Fruitghurt is a product of fermented fruit juice using Lactobacillus bulgaricus and Streptococcus thermophillus bacteria. This research was conducted developing fruitghurt products that contain vitamin C with combination red guava pineapple juice. The method carried out factorial completely randomized design which consisted two factors. Factor I: juice: JN1=120%:80%; JN2=130%:70%, JN3=140%:60%,...

Antioxidant activity and composition of Israeli-grown marula ( Sclerocarrya birrea subsp. caffra) fruit juice and health-promoting aspects of juice consumption on serum lipids and lipoproteins pattern in healthy volunteers were studied. Marula juice was found to contain high vitamin C and potassium levels and low sugar concentration (267 mg dL (-1), 328 mg dL (-1), and 7.3 g dL (-1), respective...

The present study aims at the phytochemical profiling of lyophilized pure fruit juice powder of Citrus limon and demonstrates its efficacy as an antitumor agent against human breast cancer cell line (MCF-7). The cytotoxicity was evaluated using the changes in cell morphology, cell viability, and DNA fragmentation, the percentage of cell viability was determined by MTT assay. Our results showed ...

Fruit have a variety of vitamins and has the most vitamin C, and so we can know the status of the fruit to the loss of the vitamin C. There are a lot of factors that the loss of the vitamin C, but it is highly dependent on temperature. Therefore, monitoring temperature variability during transport and storage is very important. In this paper, we propose the fruit state monitoring system using t...

Fresh fruit juice is an essential component of human diet and there is considerable evidence of health and nutritional benefits. However, nature of the fruits used in juicing and unhygienic processes in the value chain may cause poor quality of juice. This cross- sectional study was conducted to assess physicochemical characteristics and hygienic practices along the value chain of raw fruit jui...

The antioxidative phytochemicals in various fruits and vegetables are widely recognized for their role in scavenging free radicals, which are involved in the etiology of many chronic diseases. Colored fruits are especially considered a quality trait that correlates with their nutritional values and health benefits. The specific aim of this study was to investigate the antioxidants in the juice ...

A central composite rotatable design (CCRD) was employed to optimize the beetroot-passion fruit blended juice. The independent variables were beetroot juice (30-70 ml), passion fruit juice (10-30 ml) and sucrose (9.00-10.50g). The combined effect of these independent variables on pH, °Brix and overall acceptability were investigated. Results showed that the generated regression models adequatel...

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...

Background and objectives: Black mulberry (Morus nigra L.) is well-known for its nutritional and medicinal values. Traditionally, the fruits have been used for treatment of mouth and throat inflammations. The aim of this study was evaluation of the effect of black mulberry fruit juice for treatment of gingivitis. Methods: The study was a randomized dou...