Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices

2021 ◽  
Author(s):  
Hugo Calixto Fonseca ◽  
Dirceu de Sousa Melo ◽  
Cíntia Lacerda Ramos ◽  
Disney Ribeiro Dias ◽  
Rosane Freitas Schwan
Keyword(s):  
Fruit Juices ◽  
Mixed Fermentation ◽  
Tropical Fruit

Sugar-Tasting Ability and Fruit Selection in Tropical Fruit-Eating Birds

The Auk ◽  
1987 ◽  
Vol 104 (2) ◽  
pp. 173-179 ◽  
Author(s):  
Douglas J. Levey
Keyword(s):  
Plant Species ◽  
Fruit Juice ◽  
Fruit Juices ◽  
Sugar Concentration ◽  
Apparent Difference ◽  
Tropical Fruit ◽  
Handling Technique

Abstract The sugar-tasting abilities of four species of tanagers and two species of manakins were tested. Three tanager species were able to detect differences in diets containing 8%, 10%, and 12% sugar. In pairwise choice trials, they preferred the diet highest in sugar. Neither species of manakin discriminated among the three diets. This apparent difference in tasting abilities of tanagers and manakins may be a result of their fruit-handling techniques. Tanagers crush fruits in their bills, thereby releasing juices onto their tongues. Manakins swallow fruits whole; their tongues rarely encounter fruit juice. Hence, manakins' fruit-handling technique is poorly suited for sensing the taste cues in fruit juices. Variation in fruit sugar concentration is common within and among plant species and is great enough to be detected by birds. Birds probably have selected for sweeter fruits.

Deacidification of clarified tropical fruit juices by electrodialysis. Part I. Influence of operating conditions on the process performances

2007 ◽  
Vol 78 (4) ◽  
pp. 1427-1438 ◽  
Author(s):  
Edwin Vera ◽  
Jacqueline Sandeaux ◽  
Françoise Persin ◽  
Gérald Pourcelly ◽  
Manuel Dornier ◽  
...  
Keyword(s):  
Fruit Juices ◽  
Operating Conditions ◽  
Tropical Fruit

Determination of sensory thresholds of Mentha piperita L. essential oil in selected tropical fruit juices and efficacy of sensory accepted concentrations combined with mild heat to inactivate foodborne pathogens

2019 ◽  
Vol 54 (6) ◽  
pp. 2309-2318 ◽  
Author(s):  
Rayssa Julliane Carvalho ◽  
Geany Targino Souza Pedrosa ◽  
Maísa Gomes Chaves ◽  
Janaina Maria Batista Sousa ◽  
Evandro Leite Souza ◽  
...  
Keyword(s):  
Essential Oil ◽  
Foodborne Pathogens ◽  
Fruit Juices ◽  
Mentha Piperita ◽  
Sensory Thresholds ◽  
Tropical Fruit ◽  
Mild Heat

The Effect of Storage Method on the Vitamin C Content in Some Tropical Fruit Juices

2009 ◽  
Vol 4 (2) ◽  
pp. 79-84 ◽  
Author(s):  
V.O. Ajibola ◽  
O.A. Babatunde ◽  
S. Suleiman
Keyword(s):  
Vitamin C ◽  
Fruit Juices ◽  
Tropical Fruit ◽  
Storage Method

Processing of Tropical Fruit Juices: Non-Thermal and Clarification by Ultrafiltration

1985 ◽  
Vol 18 (3) ◽  
pp. xl
Author(s):  
Madry Barbara ◽  
Head Peter ◽  
Gregg Judson ◽  
Solmundson Roberta
Keyword(s):  
Fruit Juices ◽  
Tropical Fruit

Effect of antioxidant potential of tropical fruit juices on antioxidant enzyme profiles and lipid peroxidation in rats

2014 ◽  
Vol 157 ◽  
pp. 179-185 ◽  
Author(s):  
Ana Carolina da Silva Pereira ◽  
Ana Paula Dionísio ◽  
Nedio Jair Wurlitzer ◽  
Ricardo Elesbão Alves ◽  
Edy Souza de Brito ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Enzyme ◽  
Fruit Juices ◽  
Antioxidant Potential ◽  
Tropical Fruit

scholarly journals Studies on the Stability of Vitamin C at Elevated Concentrations in Canned Tropical Fruit Juices and Nectars

1969 ◽  
Vol 48 (4) ◽  
pp. 327-336
Author(s):  
Abdul R. Rahman ◽  
J. Anziani ◽  
E. Díaz Negrón
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Room Temperature ◽  
Fruit Juices ◽  
The Other ◽  
Tropical Fruit ◽  
The Stability ◽  
Different Levels

Studies were conducted to determine the stability of vitamin C at elevated concentrations in canned tropical fruit juices and nectars. Canned guava nectar, as well as juices of orange, tomato, and pineapple were fortified with ascorbic acid at seven different levels ranging from the original content present in the samples to about 300 mg. per 100 ml. Half of the samples were stored at room temperature and the other similar half at 100°F. for a period of 6 months. The results indicated that the losses of vitamin C were higher in the samples stored at 100°F. than in those stored at room temperature—regardless of the level of concentration. However, in the guava nectar the percentage of vitamin C destruction was relatively higher at lower concentrations and lower at higher concentrations at both temperatures. No such pattern could be observed in the juices. But the losses of vitamin C in the juices at all levels of concentration ranged below 30 percent at room temperature and below 40 percent at 100°F. This is relatively less than the losses that occurred in the guava nectar.

scholarly journals Study on Optimization of fermentation technology of carambola enzyme

2020 ◽  
Vol 145 ◽  
pp. 01035
Author(s):  
Baihua Chen ◽  
Hua Liu ◽  
Qiqi Zheng
Keyword(s):  
Orthogonal Experiment ◽  
Technological Parameters ◽  
Mixed Fermentation ◽  
Tropical Fruit ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
New Type ◽  
Mixed Bacteria ◽  
Optimization Of Fermentation ◽  
Fermentation Technology

in this paper, a new type of Carambola enzyme was developed from tropical fruit carambola. Through single factor experiment and orthogonal experiment, the mixed fermentation was carried out by using yeast and plant lactobacillus. The effects of the concentration of mixed bacteria, the proportion of mixed bacteria, the fermentation temperature and the fermentation time on the fermentation effect of Carambola enzyme were studied. The results showed that the best technological parameters of Carambola enzyme: feed liquid The ratio is 1:3, the sucrose content is 7%, the concentration of strain is 5%, the proportion of inoculated strain is 1:1, the optimal fermentation temperature is 30 ℃, and the fermentation time is 7 days. After verification, it has certain guiding significance for the development and industrial production of Carambola enzyme products.

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