Survival of SA11 Rotavirus in Fresh Fruit Juices of Pineapple, Papaya, and Honeydew Melon

2008 ◽  
Vol 71 (5) ◽  
pp. 1035-1037 ◽  
Author(s):  
YAP KOK LEONG ◽  
ONG CHIAW XUI ◽  
ONG KIEN CHIA
Keyword(s):  
Color Index ◽  
Culture Medium ◽  
Virus Titer ◽  
Fruit Juices ◽  
Fresh Fruit ◽  
Ananas Comosus ◽  
Pineapple Juice ◽  
Honeydew Melon ◽  
Cucumis Melo L ◽  
Viral Titers

Survival of rotavirus in fresh fruit juices of papaya (Caraca papaya L.), honeydew melon (Cucumis melo L.), and pineapple (Ananas comosus [L.] Merr.) was studied. Clarified juices were prepared from pulps of ripe fruits and sterilized by ultrafiltration. One milliliter of juice from each fruit was inoculated with 20 μlof 1 × 106 PFU of SA11 rotavirus and sampled immediately (0-h exposure) and 1 and 3 h later at 28°C. Mean viral titers in juices of papaya (pH 5.1) and honeydew melon (pH 6.3) at 1 and 3 h were not significantly different from titers at 0-h exposure. Mean viral titers in juices from pineapples with ripening color indices of 3 (pH 3.6) and 6 (pH 3.7) at 1-h exposure (color index 3: 4.0 ± 1.7 × 104; color index 6: 2.3 ± 0.3 × 105) and 3-h exposure (color index 3: 1.1 ± 0.4 × 104; color index 6: 1.3 ± 0.6 × 105) were significantly lower than titers at 0-h exposure (color index 3: 5.7 ± 2.9 × 105; color index 6: 7.4 ± 1.3 × 105). Virus titers in pineapple juices of color index 3 were significantly lower than titers of the virus in juices of index 6. In cell culture medium (pH 7.4), SA11 titer remained stable over 3 h at 28°C. However, at pH 3.6, the virus titer was reduced to a level not significantly different from that of the virus in pineapple juice of color index 6 (pH 3.7). In conclusion, papaya and honeydew melon juices, in contrast to pineapple juice, have the potential to transmit rotavirus. Inactivation of SA11 virus in pineapple juice can be possibly attributed to low pH and constituent(s) in the juice.

Plaque and salivary pH changes after consumption of fresh fruit juices

2006 ◽  
Vol 30 (1) ◽  
pp. 9-13 ◽  
Author(s):  
Lata Kiran Banan ◽  
Amitha Hegde
Keyword(s):  
Healthy Eating ◽  
Room Temperature ◽  
Fruit Juice ◽  
Dietary Habits ◽  
Grape Juice ◽  
Fruit Juices ◽  
Fresh Fruit ◽  
Pineapple Juice ◽  
Concept Of Health ◽  
Salivary Ph

The concept of health has prevailed for centuries and the dietary habits are apparently changing with modernization. "Healthy eating" is now perceived to be important. The desirability of a healthful lifestyle has led to an increased consumption of juices. Drinking large amount of fruit juice is frequently practiced these days and the consumption of these juices is further modified with behavioral habits such as swishing and frothing the drinks around the mouth, sucking frozen fruit juices, use of feeder cups at bed time etc. Hence this study was conducted to find the acidogenic potential of the commonly consumed fresh fruit juices (Grapes, orange, and pineapple) and the juices stored at various temperatures (room temperature, refrigerator and freezer) on the plaque and saliva at various intervals. It was observed that grape juice was more acidogenic compared to orange and pineapple juice. Frozen fruit juices caused a greater drop in plaque and salivary pH followed by the refrigerated juice.

scholarly journals Biopreservative Potential of the Spices; Piper Guineense (Uziza), Xylopia Aethiopica (Uda) and Tetrapleura Tetraptera (Oshorisho) in Fresh Fruit Juices

2020 ◽  
pp. 1-6
Author(s):  
Anumudu C K ◽  
◽  
Okolo C A ◽  
Ezembu E N ◽  
◽  
...  
Keyword(s):  
Fruit Juice ◽  
Bacterial Load ◽  
Fruit Juices ◽  
Fresh Fruit ◽  
Food Preservatives ◽  
Piper Guineense ◽  
Pineapple Juice ◽  
Tetrapleura Tetraptera ◽  
Fungal Load ◽  
Xylopia Aethiopica

This study demonstrates the antimicrobial activity of three spices, Piper guineense (Uziza), Xylopia aethiopica (Uda), Tetrapleura tetraptera (oshorisho) and their potential use as food biopreservatives. Essential oils of the spices seed were obtained and used in the agar-diffusion and tube dilution assays to determine their minimum inhibition (MIC) and bactericidal concentrations (MBC) against a common fruit juice spoilage organism (Bacillus cereus). MIC values of 50mg/ ml (Oshorisho) and 25mg/ml (Uziza and Uda) were obtained. Similarly, all spice extracts were bactericidal at a concentration of 100mg/ml. The spice extracts were utilized in the fortification of fresh fruit juice. Fortification of orange, pineapple and watermelon juices with extracts of the spices caused a reduction in the bacterial and fungi load of the juices over a period of 7 days in comparison to unpreserved controls. Orange juice preserved with uda had a fungal load of 1.9 x106 and bacterial load of 8.0 x106 compared to control with loads of 2.3 x107 and 1.1 x107 , respectively. Watermelon juice preserved with oshorisho had a fungal load of 1.2 x106 and bacterial load of 1.1 x107 compared to control with loads of 2.1 x107 and 8.8 x107 , respectively while pineapple juice preserved with uziza had a fungal load of 1.2 x107 and bacterial load of 1.6 x107 compared to control with loads of 2.7 x107 and 2.5 x108 , respectively. These results show that the spice extracts have potential for use as food preservatives for extending the shelf life of freshly prepared fruit juices. This is important as the demand for fresh foods free from chemical preservatives but microbiologically safe is on the increase.

scholarly journals Levels of Minor and Trace Elements of Some Commercial Fruit Juices and Syrup Produced in Artisanal and Semi-Industrial Units in Benin Republic

2018 ◽  
Vol 10 (4) ◽  
pp. 68
Author(s):  
Alassane A. K. Youssao ◽  
Magloire A. N. Gbaguidi ◽  
Léonce Dovonon ◽  
Oriol Baltrons ◽  
Fabienne Seby ◽  
...  
Keyword(s):  
Trace Elements ◽  
Inductively Coupled Plasma ◽  
Plasma Source ◽  
Fruit Juices ◽  
International Standards ◽  
Mineral Fertilizers ◽  
Production Chain ◽  
Inductively Coupled ◽  
Pineapple Juice ◽  
Metallic Contaminants

Fruit juices have been gaining interest in recent years for their contributions of minerals and other essential vitamins. But, with the development of intensive agriculture massively using pesticides and mineral fertilizers, the risk of contamination of these juices is high along the production chain. In this study, we evaluated the concentrations of arsenic       (As), cadmium (Cd), berrylium (Be), aluminium (Al), strontium (Sr), tin       (Sn), barium (Ba), mercury (Hg), thallium          (Tl), lead   (Pb), thorium (Th), uranium (U) for 92 commercial samples of pineapple juice, cocktail of pineapple and watermelon and pineapple syrup of Benin and France using Inductively Coupled Plasma-Source Mass Spectrometry (ICP-MS). The concentrations vary in the following ranges: As <QL at 39.3 ppb, Cd <QL at 0.7 ppb, Be <QL at 0.59 ppb, Al 26.4 ppb at 30620 ppb, Sr 130 ppb at 4049 ppb, Sn<QL at 43 ppb, Ba 42 ppb at 1582 ppb, Hg <QL at 31.7 ppb, Tl<QL at 21.3 ppb, Pb<QL at 608 ppb, Th<QL at 24.7 ppb ppb and U <QL at 1.04 ppb. Se, Ag and Pt have concentrations below the quantification limit (<QL). The levels of Ba, Hg and Pb exceeded the norms for some samples. The presence of aluminum, arsenic and cadmium in the tested samples of fruit juices can be toxic since they have no nutritional value, and hence may be treated as potential contaminants in these beverages. The classification of concentration levels of metallic contaminants reveals two main groups, the minor and the trace elements. These results make it possible to classify the contaminants in the decreasing order of the concentrations in the following way: Al> Sr> Ba> Pb> Sn> Tl> As> Th> Hg> Cd> Be> U. The average concentrations’ levels of trace elements are generally in accordance with the levels obtained for French pineapple juices chosen as reference, national and international standards for the quality of beverages.

scholarly journals Formulation and Sensory Analysis of Cocktails Based on Ginger Oleoresin (Zingiber officinale Roscoe), Pineapple Juice (Ananas comosus L. MERR) and Bissap Concentrate (Hibiscus sabdariffa)

2021 ◽  
pp. 36-47
Author(s):  
Adama Coulibaly ◽  
Pierre Ezoua ◽  
Ysidor N’guessan Konan ◽  
Souleymane Doukoure ◽  
Daouda Sidibe ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Principal Component ◽  
Zingiber Officinale ◽  
Agricultural Products ◽  
Ananas Comosus ◽  
Hibiscus Sabdariffa ◽  
Pineapple Juice ◽  
Natural Substances ◽  
Zingiber Officinale Roscoe ◽  
Central Plan

Aims: The aim of this study is to formulate cocktails based on ginger oleoresin, pineapple juice and bissap concentrate in order to contribute to the development of these agricultural products and improve the income of producers. Study Design: The biological material consists of pineapple juice, ginger oleoresin and bissap concentrate. The oleoresin and the bissap concentrate were supplied respectively by Gazignaire (France) and the Water Chemistry and Natural Substances Laboratory. Place and Duration of Study: The cocktails were formulated and then subjected to sensory analyzes, from July to October 2018, at the Biochemistry and Food Sciences laboratory at Félix Houphouët-Boigny University. Methodology: The cocktails were formulated through a composite central plan having as variables the proportions of the pineapple juice, the bissap concentrate and the ethanol composing the cocktail. Thus 15 cocktail formulations were developed, the sensory characteristics of which were estimated. Results: Hedonic analysis of the formulations indicates acceptance of 12 of them by more than 50% of tasters.In addition, 5 formulations F4; F6; F12; F13 and F15 are preferred in proportions varying between 62% and 77%.The descriptive analysis of these 5 formulations indicates that only the pineapple flavor makes it possible to distinguish them and the F13 formulation is less provided with them.However, these formulations according to their flavor, aroma and texture are classified into 3 groups according to a principal component analysis.Which could offer consumers more choice. Conclusion: Commercial production of these cocktails could improve the availability of ginger, bissap and pineapple year-round and help improve the income of producers.

scholarly journals EVALUATION OF ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF FRESH AND FREEZE-DRIED SELECTED FRUIT JUICES

2017 ◽  
Vol 10 (9) ◽  
pp. 156 ◽  
Author(s):  
Naritsara Toobpeng ◽  
Pannapa Powthong ◽  
Pattra Suntornthiticharoen
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Pathogenic Bacteria ◽  
Antibacterial Activities ◽  
Fruit Juices ◽  
Fresh Fruit ◽  
Total Phenolic ◽  
Zone Of Inhibition ◽  
Schleichera Oleosa ◽  
Freeze Dried

  Objective: The objective of this investigation was to assess the biological activity of fresh fruit juices and freeze dried fruit juices including antioxidant and antibacterial activity.Methods: The fruits used in this study were Schleichera oleosa (Lour.) Oken, Carissa carandas L., and Sandoricum koetjape (Burm.f.) Merr. The fresh juice sample (FJS) was extracted and also prepared for freeze drying sample (FDS) by freeze dryer. The antioxidant capacity of FJS and FDS was assessed using the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assays and determination for total phenolic contents (TPCs) by Folin–Ciocalteu’s reagent. Antimicrobial tests were carried out by agar diffusion methods and evaluated by measuring the zone of inhibition against 10 isolates of pathogenic bacteria.Results: The highest antioxidant activity of FJS and FDS was found in S. oleosa and related to the scavenging effect on DPPH radical of FJS (100% concentration) and FDS (200 mg/ml) was found in the value of 93.05±0.31% and 82.18±0.33%, respectively. TPC of FJS and FDS from S. oleosa at the same concentration as in the DPPH assay was 1,003.53±1.96 ug GAE/300 g of matter and 827.77±23.15 ug GAE/100 ml of matter, respectively. Both FJS and FDS revealed antibacterial activity. The zone of inhibition of FJS was ranging from 8.3±0.6 to 24.0±1.0 mm and FDS values of 7.3±0.5-21.0±0.9 mm. The most potent sample against bacteria was FJS and FDS from S. oleosa which FJSs against Escherichia coli ESBL and FDS against Pseudomonas aeruginosa MDR2.Conclusion: Fruit juices of S. oleosa, C. carandas, and S. koetjape associated with antioxidant activity in the form of both fresh fruit juices and FDS. The result of this study showed that the value of DPPH and TPCs were slightly decreased in FDS compare with fresh juice. Screening of FJS and FDS of C. carandas revealed broad spectrum antibacterial activity. However, FJS of S. oleosa and S. koetjape showed inhibition of growth of bacteria, but few of FDS from these fruits could inhibit limited bacterial isolates. For antibacterial activity against pathogenic bacteria, the samples of fresh and freeze dried exhibited a different degree of activity.

scholarly journals Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices

2016 ◽  
Vol 4 (1) ◽  
pp. 21
Author(s):  
Olusola Oluwole ◽  
Oluwole David ◽  
Christopher Falegan ◽  
Biodun Awojuyigbe ◽  
Olatunji Olajide
Keyword(s):  
Physicochemical Properties ◽  
Fruit Juice ◽  
Citrus Fruit ◽  
Storage Period ◽  
Apple Fruit ◽  
Fruit Juices ◽  
Pineapple Juice ◽  
Orange Fruit ◽  
Total Bacteria

<p>Microbial and physicochemical properties of seven branded, seal tampered refrigerated fruit juices were carried out in this study using standard methods. Coliform counts ranged from 2.079 to3.093 log<sub>10</sub>cfu/ml over the storage period with pineapple juice and citrus juice having the highest and least coliform count respectively. Total bacteria count in the juice ranged from 7.009 to 8.243 log<sub>10</sub>cfu/ml. Citrus fruit juice however had the highest staphylococcal count while pineapple juice had the least (2.344 to 3.881log<sub>10</sub>cfu/ml). Also, osmophilic yeast count ranged from 2.017 to 3.903log<sub>10</sub>cfu/ml, having the highest load in orange fruit juice and lowest load in citrus fruit juice. The pH of the juice samples ranged from 2.9 to 4.2 during the period of refrigeration. Conductivity was highest in apple fruit juice and lowest in orange nectar pulp fruit juice. The total dissolved solids ranged from 0.29 to 1.95 over storage and was recorded highest in apple juice and lowest in orange nectar pulp fruit juice. Turbidity ranged from 5.8-200. These results indicate a reduction in the quality of fruit juices after 5 days of opening and thus reveals that both spoilage and pathogenic organisms could proliferate in juices despite refrigeration.</p>

scholarly journals Nonnucleoside Pyrrolopyrimidines with a Unique Mechanism of Action against Human Cytomegalovirus

1999 ◽  
Vol 43 (8) ◽  
pp. 1888-1894 ◽  
Author(s):  
Jennie G. Jacobson ◽  
Thomas E. Renau ◽  
M. Reza Nassiri ◽  
Dominica G. Sweier ◽  
Julie M. Breitenbach ◽  
...  
Keyword(s):  
Human Cytomegalovirus ◽  
Virus Titer ◽  
Enzyme Linked Immunosorbent Assay ◽  
Yield Reduction ◽  
Dependent Manner ◽  
Viral Dna ◽  
Human Foreskin Fibroblasts ◽  
Combination Studies ◽  
Hcmv Replication ◽  
Viral Titers

ABSTRACT Based upon a prior study which evaluated a series of nonnucleoside pyrrolo[2,3-d]pyrimidines as inhibitors of human cytomegalovirus (HCMV), we have selected three active analogs for detailed study. In an HCMV plaque-reduction assay, compounds 828, 951, and 1028 had 50% inhibitory concentrations (IC50s) of 0.4 to 1.0 μM. Similar results were obtained when 828 and 951 were examined by HCMV enzyme-linked immunosorbent assay (IC50s = 1.9 and 0.4 μM, respectively) and when 828 was tested in a viral DNA-DNA hybridization assay (IC50 = 1.3 μM). In yield-reduction assays with a low multiplicity of infection (MOI), all three compounds caused multiple log10 reductions in virus titer, and the activities of these compounds were comparable to the activity of ganciclovir (GCV; IC90 = 0.2 μM). In contrast to the reduction of viral titers by GCV, the reduction of viral titers by 828, 951, and 1028 decreased with increasing MOI. Cytotoxicity in human foreskin fibroblasts and KB cells ranged from 32 to >100 μM. In addition, 828 (the only compound tested) was less toxic against human bone marrow progenitor cells than GCV. Time-of-addition and time-of-removal studies established that the three pyrrolopyrimidines inhibited HCMV replication before GCV had an effect on viral DNA synthesis but after viral adsorption. Compound 828 was equally effective against GCV-sensitive and GCV-resistant HCMV clinical isolates. Combination studies with 828 and GCV showed that the effects of the two compounds on HCMV were additive but not synergistic. Taken together, the data indicate that these pyrrolopyrimidines target a viral protein that is required in an MOI-dependent manner and that is expressed early in the HCMV replication cycle.

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