hardness of magnetic materials.展开更多
Nano particle (NP) morphology is one of the material properties at the origin of potential application base properties exploited in several engineering and technology domains, such as fuel cell, electrodes, catalysis,...Nano particle (NP) morphology is one of the material properties at the origin of potential application base properties exploited in several engineering and technology domains, such as fuel cell, electrodes, catalysis, sensing, electric, thermal, magnetic, and photovoltaic applications. The general properties and particle morphology of nickel oxide/Nickel hydroxide NPs can be modified by the introduction of impurity atoms or ions. Nano sized nickel oxide/nickel hydroxide nanocomposites were obtained from the thermal decomposition of single molecular precursors synthesized by a modified oxalate route using Carambola fruit juice as a precipitating agent. The compositional and morphological variations were studied by introducing cobalt as an impurity ion at different w/w% fractions (0%, 0.1%, 0.3%, 0.5%, 1%, 3%, 5.0%, 40.0% and 50.0%) into the microstructure of the nickel oxide/hydroxide. The precursors were characterized by FT-IR, while TGA/DTG analysis was carried out to decompose the precursors. The precursors decomposed at 400°C and were characterized by PXRD and SEM/TEM. The results revealed that Pure Nickel Oxide (NiO) and, Cobalt-doped Nickel Oxide/nickel hydroxide (Co<sub>x</sub>Ni<sub>1</sub>-<sub>x</sub>O/Ni(OH)<sub>2</sub>) Nano composites have been synthesized and the synthesized samples have exhibited three distinct morphologies (porous face-centered cubic nano rods, rough and discontinuous Co<sub>x</sub>Ni<sub>1</sub>-<sub>x</sub>O/Ni(OH)<sub>2</sub>) composite and, smooth and continuous mix spherical/cuboidal mixed morphological phase of (NiO/CoO). The morphology of the NPs varied with the introduction of the dopant atoms and with increase in the concentration of dopant atoms in the composite. Magnetic studies using vibrating sample magnetometry revealed superparamagnetic properties which correlated strongly with particle size, shape and morphology. Observed values of retention (4.50 × 10<sup>-3</sup> emu/g) and coercivity (65.321 Oe) were found for 0.5 w/w% corresponding to impregnated porous nanorods of Co-doped NiO, and retention (9.03 × 10<sup>-3</sup> emu/g) and coercivity (64.341 Oe), for X = 50.0%, corresponding to an aggregate network of a Nano spherical/cubic CoO/NiO mixed phase. Magnetic properties within this range are known to improve the magnetic memory and hardness of the magnetic materials. Therefore, the synthesized Cobalt-doped Nickel Oxide/nickel hydroxide (Co<sub>x</sub>Ni<sub>1</sub>-<sub>x</sub>O/Ni(OH)<sub>2</sub>) Nano composites have potential applications in Magnetic memories and hardness of magnetic materials.展开更多
Background:Dietary supplementation with citrate-containing juices may serve as an effective alternative to potassium citrate therapy for preventing calcium oxalate stone recurrence.This study was performed to evaluate...Background:Dietary supplementation with citrate-containing juices may serve as an effective alternative to potassium citrate therapy for preventing calcium oxalate stone recurrence.This study was performed to evaluate whether consumption of lemon-tomato juice can decrease the tendency for stone formation in the urine of calcium oxalate stone formers.Materials and methods:The study was conducted as a prospective interventional randomized crossover clinical trial with a repeated-measures design.Twenty-two patients with calcium oxalate stones and no metabolic abnormalities in the urine treated with lithotripsy at a tertiary care center from August 2017 to July 2018 were recruited.After a 14-hour overnight fasting,urine samples were collected after the patients consumed either milk only or milk and lemon-tomato juice.Their urine was tested for multiple parameters,including urine pH,specific gravity,calcium-creatinine ratio,and supersaturation with sodium oxalate,followed by optical density measurement via spectrophotometry.Results:There were no significant differences in the background characteristics between the 2 groups.The optical density of the urine samples obtained after consumption of milk only was significantly higher than that after consumption of milk and lemon-tomato juice(mean=0.131 for milk only vs.0.053 for milk and lemon-tomato juice,p<0.001).The urine calcium-creatinine ratio was similar between the groups(mean=0.141 for milk only vs.0.076 for milk and lemon-tomato juice,p=0.019).Conclusions:The addition of lemon-tomato juice as a source of citrate in the diet significantly decreases the established risk factors for calcium oxalate stone formation in patients.This study was prospectively registered at CTRI under number CTRI/2017/04/008312 on April 7,2017.展开更多
Amaranth imprinted nanoparticless were prepared by two-phase mini emulsion polymerization of hydroxyethyl methacrylate and ethylene glycol dimethacrylate using acrylamide and methacrylic acid as functional monomers.Th...Amaranth imprinted nanoparticless were prepared by two-phase mini emulsion polymerization of hydroxyethyl methacrylate and ethylene glycol dimethacrylate using acrylamide and methacrylic acid as functional monomers.The amaranth non-imprinted nanoparticle was prepared with the same procedure without using amaranth.Amaranth imprinted and non-imprinted nanoparticles were attached on the chip surface modified with allyl mercaptan.The surfaces of the surface plasmon resonance(SPR)sensor were characterized by the ellipsometry,contact angle,and atomic force microscopy.Amaranth solutions with different concentrations(0.1 mg/mL-150mg/mL)were prepared with the pH 7.4 phosphate buffer.The limit of detection and limit of quantification were 0.0180mg/mL and 0.06mg/mL,respectively.When the selectivity of the amaranth imprinted SPR sensor was compared with the competing molecules tartrazine and allura red,it was observed that the target molecule amaranth was 5.64 times and 5.18 times more selective than allura red and tartrazine,respectively.The liquid chromatography-mass spectrometry technique(LC-MS)was used for validation studies.According to the results obtained from both SPR sensor and LC-MS analyses,the amaranth recovery(%)from fruit juices was observed between 96%and 99%.展开更多
基金funded by the National Natural Science Foundation Program of China(31901707)the 2115 Talent Development Program of China Agricultural University。
文摘The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages(FJBs)consumption.In fact,the consumption of ultra-processed foods has been shown to pose health risks.In this study,we first integrated 4 systems used to classify the degree of food processing and then classified FJBs into three major categories,low(minimal),moderate and high.Second,we compared the differences in attitudes towards FJBs in dietary guidelines.Third,we integrated the results of existing epidemiological surveys,randomized controlled trials,and animal experiments to explore the health risks associated with consuming FJBs.Deepening the processing of FJBs has been found to lead to an increased risk of diseases.Dietary pattern,nutrients,addition agents and consumer preferences may be influential factors.Finally,we investigated whether there were any changes in the health benefits of 100%fruit juices produced by different processing methods.In conclusion,minimally/moderately processed 100%fruit juices provide more health benefits than highly processed fruit beverages.The results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption.
文摘Pectinex XXL,a commercially prepared pectinase,was investigated for its potential application in the fruit juice industry.Polygalacturonic acid was used as the substrate for determining the enzymatic properties of Pectinex XXL using the DNS method.According to the results,the optimal pH for Pectinex XXL activity was 4.5,and the enzyme was stable in the pH range of 3.0~4.5.The optimal pH and pH stability range are consistent with those of some tropical and subtropical fruits.The optimal temperature for Pectinex XXL activity was 60℃,and the enzyme remained stable after one hour in a water bath set at 40℃.Additionally,the enzymatic activity was not inhibited in the presence of 1 mmol/L of Na^(+),Mg^(2+),Ba^(2+),Co^(2+),Zn^(2+),and Fe^(2+),whereas it was slightly inhibited in the presence of 2 mmol/L of K^(+)and Fe^(2+)and partially inhibited in the presence of 1 and 2 mmol/L of Ca^(2+)and Mn^(2+),demonstrating its good stability in acids and excellent thermal catalytic performance.Based on the above experimental results,depectinization experiments were performed on plantain and cherry tomato juices using different amounts of Pectinex XXL.After one hour reaction with 16 U/mL of the enzyme,the yields of the plantain and cherry tomato juices were substantially increased by 119.03%and 15.97%,respectively,while their light transmittance was remarkably enhanced by 37.65%and 12.35%,respectively.Furthermore,the enzyme reduced the viscosity of the plantain and cherry tomato juices by 88.29%and 29.50%,respectively.The juice production experiments confirmed that this enzyme can significantly improve the yield and light transmittance of plantain juice,while effectively reducing its viscosity.These findings indicate the potential of Pectinex XXL in the industrial production of plantain juice.
基金Supported by the Special Funds for Supervision on the Quality and Safety of Agricultural Products(GJFP201601503)~~
文摘[Objective] This study was conducted to develop a system for simultaneous determination of imidacloprid, diflubenzuron, thiabendazole and carbendazim in fruit juice by HPLC. [Method] Using acetonitrile as the extraction solvent, the pesticides in fruit juice were purified through a NH2 solid phase extraction （SPE） cartridge, then detected by HPLC. [Result] There was a good linear relationship between the peak area and the concentrations of imidacloprid, diflubenzuron, thiabendazole and carbendazim in a range of 0.05-5.0 μg/ml, and the linear correlation coefficient varied in a range of 0.999 0-0.999 8; the limit of detection for imidacloprid, diflubenzuron, thiabendazole and carbendazim was 0.003, 0.005, 0.003 and 0.007 mg/kg, respectively. The recovery rate of imidacloprid, diflubenzuron, thiabendazole and carbendazim standards added at three levels （0.1, 0.5 and 1.0 mg/kg） ranged from 82% to 107%, with RSD less than 4.5%. [Conclusion] The sensitivity, accuracy and precision of this method were able to meet the requirements for pesticide residue analysis.
文摘Colorectal cancer is the second leading cause of cancer-related deaths in the United States.Recent studies prove that though chemotherapeutic agents are being used for the treatment of colon cancer,they become non-effective when the cancer progresses to an invasive stage.Since consumption of certain dietary agents has been linked with various cancers,fruit juices have been investigated for their consistently protective effect against colon cancer.The unique biochemical composition of fruit juices is responsible for their anticancer properties.In this review,the chemo-preventive effect of fruit juices such as pomegranate and citrus juices against colon cancer are discussed.For this purpose,the bioavailability,in vitro and in vivo effects of these fruit juices on colorectal cancer are highlighted.Moreover,there is a scarcity of studies involving human trials to estimate the preventive nature of these juices against colon cancer.This review will support the need for more preclinical tests with these crude juices and their constituents in different colorectal cancer cell lines and also some epidemiological studies in order to have a better understanding and promote pomegranate and citrus juices as crusaders against colon cancer.
文摘Extraction and characterization of antioxidative compositions from the extracts of fermented Xisha Noni （Morinda citrifolia L.） juice were studied. The antioxidative constituents of 184.6 g freeze-dried extracts of naturally fermented Xisha Noni juice were isolated successfully by petroleum ether, EtOAc and n-BuOH solvents, and the antioxidative effects were measured according to scavenging activity against hydroxyl generated in Fenton reaction system and superoxide anion radicals in pyrogallol autoxidation system. The EtOAc extract exhibited most significantly higher （P 〈 0.01） antioxidative activity than mannitol or vitamin C, while the petroleum ether and n-BuOH extracts showed lower activities compared to mannitol. Three antioxidant phenolic compounds, isoscopoletin, aesculetin and 3,3＇,4＇,5,7-pentahydroxyflavone （quercetin） were isolated from the EtOAc extract by several chromatography techniques for the first time. The results suggest that several compounds, in particular, the phenolic compounds, contribute separately or synergistically to the antioxidative activity of fermented Noni fruit juice.
文摘Fruit juice production sector is developing in Benin’s major cities and appears to have both organisational and technical shortcomings. This study aimed to 1) establish the socio-professional profile of actors in the fruit juice production sector in Abomey-Calavi and Cotonou municipalities and 2) evaluate the adoption level of hygienic practices of enterprises. The methodological approach adopted in this study combined a semi-structured survey with direct observations in fifty enterprises. The statistical analysis was carried out using the R.4.0.0 software. The study revealed that fruit juice enterprises in both municipalities are mainly artisanal (90%) and located in residential areas (94%). They are therefore exposed to contamination risks from domestic and road activities. More than half of these enterprises were created less than five years ago. Three administrative types of enterprises were noted: non-structured (32%), semi-structured (34%) and structured (34%). Almost half of the enterprises belong to at least one professional association. Only a few enterprises have marketing authorization. Women predominate in the positions of director and production assistant. The majority of production managers are men. Most directors and production managers have a university education, but not necessarily in the field of food sciences. The adoption level of hygienic practices is significantly influenced by the level of enterprises structuration and size. The level of hygiene in these enterprises is also very weakly influenced by the female gender. Structured and semi-industrial enterprises have a higher adoption level of hygienic practices. Those with acceptable or good hygiene level enterprises contain slightly more women.
文摘Despite many advantages, the many technologies studied to eliminate astringen</span><span style="font-family:Verdana;">cy from cashew apple juice are not all accessible and not adopted by pr</span><span style="font-family:Verdana;">ocessors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation of mixed juice based on cashew apple juice and passion fruit juice has proved to be a way of adding value to the cashew apple, a co-product of the production of the nut. After the formulation of the mixed juice in different proportions and the sensory evaluation, it appears that the juice of formulation E is more appreciated by the tasters. Indeed, this juice has preferred sensory characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling (6.28) and overall acceptance (6.53). These characteristics are similar to those of passion fruit juice in terms of color, odor, and overall acceptance, where the latter obtained scores of 6.94, 7.17 an</span><span style="font-family:Verdana;">d 6.00 respectively;and also, to those of cashew apple juice in terms of f</span><span style="font-family:Verdana;">la</span><span style="font-family:Verdana;">vor and decanting, where the latter obtained scores of 5.19 and 6.14 respe</span><span style="font-family:Verdana;">ctively. Therefore, the addition of passion fruit juice to cashew apple juice results in a new product that is more appreciated when mixed with proportions of 90 mL of passion fruit juice and 10 mL of cashew apple juice. For exam</span><span style="font-family:Verdana;">ple, passion fruit juice, due to its color, flavor, and odor, has helped re</span><span style="font-family:Verdana;">duce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.
文摘The red fruits of Pseudospondias microcarpa (A. Rich) Engl. are widely consumed by the populations of northern Congo for their sweet and tangy flavor as well as for their characteristic smell. The objective of this study was to show the food potential of the fruits of this plant for their valorization. Organic solvent extracts were prepared and subjected to phytochemical screening to determine the nutrients and phytonutrients of this fruit. Raw juice was extracted by trituration without adding water and subjected to physicochemical and biochemical analyses in order to determine its quality and its antiradical activity. The raw juice obtained is moderately acidic (pH 3.28), very cloudy and colored (turbidity of 1019 NTU). It has a dry matter content of 3.771% ± 0.013% reflecting the 70% dominance of water in the weight of the fruit and the presence of dissolved organic matter in its juice. Energy nutrients (sugars, amino acids), carotenoids, coumarins, tannins, flavonoids, terpenes and sterols have been highlighted as nutrients with therapeutic potential commonly called phytonutrients of this fruit. The juice presented a dominance in polyphenols (134.8500 ± 0.0023 mg gallic acid/100 g) than in carotenoids (5.100 ± 0.010 mg carotene/100 g), high levels of mineral macroelements (calcium: 3570.00 ± 2.05 mg and potassium: 4576.00 ± 9.49 mg) and trace elements (copper: 11.13 ± 0.10 mg, iron: 3.02 ± 0.03 mg and zinc: 2.57 ± 0.08 mg). These compounds exhibited good antioxidant activity. The presence of these nutrients and phytonutrients in these fruits is interesting for the proper functioning of certain organs and the prevention of certain diseases. This fruit is therefore an energizing and functional food that can compete with conventional fruits whose juices are marketed.
基金Supported by Doctoral Research Start-up Fund of Department of Science&Technology of Liaoning Province (2021-BS-250)Doctoral Research Start-up Fund of Liaoning Institute of Science and Technology (2307B16)College Students Innovation and Entrepreneurship Training Program of Liaoning Institute of Science and Technology (202311430048).
文摘[Objectives]The effects of stabilizers such as sodium carboxymethyl cellulose,pectin,sodium alginate and xanthan gum on the stability of mango juice with skin were discussed using mango as the raw material.[Methods]The formula and stability of mango beverage with skin were studied using mango juice with skin as the raw material.Four stabilizers,including pectin,sodium alginate and sodium carboxymethyl cellulose,were added to improve the stability of the juice.Based on single factor experiments and a response surface experiment,the stability model of mango juice was established to determine the best compound stabilizer.[Results]According to an orthogonal experiment on the stability of mango juice with skin,the optimum technical parameters were as follows:sodium carboxymethyl cellulose 0.20%,xanthan gum 0.08%,sodium alginate 0.18%,and pectin 0.14%,with which the optimal suspension stability was 69.12%.The optimum technical parameters from the response surface experiment were as follows:sodium carboxymethyl cellulose 0.199%,pectin 0.1185%,sodium alginate 0.163%,and xanthan gum 0.077%,with which the suspension stability was 70.32%.It was found that the stability of mango juice with skin obtained by the response surface experiment was better than that by the orthogonal experiment,and the order of factors affecting the stability of mango was sodium alginate(C)>sodium carboxymethyl cellulose(A)>pectin(D)>xanthan gum(B).[Conclusions]The formula of compound stabilizer for mango juice was optimized by the orthogonal experiment and the response surface method,providing a theoretical basis for the actual production of mango juice with skin.
文摘If yOU stock your reflgeratot with fruit iuices,you may be setting your kids原译 假如你往冰箱里塞满果汁,你就可能给孩子带来肥胖麻烦。 改译 假如你往冰箱里塞满了果汁饮料,那么你就可能让你的孩子加入减肥大军的行列。 原句非常形象,我们的译笔能否也“松弛”一点,略添幽默?
基金Supported by(in part)Ministry of Higher Education Malaysia with the Grant Vot,No.R.J130000.7809.4F444 and the Ref No.PY/2014/03167Part of the grant with the Vot,No.04H93,Ministry of Education was also used for this study
文摘Colon cancer arises due to the conversion of precancerous polyps(benign)found in the inner lining of the colon.Prevention is better than cure,and this is very true with respect to colon cancer.Various epidemiologic studies have linked colorectal cancer with food intake.Apple and berry juices are widely consumed among various ethnicities because of their nutritious values.In this review article,chemopreventive effects of these fruit juices against colon cancer are discussed.Studies dealing with bioavailability,in vitro and in vivo effects of apple and berry juices are emphasized in this article.A thorough literature survey indicated that various phenolic phytochemicals present in these fruit juices have the innate potential to inhibit colon cancer cell lines.This review proposes the need for more preclinical evidence for the effects of fruit juices against different colon cancer cells,and also strives to facilitate clinical studies using these juices in humans in large trials.The conclusion of the review is that these apple and berry juices will be possible candidates in the campaign against colon cancer.
文摘<span style="font-family:Verdana;">The growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods with probiotics. Probiotic cultures, for example, from lactic acid bacteria and bifidobacteria have been highlighted for their ability to promote balance in the intestinal microbiota as well as other benefits such as anticarcinogenic and antimutagenic effects, reduced plasma cholesterol levels, decreased symptoms of lactose intolerance, and stimulation of the immune </span><span style="font-family:Verdana;">response. Traditionally, probiotics are incorporated into dairy products.</span><span style="font-family:Verdana;"> However, because of the growing number of individuals affected by lactose into</span><span style="font-family:Verdana;">lerance and/or vegans, other food matrices have been studied as potential</span><span style="font-family:Verdana;"> car</span><span style="font-family:Verdana;">riers for these microorganisms. Considering all the facts mentioned above, cereals, legumes, fruits, and vegetables could be potential substrates, where</span><span style="font-family:Verdana;"> probiotic bacteria can be used for the development of non-dairy beverages. This review aimed to highlight the research carried out on 1) probiotic micro-organisms, including the more recent reclassification according to their phylogenetic position, 2) probiotic beverages from non-dairy sources which emerged as an alternative for lactose-intolerant consumers and, 3) the aspects of improving the gut microbiota.</span>
文摘Nano particle (NP) morphology is one of the material properties at the origin of potential application base properties exploited in several engineering and technology domains, such as fuel cell, electrodes, catalysis, sensing, electric, thermal, magnetic, and photovoltaic applications. The general properties and particle morphology of nickel oxide/Nickel hydroxide NPs can be modified by the introduction of impurity atoms or ions. Nano sized nickel oxide/nickel hydroxide nanocomposites were obtained from the thermal decomposition of single molecular precursors synthesized by a modified oxalate route using Carambola fruit juice as a precipitating agent. The compositional and morphological variations were studied by introducing cobalt as an impurity ion at different w/w% fractions (0%, 0.1%, 0.3%, 0.5%, 1%, 3%, 5.0%, 40.0% and 50.0%) into the microstructure of the nickel oxide/hydroxide. The precursors were characterized by FT-IR, while TGA/DTG analysis was carried out to decompose the precursors. The precursors decomposed at 400°C and were characterized by PXRD and SEM/TEM. The results revealed that Pure Nickel Oxide (NiO) and, Cobalt-doped Nickel Oxide/nickel hydroxide (Co<sub>x</sub>Ni<sub>1</sub>-<sub>x</sub>O/Ni(OH)<sub>2</sub>) Nano composites have been synthesized and the synthesized samples have exhibited three distinct morphologies (porous face-centered cubic nano rods, rough and discontinuous Co<sub>x</sub>Ni<sub>1</sub>-<sub>x</sub>O/Ni(OH)<sub>2</sub>) composite and, smooth and continuous mix spherical/cuboidal mixed morphological phase of (NiO/CoO). The morphology of the NPs varied with the introduction of the dopant atoms and with increase in the concentration of dopant atoms in the composite. Magnetic studies using vibrating sample magnetometry revealed superparamagnetic properties which correlated strongly with particle size, shape and morphology. Observed values of retention (4.50 × 10<sup>-3</sup> emu/g) and coercivity (65.321 Oe) were found for 0.5 w/w% corresponding to impregnated porous nanorods of Co-doped NiO, and retention (9.03 × 10<sup>-3</sup> emu/g) and coercivity (64.341 Oe), for X = 50.0%, corresponding to an aggregate network of a Nano spherical/cubic CoO/NiO mixed phase. Magnetic properties within this range are known to improve the magnetic memory and hardness of the magnetic materials. Therefore, the synthesized Cobalt-doped Nickel Oxide/nickel hydroxide (Co<sub>x</sub>Ni<sub>1</sub>-<sub>x</sub>O/Ni(OH)<sub>2</sub>) Nano composites have potential applications in Magnetic memories and hardness of magnetic materials.
文摘Nano particle (NP) morphology is one of the material properties at the origin of potential application base properties exploited in several engineering and technology domains, such as fuel cell, electrodes, catalysis, sensing, electric, thermal, magnetic, and photovoltaic applications. The general properties and particle morphology of nickel oxide/Nickel hydroxide NPs can be modified by the introduction of impurity atoms or ions. Nano sized nickel oxide/nickel hydroxide nanocomposites were obtained from the thermal decomposition of single molecular precursors synthesized by a modified oxalate route using Carambola fruit juice as a precipitating agent. The compositional and morphological variations were studied by introducing cobalt as an impurity ion at different w/w% fractions (0%, 0.1%, 0.3%, 0.5%, 1%, 3%, 5.0%, 40.0% and 50.0%) into the microstructure of the nickel oxide/hydroxide. The precursors were characterized by FT-IR, while TGA/DTG analysis was carried out to decompose the precursors. The precursors decomposed at 400°C and were characterized by PXRD and SEM/TEM. The results revealed that Pure Nickel Oxide (NiO) and, Cobalt-doped Nickel Oxide/nickel hydroxide (Co<sub>x</sub>Ni<sub>1</sub>-<sub>x</sub>O/Ni(OH)<sub>2</sub>) Nano composites have been synthesized and the synthesized samples have exhibited three distinct morphologies (porous face-centered cubic nano rods, rough and discontinuous Co<sub>x</sub>Ni<sub>1</sub>-<sub>x</sub>O/Ni(OH)<sub>2</sub>) composite and, smooth and continuous mix spherical/cuboidal mixed morphological phase of (NiO/CoO). The morphology of the NPs varied with the introduction of the dopant atoms and with increase in the concentration of dopant atoms in the composite. Magnetic studies using vibrating sample magnetometry revealed superparamagnetic properties which correlated strongly with particle size, shape and morphology. Observed values of retention (4.50 × 10<sup>-3</sup> emu/g) and coercivity (65.321 Oe) were found for 0.5 w/w% corresponding to impregnated porous nanorods of Co-doped NiO, and retention (9.03 × 10<sup>-3</sup> emu/g) and coercivity (64.341 Oe), for X = 50.0%, corresponding to an aggregate network of a Nano spherical/cubic CoO/NiO mixed phase. Magnetic properties within this range are known to improve the magnetic memory and hardness of the magnetic materials. Therefore, the synthesized Cobalt-doped Nickel Oxide/nickel hydroxide (Co<sub>x</sub>Ni<sub>1</sub>-<sub>x</sub>O/Ni(OH)<sub>2</sub>) Nano composites have potential applications in Magnetic memories and hardness of magnetic materials.
基金grant from the State Board for Medical Research,Government Medical College,Thiruvananthapuram,Kerala,India,a government funding agency,under grant number A2/SBMR(2016-2017)/27717/2016/MCT.
文摘Background:Dietary supplementation with citrate-containing juices may serve as an effective alternative to potassium citrate therapy for preventing calcium oxalate stone recurrence.This study was performed to evaluate whether consumption of lemon-tomato juice can decrease the tendency for stone formation in the urine of calcium oxalate stone formers.Materials and methods:The study was conducted as a prospective interventional randomized crossover clinical trial with a repeated-measures design.Twenty-two patients with calcium oxalate stones and no metabolic abnormalities in the urine treated with lithotripsy at a tertiary care center from August 2017 to July 2018 were recruited.After a 14-hour overnight fasting,urine samples were collected after the patients consumed either milk only or milk and lemon-tomato juice.Their urine was tested for multiple parameters,including urine pH,specific gravity,calcium-creatinine ratio,and supersaturation with sodium oxalate,followed by optical density measurement via spectrophotometry.Results:There were no significant differences in the background characteristics between the 2 groups.The optical density of the urine samples obtained after consumption of milk only was significantly higher than that after consumption of milk and lemon-tomato juice(mean=0.131 for milk only vs.0.053 for milk and lemon-tomato juice,p<0.001).The urine calcium-creatinine ratio was similar between the groups(mean=0.141 for milk only vs.0.076 for milk and lemon-tomato juice,p=0.019).Conclusions:The addition of lemon-tomato juice as a source of citrate in the diet significantly decreases the established risk factors for calcium oxalate stone formation in patients.This study was prospectively registered at CTRI under number CTRI/2017/04/008312 on April 7,2017.
文摘Amaranth imprinted nanoparticless were prepared by two-phase mini emulsion polymerization of hydroxyethyl methacrylate and ethylene glycol dimethacrylate using acrylamide and methacrylic acid as functional monomers.The amaranth non-imprinted nanoparticle was prepared with the same procedure without using amaranth.Amaranth imprinted and non-imprinted nanoparticles were attached on the chip surface modified with allyl mercaptan.The surfaces of the surface plasmon resonance(SPR)sensor were characterized by the ellipsometry,contact angle,and atomic force microscopy.Amaranth solutions with different concentrations(0.1 mg/mL-150mg/mL)were prepared with the pH 7.4 phosphate buffer.The limit of detection and limit of quantification were 0.0180mg/mL and 0.06mg/mL,respectively.When the selectivity of the amaranth imprinted SPR sensor was compared with the competing molecules tartrazine and allura red,it was observed that the target molecule amaranth was 5.64 times and 5.18 times more selective than allura red and tartrazine,respectively.The liquid chromatography-mass spectrometry technique(LC-MS)was used for validation studies.According to the results obtained from both SPR sensor and LC-MS analyses,the amaranth recovery(%)from fruit juices was observed between 96%and 99%.
