Solid-phase extraction (SPE) procedures were developed for rapid cleanup and determination of thiabendazole and carbendazim in orange, apple, and grape juices. Samples were prepared by using an SPE cartridge containing a mixed-mode sorbent with both reversed-phase and strong cation-exchange chemistries. Analysis was by liquid chromatography with photodiode-array UV detection. Orange juice was a...

Fruit juices each have very distinct organic acids profiles that can be used as fingerprints for establishing authenticity. A method has been developed, optimised and validated for measuring by capillary electrophoresis citric, isocitric, malic and tartaric acids as authenticity markers in orange juices, without any sample treatment other than dilution and filtration. Final conditions were phos...

The importance of juice beverages in daily food habits makes juice authentication an important issue, for example, to avoid fraudulent practices. A successful classification model should address two important cornerstones of the quality control of juicebased beverages: to monitor the amount of juice and to monitor the amount (and nature) of other substances added to the beverages. Particularly,...

Beverage companies sometimes receive reports that cloudy fruit juices have developed a “metallic flavour” when they are exposed to light, which results in consumer complaints. These degradations have been shown to be caused by photooxidation, in which singlet oxygen played an essential role. In the present study, aqueous antioxidants, such as crocin, crocetin, and norbixin, have been investigat...

Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and high hydrostatic pressure treatments that juices receive during their processing, thus reducing microbiological quality safety. In this context, our objective was to evaluate efficacy of Ultraviolet-C (UV-C) light at 254 nm on bacterial spores Alicyclobacillus acidoterrestris,...

The aim of this study was to evaluate the use lulo juice as substrate for producing a potentially probiotic beverage with Lactobacillus reuteri CECT 925. Lulo juices at two pH levels and HPH treatment have been considered effect these variables on 925 growth, physicochemical antioxidant properties, resistance microbial cells gastrointestinal digestion in vitro. Regarding growth 925, it mainly a...