REVERSE OSMOSIS CONCENTRATION OF FLAVOR COMPONENTS IN APPLE JUICE-AND GRAPE JUICE-WATERS

Wine and alcoholic apple cider are commonly back-sweetened with unpasteurized juice to produce fresh, natural, and palatable sweetened alcoholic beverages. Foodborne pathogens may be introduced from unpasteurized juice into alcoholic beverages through this back-sweetening process. Although pathogens generally do not survive under low pH conditions or high alcohol environment, the die-off of these pathogens has not been established to ensure the safety of the products. To determine the safety of these back-sweetened beverages, we evaluated the survival of three common foodborne pathogens, E. coli O157:H7, Salmonella enterica , and Listeria monocytogenes in modified white grape juice and apple juice models. White grape juice and apple juice were modified with hydrochloric acid/sodium hydroxide and ethanol to achieve conditions that are similar to the back-sweetened white wine and alcoholic apple cider. Pathogen cocktails were inoculated separately into modified juice models and their survival in the juice models were recorded over a 96-hour period. Our results show that a combination of low pH and high ethanol content resulted in a faster pathogen die-off compared to higher pH and lower ethanol conditions. The holding times required for different combinations of pH and ethanol concentration for each juice model to achieve 5-log reduction were reported. This research provides data to validate pathogen die-off to comply with Juice HACCP 5-log pathogen inactivation requirements for back-sweetened wine and alcoholic apple cider.

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Protective Effect of Grape and Apple Juices against Cadmium Intoxication in the Kidney of Rats

Drug Research ◽

10.1055/a-1221-4733 ◽

2020 ◽

Vol 70 (11) ◽

pp. 503-511

Author(s):

Bianca Andrade Handan ◽

Carolina Foot Gomes De Moura ◽

Caroline Margonato Cardoso ◽

Aline Boveto Santamarina ◽

Luciana Pellegrini Pisani ◽

...

Keyword(s):

Protective Effect ◽

Cadmium Chloride ◽

Apple Juice ◽

Tissue Injury ◽

Grape Juice ◽

Control Group ◽

Histopathological Analysis ◽

Gene Expressions ◽

Cadmium Intoxication ◽

Male Wistar Rats

Abstract Background The objective of this study was to evaluate protective effect of grape and apple juices against toxicity induced by cadmium in the kidney of rats. Methods A total of 20 male-Wistar rats were distributed into four groups (n=5): Control group: animals received an intraperitoneal (i.p.) injection of 0.9% saline solution and after 15 days, 1 mL of water was administered for 15 days, via gavage; Cadmium group: animals received an intraperitoneal injection of cadmium chloride (1.2 mg/kg) and after 15 days, 1 mL of water was administered for 15 days via gavage; Cadmium+Grape Juice: animals received an i.p. injection of cadmium chloride (1.2 mg/kg), and after 15 days, 0.8 mL of grape juice was administered for 15 days, via gavage; Cadmium+Apple Juice: animals received i.p. injection of cadmium chloride (1.2 mg/kg) and after 15 days, 1.0 mL of apple juice was administered for 15 days, via gavage. Results Histopathological analysis revealed severe tubular lesion and necrosis in the group exposed to cadmium, while animals exposed to grape or apple juices showed a significant reduction of tissue injury. 8-OHdG immunoexpression, DNA damage, cytochrome C and catalase gene expressions and Toll like signaling pathway (TLR2, and pIKKα/β) decreased in animals treated with grape juice when compared to cadmium group. Conclusion Taken together, we conclude that grape and apple juices had a protective effect by means of antioxidant, antigenotoxic actions and for promoting tissue regeneration in the kidney of rats following cadmium intoxication.

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Surveillance of Patulin in Apple, Grapes, Juices and Value-Added Products for Sale in Pakistan

Foods ◽

10.3390/foods9121744 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1744

Author(s):

Shabbir Hussain ◽

Muhammad Rafique Asi ◽

Mazhar Iqbal ◽

Muhammad Akhtar ◽

Muhammad Imran ◽

...

Keyword(s):

Apple Juice ◽

Value Added ◽

Grape Juice ◽

Maximum Level ◽

Sampling Location ◽

Uv Detector ◽

Apple Variety ◽

Table Grapes ◽

Fruit Samples ◽

Value Added Products

The prime objective of the current study was to investigate the occurrence of mycotoxin patulin (PAT) in apples, grapes and their value added products. PAT was determined by a validated method based on HPLC with UV detector. A total of 381 samples comprising apple and grape fruits (n = 133 each), apple-based products (n = 76, juice, puree, jam) and grape juice (n = 39) were analyzed. PAT was found in 58.9% samples of apple and apple-based products, with a mean of 49.8 µg/kg (maximum 396 µg/kg), while 27.3% samples contained PAT beyond the maximum regulatory limit of 50 µg/kg. The average levels of PAT contamination in apple-derived products was higher in apple juice concentrate, followed by apple puree, apple juice and apple jam. The incidence of PAT in table grapes was 65.1%, with a mean of 53.9 µg/kg (maximum 505 µg/kg), whereas 23.8% exceeded the maximum level. Among the fruit samples, there were differences in PAT contents due to apple variety (6 types) or grape variety (8 types), as well as for sampling location. Our investigations showed the wide PAT occurrence in fruits and derived value-added products affecting consumer product safety, so that the population is chronically exposed to this toxin.

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Growth Characteristics of Aciduric Sporeforming Bacilli Isolated from Fruit Juices

Journal of Food Protection ◽

10.4315/0362-028x-57.12.1080 ◽

1994 ◽

Vol 57 (12) ◽

pp. 1080-1083 ◽

Cited By ~ 125

Author(s):

D. F. SPLlTTSTOESSER ◽

J. J. CHUREY ◽

C. Y. LEE

Keyword(s):

Phenolic Compounds ◽

Apple Juice ◽

Grape Juice ◽

Growth Characteristics ◽

Potato Dextrose Agar ◽

Rich Media ◽

The Rich ◽

Red Grape Juice ◽

Red Grape ◽

Optimal Ph

Two aciduric, aerobic, sporeforming bacteria were isolated from pasteurized juices. The gram-positive, catalase-positive rods produced spores that were located subterminally in a swollen sporangium. The cultures had an optimal pH of 3.5–4.0 for growth and preferred potato dextrose agar over many of the rich media usually used for cultivating sporeforming bacteria. Spore inocula grew well in apple juice and white grape juice. Red grape juice was inhibitory, perhaps because of the concentrations of certain phenolic compounds. The spores were sufficiently heat resistant (D90 values of 16 to 23 min and z-values of 7.2 to 7.7°C) to survive commercial pasteurization processes.

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