High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices

The aim of the present study was to investigate the potential of high-pressure processing (HPP) (600 MPa during 5 min) on emerging mycotoxins, enniatin A (ENNA), enniatin A1 (ENNA1), enniatin B (ENNB), enniatin B1 (ENNB1) reduction in different juice/milk models, and to compare it with the effect of a traditional thermal treatment (HT) (90 °C during 21 s). For this purpose, different juice models (orange juice, orange juice/milk beverage, strawberry juice, strawberry juice/milk beverage, grape juice and grape juice/milk beverage) were prepared and spiked individually with ENNA, ENNA1, ENNB and ENNB1 at a concentration of 100 µg/L. After HPP and HT treatments, ENNs were extracted from treated samples and controls employing dispersive liquid-liquid microextraction methodology (DLLME) and determined by liquid chromatography coupled to ion-trap tandem mass spectrometry (HPLC-MS/MS-IT). The results obtained revealed higher reduction percentages (11% to 75.4%) when the samples were treated under HPP technology. Thermal treatment allowed reduction percentages varying from 2.6% to 24.3%, at best, being ENNA1 the only enniatin that was reduced in all juice models. In general, no significant differences (p > 0.05) were observed when the reductions obtained for each enniatin were evaluated according to the kind of juice model, so no matrix effects were observed for most cases. HPP technology can constitute an effective tool in mycotoxins removal from juices.

The Effect Fe Tablets and Vitamin C with Fe Tablets and Strawberry Juice on Hb Adolescent Girls

Anaemia affects about 23% of Indonesian adolescent girls. The red blood cell insufficiency affects 4.8 million adolescent girls out of a total population of roughly 21 million. So that arises due to a combination of poor dietary habits and a lack of physical exercise. The purpose of this research is to see whether there is a difference in the effects of giving Fe tablets and vitamin C with Fe tablets and strawberry juice. The study population was adolescent girls with a range of ages of 16-17 years. Then, the research design was quasi-experimental with two group pre-test and post-test designs. A sample was 30 adolescent girls. The sampling technique was purposive sampling. Statistical tests used paired t-tests and independent t-tests. The results of the study p-value = 0.014 < 0.05, so there was a significant influence between giving Fe tablets and vitamin C with Fe tablets and strawberry juice on adolescent girls. It is expected that the consumption of Fe tablets with vitamin C such as strawberry juice will increase the Hb level of adolescent girls.Keywords: Increased haemoglobin, adolescent girls, Fe tablets, vitamin C, strawberry juice

Strawberry Juice Powders: Effect of Spray-Drying Conditions on the Microencapsulation of Bioactive Components and Physicochemical Properties

The drying of fruit juices has advantages such as easy handling of powders, reduction in volume, and preservation of the characteristics of the fruit. Thus, in this work, the effect of the spray drying conditions of strawberry juice (SJ) with maltodextrin (MX) as a carrying agent on the microencapsulation of bioactive compounds and physicochemical properties was studied. The content of phenolic compounds and antioxidant activity showed higher values at low concentrations of MX, while the effect of drying temperature was negligible. The thermal characterization showed that the low molecular weight sugars in the juice decreased the glass transition temperature (Tg). The morphological analysis by scanning electron microscopy (SEM) indicated that at low concentrations of MX, the particles agglomerated, while at intermediate and high concentrations, the particles were observed as well separated. Through microstructural analysis by X-ray diffraction (XRD), the presence of amorphous state was confirmed in all the samples, which is beneficial for preventing chemical and biochemical reactions, and promoting the conservation of the microencapsulated bioactive compounds.

PENGARUH PENGGUNAAN SARI BUAH STRAWBERRY TERHADAP PENAMPILAN, TEKSTUR, AROMA, WARNA DAN RASA SEBAGAI PENGGANTI AIR MINERAL DALAM PEMBUATAN CHURROS

Desserts usually have a sweet and refreshing taste, sometimes some are salty or a combination thereof. Churros are an example of a dessert. Churros are Spanish and Portuguese pastries. Churros are cooked by frying. This research was conducted to determine the effect of using strawberry juice on the appearance, texture, aroma, color and taste as a substitute for mineral water in making Churros. The method used in this research is descriptive type, while the data collection technique is in the form of organoleptic test assessment. Data analysis and discussion used in this study is quantitative data analysis, with a total of 120 respondents. While the conclusion of this research is the effect of using strawberry juice on the appearance, texture, aroma, color and taste as a substitute for mineral water in making Churros

High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

Aktivitas Antioksidan Jus Stroberi (Fragaria ananassa Duchessne) Terhadap Kadar SGPT, SGOT dan MDA pada Tikus Jantan Galur Wistar yang Diinduksi Isoniazid

ABSTRAKIsoniazid adalah obat anti tuberkulosis yang digunakan baik sebagai monoterapi atau kombinasi. Penggunaan isoniazid dalam waktu lama dapat menyebabkan hepatotoksik. Hepatotoksik disebabkan oleh hasil metabolisme isoniazid di hepar berupa hidrazin dan asetilhidrazin. Radikal bebas tersebut yang menyebabkan tingginya reactive oxygen species (ROS) didalam tubuh. Tingginya radikal bebas menyebabkan peningkatan kadar SGPT dan SGOT yang merupakan indikator adanya kerusakan hepar. Tingginya radikal bebas dalam tubuh dapat dilihat dari paramter MDA. Hal tersebut dapat diatasi dengan pemberian antioksidan eksogen seperti jus stroberi (Fragaria ananassa Duchessne). Tujuan penelitian ini untuk mengetahui skrinning fitokimia jus stroberi dan pengaruh pemberian jus stroberi terhadap kadar SGPT, SGOT dan MDA pada tikus yang diinduksi Isoniazid. Perlakuan diberikan selama 14 hari dengan pembagian kelompok yaitu kontrol normal, kontrol negatif, kontrol positif, dosis 3g/kgBB, 6g/kgBB, dan 9g/kgBB. Pengambilan data dilakukan pada hari 1, hari 15, dan hari 29. Hasil penelitian dapat disimpulkan bahwa jus stroberi dapat menurunkan kadar SGPT, SGOT dan MDA pada tikus yang diinduksi isoniazid dengan dosis efektif sebesar 3g/kgBB tikus.Kata kunci: Isoniazid; jus stroberi; MDA; SGPT; SGOT;Effect of Strawberry Juice (Fragraria ananassa Duchessne) against SGPT, SGOT and MDA levels in Isoniazide-Induced Wistar Male Rats ABSTRACTIsoniazid is an anti-tuberculosis drug that is used either as monotherapy or in combination. Prolonged use of isoniazid can cause hepatotoxicity. Hepatotoxicity is caused by the hepatic isoniazid metabolism in the form of hydrazine and acetylhydrazine. These free radicals cause high reactive oxygen species (ROS) in the body. The high level of free radicals causes an increase in SGPT and SGOT levels, which are indicators of liver damage. The high level of free radicals in the body can be seen from the MDA parameter. This can be overcome by giving exogenous antioxidants such as strawberry juice (Fragaria ananassa Duchessne). The purpose of this study was to determine the phytochemical screening of strawberry juice and the effect of giving strawberry juice on the levels of SGPT, SGOT and MDA in rats induced by Isoniazid. The treatment was given for 14 days divided into groups, namely normal control, negative control, positive control, dose of 3g / kg, 6g / kg, and 9g / kg of body weight. Data were collected on day 1, day 15, and day 29. The results of this study concluded that strawberry juice can reduce levels of SGPT, SGOT and MDA in isoniazid-induced rats with an effective dose of 3 g/kgBW rats.Keywords: Isoniazid; Strawberry juice; MDA; SGPT; SGOT

Immunomodulatory Properties of a γ-Aminobutyric Acid-Enriched Strawberry Juice Produced by Levilactobacillus brevis CRL 2013

Gamma-aminobutyric acid (GABA) plays a key role in mammals as the major inhibitory neurotransmitter of the central nervous system. Although GABA may not be able to cross the human blood-brain barrier, it was approved as a food ingredient because of its benefits to the host after oral administration including anti-hypertensive, anti-depressant and anti-inflammatory activities. Considering the current trend toward the development of new functional and natural products and that microbial fermentation is one of the most promising methods to produce this non-protein amino acid, the in situ production of GABA through fermentation of strawberry and blueberry juices by the efficient GABA producer strain, Levilactobacillus brevis (formerly known as Lactobacillus brevis) CRL 2013, was evaluated. A high GABA production (262 mM GABA) was obtained after fermenting strawberry juice supplemented with yeast extract for 168 h, being GABA yield significantly higher in strawberry juices than in the blueberry ones. Thus, GABA-enriched fermented strawberry juice (FSJ) was selected to carry out in vivo and in vitro studies. The in vitro functional analysis of the GABA-enriched FSJ demonstrated its ability to significantly decrease the expression of cox-2 gene in LPS stimulated RAW 264.7 macrophages. In addition, in vivo studies in mice demonstrated that both, L. brevis CRL 2013 and the GABA-enriched FSJ were capable of reducing the levels of peritoneal, intestinal and serum TNF-α, IL-6, and CXCL1, and increasing IL-10 and IFN-γ in mice exposed to an intraperitoneal challenge of LPS. Of note, the GABA-enriched FSJ was more efficient than the CRL 2013 strain to reduce the pro-inflammatory factors and enhance IL-10 production. These results indicated that the CRL 2013 strain exerts anti-inflammatory effects in the context of LPS stimulation and that this effect is potentiated by fermentation. Our results support the potential use of L. brevis CRL 2013 as an immunomodulatory starter culture and strawberry juice as a remarkable vegetable matrix for the manufacture of GABA-enriched fermented functional foods capable of differentially modulating the inflammatory response triggered by TLR4 activation.