Food is the main source of mineral elements but some are also provided with drinking water and supplements. Juices, for example, are an important source of mineral elements. In infants’ diet minerals are provided mainly by fruit and vegetable purée juices. Infants and young children should be given juices labelled as “special purpose food”. Pasteurised juices are recommended for infants, as the...

Concentrating tomato juice to paste during the tomato season allows for preservation and long-term storage, but subsequent dilution for formulation of value-added products is known to result in a loss of consistency. To understand the reasons for this, samples of unconcentrated juice, processing intermediates, and concentrated paste were collected from an industrial processing plant during norm...

Although the beneficial effects of moderate wine intake are well-known, data on antioxidant capacity of grape juices are scarce and controversial. The purpose of this study was to quantify total polyphenols, anthocyanins, resveratrol, catechin, epicatechin, procyanidins, and ascorbic acid contents in grape juices, and to assess their possible antioxidant activity. Eight Vitis labrusca juices--w...

The present study investigated the anti-obesity effects of pomegranate (Punica granatum) juices from the two Saudi Arabian, Taif red, Taif white, and Egyptian pomegranates in high-fat diet (HFD)-induced obese rats. Administrating any of the used juices decreased the body weight gain, food consumption, and serum levels of lipid, leptin, and glucose, while it increased serum insulin level. Histol...

Consumers’ food quality perception and sensorial experience are important in food consumption behavior and food choice. Red fruit juices are appreciated fruit juices for almost all consumers, due to their flavor and intense red color. Studies have also shown that their phytochemical composition, which is associated with their antioxidant activity, shows a protective effect against many chronic ...

Purpose: To evaluate the macroand micro-nutrient elements of some commercially available fruit juices in Serbia. Methods: Inductively coupled plasma optical emission spectrometry (ICP-OES) technique was employed for determination of the major and minor elements in samples of two different types of fruit juices clear and cloudy. Results: Among macro-nutrient elements, potassium (K) had the highe...

Background: High intake of fruit juices and soft drinks contributes to excessive weight gain and obesity in children. Furthermore, parenting practices play an important role in the development of children's dietary habits. The way parents play this role in the development of their children's choices of beverages is still unclear. Objectives: To study the associations: (1) of both fruit juices a...

Background: Staphylococcus aureus is a major food-borne pathogen worldwide and a frequent contaminant of fruit juices. This study aimed to evaluate the antibacterial activity of bacteriocin-containing Cell-Free Culture Supernatants (CFCS) of Pediococcus pentosaceus IO1 against S. aureus inoculated in fruit juices, as well as their impact on the juice sensory attributes. Methods: The orange and...

This study was performed to evaluate the nutritional and microbiological quality of industrially processed packed fruit juices of mango (Mangifera indica) and orange (Citrus sinensis) from nine different manufacturing companies in Dhaka City. The highest quantity of total sugar (17.62%) and reducing sugar (9.99%) was recorded in mango juices while the lowest in orange juices (10.41% and 2.24% r...

The demand of fruit juices is increasing day by day as a result of increasing health awareness among the people. Most of juice extraction processes are not producing satisfactory quantity and quality of juices. Enzymatic extraction of juices results in higher yield. The enzymes used are mainly pectinase, cellulase, hemicellase etc. Apart from promoting juice extraction, enzyme addition increase...