Efficent Use of Antioxidants to Preserve Fruit Juice

2009 ◽  
Vol 59 (12) ◽  
Author(s):  
Mirel Glevitzky ◽  
Mariana Pop ◽  
Gabriela-Alina Brusturean ◽  
Ioana Bogdan ◽  
Mirela Calisevici ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Production Process ◽  
Water Activity ◽  
Orange Juice ◽  
Fruit Juice ◽  
Antioxidants Activity ◽  
Natural Extracts

In order to follow up spoilage of fruit juice: apple and orange juice, treated or non-treated with synthesis antioxidants and powder natural extracts, the samples have been analysed during production process and after storage for 5 days at a temperature of 500C (ASLD method - accelerated shelf life determination), by determining the vitamin C content, the clarity and colour, and also the water activity. Previously, antioxidants activity was calculated for the synthesized compounds and powder natural extracts.

scholarly journals Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Nyuk L Chin ◽  
Suit M Chan ◽  
Yus Aniza Yusof ◽  
Teong Guan Chuah ◽  
Rosnita A Talib
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Fruit Juice ◽  
Multiple Linear Regressions ◽  
Processing Industry ◽  
Juice Processing ◽  
Physical Composition ◽  
Linear Regressions

The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moisture content, ash, fat, protein, fibre, carbohydrates, and vitamin C are comparable to existing literature. The water activity, pH and acidity were predictable linearly by its concentration measured in °Brix. The density of pummelo juice was well-predicted using linear regressions with a single parameter (i.e., concentration), giving R2>0.983 and with a temperature at R2>0.921. The density of pummelo juice showed stronger dependence on its concentration than on the temperature. With multiple linear regressions, the density could be predicted by the equation, with an R2 of 0.9877. As such, these predictions are useful in the juice processing industry as densities variant by concentration and temperature are important during the pasteurization process.

scholarly journals PENGARUH PENAMBAHAN SARI CEMPEDAK TERHADAP UMUR SIMPAN DAN NUTRISI SARI BUAH NANAS (Effect of Addition Cempedak Juice For Shelf Life and Nutrition Pineapple Juice)

2017 ◽  
Vol 11 (1) ◽  
pp. 30
Author(s):  
Abdullah Bin Arif ◽  
Setyadjit Setyadjit ◽  
Irpan Badrul Jamal ◽  
Heny Herawati ◽  
Suyanti Suyanti
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Fruit Juice ◽  
Soluble Solids ◽  
Life Test ◽  
Total Acid ◽  
Pineapple Juice ◽  
The People ◽  
Materials Used

<p>Sari buah nanas merupakan sari buah yang digemari oleh masyarakat. Namun umur simpan sari buah nanas cukup singkat. Oleh karena itu dibutuhkan teknologi untuk memperpanjang umur simpan sari buah nanas. Penambahan sari cempedak pada sari buah nanas dapat memperbaiki umur simpan dan mutu sari buah nanas. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan sari cempedak terhadap umur simpan dan kelayakan sari buah nanas. Bahan yang digunakan dalam penelitian ini yaitu buah nanas dan cempedak. Sari buah nanas dan nanas-cempedak disimpan pada suhu 15, 30 dan 450C selama 2 bulan. Pengamatan yang dilakukan terdiri atas vitamin C, total asam, total padatan terlarut, komponen flavor, rasa, aroma, warna dan kelayakan. Pendugaan umur simpan sari buah menggunakan metode Accelarated Shelf Life Test (ASLT). Hasil penelitian menunjukkan bahwa kandungan vitamin C, asam sorbat dan asetaldehida sari buah nanas cempedak lebih tinggi dibandingkan sari buah nanas. Umur simpan sari buah nanas-cempedak 41 hari lebih lama dibandingkan sari buah nanas. Sari buah nanas dan nanas-cempedak masih layak untuk dikonsumsi hingga 2 bulan.</p><p>Kata kunci :Sari buah nanas, sari buah nanas-cempedak, umur simpan, nutrisi</p><p>English Version Abstract</p><p>Pineapple juice is a fruit juice that is favored by the people. The shelf life of pineapple juice is quite short. Therefore, it needs the technology to extend the shelf life of pineapple juice. The addition of cempedak juice at pineapple juice has expected to extend the shelf life and improve quality of pineapple juice. This research aimed to study the effect of the addition cempedak juice for shelf life of pineapple juice. The materials used in this research was the fruit of pineapple and Cempedak. Pineapple juice and pineapple- Cempedak were stored at the temperature of 15, 30 and 45 0C for 2 months. Observations were carried out on of vitamin C, total acid, total soluble solids, flavor compounds, taste, flavor, color and edibility. The estimation of shelf life for the juice used a method Accelarated Shelf Life Test (ASLT). The results showed that the content of vitamin C, sorbic acid and acetaldehyde pineapple-cempedak juice higher than pineapple juice. Shelf life of pineapple-cempedak juice was 41 days longer than pineapple juice. Pineapple juice and pineapple-cempedak juice was still fovorable for the consumption until 2 months.</p><p>Keywords :pineapple juice, pineapple-cempedak mixed juice, shelf life, nutrition</p>

A Comparative Study of Amalaki Choorna along with Madhu and Vata Twak Kashaya Yoni Pichu Dharana in the Management of Shweta Pradara

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Renuka M. Tenahalli
Keyword(s):  
Vitamin C ◽  
Early Stage ◽  
Pathological Condition ◽  
Before And After ◽  
Group A ◽  
Phosphorus Iron ◽  
Group B ◽  
Busy Schedule ◽  
Iron And Calcium

Shweta Pradara (Leucorrhoea) is the disease which is characterized by vaginal white discharge. Vaginal white discharge this symptom is present in both physiological and pathological condition, when it becomes pathological it disturbs routine life style of the woman. Most of the women in the early stage will not express the symptoms because of hesitation and their busy schedule. If it is not treated it may leads to chronic diseases like PID (Garbhashaya Shotha etc.) Charaka mentioned Amalaki Choorna along with Madhu and Vata Twak Kashaya Yoni Pichu Dharana. This treatment is used in Shweta Pradara shown positive results, hence a study was under taken to assess its clinical efficacy. 30 diagnosed patients of Shweta Pradara were randomly selected, allocated in three groups. Group A and Group B received Amalaki Choorna with Madhu and Vata Twak Kashaya Yoni Pichu Dharana respectively and Group C received Amalaki Choorna with Madhu followed by Vata Twak Kashaya Yoni Pichu Dharana for 15 days. The patients were assessed for the severity of the symptoms subjectively and objectively before and after the treatment and at the end of the follow up. Data from each group were statistically analyzed and were compared. No side effects were noted and it may be considered as an effective alternative medicine in Shweta Pradara (leucorrhea). Amalaki is rich in natural source of vitamin C and contains phosphorus, iron and calcium. Honey contains carbohydrate, vitamin C, phosphorus iron and calcium. All together these help to increase Hb% and immunity. Vata Twak Kashaya contains tannin which helps to maintain normal pH of the vagina.

scholarly journals Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 55
Author(s):  
Alina Soceanu ◽  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Viorica Popescu
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Orange Juice ◽  
Storage Temperature ◽  
Kinetic Modelling ◽  
Activation Parameters ◽  
Graphical Analysis ◽  
State Theory ◽  
Activation Process ◽  
Degradation Kinetic

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices by spectrometric and voltammetric methods. Another goal was to determine the kinetic and thermodynamics activation parameters for ascorbic acid degradation in orange juices over time and at different temperatures. It was observed that during storage, ascorbic acid concentrations in orange juices were gradually decreased with time at a rate depending on storage temperature and type of orange juice. The reaction order was determined through integrated graphical analysis where the dependences of ln ct/c0 as a function of time reveals the high values for R2, indicating that the kinetics of the degradation of AA follows first order reaction at both studied temperatures. For studied samples the loss of ascorbic acid was varied between 4.33% and 9.13%. Enthalpy variation (ΔH) and entropy variation (ΔS) of activation process were obtained from the Eyring–Polany model based on transition state theory. The values of activation energy ranged between 7289.24 kJmol−1 and 15689.54 kJmol−1.

scholarly journals Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1198
Author(s):  
Elías Arilla ◽  
Purificación García-Segovia ◽  
Javier Martínez-Monzó ◽  
Pilar Codoñer-Franch ◽  
Marta Igual
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
Control Sample ◽  
Water Soluble ◽  
In Vitro Digestibility ◽  
Total Phenols ◽  
Resistant Maltodextrin

Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC, whereas total phenols, total carotenoids (TC), and antioxidant capacity were measured using spectrophotometry. After that, sample in vitro digestibility was assessed using the standardized static in vitro digestion method. The control orange juice with pulp presented significantly higher values of bioactive compounds and antioxidant capacity than the control orange juice without pulp (p < 0.05). RMD addition before the juice pasteurization process significantly protected all bioactive compounds, namely total phenols, TC, AA, and vitamin C, as well as the antioxidant capacity (AC) (p < 0.05). Moreover, this bioactive compound protective effect was higher when higher RMD concentrations were added. However, RMD addition improved phenols and vitamin C bioaccessibility but decreased TC and AA bioaccessibility. Therefore, the AC value of samples after gastrointestinal digestion was slightly decreased by RMD addition. Moreover, orange pulp presence decreased total phenols and TC bioaccessibility but increased AA and vitamin C bioaccessibility.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

Effect of Carbon Dioxide and Sodium Benzoate on Vitamin C Content of Orange Juice

1933 ◽  
Vol 25 (10) ◽  
pp. 1174-1176 ◽  
Author(s):  
Agnes Fay Morgan ◽  
Catharine I. Langston ◽  
Anna Field
Keyword(s):  
Carbon Dioxide ◽  
Vitamin C ◽  
Orange Juice ◽  
Sodium Benzoate
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