scholarly journals Comparative Study of the Safety and Chemical Composition of Commercially Available Fruit Juices and Soft Drinks in Southwest Nigeria

2021 ◽  
pp. 17-30
Author(s):  
Islamiyat Folashade Bolarinwa ◽  
Segilola Maryam Oladepo ◽  
Mary Oluwatosin Adesola ◽  
Sekinat Qadri
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Fruit Juice ◽  
Soft Drink ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Total Solid ◽  
Soft Drinks ◽  
Fruit Juices ◽  
Southwest Nigeria

Aims: Fruits juices and soft drinks are among the most important and convenient foods which are commonly consumed to quench thirst, and as a source of micronutrients. However, most fruit juices commercially sold in Nigeria are not pure juice but contains additives which may affect the safety and quality attributes of the product. This study therefore, evaluated the chemical composition and microbiological safety of some commercially sold fruit juices and drinks and compared their quality with pure fruit juices. Methodology: Twenty commercially sold fruit juices and soft drinks were analyzed for physicochemical properties, vitamins and minerals composition and microbiological quality using standard analytical procedures. Results: Pure fruit juices contain similar pH, total titratable acidity, and specific gravity as the commercial fruit juices and soft drinks, but significantly higher total solid contents. The total soluble solid recorded for the pure pineapple (22 g/100ml) and watermelon juice (25.9 g/100ml) were significantly higher than the values (11.1 – 15.5g/100ml) recorded for the commercial fruit juices. The vitamin C content of the commercial soft drink ranged from 22.94 to 26.14 μg/100g, and that of commercial fruit juices and pure fruit juice ranged from 14.89 to 22.81μg/100g with pure fruit juice having the lowest value. Conclusion: The physicochemical properties of the pure fruit juice and commercial fruit and soft drinks were similar except for total solids and Brix level. Commercial fruit juices and soft drinks contain higher vitamins and minerals than pure fruit juices due to addition of synthetic vitamins and minerals. All the commercial fruit juice samples and soft drinks are free of microbial loads and would not cause any health problems if properly handled after purchase. The study recommends the consumption of hygienically prepared pure fruit juices because they are free from synthetic micronutrients.

scholarly journals The effect of CO60 on the physical and physicochemical properties of rice

2012 ◽  
Vol 36 (2) ◽  
pp. 210-216 ◽  
Author(s):  
Ívina Catarina de Oliveira Guimarães ◽  
Joelma Pereira ◽  
Vanda Maria de Oliveira Cornélio ◽  
Luís Roberto Batista ◽  
Eric Batista Ferreira
Keyword(s):  
Chemical Composition ◽  
Gamma Radiation ◽  
Physicochemical Properties ◽  
Titratable Acidity ◽  
Production Chain ◽  
Caloric Value ◽  
Total Titratable Acidity ◽  
Radiation Conditions ◽  
Different Doses ◽  
Co60 Gamma

Owing to its chemical composition and production chain, rice is susceptible to contamination by fungi. Among other techniques, the application of gamma radiation has been suggested as a method to ensure food safety. However, such radiation can alter the chemical composition of the food. Thus, the objective of the present work is to evaluate the centesimal composition, caloric value, pH, total titratable acidity, and coloration of polished white rice subjected to different doses of Co60 gamma radiation (0 kGy, 6.5 kGy, and 7.5 kGy). The results demonstrated that while gamma radiation did not cause significant alterations in the centesimal composition, caloric value, and titratable acidity of the rice, increasing doses substantially decreased the pH and intensified the coloration. Under controlled radiation conditions, a 6.5-kGy dose can render rice safe for consumption without significantly compromising its physical and physicochemical properties.

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 Associations between beverage consumption of parents and their children. The ToyBox-study

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Paloma Flores Barrantes ◽  
Alicia Larruy ◽  
Maria Luisa Miguel-Berges ◽  
Pilar De Miguel-Etayo ◽  
Iris Iglesia-Altaba ◽  
...  
Keyword(s):  
Role Models ◽  
Fruit Juice ◽  
Dietary Habits ◽  
Drinking Behavior ◽  
Soft Drinks ◽  
Fruit Juices ◽  
Self Report ◽  
Sugar Sweetened Beverages ◽  
Beverage Consumption ◽  
Sweetened Beverages

AbstractIntroduction: Dietary habits are established from a very young age. Parental role modeling is an important factor influencing the eating behavior of their children. Drinking behavior may have an impact in the development of childhood obesity. This study aimed to explore the correlations of core drinking beverages between parents and their children.Materials and Methods: The present study included children of 3.5–5.5 years and their parents from the (Multifactorial evidence-based approach using behavioral models in understanding and promoting fun, healthy food, play and policy for the prevention of obesity in early childhood) ToyBox study. The study was a kindergarten-based family-involved intervention, in preschool children from six European countries: Belgium, Bulgaria, Germany, Greece, Poland, and Spain. For this study, we analyzed data from the baseline cross-sectional survey.Data on consumption frequency of water, homemade or fresh fruit juice, prepacked fruit juice, light beverages and sugared sweetened beverages consumption from parents and their children was obtained via a validated food frequency questionnaire. Parents were given examples of serving sizes and asked about how to self-report their usual consumption per day or week. Beverage consumption of children was reported by their parents and information about frequency and portion sizes was collected. Body weight and height of children was measured and classified according to the International Obesity Task Force (IOTF). Bivariate correlations were performed to analyze beverage consumption (servings per day) in children and their parents.Results: The studied sample included 5266 pairs of children (49.2% girls) and parents (91.7% women) that were included in the analysis.Girls presented higher correlations in water (r2 = 0,317) and sugar sweetened beverages (r2 = 0,302), whereas boys, presented slightly higher correlations of light soft drinks (r2 = 0,273), pure fruit juices (r2 = 0,308) and prepacked fruit juices (r2 = 0,324), all of them at < 0.01 level of significance. Considering boys and girls together, a slightly higher significant correlation coefficients were found between children-parents’ dyads with overweight/obesity compared to normal weight children-parentś for sugar sweetened beverages (r2 = 0,303) and light soft drinks (r2 = 0,396).Discussion: Beverage consumption of children and their parents were found to be moderately correlated. Overweight children seem to have better correlations with their parents in relation of sugar sweetened beverages and light soft drinks. Parents should encourage a healthy beverage consumption for their own health and most important, because there are key role models to their children.

scholarly journals Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 34-44
Author(s):  
I.F. Bolarinwa ◽  
T.E. Aruna ◽  
A.O. Abioye ◽  
O.E. Adelakun
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Total Solid ◽  
Total Coliform ◽  
Viable Count ◽  
Total Soluble Solid ◽  
Soluble Solid ◽  
Microbial Stability ◽  
Total Yeast

Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50) of raw or steamed cashew and pawpaw puree were evaluated. Increased in ascorbic acid (10.20-23.96 mg/100 g), total solid (8.03-12.37%), total soluble solid (1.37-3.5%) and pH (3.68-4.65) were recorded for the cashew-pawpaw juice samples. The titratable acidity (TTA) of the juice samples decreases (0.39-0.19%) with increasing amount of pawpaw puree in the juice blends. Total yeast and total coliform were not detected in the juice samples, however, the juice had low (1 × 105 - 1.5 × 105 log10 cfu/ml) total viable count. Cashew-pawpaw juice blend prepared from 50% raw cashew juice and pawpaw puree was highly rated in terms of taste, colour, flavor and overall acceptance. In conclusion, acceptable low acid juice that is also rich in ascorbic acid can be produced from blend of raw cashew and pawpaw puree. Keywords: Cashew juice; Pawpaw puree; Physicochemical properties; Steamed cashew; Vitamin C.

The Potential Application of Vanillin in Preventing Yeast Spoilage of Soft Drinks and Fruit Juices

2004 ◽  
Vol 67 (2) ◽  
pp. 391-395 ◽  
Author(s):  
DANIEL J. FITZGERALD ◽  
MALCOLM STRATFORD ◽  
MICHAEL J. GASSON ◽  
ARJAN NARBAD
Keyword(s):  
Apple Juice ◽  
Storage Temperature ◽  
Soft Drink ◽  
Storage Period ◽  
Soft Drinks ◽  
Fruit Juices ◽  
Major Constituent ◽  
Yeast Strains ◽  
Lower Temperature ◽  
Increased Activity

The preservative effect of vanillin, the major constituent of vanilla beans, was studied in an apple juice and peach-flavored soft drink. Vanillin activity was tested against Saccharomyces cerevisiae and Candida parapsilosis at 8 and 25°C over an 8-week storage period. Initial results in laboratory media indicated minimum inhibitory concentration values of 17 and 9 mM vanillin for the two yeast strains. Concentrations of 20 and 10 mM vanillin, respectively, were required to achieve complete inhibition of both yeast strains inoculated at a level of ~104 CFU/ml in the apple juice and peach-flavored soft drink over the 8-week storage at 25°C. These effective levels were reduced to 5 and 1 mM, when the storage temperature was reduced to 8°C. A biocidal effect against both yeasts was observed within 96 h to 8 weeks, with vanillin concentrations of 5 to 40 mM depending on the beverage and the storage temperatures used. The increased activity of vanillin in the peach-flavored soft drink (pH 3.1) in comparison to the apple juice (pH 3.5) is probably a result of the lower intrinsic pH of the former; however, variation in vitamin and mineral levels or the presence of other phenolic compounds between the two drinks might also have contributed to the observed differences. Furthermore, the increased activity at the lower temperature could be linked to the combination of the increased membrane fluidity and the membrane-perturbing action of vanillin. We conclude that vanillin has the potential to preserve fruit juices and soft drinks that are low in both lipid and protein content against S. cerevisiae and C. parapsilosis.

Physicochemical properties of fruit of 16 saskatoon (Amelanchier alnifolia Nutt.) cultivars

2005 ◽  
Vol 85 (4) ◽  
pp. 933-938 ◽  
Author(s):  
A. M. Zatylny ◽  
W. D. Ziehl ◽  
R. G. St-Pierre
Keyword(s):  
Physicochemical Properties ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Amelanchier Alnifolia ◽  
Fruit Composition ◽  
Hue Angle ◽  
L Value

Physicochemical properties were assessed for the fruit of 16 saskatoon (Amelanchier alnifolia Nutt.) cultivars harvested in 1998–2000 from replicated trials at two sites (Saskatoon and Moonlake, SK). The cultivars included Bluff, Buffalo, Elizabeth (at Saskatoon only), Forestburg, Honeywood, JB30, Martin, Nelson, Northline, PAR 90, Parkhill, Pearson II, Pembina, Smoky, Success, and Thiessen. Fruit weight and total solids, soluble solids, pH, titratable acidity, anthocyanin content, and colour characteristics of the fruit juice extracts were measured. Fruit of Martin, Thiessen and PAR 90 had the highest fruit weights (mean = 1.63 g), and Success and Bluff the lowest (mean = 0.79 g). Total and soluble solids contents ranged among cultivars from 19.9% and 14.0 °Brix, respectively, for JB30, to 27.9% and 20.1 °Brix, respectively, for Pembina. Fruit pH ranged from 3.65 for Nelson to 4.18 for Parkhill and Smoky. Fruit of Nelson had a titratable acidity (0.63%) that was approximately twice that of Success, Pearson II, Forestburg, Honeywood, Smoky and Parkhill. The soluble solids to titratable acidity ratio (SS/TA) differed greatly among cultivars ranging from 27 for JB30 to 55 for Parkhill. The colour characteristics of the fruit juice extracts differed among cultivars in chroma and L values, but not in hue angle. Anthocyanin analysis by HPLC identified four peaks: cyanidin-3-galactoside, cyanidin-3- glucoside and two unknowns. Total fruit anthocyanin content ranged from 414 µg g-1 for Forestburg to 852 µg g-1 for Nelson. Correlations were found between anthocyanin content and fruit pH, titratable acidity, hue angle and L value. Key words: Amelanchier alnifolia, saskatoon, fruit composition, acidity, anthocyanin content

Production and Quality Evaluation of Yoghurt Enriched with Two Accessions of Passion Fruits (Passiflora edulis f. flavicarpa)

2019 ◽  
pp. 1-24
Author(s):  
I. E. Mbaeyi-Nwaoha ◽  
A. M. Ezeoke
Keyword(s):  
Fruit Juice ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Total Solid ◽  
Solid Content ◽  
Passion Fruit ◽  
Acid Fermentation ◽  
Total Solid Content ◽  
Passiflora Edulis ◽  
Vitamin Content

Aims: The broad objective of the research produce acceptable yoghurt flavoured with two accessions of passion fruit (pulp and skin) and evaluate its quality (physicochemical, phytochemical, microbiological, selected mineral and vitamin content). Study Design: The experimental design that was used is Completely Randomized Design. Place and Duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between August 2016 and September 2017. Methodology: Yoghurt is a diary product obtained from lactic acid fermentation of milk.         Yoghurt and two accessions of passion fruit juices (Passiflora edulis f. flavicarpa O. Deg)          were processed to formulate enriched yoghurt in the following ratios 90:10, 80:20, 70:30,          60:40 and 50:50. Yoghurt without the passion fruit juice (100:0) served as the control. Based        on sensory evaluation, the best samples were subjected to physicochemical, phytochemical, microbiological, selected mineral and vitamin content evaluation using standard                  methods. The best enriched yoghurt samples were those in the ratio 90:10 and 80:20.                   Proximate composition of the enriched yoghurt samples significantly (p<0.05) differed with the controls. Results: Enriched yoghurt showed an increase in the protein content (3.70, 3.52, 3.86, 3.93, 3.94, 3.52%) than control (2.81%). The control had higher fat content (3.43%) than enriched yoghurt (2.93, 3.12, 3.14, 2.78, 3.03 and 2.90%). The ash content ranges from 0.59 - 0.82% while     addition of passion fruit juice caused pH to drop from 4.24 in the plain yoghurt to 4.18, 4.20 and 4.23 in the enriched yoghurt. The titratable acidity of yoghurt samples increased from 0.18 in the control to 0.72, 0.54, 0.52, 0.50 and 0.45 in enriched yoghurt. No direct relationship was observed      between the pH and the titratable acidity. The total solid content ranges from 4.57-30.03. The phytochemicals were in trace amount. There was no significant (p>0.05) difference in the tannin content. The titratable acidity of yoghurt samples increased from 0.013 µg in the control to 0.015, 0.027, 0.028, 0.016, 0.020 and 0.024 in enriched yoghurt. Significant (p<0.05) difference in the phenolic content value was observed among all the samples. The phenolic content in the yoghurt samples ranges from 0.06 to 0.10 mg/g. The mineral content and vitamin content of the      flavoured yoghurt samples significantly (p<0.05) differed with that of the control. An increase in the sodium content was observed in the samples from the control (168.24 mg/100 g) to the       enriched sample (209.31, 202.66, 169.48 and 192.82 mg/100 g). Similar increases were     observed for potassium, calcium, magnesium and phosphorus content of the samples.                 Enriched yoghurt showed an increase in the vitamin C content (6.40, 7.53, 7.29, 7.15 and          7.13 mg/g) than in the control (5.10 mg/g). Vitamin A content ranged from 14.96 µg/100g - 20.67 µg/100 g. The total viable count was higher in the control (5.67 × 105 cfu/ml) than in            enriched yoghurt. The mould count of the yoghurt samples varied from 0.33 × 101 cfu/ml - 1.58 × 103 cfu/ml. All the sensory attributes tested in the flavoured yoghurt samples significantly (p<0.05) differed. Conclusion: Yoghurt enriched with local specie passion fruit juice from pulp, was the most accepted.

scholarly journals Association between excess weight and beverage portion size consumed in Brazil

2018 ◽  
Vol 52 ◽  
pp. 21 ◽  
Author(s):  
Ilana Nogueira Bezerra ◽  
Eudóxia Sousa de Alencar
Keyword(s):  
Total Energy ◽  
Fruit Juice ◽  
Soft Drink ◽  
Alcoholic Beverage ◽  
Positive Association ◽  
Soft Drinks ◽  
Portion Size ◽  
Excess Weight ◽  
Alcoholic Beverages ◽  
Fruit Drink

OBJECTIVE: To describe the beverage portion size consumed and to evaluate their association with excess weight in Brazil. METHODS: We used data from the National Dietary Survey, which included individuals with two days of food record aged over 20 years (n = 24,527 individuals). The beverages were categorized into six groups: soft drink, 100% fruit juice, fruit drink, alcoholic beverage, milk, and coffee or tea. We estimated the average portion consumed for each group and we evaluated, using linear regression, the association between portion size per group and the variables of age, sex, income, and nutritional status. We tested the association between portion size and excess weight using Poisson regression, adjusted for age, sex, income, and total energy intake. RESULTS: The most frequently consumed beverages in Brazil were coffee and tea, followed by 100% fruit juices, soft drinks, and milk. Alcoholic beverages presented the highest average in the portion size consumed, followed by soft drinks, 100% fruit juice, fruit drink, and milk. Portion size showed positive association with excess weight only in the soft drink (PR = 1.19, 95%CI 1.10–1.27) and alcoholic beverage groups (PR = 1.20, 95%CI, 1.11–1.29), regardless of age, sex, income, and total energy intake. CONCLUSIONS: Alcoholic beverages and soft drinks presented the highest averages in portion size and positive association with excess weight. Public health interventions should address the issue of portion sizes offered to consumers by discouraging the consumption of large portions, especially sweetened and low nutritional beverages.

scholarly journals Microbiological analysis of pasteurized and fresh fruit juice sold in Rawalpindi of Pakistan

2013 ◽  
Vol 48 (3) ◽  
pp. 185-192 ◽  
Author(s):  
SA Batool ◽  
SS Tahir ◽  
N Rauf ◽  
R Kalsoom
Keyword(s):  
Fruit Juice ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Viable Count ◽  
Fruit Juices ◽  
Local Market ◽  
Microbiological Analysis ◽  
E Coli ◽  
Bacteria And Fungi

Freshly prepared and pasteurized fruit juices sold by vendors in local market of Rawalpindi city from 10 locations were analyzed for the microbiological quality. Total viable count (TVC), total coliform, faecal coliform, molds and the presence of pathogenic microorganisms such as E. coli, Pseudomonas, Staphylococcus aureus, Salmonella, and fungi like Aspergillus, Pencillum, Rhizopus were determined .In open fruit juices available in city were highly contaminated with bacteria and fungi. E. coli, Salmonella, Staphylococcus, and Pseudomonas were isolated with different frequency. Aspergillus, Pencillum and Rhizopus were also found in juices especially Aspergillus was with high percentages. The pasteurized juices have less contamination as compared to the fresh juices samples. The number and type of microorganisms recovered from the freshly squeezed fruit juices made them unsafe for drinking. The results of this study demonstrate the unhygienic quality of popular types of market vended freshly squeezed fruit juices and their risk to the consumers. DOI: http://dx.doi.org/10.3329/bjsir.v48i3.17329 Bangladesh J. Sci. Ind. Res. 48(3), 185-192, 2013

scholarly journals Sociodemographic, behavioural and environmental correlates of sweetened beverage consumption among pre-school children

2012 ◽  
Vol 15 (8) ◽  
pp. 1338-1346 ◽  
Author(s):  
Roman Pabayo ◽  
John C Spence ◽  
Nicoleta Cutumisu ◽  
Linda Casey ◽  
Kate Storey
Keyword(s):  
Screen Time ◽  
Fast Food ◽  
Fruit Juice ◽  
Soft Drink ◽  
Soft Drinks ◽  
Grocery Store ◽  
Grocery Stores ◽  
School Age ◽  
Soft Drink Consumption ◽  
Environmental Correlates

AbstractObjectiveTo identify sociodemographic and environmental correlates of sweetened beverages (regular soft drinks, fruit juice) among children of pre-school age.DesignChildren's dietary intake, food behaviours and screen time were measured by parental report. A Geographic Informational System was used to assess the number of grocery stores and fast-food restaurants available within 1 km of the children's residence. Multivariate log-binomial regression models were constructed to determine correlates of drinking soft drinks during the previous week.SettingEdmonton region, Canada.SubjectsChildren aged 4 and 5 years (n2114) attending a public health unit for immunization were recruited for a cohort study on determinants of childhood obesity, between 2005 and 2007.ResultsChildren from neighbourhoods with low socio-economic status (relative risk (RR) = 1·17, 95 % CI 0·98, 1·40) or who participated in >2 h of screen time daily (RR = 1·28, 95 % CI 1·13, 1·45) were significantly more likely to have consumed regular soft drinks within the last week. Those who lived within 1 km of a grocery store were significantly less likely to consume regular soft drinks (RR = 0·84, 95 % CI 0·73, 0·96). Children who participated in >2 h of screen time daily (RR = 1·16, 95 % CI 1·06, 1·27) were more likely to exceed the recommended weekly number of servings of fruit juice.ConclusionsSocio-economic and built environment factors are associated with soft drink consumption in children of pre-school age. These findings may help health professionals to advocate for policies that reduce soft drink consumption among children.

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