scholarly journals Rapid Screening ofAlicyclobacillus acidoterrestrisSpoilage of Fruit Juices by Electronic Nose: A Confirmation Study

2010 ◽  
Vol 2010 ◽  
pp. 1-9 ◽  
Author(s):  
Stefano Cagnasso ◽  
Matteo Falasconi ◽  
Maria Paola Previdi ◽  
Barbara Franceschini ◽  
Chiara Cavalieri ◽  
...  
Keyword(s):  
Food Industry ◽  
Apple Juice ◽  
Detection Threshold ◽  
Fruit Juices ◽  
Rapid Screening ◽  
Early Screening ◽  
Classification Rate ◽  
Specific Chemical ◽  
Colony Forming Units ◽  
Considerable Loss

Early screening ofAlicyclobacillus spp.in fruit juices is a major applicative goal for the food industry, since juice contamination can lead to considerable loss of quality, and subsequently, to economic damages for juice producers. This paper presents an accurate study to assess and confirm the EOS507 electronic nose's (EN) ability of diagnosingAlicyclobacillus acidoterrestrisspoilage in artificially contaminated fruit juices. The authors experimental results have shown that the EOS507 can early identify, just after 24 hours from inoculation, contaminated orange and pear juices with an excellent classification rate close to 90% and with a detection threshold as low as 103 cfu/ml. In apple juice the detection threshold was about 105 cfu/ml, thus requiring longer incubation times (72 hours). PLS regression of EOS507 data can be also used to predict with fair accuracy the colony-forming units concentration of the bacteria. These results were supported by the GC/MS/MS measurements of specific chemical markers, such as guaiacol.

scholarly journals Isolation of Alicyclobacillus acidoterrestris from Fruit Juices

2000 ◽  
Vol 83 (5) ◽  
pp. 1115-1120 ◽  
Author(s):  
Isabel Walls ◽  
Rolenda Chuyate
Keyword(s):  
Orange Juice ◽  
Food Industry ◽  
Apple Juice ◽  
Fruit Juice ◽  
Synthetic Medium ◽  
Fruit Juices ◽  
Medium Ph ◽  
Alicyclobacillus Acidoterrestris ◽  
Isolation Medium ◽  
Repeatability And Reproducibility

Abstract K agar, a novel isolation medium developed for the food industry, was compared with other acidified media for isolation of Alicyclobacillus acidoterrestris spores. Spores were inoculated into apple juice, orange juice, and a fruit juice blend and then isolated on the following media: K agar, pH 3.7; semi-synthetic medium, pH 4.0; orange serum agar, pH 3.5; and minimal salts medium, pH 4.0. Media were incubated at 24, 35, 43, and 55°C. Highest recovery of spores was obtained with either K agar or semi-synthetic medium, incubated at 43°C. The effect of heat shocking spores at different times was also determined; heat shocking at 80°C for 10 min was considered appropriate. Peptone, previously shown to inhibit A. acidoterrestris, was not inhibitory when present in K agar. A collaborative trial with 9 laboratories was undertaken to determine the repeatability and reproducibility of counts on K agar. K agar prepared from individual components was compared with dehydrated K agar prepared by International BioProducts (Redmond, WA). There were no significant differences between log mean counts for the 2 media for each of the juices analyzed at both the high and the low inoculum levels. Repeatability and reproducibility values were not significantly different either within juices, within trials, or across all samples tested in both trials. K agar is suitable for isolation of A. acidoterrestris spores from fruit juices.

scholarly journals Non-Thermal Preservation of Fruit Juices

2008 ◽  
Author(s):  
V. M. (Bala) Balasubramaniam
Keyword(s):  
United States ◽  
High Pressure ◽  
Electric Field ◽  
Food Industry ◽  
Pulsed Electric Field ◽  
The United States ◽  
High Pressure Processing ◽  
Fruit Juices ◽  
Microbial Inactivation ◽  
Juice Processing

Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

Rapid screening for deficiency of alpha 1-proteinase inhibitor.

1989 ◽  
Vol 35 (9) ◽  
pp. 1971-1975 ◽  
Author(s):  
C Lloyd ◽  
J Travis
Keyword(s):  
Human Plasma ◽  
Inhibitory Activity ◽  
Proteinase Inhibitor ◽  
Rapid Screening ◽  
Early Screening ◽  
Pancreatic Elastase ◽  
Low Concentrations ◽  
Normal Individuals ◽  
Porcine Pancreatic Elastase ◽  
Alpha 1 Antitrypsin

Abstract This rapid screening procedure for detection of low but functional elastase-inhibitory activity in human plasma is based on the fact that incubation of excess porcine pancreatic elastase (EC 3.4.21.36) with plasma results in formation of a complex with active alpha 1-proteinase inhibitor (alpha 1PI, also called alpha 1-antitrypsin). In normal individuals all of the elastase is complexed, leaving no free enzyme to hydrolyze the elastase substrate, and the reaction mixture remains clear. Because individuals homozygous for the Z allele have relatively low concentrations of alpha 1PI, their plasma cannot complex all of the elastase in the assay. The uncomplexed enzyme hydrolyzes the elastase-specific p-nitroanilide substrate, producing a yellow reaction mixture. Use of this simple assay for early screening of individuals for alpha 1PI deficiency may substantially decrease the number of untreated cases of familial emphysema, a disorder that develops as a result of a genetically derived proteinase-proteinase inhibitor imbalance.

scholarly journals The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties

Biomolecules ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 744 ◽  
Author(s):  
Grobelna ◽  
Kalisz ◽  
Kieliszek
Keyword(s):  
Antioxidant Activity ◽  
Apple Juice ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Fruit Juices ◽  
Sensory Properties ◽  
Blueberry Juice ◽  
Red Color ◽  
Bioactive Ingredients ◽  
Blue Honeysuckle

Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.

Reduction of Patulin in Apple Cider by UV Radiation

2010 ◽  
Vol 73 (1) ◽  
pp. 69-74 ◽  
Author(s):  
QINGFANG DONG ◽  
DAVID C. MANNS ◽  
GUOPING FENG ◽  
TIANLI YUE ◽  
JOHN J. CHUREY ◽  
...  
Keyword(s):  
Product Quality ◽  
Uv Radiation ◽  
Food Industry ◽  
Apple Juice ◽  
Cost Effective ◽  
Uv Exposure ◽  
Consumer Health ◽  
Organoleptic Properties ◽  
Apple Cider ◽  
Cost Effective Method

The presence of the mycotoxin patulin in processed apple juice and cider presents a continual challenge to the food industry as both consumer health and product quality issues. Although several methods for control and/or elimination of patulin have been proposed, no unifying method has been commercially successful for reducing patulin burdens while maintaining product quality. In the present study, exposure to germicidal UV radiation was evaluated as a possible commercially viable alternative for the reduction and possible elimination of the patulin mycotoxin in fresh apple cider. UV exposure of 14.2 to 99.4 mJ/cm2 resulted in a significant and nearly linear decrease in patulin levels while producing no quantifiable changes in the chemical composition (i.e., pH, Brix, and total acids) or organoleptic properties of the cider. For the range of UV doses tested, patulin levels decreased by 9.4 to 43.4%; the greatest reduction was achieved after less than 15 s of UV exposure. The method of UV radiation (the CiderSure 3500 system) is an easily implemented, high-throughput, and cost-effective method that offers simultaneous UV pasteurization of cider and juice products and reduction and/or elimination of patulin without unwanted alterations in the final product.

Review. Freeze Concentration in the Fruit Juices Industry

2009 ◽  
Vol 15 (4) ◽  
pp. 303-315 ◽  
Author(s):  
J. Sánchez ◽  
Y. Ruiz ◽  
J.M. Auleda ◽  
E. Hernández ◽  
M. Raventós
Keyword(s):  
Food Industry ◽  
Fruit Juices ◽  
Freeze Concentration ◽  
Concentration Technique ◽  
Design Build ◽  
The Future ◽  
Fluid Concentration ◽  
Concentrating Solutions ◽  
Experimental Stage

In conventional processes, such as evaporation, higher levels of concentration can be reached compared with freeze concentration or membrane techniques. However, the advantage of the freeze concentration technique is based on the quality of the product obtained due to the low temperatures used in the process, which makes it a very suitable technology for the processing of fruit juices. There are two basic methods for concentrating solutions by freezing: suspension and film freeze concentration. Suspension freeze concentration systems (FCS) already have operating equipment in the food industry, while film FCSs, also called layer crystallization, is still at an experimental stage. This review summarizes the most important studies relating to the suspension and film freeze concentration in fruit juices and sugar solutions, illustrating the different possibilities that freeze concentration has in the fruit juices industry; it also presents trends and suggests improvements for the future development of this technology. It is noted that most recent publications refer to the film FCS. The technology used to design, build and maintain layer crystallization equipment is simple and it can be available to any operator in the food industry, layer systems will be used in the future if their results can be improved in terms of ice purity and degree of fluid concentration.

Adulteration of Fruit Juices: Dihydrochalcones as Quality Markers for Apple Juice Identification

LWT ◽  
1997 ◽  
Vol 30 (6) ◽  
pp. 585-589 ◽  
Author(s):  
A. Versari ◽  
S. Biesenbruch ◽  
D. Barbanti ◽  
P.J. Farnell
Keyword(s):  
Apple Juice ◽  
Fruit Juices ◽  
Quality Markers

scholarly journals Biogas potential from apple waste

2007 ◽  
pp. 377-384
Author(s):  
Yuan Song ◽  
Timothy Greer ◽  
Yuan Li ◽  
Wenjun Wu ◽  
Deshai Botheju ◽  
...  
Keyword(s):  
Food Industry ◽  
Organic Waste ◽  
Apple Juice ◽  
Biogas Production ◽  
Production Plant ◽  
Batch Experiments ◽  
Production Potential ◽  
Follow Up Study ◽  
Simulation Results

Biogas production can be used to recover energy from wet organic waste such as food industry residues. In this study, residues from apple juice production at the Epleblomsten juice production plant (Norway) are analyzed to determine the biogas potential.A series of batch experiments with different initial feed concentrations (0, 1, 2, 5 and I 0%) of the leachate from the apple residues are carried out to find the total biogas potential and to investigate the composition of the leachate. These experiments were also simulated by the ADM I (Anaerobic digestion model No. I) in Aquasim as a method to estimate the chemical composition of the leachate. According to the batch experimental data together with the simulation results it was estimated that the leachate organic matter consisted mainly of sugar and some organic acids. The estimated concentrations were used in a follow-up study to design and simulate a full scale process. The initial feed concentrations of I and 2% gave high biogas yields, while 5 and I 0% caused an overload and relatively low biogas yields. The biogas production potential was measured as the volume of biogas produced per I L feed consumed. There is no significant relationship between the residue leachate content and the gas compositions. The COD content of the feed was calculated to be about 160 g COD/L.

scholarly journals Determination of patulin in apple juice by liquid chromatography-electrospray tandem mass spectrometry

2021 ◽  
Vol 854 (1) ◽  
pp. 012075
Author(s):  
T Radicevic ◽  
S Jankovic ◽  
S Simunovic ◽  
S Stefanovic ◽  
Z Petrovic ◽  
...  
Keyword(s):  
Apple Juice ◽  
Limit Of Detection ◽  
Fruit Juices ◽  
Human Consumption ◽  
Human Diet ◽  
Maximum Residue Limits ◽  
Commission Regulation ◽  
Apple Products ◽  
Infants And Young Children

Abstract Patulin is a mycotoxin produced by several fungi, (Penicillium, Aspergillus, Byssochlamys). The main sources of patulin intake in human diet are apples, apple juice and apple nectar, and for this reason, apple based foods are monitored for the presence of this mycotoxin. Commission Regulation EC No 1881/2006 lays down maximum residue limits (MRLs) of 50 µg/kg in apple juice and cider, 25 µg/kg in solid apple products, and 10 µg/kg in products for infants and young children. In Serbia, maximum permitted amounts of patulin in fruit juices, reconstituted concentrated fruit juices and fruit nectars, as well as in solid apple products, including apple compote and apple puree, intended for direct human consumption are prescribed in the Regulation on maximum concentrations of certain contaminants in foodstuffs. This paper presents the LC-MS/MS method for quantitative determination of patulin in apple juice. Criteria for method validation were taken from Commission Decision 2002/657/EC. Linearity was confirmed in the concentration ranges of 0-100 µg/kg, with the limit of detection (LoD) of 9.85 µg/kg. The performance of the method was successfully verified by participating in a proficiency study.

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