Consumption of ready-to-drink beverages, as a potential source of fluoride (F), has increased considerably in China over the last decade. To help inform the public and policy makers, this study aimed to measure F concentration of ready-to-drink beverages on sale in Heilongjiang province, north east China. Three batches of 106 drink products manufactured by 26 companies were purchased from the m...

the turbidity of sour orange juice after juice extraction affects on quality, shelf-life and concentration of juice. therefore, juice clarification is an important operation in the fruit processing industry. the goal of this study was evaluating the effect of membrane operation parameters including pressure (120-220 kpa) and temperature (25-35 ºc) on the permeate flux and hydraulic resistance o...

The total phenolic content of 13 commercially available fruit juices and juice drinks, selected to represent the most popular juice flavors in the United Kingdom, were analyzed using the Folin-Ciocalteu assay. Individual phenolic compounds were identified and quantified using HPLC-PDA-MS2. The catechin content and degree of polymerization of proanthocyanidins were also analyzed. Purple grape ju...

Studies on the effects of consuming 100 % fruit juice on measures of glycaemic control are conflicting. The purpose of the present study was to systematically review and quantitatively summarise results from randomised controlled trials (RCT) examining effects of 100 % fruit juice on glucose-insulin homeostasis. Eligible studies were identified from a systematic review of PubMed and EMBASE and ...

Historically, fruit juice was recommended by pediatricians as a source of vitamin C and an extra source of water for healthy infants and young children as their diets expanded to include solid foods with higher renal solute. Fruit juice is marketed as a healthy, natural source of vitamins and, in some instances, calcium. Because juice tastes good, children readily accept it. Although juice cons...

The present work aimed both at improvement and extension of a previously developed process for the production of cactus pear juice. The total yield was increased by 10% through processing whole instead of peeled fruits and by further optimisation of pulp enzymation. As an alternative to HTST pasteurisation, cross-flow microfiltration was applied for non-thermal cactus pear juice preservation. J...

Kinnow (Citrus nobilis × Citrus deliciosa L.) is a widely grown Citrus species known for its high quality fruit juice with good storage life. The present investigation is concerned with the enhancement of shelf-life of Kinnow fruit juice through refrigeration storage and addition of preservatives. Fruit juice was prepared from fruits harvested at complete physiological maturity and potassium me...

Passionfruit (Passiflora edulis, Sims, cultivar "Sweetheart") were subject to gamma irradiation at levels suitable for phytosanitary purposes (0, 150, 400 and 1000 Gy) then stored at 8 °C and assessed for fruit quality and total ascorbic acid concentration after one and fourteen days. Irradiation at any dose (≤1000 Gy) did not affect passionfruit quality (overall fruit quality, colour, firmness...

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...

In this study an attempt is made to combine the beneficial effects of probiotics with fruit and vegetables by applying the vacuum impregnation process. Apple cylinders were impregnated either with commercial apple juice containing Saccharomyces cerevisiae, and with whole milk or apple juice containing 10 or 10 cfu/ml of Lactobacillus casei (spp. rhamnosus). Impregnated apple samples contained a...