Displaying publications 1 - 20 of 44 in total

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  1. Processing Apples to Puree or Juice Speeds Gastric Emptying and Reduces Postprandial Intestinal Volumes and Satiety in Healthy Adults
    Krishnasamy S, Lomer MCE, Marciani L, Hoad CL, Pritchard SE, Paul J, et al.
    J Nutr, 2020 Nov 19;150(11):2890-2899.
    PMID: 32805050 DOI: 10.1093/jn/nxaa191
    BACKGROUND: Whole apples produce greater satiety than processed apples, but the underlying mechanisms remain unclear.

    OBJECTIVE: Our aim was to assess the intragastric processing of apple preparations and the associated small and large bowel contents using MRI.

    METHODS: An open label, 3-way crossover, randomized, controlled trial. Eighteen healthy adults (mean ± SD age, 25 ± 4 y; BMI, 22.7 ± 3.5 kg/m2) underwent serial MRI scans on 3 occasions separated by 7 d, after consumption of isocaloric (178 kcal) portions of either whole apples, apple puree, or apple juice. Gastric emptying, small bowel water content (SBWC; primary endpoint), were measured at baseline and at 45 min intervals (0-270 min) postmeal ingestion. Fullness and satiety were also assessed at each time point. Treatment effects between groups were analyzed using ANOVA.

    RESULTS: Gastric emptying half-time (GE t50) was greater (P < 0.0001) after participants consumed whole apple (mean ± SEM), 65 (3.3) min compared with when they consumed apple puree (41 [2.8] min) or apple juice (38 [2.9] min), times that did not differ. Postprandial area under the curve (AUC) (135-270 min) SBWC was also greater for whole apples than puree (P = 0.025) and juice (P = 0.0004) but juice and puree did not differ. AUC for fullness and satiety (0-270 min) postingestion was also greater (P = 0.002 and 0.004, respectively) for whole apple compared with juice but juice and puree did not differ.

    CONCLUSIONS: Gastric emptying is slower after whole apple consumption causing a greater sensation of fullness and satiety than puree or juice in healthy adults. Whole apples increased small bowel and colonic contents during the later phase of the study which may be relevant for subsequent food consumption.This study was registered at clinicaltrials.gov as NCT03714464.

    Matched MeSH terms: Fruit and Vegetable Juices*
  2. Fulltext UVC dosage effects on the physico-chemical properties of lime (Citrus aurantifolia) juice
    Mohd-Hanif H, Shamsudin R, Adzahan NM
    Food Sci Biotechnol, 2016;25(Suppl 1):63-67.
    PMID: 30263487 DOI: 10.1007/s10068-016-0099-2
    Lime juice is in high demand due to a sour taste. Commercial thermal pasteurization extends juice shelf-life; however, fruit juice subjected to thermal pasteurization tends to change color and lose vitamin content. Lime juice was irradiated with ultraviolet-C (UVC) at dosages of 22.76, 30.19, and 44.24 mJ/cm2 to investigate effects on the physicochemical properties of lime juice. pH values of lime juice did not change while total soluble solids, turbidity, titratable acidity, sweetness, and color values of lime juice did change after UV treatments. Changes in quality index indicators were prominent at the highest UV dosage of 44.24 mJ/cm2. A low UVC dosage was effective for treatment of lime juice with minimal changes in juice properties.
    Matched MeSH terms: Fruit and Vegetable Juices
  3. Fulltext Modelling of rheological behaviour of guava, pomelo and soursop juice concentrates via shear rate-temperature-concentration superpositioning
    Abdullah N, Chin NL, Yusof YA, Talib RA
    J Food Sci Technol, 2018 Mar;55(3):1207-1213.
    PMID: 29487464 DOI: 10.1007/s13197-017-3024-7
    The steady-state flow test was conducted on pink-fleshed guava, pink-fleshed pomelo and soursop juice concentrates using a rheometer to understand its rheological behaviour. The power law model was used and a master-curve was created using the shear rate-temperature-concentration superposition technique to predict rheological properties from a wide range of temperatures and concentrations. All three juice concentrates undergo a double horizontal shift whilst the pink-fleshed guava required an additional vertical shift. The final equations show shear-thinning behaviour of pink-fleshed guava, pink-fleshed pomelo and soursop with flow behaviour index of 0.2217, 0.7507 and 0.6347, respectively. The final master-curve predicts shear stress at wide range of shear rates, i.e. between 10-2 and 106 s-1 for the pink-fleshed guava, 100 and 106 s-1 for the pink-fleshed pomelo and 100 and 107 s-1 for the soursop. The results provide useful information and effective technique to predict fruit juice concentrates behaviour affected by heat changes during processing.
    Matched MeSH terms: Fruit and Vegetable Juices
  4. Effect of temperature and pH on the probiotication of Punica granatum juice using Lactobacillus species
    Mustafa SM, Chua LS, El-Enshasy HA, Abd Majid FA, Hanapi SZ, Abdul Malik R
    J Food Biochem, 2019 04;43(4):e12805.
    PMID: 31353583 DOI: 10.1111/jfbc.12805
    This study was focused on the effects of fermentation temperature and pH on the quality of Punica granatum juice probioticated with Lactobacillus species: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus bulgaricus, and Lactobacillus salivarius. The whole fruit juice of P. granatum which is rich with phytonutrients appeared to be a good probiotic carrier. The probiotication was carried out for 24 hr at 30, 35, and 37°C and pH 2.5, 4.0, and 5.5 under microaerophilic conditions. The results found that P. granatum juice cultivated with L. casei had a better growth profile with a higher biomass density at 37°C around pH 3.5-4.0. Probiotication could maintain the scavenging activity of P. granatum juice cultivated with L. casei. The scavenging activity achieved up to 90% inhibition at the concentration of 5 mg/ml. The whole fruit-squeezed P. granatum juice was suitable for the growth of Lactobacillus species even without supplementation during cultivation. PRACTICAL APPLICATIONS: The findings of this study presented the potential of P. granatum juice (whole fruit) to be used as a good probiotic carrier, particularly for Lactobacillus species without supplementation. High nutritious P. granatum juice catered the need of probiotic bacteria during fermentation. Probiotication could maintain the antioxidant capacity of the juice in term of its radical scavenging activity. The antioxidant capacity was mainly attributed to the metabolites such as phenolic acids (romarinic acid and caftaric acid) and flavonoids (quercetin, quercetin 3-glucoside, rutin and kaempferol rutinoside). With the optimized temperature (37°C) and pH (4.00), probiotic bacteria could growth well up to a cell viability of 2.46 × 1010  cfu/ml. This offers P. granatum to be developed into functional food to cater to the needs of the consumers who are lactose intolerant to dairy products.
    Matched MeSH terms: Fruit and Vegetable Juices/analysis; Fruit and Vegetable Juices/microbiology*
  5. Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation
    Wu Y, Li S, Tao Y, Li D, Han Y, Show PL, et al.
    Food Chem, 2021 Jun 30;348:129083.
    PMID: 33517000 DOI: 10.1016/j.foodchem.2021.129083
    In this study, three potential probiotic strains were selected to ferment blueberry and blackberry juices. The viable cell counts of selected strains were increased by 0.4-0.7 log CFU/mL in berry juices environments after 48-h fermentation. Meanwhile, the contents of cyanindin-3-glucoside and peonidin-3-glucoside decreased over 30%. Heatmap presented an upgrade trend of syringic acid, ferulic acid, gallic acid and lactic acid during fermentation. However, the contents of p-coumaric acid, protocatechuic acid, chlorogenic acid, critic acid and malic acid showed downgrade trend. The metabolism of phenolics probably contributed to the enhancement of the ABTS radical scavenging activity (40%-60%) in fermented berry juices. Moreover, the three strains presented different capacities on changing the quality of berry juices according to the PCA and LDA analysis. The contents of individual organic acids had positive correlations with sensory quality, especially for sourness. Overall, probiotic fermentation could improve the sensory quality of berry juices.
    Matched MeSH terms: Fruit and Vegetable Juices/analysis; Fruit and Vegetable Juices/microbiology*
  6. Fulltext Sensing study of quinoxaline analogues with theoretical calculation, single-crystal X-ray structure and real application in commercial fruit juices
    Chakraborty S, Goswami S, Quah CK, Pakhira B
    R Soc Open Sci, 2018 Jun;5(6):180149.
    PMID: 30110468 DOI: 10.1098/rsos.180149
    Single-crystal X-ray structures of dimeric quinoxaline aldehyde (QA), quinoxaline dihydrazone (DHQ) and HQNM (Goswami S et al. 2013 Tetrahedron Lett.54, 5075-5077. (doi:10.1016/j.tetlet.2013.07.051); Goswami S et al. 2014 RSC Adv.4, 20 922-20 926. (doi:10.1039/C4RA00594E); Goswami S et al. 2014 New J. Chem.38, 6230-6235. (doi:10.1039/C4NJ01498G)) are reported along with the theoretical study. Among them, QA is not acting as an active probe, but DHQ and HQNM are serving as selective and sensitive probe for the Fe3+ cation and the Ni2+ cation, respectively. DHQ can also detect the Fe3+ in commercial fruit juices (grape and pomegranate).
    Matched MeSH terms: Fruit and Vegetable Juices
  7. Effects of the phloemic stress on the growth, development and quality of wax apple (Syzygium samarangense) cv. jambu madu
    Mohammad Moneruzzaman Khandaker, Normaniza Osman, Abm Sharif Hossain, Amru Nasrulhaq Boyce
    Sains Malaysiana, 2012;41:553-560.
    A study was carried out to investigate the effects of different girdling techniques on the growth, development and quality of red wax apple fruits (Syzygium samarangense). Selected horticultural parameters were monitored at one week interval during the growth period from December 2008 to October 2010, using I, C, V shaped, 50%, and 100% girdling. Girdling was applied 2 weeks before flowering. The results showed that the C-shaped girdling technique produced the best results with regard to the fruit setting and chlorophyll content in comparison to the control and the other girdling
    techniques employed. Furthermore, C-shaped girdling enhanced faster fruit growth producing the best final fruit length and diameter. In addition to significantly increased yield, juice percentage, leaf dry matter, biomass and TSS content of fruits. It was also observed that 50% girdling decreased fruit dropping. V-shaped girdling also increased the number of bud and reduced bud dropping compared to control. I-shaped girdle fruits produced the highest amount of K+ content in fruit juice compared to other treatments. The color development of the fruit peel in 100% girdling was also the highest among the treatments. From this study, it can be concluded that C-shaped girdling applied two weeks before flowering produced better fruit growth, yield and quality of red wax apple fruits under field conditions.
    Matched MeSH terms: Fruit and Vegetable Juices
  8. Fulltext Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)
    Mukhtar K, Nabi BG, Arshad RN, Roobab U, Yaseen B, Ranjha MMAN, et al.
    Ultrason Sonochem, 2022 Nov;90:106194.
    PMID: 36242792 DOI: 10.1016/j.ultsonch.2022.106194
    Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer interest due to its high nutritional profile and alkaline nature. Still, high polyphenolic and sugar content start the fermentation in juice, resulting in dark coloration. Lately, some novel techniques have been introduced to extend shelf life and improve the nutritional value of sugarcane juice. The introduction of such processing technologies is beneficial over conventional processes and essential for producing chemical-free, high-quality, fresh juices. The synergistic impact of these novel technologies is also advantageous for preserving sugarcane juice. In literature, novel thermal, non-thermal and hurdle technologies have been executed to preserve sugarcane juice. These technologies include high hydrostatic pressure (HHP), ultrasound (US), pulsed electric field (PEF), ultraviolet irradiation (UV), ohmic heating (OH), microwave (MW), microfludization and ozone treatment. This review manifests the impact of novel thermal, non-thermal, and synergistic technologies on sugarcane juice processing and preservation characteristics. Non-thermal techniques have been successfully proved effective and showed better results than novel thermal treatments. Because they reduced microbial load and retained nutritional content, while thermal treatments degraded nutrients and flavor of sugarcane juice. Among non-thermal treatments, HHP is the most efficient technique for the preservation of sugarcane juice while OH is preferable in thermal techniques due to less nutritional loss.
    Matched MeSH terms: Fruit and Vegetable Juices
  9. Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage
    Syamila M, Gedi MA, Briars R, Ayed C, Gray DA
    Food Chem, 2019 Jun 30;284:188-197.
    PMID: 30744845 DOI: 10.1016/j.foodchem.2019.01.055
    The aim of this study was to evaluate the interaction between packaging parameters (transmission of light and oxygen) and storage temperatures (4, 20, 40 °C) on nutrient retention of Spinach (Spinacia oleracea) juice, spray-dried in the absence of an added encapsulant. β-Carotene was more susceptible to degradation compared with lutein and α-tocopherol. Under our experimental conditions, it was observed that excluding low fluorescent light intensity and air by vacuum packaging at 20 °C did not seem to improve nutrient retention loss over time (p > 0.05). The rate of β-carotene, lutein and α-tocopherol loss displayed first order reaction kinetic with low activation energy of 0.665, 2.650 and 13.893 kJ/mol for vacuum, and 1.089, 4.923 and 14.142 kJ/mol for non-vacuum, respectively. The reaction kinetics and half-life for β-carotene, lutein and α-tocopherol at 4 °C and non-vacuumed were 2.2 × 10-2, 1.2 × 10-2, and 0.8 × 10-2 day-1, and 32.08, 58.25 and 85.37 day, respectively.
    Matched MeSH terms: Fruit and Vegetable Juices*
  10. Fulltext Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response
    Wang H, Tao Y, Li Y, Wu S, Li D, Liu X, et al.
    Ultrason Sonochem, 2021 May;73:105486.
    PMID: 33639530 DOI: 10.1016/j.ultsonch.2021.105486
    In this work, low-intensity ultrasonication (58.3 and 93.6 W/L) was performed at lag, logarithmic and stationary growth phases of Lactobacillus plantarum in apple juice fermentation, separately. Microbial responses to sonication, including microbial growth, profiles of organic acids profile, amino acids, phenolics, and antioxidant capacity, were examined. The results revealed that obvious responses were made by Lactobacillus plantarum to ultrasonication at lag and logarithmic phases, whereas sonication at stationary phase had a negligible impact. Sonication at lag and logarithmic phases promoted microbial growth and intensified biotransformation of malic acid to lactic acid. For example, after sonication at lag phase for 0.5 h, microbial count and lactic acid content in the ultrasound-treated samples at 58.3 W/L reached 7.91 ± 0.01 Log CFU/mL and 133.70 ± 7.39 mg/L, which were significantly higher than that in the non-sonicated samples. However, the ultrasonic effect on microbial growth and metabolism of organic acids attenuated with fermentation. Moreover, ultrasonication at lag and logarithmic phases had complex influences on the metabolism of apple phenolics such as chlorogenic acid, caffeic acid, procyanidin B2, catechin and gallic acid. Ultrasound could positively affect the hydrolysis of chlorogenic acid to caffeic acid, the transformation of procyanidin B2 and decarboxylation of gallic acid. The metabolism of organic acids and free amino acids in the sonicated samples was statistically correlated with phenolic metabolism, implying that ultrasound may benefit phenolic derivation by improving the microbial metabolism of organic acids and amino acids.
    Matched MeSH terms: Fruit and Vegetable Juices/microbiology*
  11. Effects of pectinase clarification treatment on phenolic compounds of pummelo (Citrus grandis l. Osbeck) fruit juice
    Shah NN, Rahman RA, Shamsuddin R, Adzahan NM
    J Food Sci Technol, 2015 Aug;52(8):5057-65.
    PMID: 26243926 DOI: 10.1007/s13197-014-1554-9
    The purpose of this study is to investigate the changes occured on phenolic compounds between two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52) post-enzymatic clarification. The changes in polyphenols composition were monitored using High Performance Liquid Chromatography Diode Array Detection and Folin Ciocalteu's method. Clarification treatment of pummelo fruit juice with a commercial pectinase was optimized based on incubation temperature, time and enzyme concentration. Both varieties of pummelo fruit juice were treated with different optimized variables which produced the highest clarities with the least effect to the juice physical quality. Tambun variety was found to have significantly more total phenolic compounds (p <0.05) in comparison to Ledang variety, possibly due to the amount of naringin. Three types of hydroxycinnamic acids (chlorogenic, caffeic and coumaric acid) and three compounds of flavanones (naringin, hesperidin and narirutin) were found in both fruit juices, where naringin and chlorogenic acid were the major contributor to the total phenolic content. Naringin, which gave out bitter aftertaste to the juice, was found to decrease, 1.6 and 0.59 % reduction in Ledang and Tambun respectively, post-enzymatic treatment. The decrease in naringin, albeit nominal, could be a potential benefit to the juice production in reducing the bitterness of the juice. Post-enzymatic analysis furthermore resulted in no significance differences (p <0.05) on the total phenolic compounds of both varieties. This study in summary provides a compositional database for Malaysian pummelo fruit juice of various phenolic compounds, which can provide useful information for evaluating the authenticity and the health benefits from the juice.
    Matched MeSH terms: Fruit and Vegetable Juices
  12. Fulltext Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models
    Wong YM, Siow LF
    J Food Sci Technol, 2015 May;52(5):3086-92.
    PMID: 25892813 DOI: 10.1007/s13197-014-1362-2
    Red-fleshed dragon fruit (Hylocereus polyrhizus) is rich in antioxidants. The aim of this study was to determine the effects of heat pasteurization, pH adjustment, ascorbic acid addition as well as storage under agitation and light or dark condition on betacyanin content in red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate. The concentrate was produced by concentrating clarified red-fleshed dragon fruit juice in a rotary evaporator at 40 °C. UV-Visible spectrophotometer was used for analyzing betacyanin content. Addition of 0.25 % ascorbic acid, pH 4.0, and pasteurization at 65 °C for 30 min were selected as the best processing conditions to retain betacyanin content in red-fleshed dragon fruit juice. Storage at the agitation speed of 220 rpm showed that the concentrated samples had higher betacyanin stability compared to juice, while both juice and concentrate had almost similar betacyanin stability when tested for storage in the presence of light. In summary, ascorbic acid stabilized betacyanin in both juice and concentrate at agitated or non-agitated conditions. In contrast, light degraded betacyanin in both juice and concentrate models.
    Matched MeSH terms: Fruit and Vegetable Juices
  13. Fulltext Highly Sensitive Fluorescence Sensor for Carrageenan from a Composite Methylcellulose/Polyacrylate Membrane
    Hassan RA, Heng LY, Tan LL
    Sensors (Basel), 2020 Sep 04;20(18).
    PMID: 32899886 DOI: 10.3390/s20185043
    Carrageenans are linear sulphated polysaccharides that are commonly added into confectionery products but may exert a detrimental effect to human health. A new and simpler way of carrageenan determination based on an optical sensor utilizing a methylcellulose/poly(n-butyl acrylate) (Mc/PnBA) composite membrane with immobilized methylene blue (MB) was developed. The hydrophilic Mc polymer membrane was successfully modified with a more hydrophobic acrylic polymer. This was to produce an insoluble membrane at room temperature where MB reagent could be immobilized to build an optical sensor for carrageenan analysis. The fluorescence intensity of MB in the composite membrane was found to be proportional to the carrageenan concentrations in a linear manner (1.0-20.0 mg L-1, R2 = 0.992) and with a detection limit at 0.4 mg L-1. Recovery of spiked carrageenan into commercial fruit juice products showed percentage recoveries between 90% and 102%. The optical sensor has the advantages of improved sensitivity and better selectivity to carrageenan when compared to other types of hydrocolloids. Its sensitivity was comparable to most sophisticated techniques for carageenan analysis but better than other types of optical sensors. Thus, this sensor provides a simple, rapid, and sensitive means for carageenan analysis.
    Matched MeSH terms: Fruit and Vegetable Juices
  14. Fulltext Disinfectant of pummelo (Citrus Grandis L. Osbeck) fruit juice using gaseous ozone
    Shah NNAK, Supian NAM, Hussein NA
    J Food Sci Technol, 2019 Jan;56(1):262-272.
    PMID: 30728568 DOI: 10.1007/s13197-018-3486-2
    This work studied the effectiveness of gaseous ozone disinfection on pummelo (Citrus Grandis L. Osbeck) fruit juice components. Unfiltered and filtered pummelo fruit juices were treated with gaseous ozone for up to 50 min with ozone concentration fixed at 600 mg/h. A microbiological and physicochemical properties analysis were conducted on the ozone-treated fruit juices samples. It was found that the survival rate of aerobic bacteria, yeast and mold in unfiltered pummelo fruit juice were higher compared to filtered juice, as the juice components acted as protective barriers to the microorganisms. The microorganisms' inactivation in pummelo fruit juices was also observed to have increased as the ozone treatment time increased. Significant effects on total colour difference, ascorbic acid content, and total phenolic content were also observed over increased ozone-treatment time. However, ozone was shown to be ineffective in activating PME activity in both types of juice. The experimental results of this study indicated that pummelo fruit juice components had significant effects on the effectiveness of gaseous ozone, however, the degree of the effects depends on the different fruit components (total soluble solids, total phenolic content). As a conclusion, filtered juice showed better quality characteristics in comparison to unfiltered juice post-ozone treatment.
    Matched MeSH terms: Fruit and Vegetable Juices
  15. Fulltext Supplementation of 100% Flesh Watermelon [Citrullus lanatus (Thunb.) Matsum. and Nakai] Juice Improves Swimming Performance in Rats
    Ridwan R, Razak HRA, Adenan MI, Saad WMM
    Prev Nutr Food Sci, 2019 Mar;24(1):41-48.
    PMID: 31008095 DOI: 10.3746/pnf.2019.24.1.41
    Nutritional intervention of fruit juice supplementation is able to maximize exercise performance. Watermelon [Citrullus lanatus (Thunb.) Matsum. and Nakai] contains high L-citrulline content and consumption of watermelon juice may promote ergogenic effects. The aim of the present study was to investigate the role of 100% flesh watermelon juice and 100% rind watermelon juice supplementation for 14 days on swimming performance in rats. Twenty four male Sprague-Dawley rats were randomly divided into four groups: Cx group of rats supplemented with filtered tap water (negative control), L-cit group of rats supplemented with L-citrulline (positive control), FR group of rats supplemented with 100% flesh watermelon juice, and RR group of rats supplemented with 100% rind watermelon juice. Each group was supplemented for 14 days ad libitum prior to swimming exercise protocol. The rats were performed swimming exercise for 3 days and swimming time until exhaustion was measured. Plasma samples were collected to measure lactate concentration, ammonia concentration, and nitric oxide production. Rats supplemented with 100% flesh watermelon juice demonstrated significantly prolonged of swimming time until exhaustion, reduction of lactate and ammonia concentrations, and increased of nitric oxide production compared to Cx and L-cit groups (P<0.05). These findings postulate that supplementation with 100% flesh watermelon juice improves endurance in swimming performance.
    Matched MeSH terms: Fruit and Vegetable Juices
  16. Fulltext Response surface optimisation and antioxidant characterisation of high antioxidant soft jelly prepared from Baccaurea angulata fruit juice and Trigona sp. honey using central composite design
    Mat Alewi, N. A., Ibrahim, M., Md Isa, M. L., Abdull Rasad, M. S. B., Abdul Rafa, A. A., Anuar, M. N. N.
    International Food Research Journal, 2020;27(3):454-464.
    MyJurnal
    The optimum combination of Baccaurea angulata fruit juice (X1: 15 - 85 ratio) and Trigona sp. honey (TH) (X2: 15 - 85 ratio) in developing a high antioxidant soft jelly was investigated based
    on the antioxidant capacity (Y1), phenolic (Y2), and flavonoid (Y3) content. Response surface
    methodology (RSM), via central composite design (CCD), was used to produce optimal combination effects of the two independent variables (B. angulata fruit juice and TH) for highest
    recovery of antioxidant capacity (AC), total phenolic content (TPC), and total flavonoid content
    (TFC). The polynomial models generated were satisfactory. The lack-of-fit test were higher
    than p > 0.05 for all three analyses, signifying the suitability of the models in accurately predicting the variations. Predicted values of the analysis agreed with those of the experimental values.
    An optimum combination of B. angulata fruit juice and TH was developed (ratio 40:40). The
    sample also exhibited significant FRAP and DPPH radical scavenging activities. Several
    polyphenols were identified for the samples through UHPLC-MS/MS. In conclusion, B. angulata and Trigona sp. honey have high potentials to be used in fortifying the soft jelly samples,
    making them prospective food supplements due to their nutritional and health benefits.
    Matched MeSH terms: Fruit and Vegetable Juices
  17. Fulltext Quality attributes of fresh pineapple-mango juice blend during storage
    Rosnah Shamsudin, Zulkifli, N. A., ?Amanina Amani Kamarul Zaman?
    International Food Research Journal, 2020;27(1):141-149.
    MyJurnal
    Blending or mixing two or more of fruit juices is able to improve the quality of juices as
    compared to single flavour. Pineapple and mango are among the popular tropical fruits in
    Malaysia. Despite the massive production of pineapple in Malaysia, utilisation of pineapple as
    a juice remains unpopular due to its exotic and strong flavour. Blending of pineapple with
    mango is believed to overcome this issue. Nevertheless, suitable blending ratios play important role in the end product quality. The present work aims to determine the physicochemical
    and nutritional quality of fresh blended pineapple-mango juice at different blending ratios for
    25 days of refrigerated storage (4 ± 2°C). Physicochemical (colour, pH, titratable acidity, and
    total soluble solid) and nutritional (vitamin C, total phenolic content, and total antioxidant
    content) properties of fresh pineapple-mango juice blends of ratio 80% pineapple with 20%
    mango (R80:20) and 50% pineapple with 50% mango (50:50) were determined throughout 25
    days of storage. Pineapple-mango juice blends at blending ratio of R80:20 exhibited better
    qualities in term of colour (lightness, chroma, hue, and browning index), chemical composition, and nutritional content.
    Matched MeSH terms: Fruit and Vegetable Juices
  18. Noni (Morinda citrifolia Linn.) fruit juice attenuates the rewarding effect of ethanol in conditioned place preference in mice
    Pandy V, Khan Y
    Exp Anim, 2016 Nov 1;65(4):437-445.
    PMID: 27333840
    Morinda citrifolia L. commonly known as noni or Indian mulberry belongs to the family Rubiaceae. Noni fruit juice has recently become a very popular remedy for the treatment of several diseases, including psychiatric disorders. This study aimed to investigate the anticraving effect of Tahitian Noni® Juice (TNJ) against ethanol seeking behavior in ICR male mice using the conditioned place preference (CPP) test. The CPP procedure consisted of four phases: preconditioning, conditioning, extinction, and reinstatement. During conditioning, intraperitoneal (i.p.) injections of ethanol (2 g/kg body weight (bw)) and normal saline (10 ml/kg bw) were given on alternate days for 12 days. Then, the animals were subjected to extinction trials for the next 12 days to weaken CPP. Finally, CPP was reinstated in the extinguished animals by a single low-dose priming injection of ethanol (0.4 g/kg bw, i.p.). The effect of TNJ (as a source of drinking water) on different phases of ethanol CPP in mice was studied. TNJ-treated mice showed a significant reduction in ethanol seeking behavior in the CPP test. The reference drug, acamprosate (ACAM) also showed a similar effect in the CPP test. The outcome of this study suggests that TNJ is effective in attenuating ethanol craving in mice and could be utilized for the treatment of alcohol dependence. Further clinical studies in this direction are warranted to support the present preclinical findings.
    Matched MeSH terms: Fruit and Vegetable Juices
  19. Fulltext Factors affecting milk consumption among school children in urban and rural areas of Selangor, Malaysia
    International Food Research Journal, 2010;17(3):651-660.
    MyJurnal
    The aims of this research were to investigate the present beverage choice preference of school
    children and to examine the most preferred type of milk that is available in the market. As well as to determine the effect of personal and environmental factors on children’s intention to consume milk and its comparison between rural and urban area of Selangor. A total of 389 of 5th grade primary school children were selected in this study. This research was supported by social cognitive theory. Multiple linear regression, Pearson productmoment correlation, and cross-tabulation were used for forecasting the factors affecting to consumption of milk. It was found that the preferred beverages of children were: Mineral water, Milo, fruit juice, milk, yoghurt, Ribena, tea and soft drinks and it was the same amongst children in urban and rural areas. Among different types of milk, children preferred flavored milk rather than plain milk. Based on the findings, personal factors were more effective than environmental factors. To increase milk intake among children, marketers need to focus and strengthen the acceptability of milk and increase consumption by altering perception of milk advertisements. This article also profiled the children who are likely to drink milk based on personal and environmental factors in different areas.
    Matched MeSH terms: Fruit and Vegetable Juices
  20. Fulltext Microbial safety of street vended and laboratory prepared dragon-fruit (pitaya) juices in Penang, Malaysia
    International Food Research Journal, 2011;18(4):1509-1513.
    MyJurnal
    This study reports on the microbiological quality of fresh and laboratory prepared pitaya fruit juice compared this with those collected from street vendors in the Penang island of Malaysia. Additionally, the microbial growth patterns were monitored during extended storage for up to 7 days at 2 different temperature ranges (at 10°C and 25±1°C). Results revealed the presence and increase in the incidence of bacteria, yeasts and moulds in all the juice samples (fresh and stored). Except for Klebsiella pneumoniae all the other foodborne pathogens screened in this study such as: Staphylococcus aureus, Salmonella sp. and generic Escherichia coli were absent. Our results highlights and stresses the need to employ proper hygienic conditions during harvesting and processing stages of pitaya fruit or their juices to improve the overall microbial quality to ensure adequate safety for consumers.
    Matched MeSH terms: Fruit and Vegetable Juices
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