fruit and vegetable juices
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2022 ◽  
Vol 0 (0) ◽  
Author(s):  
Katarzyna Staszak ◽  
Karolina Wieszczycka

Abstract The most important developments in membrane techniques used in the beverage industry are discussed. Particular emphasis is placed on the production of fruit and vegetable juices and nonalcoholic drinks, including beer and wine. This choice was dictated by the observed consumer trends, who increasingly appreciate healthy food and its taste qualities.


Author(s):  
Badia Abdul Razzaq Malla Obaida

Pectinase enzymes are considered industrially important enzymes, and their importance is due to their use in many industries, such as extracting and liquefying fruit and vegetable juices, paper and textile industry, tea and coffee brewing, extracting oils with removing gum from plant fibers and treating factory wastes containing pectic substances. Microorganisms such as bacteria and fungi, including yeasts, produce pectinase enzymes on a commercial scale. Recently, it has been noticed that there has an increase in interest in its production of yeasts due to its characteristics, ease of development, and short time required for incubation.


LWT ◽  
2021 ◽  
pp. 112432
Author(s):  
Soyul Lee ◽  
Areum Han ◽  
Suyoung Jo ◽  
Hyewon Cheon ◽  
Hana Song ◽  
...  

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 770
Author(s):  
Alexis Matute ◽  
Jessica Tabart ◽  
Jean-Paul Cheramy-Bien ◽  
Claire Kevers ◽  
Jacques Dommes ◽  
...  

Background: In support of claims that their products have antioxidant properties, the food industry and dietary supplement manufacturers rely solely on the in vitro determination of the ORAC (oxygen radical antioxidant capacity) value, despite its acknowledged lack of any in vivo relevance. It thus appears necessary to use tests exploiting biological materials (blood, white blood cells) capable of producing physiological free radicals, in order to evaluate more adequately the antioxidant capacities of foods such as fruit and vegetable juices. Materials: Two approaches to assessing the antioxidant capacities of 21 commercial fruit and vegetable juices were compared: the ORAC assay and the “PMA–whole blood assay,” which uses whole blood stimulated by phorbol myristate acetate to produce the superoxide anion. We described in another paper the total polyphenol contents (TPCs) and individual phenolic compound contents of all the juices investigated here (Matute et al. Antioxidants 2020, 9, 1–18). Results: Ranking of the juices from highest to lowest antioxidant capacity differed considerably according to the test used, so there was no correlation (r = 0.33, p = 0.13) between the two assays when considering all juices. Although the results of the ORAC assay correlated positively with TPC (r = 0.50, p = 0.02), a much stronger correlation (r = 0.70, p = 0.004) emerged between TPC and % superoxide anion inhibition. In the PMA–whole blood assay, peonidin-3-O-glucoside, epigallocatechin gallate, catechin, and quercetin present in juices were found to inhibit superoxide anion production at concentrations below 1 µM, with a strong positive correlation. Conclusions: Associated with the determination of total and individual phenolic compounds contained in fruit and vegetable juices, the PMA–whole blood assay appears better than the ORAC assay for evaluating juice antioxidant capacity.


Cancer ◽  
2021 ◽  
pp. 235-244
Author(s):  
Cíntia Ferreira-Pêgo ◽  
Bojana B. Vidović ◽  
Nuno G. Oliveira ◽  
Ana S. Fernandes ◽  
João G. Costa

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