White grape juice added with Lactobacillus paracasei ssp. probiotic culture

2018 ◽  
Vol 48 (4) ◽  
pp. 631-641
Author(s):  
Vivian Sayuri Okina ◽  
Maria Rita Alaniz Porto ◽  
Tatiana Colombo Pimentel ◽  
Sandra Helena Prudencio
Keyword(s):  
Grape Juice ◽  
Color Stability ◽  
Physicochemical Characteristics ◽  
Lactobacillus Paracasei ◽  
Total Phenolic ◽  
Refrigerated Storage ◽  
Content Type ◽  
Gastrointestinal Conditions ◽  
Grape Juices ◽  
Practical Implications

Purpose The purpose of this study is to evaluate the effect of the probiotic addition (Lactobacillus paracasei ssp.) on the physicochemical characteristics and antioxidant capacity of white grape juice during refrigerated storage (4°C/28 days). This paper also aims to evaluate the survival of the probiotic culture in the product and under simulated gastrointestinal conditions. Design/methodology/approach Two formulations of white grape juices were evaluated, one with 2 per cent of probiotic culture addition and the other of pure juice. Findings The addition of probiotic culture resulted in products with a darker-reddish coloration (L* = 30.6-30.8 and a* = 0.6-0.9) and a lower content of total phenolic compounds (599-697 µg EAG mL−1) (p = 0.05). However, it improved the color stability and maintained the antioxidant activity 1,1-diphenyl-2-picrylhydrazyl (p > 0.05). The viability of the probiotic culture (>109 colony forming unit · 200 mL−1) in the juice was maintained during 21 days of storage, but in simulated gastrointestinal conditions, the functional properties could be guaranteed during the 28 days of refrigerated storage. Practical implications The white grape juice is a suitable medium for incorporation of Lactobacillus paracasei. Originality/value The survival of the probiotic cultures to the simulated gastrointestinal tract may be significant, even if the product does not have the recommended minimum counts.

scholarly journals QUALITY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF JUICES PRODUCED WITH IRRADIATED GRAPES

2017 ◽  
Vol 39 (2) ◽  
Author(s):  
ANA CAROLINA VILAS BOAS ◽  
RITA DE CÁSSIA MIRELA RESENDE NASSUR ◽  
JULIANA MESQUITA FREIRE ◽  
ANTÔNIO DECARLOS NETO ◽  
LUIZ CARLOS DE OLIVEIRA LIMA
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Grape Juice ◽  
Physicochemical Characteristics ◽  
Total Phenolic ◽  
Radiation Doses ◽  
Steam Extraction ◽  
Grape Juices ◽  
Uv C ◽  
Different Doses

ABSTRACT The aim of this study was to evaluate physicochemical characteristics, antioxidant activity, total phenolic, vitamin C and anthocyanins content of grape juices from cv. Isabel submitted to different UV-C doses. The fruits were harvested, sanitized and inserted into a UV-C radiation chamber, where different doses were applied: 0 kJ/m2 (0 minutes); 0.68 kJ/m2 (2 minutes); 2.73 kJ/m2 (4 minutes); 4.10 kJ/m2 (6 minutes). The grape juice was extracted at 75±5°C for 1 hour, using an equipment with steam extraction and submitted to evaluations after 0, 30, 60 and 90 days of cold storage. No significant differences were observed in grape juices submitted to radiation doses regarding the antioxidant activity and phenolic compounds. However, the vitamin C content was affected by different UV-C doses, where there was an increase in the values of the treated fruits during storage.

scholarly journals Potentially Synbiotic Grape Juice: What is the Impact of The Addition of Lacticaseibacillus casei and Prebiotic Components?

2020 ◽  
Vol 11 (3) ◽  
pp. 10703-10715
Keyword(s):  
Storage Stability ◽  
Grape Juice ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Acceptance ◽  
Texture Properties ◽  
Hedonic Scale ◽  
Grape Juices ◽  
The Impact ◽  
And Storage

The objective of this study was to evaluate the impact of the addition of oligofructose or polydextrose (2 g/100 g) and Lacticaseibacillus casei (2 g/L) on the quality parameters of grape juices during storage (7 oC/28 days in polyethylene terephthalate flasks). The addition of probiotics or prebiotics did not alter the physicochemical characteristics, texture properties, and storage stability of the grape juices; however, they changed the color and/or turbidity. Oligofructose and polydextrose did not show a protective effect on the probiotic, but the products showed probiotic viability higher than 106 CFU/mL. The grape juice with oligofructose had similar acceptance to the control juice. The addition of polydextrose or reduced probiotic acceptance in most of the evaluated attributes. All grape juices presented scores higher than 6 on a 9-point hedonic scale and an acceptability index higher than 70%. It is possible to produce potentially synbiotic grape juices with suitable quality parameters, probiotic survival, and sensory acceptance.

Mixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agents

2019 ◽  
Vol 121 (9) ◽  
pp. 1969-1981 ◽  
Author(s):  
Taísa Rezende Teixeira Farias ◽  
Maria Cecília Evangelista Vasconcelos Schiassi ◽  
Patrícia Aparecida Pimenta Pereira ◽  
Vanessa Rios de Souza ◽  
Amanda Maria Teixeira Lago ◽  
...  
Keyword(s):  
Design Methodology ◽  
Principal Component ◽  
Physicochemical Characteristics ◽  
Research Data ◽  
Regression Equations ◽  
Brazilian Cerrado ◽  
Added Sugar ◽  
Content Type ◽  
High Concentrations ◽  
Practical Implications

Purpose The purpose of this paper is to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop and sweet passion fruit). Design/methodology/approach The simplex mixture design was used for product optimization and the preserves evaluated by physical, physicochemical and sensory properties. The research data were analyzed using regression equations on SAS University and exploratory analysis by principal component analysis and parallel factors techniques on Sensomaker software. Findings The results show that erythritol and polydextrose bodying agents should not be used as pure components because they provoked changes in the properties of the final product and negatively influenced the sensory attributes. While the high concentrations of xylitol and sorbitol provided better sensorial acceptance, being considered, therefore, good substitutes for sucrose. Practical implications This research has shown it is feasible to use bodying agents in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar. Social implications The development of mixed preserves could increase population access to the Brazilian Cerrado fruits. In addition, sugar-free preserves are a viable alternative for adding value to the product and satisfy all the consumers. Originality/value The combination of properties of two or more fruits and use of bodying agents can improve sensory, physical and physicochemical characteristics of the final product. However, there are technological challenges to evaluate in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar.

scholarly journals Emmer-Based Beverage Fortified with Fruit Juices

2021 ◽  
Vol 11 (7) ◽  
pp. 3116
Author(s):  
Dimitra Dimitrellou ◽  
Panagiotis Kandylis ◽  
Evangelos Kokkinomagoulos ◽  
Magdalini Hatzikamari ◽  
Argyro Bekatorou
Keyword(s):  
Grape Juice ◽  
Probiotic Strain ◽  
Physicochemical Characteristics ◽  
Fruit Juices ◽  
Total Phenolic ◽  
Health Issues ◽  
Dairy Consumption ◽  
Red Color ◽  
Water Holding ◽  
Positive Effect

Nowadays, there is a growing consumer demand for non-dairy functional foods due to several health issues related to milk and dairy consumption and increasing vegetarianism. Following that trend, in the present study emmer-based beverages were developed after flour gelatinization, fortification with fruit juices (blueberry, aronia, and grape) and fermentation with the potential probiotic strain Lactiplantibacillus plantarum 2035. The produced beverages were subjected to a 4-week storage at 4 °C. The addition of juices significantly affected the physicochemical characteristics of the beverages, while resulting in increased red color. Total phenolic content (22.3–31.9 mg gallic acid equivalents 100 g−1) and antioxidant activity (94–136 μmol Trolox equivalents 100 g−1) were significantly higher in the case of aronia juice followed by blueberry and grape juice. All beverages showed high values of apparent viscosity and water-holding capacity. Lactiplantibacillus plantarum 2035 retained high viable counts during storage especially in beverages with fruit juices (>108 cells g−1 up to 21st day) revealing a positive effect of the juices. The obtained results show that emmer-based beverages fortified with fruit juices (aronia, blueberry, and grape) have a great potential as carriers of probiotics, prebiotics and other functional compounds and may be served as an ideal alternative to dairy products.

Characterisation and jelly processing potential of different fig cultivars

2019 ◽  
Vol 121 (8) ◽  
pp. 1686-1699
Author(s):  
Paula Nogueira Curi ◽  
Francielly Corrêa Albergaria ◽  
Rafael Pio ◽  
Maria Cecília Evangelista Vasconcelos Schiassi ◽  
Bruna de Sousa Tavares ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Rheological Properties ◽  
Titratable Acidity ◽  
Bioactive Compound ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Content Type ◽  
Texture Profile

Purpose The purpose of this paper is to characterise eight different fig cultivars with respect to antioxidant activity and bioactive compound content and to assess the influence of these cultivars on the physicochemical characteristics, rheological properties and sensory acceptance of the obtained jelly to identify cultivars with increased potential for processing when grown in subtropical regions. Design/methodology/approach The analyses of fig fruits and fig jellies were performed in triplicate. To characterise the fig cultivars, analyses of antioxidant activity, phenolic compound content and ascorbic acid concentration were performed on fresh fruits. For the jellies, the total titratable acidity, pH, soluble solids, colour, texture profile and sensory attributes were analysed. Findings With respect to antioxidant activity and bioactive compounds, the Roxo de Valinhos displayed the highest antioxidant activity according to the ABTS method, ß-carotene and DPPH; the Três num Prato, Lemon and Brunswick cultivars presented the highest ascorbic acid values; and the Três num Prato cultivar also had the highest total phenolic content. Generally, the various fig cultivars yielded jellies with different physical and chemical characteristics and different rheological properties. This variation did not significantly affect acceptability. This study demonstrates that all of the evaluated cultivars have high potential for processing. Originality/value This study evaluated the processing potential of Roxo de Valinhos and other fig cultivars in the form of jelly, which in view of the food risk concerns of the dried fig, seems to be an interesting alternative for consumption of processed fig.

scholarly journals Nutritional and total phenolic analyses of unfermented and fermented red grape (Vitis vinifera) beverages

2019 ◽  
Vol 10 (3) ◽  
pp. 2181-2185
Author(s):  
Parameshwari S
Keyword(s):  
Grape Juice ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Commercial Sample ◽  
Total Anthocyanin ◽  
Physico Chemical ◽  
Total Anthocyanin Content ◽  
Red Grape ◽  
Grape Juices ◽  
Processing Techniques

Grape juices-fresh, homemade fermented and commercial non-alcoholic were evaluated for their nutritional, Physico-chemical, phenolic and anthocyanin content. The grape juices obtained were clear, purple, and pH ranging between 3.3-3.5.  The titrable acidity increased in the commercial grape juice (8.65%) whereas total solids (22.67%) was higher in the homemade fermented samples. The nutritional parameters such as carbohydrate, protein, dietary fibres etc. increased in the commercial sample except for vitamin C, which was higher in the fresh juice sample. The total phenolic content (2650 mg/lit) and total anthocyanin content (310 mg/lit) of commercial grape juice was higher compared to the homemade fermented sample. The increase in various parameters in the commercial sample could be attributed to manufacturing and processing techniques used during the production of grape juice.

Consumer value creation through WhatsApp use

2019 ◽  
Vol 32 (4) ◽  
pp. 455-471
Author(s):  
Jorge Cruz-Cárdenas ◽  
Jorge Guadalupe-Lanas ◽  
Ekaterina Zabelina ◽  
Andrés Palacio-Fierro ◽  
Margarita Velín-Fárez ◽  
...  
Keyword(s):  
Latin American ◽  
Value Creation ◽  
Emotional Support ◽  
Design Methodology ◽  
Instant Messaging ◽  
Role Performance ◽  
Content Type ◽  
Consumer Value ◽  
Depth Interviews ◽  
Practical Implications

Purpose The purpose of this paper is to understand in-depth how consumers create value in their lives using WhatsApp, the leading mobile instant messaging (MIM) application. Design/methodology/approach The study adopts the perspective of customer-dominant logic (CDL) and uses a qualitative multimethod design involving 3 focus groups and 25 subsequent in-depth interviews. The research setting was Ecuador, a Latin American country. Findings Analysis and interpretation of the participants’ stories made it possible to identify and understand the creation of four types of value: maintaining and strengthening relationships; improving role performance; emotional support; and entertainment and fun. In addition, the present study proposes a conceptual model of consumer value creation as it applies to MIM. Practical implications Understanding the way consumers create value in their lives using MIM is important not only for organizations that offer MIM applications, but also for those companies that develop other applications for mobile phones or for those who wish to use MIM as an electronic word-of-mouth vehicle. Originality/value The current study is one of the first to address the topic of consumer behavior in the use of technologies from the perspective of CDL; this perspective enables an integrated qualitative vision of value creation in which the consumer is the protagonist.

scholarly journals Advantages and potential challenges of data management in e-maintenance

2019 ◽  
Vol 25 (3) ◽  
pp. 378-396 ◽  
Author(s):  
Arian Razmi-Farooji ◽  
Hanna Kropsu-Vehkaperä ◽  
Janne Härkönen ◽  
Harri Haapasalo
Keyword(s):  
Data Management ◽  
Design Methodology ◽  
Management Practices ◽  
Future Research ◽  
Conceptual Approach ◽  
Content Type ◽  
Different Types ◽  
Maintenance Systems ◽  
Industry Leader ◽  
Practical Implications

Purpose The purpose of this paper is twofold: first, to understand data management challenges in e-maintenance systems from a holistically viewpoint through summarizing the earlier scattered research in the field, and second, to present a conceptual approach for addressing these challenges in practice. Design/methodology/approach The study is realized as a combination of a literature review and by the means of analyzing the practices on an industry leader in manufacturing and maintenance services. Findings This research provides a general understanding over data management challenges in e-maintenance and summarizes their associated proposed solutions. In addition, this paper lists and exemplifies different types and sources of data which can be collected in e-maintenance, across different organizational levels. Analyzing the data management practices of an e-maintenance industry leader provides a conceptual approach to address identified challenges in practice. Research limitations/implications Since this paper is based on studying the practices of a single company, it might be limited to generalize the results. Future research topics can focus on each of mentioned data management challenges and also validate the applicability of presented model in other companies and industries. Practical implications Understanding the e-maintenance-related challenges helps maintenance managers and other involved stakeholders in e-maintenance systems to better solve the challenges. Originality/value The so-far literature on e-maintenance has been studied with narrow focus to data and data management in e-maintenance appears as one of the less studied topics in the literature. This research paper contributes to e-maintenance by highlighting the deficiencies of the discussion surrounding the perspectives of data management in e-maintenance by studying all common data management challenges and listing different types of data which need to be acquired in e-maintenance systems.

Welcome to the marriage of human capability and artificial intelligence

2019 ◽  
Vol 19 (1) ◽  
pp. 10-14
Author(s):  
Ryan Scott ◽  
Malcolm Le Lievre
Keyword(s):  
Artificial Intelligence ◽  
Team Building ◽  
Workplace Change ◽  
Content Type ◽  
The Future ◽  
Human Capability ◽  
Mind Set ◽  
Future Work ◽  
Crucial Part ◽  
Practical Implications

Purpose The purpose of this paper is to explore insights methodology and technology by using behavioral to create a mind-set change in the way people work, especially in the age of artificial intelligence (AI). Design/methodology/approach The approach is to examine how AI is driving workplace change, introduce the idea that most organizations have untapped analytics, add the idea of what we know future work will look like and look at how greater, data-driven human behavioral insights will help prepare future human-to-human work and inform people’s work with and alongside AI. Findings Human (behavioral) intelligence will be an increasingly crucial part of behaviorally smart organizations, from hiring to placement to adaptation to team building, compliance and more. These human capability insights will, among other things, better prepare people and organizations for changing work roles, including working with and alongside AI and similar tech innovation. Research limitations/implications No doubt researchers across the private, public and nonprofit sectors will want to further study the nexus of human capability, behavioral insights technology and AI, but it is clear that such work is already underway and can prove even more valuable if adopted on a broader, deeper level. Practical implications Much “people data” inside organizations is currently not being harvested. Validated, scalable processes exist to mine that data and leverage it to help organizations of all types and sizes be ready for the future, particularly in regard to the marriage of human capability and AI. Social implications In terms of human capability and AI, individuals, teams, organizations, customers and other stakeholders will all benefit. The investment of time and other resources is minimal, but must include C-suite buy in. Originality/value Much exists on the softer aspects of the marriage of human capability and AI and other workplace advancements. What has been lacking – until now – is a 1) practical, 2) validated and 3) scalable behavioral insights tech form that quantifiably informs how people and AI will work in the future, especially side by side.

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