Search results for: encapsulated raspberry juice

Authors: Ivana Loncarevic, Biljana Pajin, Jovana Petrovic, Aleksandar Fistes, Vesna Tumbas Saponjac, Danica Zaric

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Chocolate is a complex rheological system usually defined as a suspension consisting of non-fat particles dispersed in cocoa butter as a continuous fat phase. Dark chocolate possesses polyphenols as major constituents whose dietary consumption has been associated with beneficial effects. Milk chocolate is formulated with a lower percentage of cocoa bean liquor than dark chocolate and it often contains lower amounts of polyphenols, while in white chocolate the fat-free cocoa solids are left out completely. Following the current trend of development of functional foods, there is an idea to create enriched white chocolate with the addition of encapsulated bioactive compounds from berry fruits. The aim of this study was to examine the surface colour of enriched white chocolate with the addition of 6, 8, and 10% of raspberry juice encapsulated in maltodextrins, in order to preserve the stability, bioactivity, and bioavailability of the active ingredients. The surface color of samples was measured by MINOLTA Chroma Meter CR-400 (Minolta Co., Ltd., Osaka, Japan) using D 65 lighting, a 2º standard observer angle and an 8-mm aperture in the measuring head. The following CIELab color coordinates were determined: L* – lightness, a* – redness to greenness and b* – yellowness to blueness. The addition of raspberry encapsulates led to the creation of new type of enriched chocolate. Raspberry encapsulate changed the values of the lightness (L*), a* (red tone) and b* (yellow tone) measured on the surface of enriched chocolate in accordance with applied concentrations. White chocolate has significantly (p < 0.05) highest L* (74.6) and b* (20.31) values of all samples indicating the bright surface of the white chocolate, as well as a high share of a yellow tone. At the same time, white chocolate has the negative a* value (-1.00) on its surface which includes green tones. Raspberry juice encapsulate has the darkest surface with significantly (p < 0.05) lowest value of L* (42.75), where increasing of its concentration in enriched chocolates decreases their L* values. Chocolate with 6% of encapsulate has significantly (p < 0.05) highest value of L* (60.56) in relation to enriched chocolate with 8% of encapsulate (53.57), and 10% of encapsulate (51.01). a* value measured on the surface of white chocolate is negative (-1.00) tending towards green tones. Raspberry juice encapsulates increases red tone in enriched chocolates in accordance with the added amounts (23.22, 30.85, and 33.32 in enriched chocolates with 6, 8, and 10% encapsulated raspberry juice, respectively). The presence of yellow tones in enriched chocolates significantly (p < 0.05) decreases with the addition of E (with b* value 5.21), from 10.01 in enriched chocolate with a minimal amount of raspberry juice encapsulates to 8.91 in chocolate with a maximum concentration of raspberry juice encapsulate. The addition of encapsulated raspberry juice to white chocolate led to the creation of new type of enriched chocolate with attractive color. The research in this paper was conducted within the project titled ‘Development of innovative chocolate products fortified with bioactive compounds’ (Innovation Fund Project ID 50051).

Keywords: color, encapsulated raspberry juice, polyphenols, white chocolate

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Authors: Ivana Loncarevic, Biljana Pajin, Jovana Petrovic, Danica Zaric, Vesna Tumbas Saponjac, Aleksandar Fistes

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Chocolate is a food that activates pleasure centers in the human brain. In comparison to black and milk chocolate, white chocolate does not contain fat-free cocoa solids and thus lacks bioactive components. The aim of this study was to examine the sensory characteristics of enriched white chocolate with the addition of 10% of raspberry juice encapsulated in maltodextrins (denoted as encapsulate). Chocolate is primarily intended for enjoyment, and therefore, the sensory expectation is a critical factor for consumers when selecting a new type of chocolate. Consumer acceptance of chocolate depends primarily on the appearance and taste, but also very much on the mouthfeel, which mainly depends on the particle size of chocolate. Chocolate samples were evaluated by a panel of 8 trained panelists, food technologists, trained according to ISO 8586 (2012). Panelists developed the list of attributes to be used in this study: intensity of red color (light to dark); glow on the surface (mat to shiny); texture on snap (appearance of cavities or holes on the snap surface that are seen - even to gritty); hardness (hardness felt during the first bite of chocolate sample in half by incisors - soft to hard); melting (the time needed to convert solid chocolate into a liquid state – slowly to quickly); smoothness (perception of evenness of chocolate during melting - very even to very granular); fruitiness (impression of fruity taste - light fruity notes to distinct fruity notes); sweetness (organoleptic characteristic of pure substance or mixture giving sweet taste - lightly sweet to very sweet). The chocolate evaluation was carried out 24 h after sample preparation in the sensory laboratory, in partitioned booths, which were illuminated with fluorescent lights (ISO 8589, 2007). Samples were served in white plastic plates labeled with three-digit codes from a random number table. Panelist scored the perceived intensity of each attribute using a 7-point scale (1 = the least intensity and 7 = the most intensity) (ISO 4121, 2002). The addition of 10% of encapsulate had a big influence on chocolate color, where enriched chocolate got a nice reddish color. At the same time, the enriched chocolate sample had less intensity of gloss on the surface. The panelists noticed that addition of encapsulate reduced the time needed to convert solid chocolate into a liquid state, increasing its hardness. The addition of encapsulate had a significant impact on chocolate flavor. It reduced the sweetness of white chocolate and contributed to the fruity raspberry flavor.

Keywords: white chocolate, encapsulated raspberry juice, color, sensory characteristics

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Authors: Cibele F. Oliveira, Debora P. Jaeschke, Rodrigo R. Laurino, Amanda R. Andrade, Ligia D. F. Marczak

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Raspberry is well-known as a good source of phenolic compounds, mainly anthocyanin. Some studies pointed out the importance of these bioactive compounds consumption, which is related to the decrease of the risk of cancer and cardiovascular diseases. The most consumed raspberry products are juices, yogurts, ice creams and jellies and, to ensure the safety of these products, raspberry is commonly pasteurized, for enzyme and microorganisms inactivation. Despite being efficient, the pasteurization process can lead to degradation reactions of the bioactive compounds, decreasing the products healthy benefits. Therefore, the aim of the present work was to evaluate moderate electric field (MEF) and ultrasound (US) technologies application on the pasteurization process of raspberry juice and compare the results with conventional pasteurization process. For this, phenolic compounds, anthocyanin content and physical-chemical parameters (pH, color changes, titratable acidity) of the juice were evaluated before and after the treatments. Moreover, microbiological analyses of aerobic mesophiles microorganisms, molds and yeast were performed in the samples before and after the treatments, to verify the potential of these technologies to inactivate microorganisms. All the pasteurization processes were performed in triplicate for 10 min, using a cylindrical Pyrex® vessel with a water jacket. The conventional pasteurization was performed at 90 °C using a hot water bath connected to the extraction cell. The US assisted pasteurization was performed using 423 and 508 W cm-2 (75 and 90 % of ultrasound intensity). It is important to mention that during US application the temperature was kept below 35 °C; for this, the water jacket of the extraction cell was connected to a water bath with cold water. MEF assisted pasteurization experiments were performed similarly to US experiments, using 25 and 50 V. Control experiments were performed at the maximum temperature of US and MEF experiments (35 °C) to evaluate only the effect of the aforementioned technologies on the pasteurization. The results showed that phenolic compounds concentration in the juice was not affected by US and MEF application. However, it was observed that the US assisted pasteurization, performed at the highest intensity, decreased anthocyanin content in 33 % (compared to in natura juice). This result was possibly due to the cavitation phenomena, which can lead to free radicals formation and accumulation on the medium; these radicals can react with anthocyanin decreasing the content of these antioxidant compounds in the juice. Physical-chemical parameters did not present statistical differences for samples before and after the treatments. Microbiological analyses results showed that all the pasteurization treatments decreased the microorganism content in two logarithmic cycles. However, as values were lower than 1000 CFU mL-1 it was not possible to verify the efficacy of each treatment. Thus, MEF and US were considered as potential alternative technologies for pasteurization process, once in the right conditions the application of the technologies decreased microorganism content in the juice and did not affected phenolic and anthocyanin content, as well as physical-chemical parameters. However, more studies are needed regarding the influence of MEF and US processes on microorganisms’ inactivation.

Keywords: MEF, microorganism inactivation, anthocyanin, phenolic compounds

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Authors: F. Bouchouka, S. Benamara

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The present work is an attempt to prepare a fresh cheese using lemon juice and lemon juice / orange juice mixture as acidifying / clotting agents. A reference cheese is obtained by acidification with commercial vinegar. The analysis performed on the final product (fat, cheese yield, sensory analysis, rheological and bacteriological properties) confirmed the technical feasibility of a natural cheese, using a lemon juice and / or lemon juice / orange juice mixture as acidifying / clotting agents. In addition, a general acceptance test allowed to select the cheese sample acidified with lemon juice as the best, compared to the two other samples (lemon juice/orange juice acidification and commercial vinegar acidification).

Keywords: clotting agent, fresh cheese, juice, lemon, orange

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Authors: Jelena Vulić, Jasna Čanadanović-Brunet, Gordana Ćetković, Sonja Djilas, Vesna Tumbas Šaponjac

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Caneberries (raspberries and blackberries) are among the most popular berries in the world, which are consumed as fresh and processed to juice, jams, confitures and other products or as ingredients for different foods. These fruits are known as a rich source of phenolic compounds such as phenolic acids and anthocyanins. Antioxidant activity (AA) of caneberry juices was improved by addition of phenolic compounds which were extracted from two raspberry cultivars (Rubus idaeus, cv. 'Willamette' (RW) and 'Meeker' (RM)) and two blackberry cultivars (Rubus fruticosus, cv. 'Čačanka' (BC) and 'Thornfree' (BT)) pomace, a by-product in juice processing. The total phenolic contents in raspberry and blackberry pomace extracts were determined spectrophotometrically using the Folin-Ciocalteu reagens. The phenolic concentrations in caneberries (RW, RM, BC and BT) pomace extracts were 43.67 ± 2.13 mg GAE/g, 26.25 ± 1.18 mg GAE/g, 46.01 ± 3.26 mg GAE/g and 61.59 ± 1.14 mg GAE/g, respectively. In order to obtain enriched juices, phenolic compounds were applied at concentration of 0.05 mg GAE/ 100 ml. Antioxidant activities of caneberry juices and caneberry enriched juices were measured using stable 1.1-diphenyl-2-picrylhydrazyl (DPPH) radicals. AADPPH of RW, RM, BC and BT juices and enriched juices with addition of 0.01 µg GAE/ml, changed from 37.12% to 93.01%, 23.26% to 91.57%, 53.61% to 95.65% and 52.06% to 93.13%, respectively, while IC50 values of RW, RM, BC and BT juices and enriched juices were diminished 6.33, 19.00, 6.33 and 4.75 times, respectively. Based on the obtained results it can be concluded that phenolic enriched juices were significantly more effective on DPPH radicals. Caneberry juices enriched with waste material are a good source of natural pigments and antioxidants and could be used as functional foods.

Keywords: caneberry, enriched juice, phenolic antioxidant, DPPH radical

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Authors: T. Hadj Sadok, R. Hattab Bey, K. Rebiha

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The valuation of juice from prickly pear of Opuntia ficus indica inermis as cocktails appears an attractive alternative because of their nutritional intake and functional compound has anti-radical activity (polyphenols, vitamin C, carotenoids, Betalaines, fiber and minerals). The juice from the fruit pulp is characterized by a high pH 5.85 which makes it difficult for its conservation and preservation requires a thermal treatment at high temperatures (over 100 °C) harmful for bioactive constituents compared to juice orange more acidic and processed at temperatures < 100 °C. The valuation as fig cocktails-orange is particularly interesting thanks to the contribution of polyph2nols, fiber, vitamin C, reducing sugar (sweetener) and betalaine, minerals while allowing lower temperature processing to decrease pH. The heat treatment of these juices: orange alone or in cocktails showed that the antioxidant power decreases by 12% in presence of 30% of juice treated by the heat and of 28 and 32% in the presence of 10 and 20% juice which shows the effect prickly pear juice of Opuntia. During storage for 4 weeks the loss of vitamin C is 40 and 38% in the presence of 10 and 20% juice and 33% in the presence of 30% pear juice parallel, a treatment of stabilization by heat affects relatively the polyphenols rate which decreases from 10.5% to 30% in the cocktail, and 6.11-6.71pour cocktails at 10% and 20%. Vitamin C decreases to 12 to 24 % after a heat treatment at 85°C for 30 minutes respectively for the orange juice and pear juice; this reduction is higher when the juice is in the form of cocktails composed of 10 to 30 % pear juice.

Keywords: prickly pear juice, orange cocktail, polyphenol, Opuntia ficus indica, vitamin

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Authors: Ren-Jieh Kuo, Chun-Shou Huang

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The research of juice flavor forecasting has become more important in China. Due to the fast economic growth in China, many different kinds of juices have been introduced to the market. If a beverage company can understand their customers’ preference well, the juice can be served more attractively. Thus, this study intends to introduce the basic theory and computing process of grapes juice flavor forecasting based on support vector regression (SVR). Applying SVR, BPN and LR to forecast the flavor of grapes juice in real data, the result shows that SVR is more suitable and effective at predicting performance.

Keywords: flavor forecasting, artificial neural networks, Support Vector Regression, China

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Authors: Ndidi F. Amulu, Calistus N. Ude, Patrick E. Amulu, Nneka N. Uchegbu

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The effects of temperature and enzyme concentration on the quality of mixed pineapple and pawpaw blended fruits juice were studied. Extracts of the two fruit juices were separately treated at 70  for 15 min each so as to inactivate micro-organisms. They were analyzed and blended in different proportions of 70% pawpaw and 30% pineapple, 60% pawpaw and 40% pineapple, 50% pineapple and 50% pawpaw, 40% pawpaw and 60% pineapple. The characterization of the fresh pawpaw and pineapple juice before blending showed that the juices have good quality. The high water content of the product may have affected the viscosity, vitamin C content and total soluble solid of the blended juice to be low. The effects of the process parameters on the quality showed that better quality of the blended juice can be obtained within the optimum temperature range of (50-70 °C) and enzyme concentration range (0.12-0.18 w/v). The ratio of mix 60% pineapple juice: 40% pawpaw juice has better quality. This showed that pawpaw and pineapple juices can blend effectively to produce a quality juice.

Keywords: clarification, pawpaw, pineapple, viscosity, vitamin C

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Authors: Jamshid Ghiasi Ghalehkandi, Naser Maheri Sis, Yahya Ebrahimnezhad, Shahin Hassanpour

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The objective of present study was to examine the effects of fresh garlic juice on semen malondialdehyde (MDA), superoxide dismutase (SOD), glutathione peroxidase (GPx) and total antioxidant status (TAS) in male rats. Fifty-four male rats (230-250 g) were allocated into 3 treatment groups (each include 3 groups and 6 replicate). Group 1 served as water control. In group 2, rats were gavaged with 60 mg/kg garlic juice. In group 3, rats were offered 120 mg/kg garlic juice. Animals received treatments orally and ad libitum access to chow pellets and fresh water. After 4 weeks, animals were killed, testes were taken out and semen samples were used to determine MDA, SOD, GPx and TAS activity. According to the results, garlic juice (120 mg/kg) significantly declined semen MDA activity compared to control group (P<0.05). These results suggest that presumably garlic juice protects semen oxidation in rat testes.

Keywords: garlic juice, chromium chloride, semen, rat

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Authors: Saidu Garba Okereafor Stella

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The presence of 15 organochlorine pesticides residue was assessed from 29 different fruits and fruit juice samples from selected farms in Kaduna and Niger States using the quick easy cheap effective rugged and safe (QuEChERS), followed by gas chromatography-tandem mass spectrometry (GC-MS/MS). The results showed the presence of varying concentrations of ten (10) organochlorine pesticide residues in all the samples with Endrin ketone showing the highest concentration in 3 samples from Kaduna (guava juice 1 and 2 0.099 to 0.145 mg/kg) and Niger States (orange juice J19 0.102 mg/kg). The heptachlor was detected at high concentration in 11 samples, 7 samples from Kaduna State (mango juice 0.011 mg/kg, Washington orange 0.014 mg/kg, Valencia orange fruit 0.020 mg/kg, orange juice 0.011, white guava fruit 0.024 mg/kg, guava juice 0.023 mg/kg, guava juice 2 0.024 mg/kg) and 4 samples from (mango juice 1 0.015 mg/kg, pineapple juice 1 0.0120 mg/kg pineapple juice 2 011 mg/kg and mix juice 2 0.012 mg/kg) from Niger State. Dieldrine and endosulfansulfate were detected at high levels in one sample each from Niger (guava fruit 0.019 mg/kg and mixed juice1 0.011mg/kg), respectively. However, all were above the maximum residue limits (MRLs) set by WHO/FAO which suggest that people consuming these type of contaminated fruits and fruits juices may contact diseases associated with those organochlorine pesticides residue. Minute concentrations of other organochlorines (α- BHC, δ- BHC, β- BHC, Lindane, and p’p DDT) ranged from 0.003 to 0.015 were recorded below the MRLs.

Keywords: fruits and fruits juices, organochlorine pesticide residue, comparative studies, gc-ms spectrophometer

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Authors: P. Revathi, T. Mrunalini, K. Padma Priya, P. Ramya, R. Saranya

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During the tough times of covid, those people who were hospitalized found it difficult to always convey what they wanted to or needed to the attendee. Sometimes the attendees might also not be there. In that case, the patients can use simple hand gestures to control electrical appliances (like its set it for a zero watts bulb)and three other gestures for voice note intimation. In this AI-based hand recognition project, NodeMCU is used for the control action of the relay, and it is connected to the firebase for storing the value in the cloud and is interfaced with the python code via raspberry pi. For three hand gestures, a voice clip is added for intimation to the attendee. This is done with the help of Google’s text to speech and the inbuilt audio file option in the raspberry pi 4. All the 5 gestures will be detected when shown with their hands via a webcam which is placed for gesture detection. A personal computer is used for displaying the gestures and for running the code in the raspberry pi imager.

Keywords: onion harvesting, automatic pluging, camera, raspberry pi

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Authors: Rehana Akhter, Sajad A. Rather, F. A. Masoodi, Adil Gani, S. M. Wani

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During recent years probiotic food products receive market interest as health-promoting, functional foods, which are believed to contribute health benefits. In order to deliver the health benefits by probiotic bacteria, it has been recommended that they must be present at a minimum level of 106 CFU/g to 107 CFU/g at point of delivery or be eaten in sufficient amounts to yield a daily intake of 108 CFU. However a major challenge in relation to the application of probiotic cultures in food matrix is the maintenance of viability during processing which might lead to important losses in viability as probiotic cultures are very often thermally labile and sensitive to acidity, oxygen or other food constituents for example, salts. In this study Lactobacillus plantarum and Lactobacillus casei were encapsulated in calcium alginate beads with the objective of enhancing their survivability and preventing exposure to the adverse conditions of the gastrointestinal tract and where then inoculated in mutton nuggets. Micro encapsulated Lactobacillus plantarum and Lactobacillus casei were resistant to simulated gastric conditions (pH 2, 2h) and bile solution (3%, 2 h) resulting in significantly (p ≤ 0.05) improved survivability when compared with free cell counterparts. A high encapsulation yield was found due to the encapsulation procedure. After incubation at low pH-values, micro encapsulation yielded higher survival rates compared to non-encapsulated probiotic cells. The viable cell numbers of encapsulated Lactobacillus plantarum and Lactobacillus casei were 107-108 CFU/g higher compared to free cells after 90 min incubation at pH 2.5. The viable encapsulated cells were inoculated into mutton nuggets at the rate of 108 to 1010 CFU/g. The micro encapsulated Lactobacillus plantarum and Lactobacillus casei achieved higher survival counts (105-107 CFU/g) than the free cell counterparts (102-104 CFU/g). Thus micro encapsulation offers an effective means of delivery of viable probiotic bacterial cells to the colon and maintaining their survival during simulated gastric, intestinal juice and processing conditions during nugget preparation.

Keywords: survival, Lactobacillus plantarum, Lactobacillus casei, micro-encapsulation, nugget

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Authors: F. Demir, A. S. Kipcak, O. Dere Ozdemir, E. M. Derun, S. Piskin

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Fruit juices play important roles in human health as being a key part of nutrition.Juice and nectar are two categories of drinks with so many variations for consumers, regardless of age, lifestyle and taste preferences, which they can find their favorites. Juices contain 100% pulp when pulp content of ‘nectar’ changes between 25%-50%. In this study, potassium (K), magnesium (Mg), and phosphorus (P) contents in orange juice and nectar is determined for conscious consumption. For this purpose inductively coupled plasma optical emission spectrometry (ICP-OES) is used to find out potassium (K), magnesium (Mg), and phosphorus (P) contents in orange juices and nectar. Furthermore, the daily intake of elements from orange juice and nectar that affects human health is also investigated. From the results of experiments K, Mg and P contents are found in orange juice as 1351; 73,25; 89,27 ppm and in orange nectar as 986; 33,76; 51,30 respectively.

Keywords: element, health, ICP-OES, orange juice

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Authors: Victor Vicent, Oscar Kibazohi

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Banana (Musa acuminata) is one of the most largely consumed fruits in the world. It is an excellent source of potassium, antioxidants, and fiber. In East and Central African countries, banana is used to produce low viscosity clear juice using traditional kneading of ripe banana and grasses until juice oozes out. Recently, an improved method involving blending of the banana followed by pressing to separate the juice from pulp has been achieved. This study assessed the physicochemical properties of banana juice prior to product formulation. Two different banana juices from two cultivars: Pisang awak and Mbile an East African Highland Banana (EAHB) were evaluated for viscosity, sugars (sucrose, fructose, and glucose), organic acids (malic, citric and succinic acids) and minerals using the HPLC and AAS. Juice extracted from Pisang awak had a viscosity of 3.43 × 10⁻⁵ N.m⁻² s while EAHB juice had a viscosity of 6.02 × 10⁻⁵ N.m⁻² s. Sugar concentrations varied with banana place of origin. Pisang awak juice had a higher dissolved solids value of 24-28ᵒ Brix then EAHB, whose value was 18-24ᵒ Brix. Juice viscosity was 3.5–5.3 mPa.s, specific gravity was 1.0-1.1, and pH was 4.3-4.8. The average concentration of sucrose, fructose, and glucose was 1.10 g/L, 70 g/L 70 g/l, respectively for Pisang awak from lower altitude compared to 45-200 g/L 45-120 g/l and 45-120 g/L, respectively for Pisang awak from higher altitude. On the other hand, EAHB from North East Tanzania produced juice corresponding concentrations of 45 g/L, 56 g/L, and 55 g/L, respectively while another EAHB from North West of Tanzania had sucrose and fructose and glucose concentration of 155 g/L and 145 g/L. respectively. Dominant acids were malic and citric acids for pisang awak but succinic for EAHB. Dominant minerals in all cultivars were potassium 2.7-3.1 g/L followed by magnesium 0.6-2 g/L.

Keywords: banana juice, sugar content, acids, minerals, quality analysis

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Authors: Novriyanti Lubis, Riska Prasetiawati, Nuriani Rahayu

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The effectivity of lime juice on the cooked rice’s shelf-life was investigated. This research was proposed to get the optimal condition, such as concentration lime juice as the preservatives, and shelf-life cooked rice’s container to store using rice warmer. The effectivity was analysed total colony bacteriology, and physically. The variation of lime juice’s concentration that have been used were 0%, 0,46%, 0,93%, 1,40%, and 1,87%. The observation of cooked rice’s quality was done every 12 hours, including colour, smell, flavour, and total colony every 24 hours. Based on the result of the research considered from the cooked rice’s quality through observing the total of the colony bacteriology and physically, it showed the optimum concentrate which is effective preserve the cooked rise’s level concentrate was 0.93%.

Keywords: bacteriology, cooked rice's, lime juice, preservative

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Authors: Abiodun Ayodele Sanyaolu

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The research was carried out to investigate the time series analysis on quarterly production of fruit juice at the National Horticultural Research Institute Ibadan from 2010 to 2018. Documentary method of data collection was used, and the method of least square and moving average were used in the analysis. From the calculation and the graph, it was glaring that there was increase, decrease, and uniform movements in both the graph of the original data and the tabulated quarter values of the original data. Time series analysis was used to detect the trend in the highest number of fruit juice and it appears to be good over a period of time and the methods used to forecast are additive and multiplicative models. Since it was observed that the production of fruit juice is usually high in January of every year, it is strongly advised that National Horticultural Research Institute should make more provision for fruit juice storage outside this period of the year.

Keywords: fruit juice, least square, multiplicative models, time series

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Authors: A. Hemmati, H. Mirsaeedghazi, M. Aboonajmi

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Carrot juice is one of the most nutritious foods that are consumed around the world. Large particles in carrot juice causing turbid appearance make some problems in the concentration process such as off-flavor due to the large particles burnt on the walls of evaporators. Microfiltration (MF) is a pressure driven membrane separation method that can clarify fruit juices without enzymatic treatment. Fouling is the main problem in the membrane process causing reduction of permeate flux. Ultrasound as a cleaning technique was applied at 20 kHz to reduce fouling in membrane clarification of carrot juice using dead-end MF system with polyvinylidene fluoride (PVDF) membrane. Results showed that application of ultrasound waves reduce diphasic characteristic of carrot juice and permeate flux increased. Evaluation of different membrane fouling mechanisms showed that application of ultrasound waves changed creation time of each fouling mechanism. Also, its behavior was changed with varying transmembrane pressure.

Keywords: Carrot juice, Dead end, Microfiltration, Ultrasound

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Authors: Mandeep Kataria, Ritu Narula, Navneet Kaur

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Asparagine is vital amino acid which is required for the development of brain and it regulates the equilibrium of central nervous system. Asparagine is the chief amino acid that forms acrylamide in baked food by reacting with reducing sugars at high temperature ( Millard Reaction i.e. amino acids and sugars give new flavors at high temperature). It can also be a parameter of freshness in fruit juices because on storage of juices at 37°C caused an 87% loss in the total free amino acids and major decrease was recorded in asparagine contents. With this significance of monitoring asparagine, in the present work a biosensor for determining asparagine in fruit juices is developed. For the construction of biosensor L-asparaginase enzyme (0.5 IU) was co-immobilized with phenol red on TEOS chitosan sol-gel plastic disc and fixed on the fiber optic tip. Tip was immersed in a cell having 5ml of substrate and absorption was noted at response time of 5 min with 10-1 - 10-10 M concentrations of asparagine at 538 nm. L-asparaginase was extracted and from Solanum nigrum Asparagine biosensor was applied fruit juices on the monitoring asparagine contents. L-asparagine concentration found to be present in fruit juices like Guava Juice, Apple Juice, Mango Juice, Litchi juice, Strawberry juice, Pineapple juice Lemon juice, and Orange juice. Hence the developed biosensor has commercial aspects in quality insurance of fruit juices.

Keywords: fiber optic biosensor, chitosan, teos, l-asparaginase

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Authors: Efren Lopez Jimenez, Maria Isabel Cajero, J. Irving-Vasqueza

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The use and processing of digital images have opened up new opportunities for the resolution of problems of various kinds, such as the calculation of different vegetation indexes, among other things, differentiating healthy vegetation from humid vegetation. However, obtaining images from which these indexes are calculated is still the exclusive subject of active research. In the present work, we propose to obtain these images using a low cost embedded system (Raspberry Pi) and its processing, using a set of libraries of open code called OpenCV, in order to obtain the Normalized Red-Green Difference Index (NGRDI).

Keywords: Raspberry Pi, vegetation index, Normalized Red-Green Difference Index (NGRDI), OpenCV

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Authors: Lochan Basyal

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Global Automation is an emerging technology of today’s era and is based on Internet of Things (IoT). Global automation deals with the controlling of electrical appliances throughout the world. The fabrication of this system has been carried out with interfacing an electrical control system module to Raspberry Pi. An electrical control system module includes a relay driver mechanism through which appliances are controlled automatically in respective condition. In this research project, one email ID has been assigned to Raspberry Pi, and the users from different location having different email ID can mail to Raspberry Pi on assigned email address “[email protected]” with subject heading “Device Control” with predefined command on compose email line. Also, a notification regarding current working condition of this system has been updated on respective user email ID. This approach is an innovative way of implementing smart automation system through which a user can control their electrical appliances like light, fan, television, refrigerator, etc. in their home with the use of email facility. The development of this project helps to enhance the concept of smart home application as well as industrial automation.

Keywords: control circuit, e-mail, global automation, internet of things, IOT, Raspberry Pi

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Authors: Paulina Zavistanaviciute, Vita Krungleviciute, Elena Bartkiene

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Lactic acid bacteria (LAB) are microbial supplements that increase the nutritional, therapeutic, and safety value of food and feed. Often LAB strains are incubated in an expensive commercially available de Man-Rogosa-Sharpe (MRS) medium; the cultures are centrifuged, and the cells are washing with sterile water. Potato juice and apple juice industry bio-products are industrial wastes which may constitute a source of digestible nutrients for microorganisms. Due to their low cost and good chemical composition, potato juice and apple juice production bio- products could have a potential application in LAB encapsulation. In this study, pure LAB (P. acidilactici and P. pentosaceus) were multiplied in a crushed potato juice and apple juice industry bio-products medium. Before using, bio-products were sterilized and filtered. No additives were added to mass, except apple juice industry bioproducts were diluted with sterile water (1/5; v/v). The tap of sterilised mass, and LAB cell suspension (5 mL), containing of 8.9 log10 colony-forming units (cfu) per mL of the P. acidilactici and P. pentosaceus was used to multiply the LAB for 72 h. The final colony number in the potato juice and apple juice bio- products substrate was on average 9.60 log10 cfu/g. In order to stabilize the LAB, several methods of dehydration have been tested: lyophilisation (MilrockKieffer Lane, Kingston, USA) and dehydration in spray drying system (SD-06, Keison, Great Britain). Into the spray drying system multiplied LAB in a crushed potato juice and apple juice bio-products medium was injected in peristaltic way (inlet temperature +60 °C, inlet air temperature +150° C, outgoing air temperature +80 °C, air flow 200 m3/h). After lyophilisation (-48 °C) and spray drying (+150 °C) the viable cell concentration in the fermented potato juice powder was 9.18 ± 0.09 log10 cfu/g and 9.04 ± 0.07 log10 cfu/g, respectively, and in apple mass powder 8.03 ± 0.04 log10 cfu/g and 7.03 ± 0.03 log10 cfu/g, respectively. Results indicated that during the storage (after 12 months) at room temperature (22 +/- 2 ºC) LAB count in dehydrated products was 5.18 log10 cfu/g and 7.00 log10 cfu/g (in spray dried and lyophilized potato juice powder, respectively), and 3.05 log10 cfu/g and 4.10 log10 cfu/g (in spray dried and lyophilized apple juice industry bio-products powder, respectively). According to obtained results, potato juice could be used as alternative substrate for P. acidilactici and P. pentosaceus cultivation, and by drying received powders can be used in food/feed industry as the LAB starters. Therefore, apple juice industry by- products before spray drying and lyophilisation should be modified (i. e. by using different starches) in order to improve its encapsulation.

Keywords: bio-products, encapsulation, lactic acid bacteria, sustainability

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Authors: R. A. Lahmer, A. P. Williams, S. Townsend, S. Baker, D. L. Jones

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Chitosan-arginine (Ch-arg) has been proposed as an anti-microbial agent to reduce the proliferation of spoilage and pathogenic bacteria within meat products destined for human consumption. In the current experiment its use as an antimicrobial packaging material was examined. Two different concentrations of chitosan-arginine (0.05 and 0.15 % w/w) were blended into a cellulose film (Ch-arg film). When placed in contact with chicken and beef juice inoculated with a lux-marked strain of E. coli O157, the film incorporating the highest Ch-arg concentration resulted in a small reduction of E. coli O157 in chicken juice; however, there was no effect of the Ch-arg film on E. coli O157 in beef juice. The lack of observed effect in the beef juice experiment we ascribe to insufficient surface-to-surface contact between the film and the bacteria in the beef juice and the greater presence of other Ch-arg reactive components in the juice (e.g. fats, blood cells). Results suggest that, in combination with other anti microbials, Ch-arg packaging may offers some potential for limiting the growth of pathogenic bacteria in foodstuffs; however, further research is needed to enhance their anti-microbial performance.

Keywords: cross-contamination, foodborne pathogen, polymer film, shelf life

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Authors: Wanida Wonsawat

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This research describes a voltammetric approach to determine amounts of vitamin C (Ascorbic acid) in orange juice sample, using three screen printed electrode. The anodic currents of vitamin C were proportional to vitamin C concentration in the range of 0 – 10.0 mM with the limit of detection of 1.36 mM. The method was successfully employed with 2 µL of the working solution dropped on the electrode surface. The proposed method was applied for the analysis of vitamin C in packed orange juice without sample purification or complexion of sample preparation step.

Keywords: ascorbic acid, vitamin C, juice, voltammetry

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Authors: Onur Ercan, Buket Askin, Erdogan Kucukoner

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Blueberry (Vaccinium corymbosum, bluegold) has become popular beverage due to their nutritional values such as vitamins, minerals, and antioxidants. In the study, the effects of pressing, mashing, enzymatic treatment, and pasteurization on anthocyanins, colour, and polyphenolics of blueberry juice (BJ) were studied. The blueberry juice (BJ) was produced with two different methods that direct juice extraction (DJE) and mash treatment process (MTP) were applied. After crude blueberry juice (CBJ) production, the samples were first treated with commercial enzymes [Novoferm-61 (Novozymes A/S) (2–10 mL/L)], to break down the hydrocolloid polysaccharides, mainly pectin and starch. The enzymes were added at various concentrations. The highest transmittance (%) was obtained for Novoferm-61 at a concentration of 2 mL/L was 66.53%. After enzymatic treatment, clarification trials were applied to the enzymatically treated BJs with adding various amounts of bentonite (10%, w/v), gelatin (1%, w/v) and kiselsol (15%, v/v). The turbidities of the clarified samples were then determined. However, there was no significant differences between transmittances (%) for samples. For that, only enzymatic treatment was applied to the blueberry juice processing (DDBJ, depectinized direct blueberry juice). Based on initial pressing process made to evaluate press function, it was determined that pressing fresh blueberries with no other processing did not render adequate juice due to lack of liquefaction. Therefore, the blueberries were mash into small pieces (3 mm) and then enzymatic treatments and clarification trials were performed. Finally, both BJ samples were pasteurized. Compositional analyses, colour properties, polyphenols and antioxidant properties were compared. Enzymatic treatment caused significant reductions in ACN content (30%) in Direct Blueberry Juice Processing (DBJ), while there was a significant increasing in Mash Treatment Processing (MTP). Overall anthocyanin levels were higher intreated samples after each processing step in MTP samples, but polyphenolic levels were slightly higher for both processes (DBJ and MTP). There was a reduction for ACNs and polyphenolics only after pasteurization. It has a result that the methods for tried to blueberry juice is suitable into obtain fresh juice. In addition, we examined fruit juice during processing stages; anthocyanin, phenolic substance content and antioxidant activity are higher, and yield is higher in fruit juice compared to DBJ method in MTP method, the MTP method should be preferred in processing juice of blueberry into fruit juice.

Keywords: anthocyanins, blueberry, depectinization, polyphenols

Procedia PDF Downloads 63

Authors: Arash Dara, Mahsa Mokhtari, Nafiseh Zamindar

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The aim of this study was to determine the effect of thermal resistance, temperature, voltage, and pH changes in an ohmic heating system on reducing the logarithmic number of Byssochlamys fulva species (PTCC 5062) in tomato juice water and to investigate the quantitative properties of tomato juice in the ohmic heating pasteurization system. The percentage of thermal degradation by ohmic heating was determined in tomato juice for the kinetics of Byssochlamys fulva in ohmic chamber at the temperatures of 88, 93, and 98°C, with two voltages of 30 and 40 volts and two pH levels of 3.5 and 4.5; this was done using Weibull frequency distribution model. Three different parameters (pH = 3.5, two voltages of 30 and 40, at three temperatures 88, 93, and 98) and (pH = 4.5, two voltages 30 and 40, at three temperatures 88, 93, and 98) in three replications were considered in the ohmic system. Heating time for the temperature of 88°C was 20 minutes once every 2 minutes, while for the temperature of 93°C, it was 10 minutes once every 1 minute. At the temperature of 98°C, the first time was 0.5 minutes, and for other times, sampling was done every 1 minute. In each condition, the qualitative characteristics, including acidity, Brix, and pH, were measured before and after the ohmic process in the tomato juice. This study demonstrates that the differences in pH and voltage due to different temperatures in the ohmic process can greatly affect the inactivation of Byssochlamys fulva fungus and the qualitative characteristics of the tomato juice. This is the first study using the Weibull frequency method to model the inactivation of Byssochlamys fulva in tomato juice. Variation in parameters such as temperature, voltage, and pH can prevent the presence of Byssochlamys fulva in the pasteurized juices.

Keywords: pasteurization, ohmic heating process, Byssochlamys fulva, tomato juice, heat resistance, voltage, pH

Procedia PDF Downloads 348

Authors: K. Prabhu, K. Dinesh, M. Ranjani, M. Suhitha

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During the tough times of covid, those people who were hospitalized found it difficult to always convey what they wanted to or needed to the attendee. Sometimes the attendees might also not be there. In that case, the patients can use simple hand gestures to control electrical appliances (like its set it for a zero watts bulb)and three other gestures for voice note intimation. In this AI-based hand recognition project, NodeMCU is used for the control action of the relay, and it is connected to the firebase for storing the value in the cloud and is interfaced with the python code via raspberry pi. For three hand gestures, a voice clip is added for intimation to the attendee. This is done with the help of Google’s text to speech and the inbuilt audio file option in the raspberry pi 4. All the five gestures will be detected when shown with their hands via the webcam, which is placed for gesture detection. The personal computer is used for displaying the gestures and for running the code in the raspberry pi imager.

Keywords: nodeMCU, AI technology, gesture, patient

Procedia PDF Downloads 130

Authors: Ahmed Khattab, Bassem Shetta

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Today, there are many branches of technology, one of them is the internet of things. In this paper, it's focused specifically on automating all the home appliances through E-mail using Node JS server, the server side stores, and processes this data. The server side contains user interface and notification system functionalities which is operated by Raspberry Pi. It will present the security requirements for the smart home. In this application, the privilege of home control including special persons to use it, using the hardware appliances through mobiles and tablets is achieved. The proposed application delivers high quality of service, long lifetime, low maintenance, fast deployment, and low power requirements with low cost needed for development.

Keywords: Raspberry Pi, E-mail, home automation, temperature sensor, PIR sensor, actuators, relay

Procedia PDF Downloads 234

Authors: L. A. Bosnea, T. Moschakis, C. Biliaderis

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Two probiotic strains of Lactobacillus paracasei subsp. paracasei (E6) and Lactobacillus paraplantarum (B1), isolated from traditional Greek dairy products, were microencapsulated by complex coacervation using whey protein isolate (WPI, 3% w/v) and gum arabic (GA, 3% w/v) solutions mixed at different polymer ratio (1:1, 2:1 and 4:1). The effect of total biopolymer concentration on cell viability was assessed using WPI and GA solutions of 1, 3 and 6% w/v at a constant ratio of 2:1. Also, several parameters were examined for optimization of the microcapsule formation, such as inoculum concentration and the effect of ionic strength. The viability of the bacterial cells during heat treatment and under simulated gut conditions was also evaluated. Among the different WPI/GA weight ratios tested (1:1, 2:1, and 4:1), the highest survival rate was observed for the coacervate structures made with the ratio of 2:1. The protection efficiency at low pH values is influenced by both concentration and the ratio of the added biopolymers. Moreover, the inoculum concentration seems to affect the efficiency of microcapsules to entrap the bacterial cells since an optimum level was noted at less than 8 log cfu/ml. Generally, entrapment of lactobacilli in the complex coacervate structure enhanced the viability of the microorganisms when exposed to a low pH environment (pH 2.0). Both encapsulated strains retained high viability in simulated gastric juice (>73%), especially in comparison with non-encapsulated (free) cells (<19%). The encapsulated lactobacilli also exhibited enhanced viability after 10–30 min of heat treatment (65oC) as well as at different NaCl concentrations (pH 4.0). Overall, the results of this study suggest that complex coacervation with WPI/GA has a potential to deliver live probiotics in low pH food systems and fermented dairy products; the complexes can dissolve at pH 7.0 (gut environment), releasing the microbial cells.

Keywords: probiotic, complex coacervation, whey, encapsulation

Procedia PDF Downloads 265

Authors: Rita Riekstina-Dolge, Zanda Kruma, Fredijs Dimins, Inta Krasnova, Daina Karklina

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Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab apples grown in Latvia were investigated. For all samples total phenolic compounds, tannins and individual phenolic compounds content were determined. The total phenolic content of different variety apple juices ranged from 650mg L-1 to 4265mg L-1. Chlorogenic acid is the predominant phenolic compound in all juice samples and ranged from 143.99mg L-1 in ‘Quaker Beauty’ apple juice to 617.66mg L-1 in ‘Kerr’ juice. Some dessert and crab apple juices have similar phenolic composition, but in several varieties such as ‘Cornelie’, ‘Hyslop’ and ‘Riku’ it was significantly higher. For cider production it is better to blend different kinds of apple juices including apples rich in high phenol content ('Rick', 'Cornelie') and also, for successful fermentation, apples rich in sugars and soluble solids content should be used in blends.

Keywords: apple juice, phenolic compounds, hierarchical cluster analysis, cider production

Procedia PDF Downloads 391

Authors: Kubra Dogan, Fatih Tornuk

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Due to increasing consumer demand for the high-quality food products and awareness regarding the health benefits of different nutrients in food minimal processing becomes more popular in modern food preservation. To date, heat treatment is often used for inactivation of spoilage microorganisms in foods. However, it may cause significant changes in the quality and nutritional properties of food. In order to overcome the detrimental effects of heat treatment, several alternatives of non-thermal microbial inactivation processes have been investigated. Ultraviolet (UV) inactivation is a promising and feasible method for better quality and longer shelf life as an alternative to heat treatment, which aims to inhibit spoilage and pathogenic microorganisms and to inactivate the enzymes in vegetable juice production. UV-C is a sub-class of UV treatment which shows the highest microcidal effect between 250-270 nm. The wavelength of 254 nm is used for the surface disinfection of certain liquid food products such as vegetable juice. Effects of UV-C treatment on microbiological load and quality parameter of vegetable juice which is a mix of celery, carrot, lemon and orange was investigated. Our results showed that storing of UV-C applied vegetable juice for three months, reduced the count of TMAB by 3.5 log cfu/g and yeast-mold by 2 log cfu/g compared to control sample. Total phenolic content was found to be 514.3 ± 0.6 mg gallic acid equivalent/L, and there wasn’t a significant difference compared to control. The present work suggests that UV-C treatment is an alternative method for disinfection of vegetable juice since it enables adequate microbial inactivation, longer shelf life and has minimal effect on degradation of quality parameters of vegetable juice.

Keywords: heat treatment, phenolic content, shelf life, ultraviolet (UV-C), vegetable juice

Procedia PDF Downloads 179