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juice</title> <meta name="description" content="Search results for: date juice"> <meta name="keywords" content="date juice"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="date juice"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 1301</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: date juice</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1301</span> Production of Date Juice Infused with Natural Antioxidants from Qatari Herbs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tahra%20ElObeid">Tahra ElObeid</a>, <a href="https://publications.waset.org/abstracts/search?q=Noura%20Al-Wahiemed"> Noura Al-Wahiemed</a>, <a href="https://publications.waset.org/abstracts/search?q=Jawaher%20Al-shammari"> Jawaher Al-shammari</a>, <a href="https://publications.waset.org/abstracts/search?q=Wedad%20Al-Asmar"> Wedad Al-Asmar </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study is to utilize Qatari raw materials in the production of a date juice high in antioxidants. The antioxidants were extracted from five Qatari herbs: Caspian manna, Tetraena mongolica, Capparis spinosa, Ziziphus Vulgaris and Lycium shawii. The date juice was prepared in the lab and was infused with the polyphenolic extracts from the 5 different Qatari herbs. The date juice was then infused with the antioxidant containing the highest antioxidant activity and was within the acceptable range in sensory evaluation scale. The phenolic content for Lycium shawii, Alhagi maurorum, Ziziphus Vulgaris, Capparis spinosa and Tetraena mongolica was 4294 ppm, 3843 ppm, 804.59 ppm, 189.14 ppm and 226 ppm respectively, whereas their antioxidant capacity of was 6.21 %, 45.27 %, 69.81 %, 2.96 % and 8.63 % respectively. The highest antioxidant capacity was found in Ziziphus Vulgaris 69.8 % and the highest phenolic content was found in Lycium shawii 4294 ppm. Alhagi maurorum, Tetraena mongolica and Lycium shawii showed good results in terms of taste and aroma however Ziziphus Vulgaris exhibited bitter flavor. Alhagi maurorum antioxidant extract was used to be added to the date juice due to its high phenolic content, high antioxidant capacity, good taste and aroma. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Qatar" title="Qatar">Qatar</a>, <a href="https://publications.waset.org/abstracts/search?q=dates" title=" dates"> dates</a>, <a href="https://publications.waset.org/abstracts/search?q=herbs" title=" herbs"> herbs</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title=" antioxidants"> antioxidants</a> </p> <a href="https://publications.waset.org/abstracts/40880/production-of-date-juice-infused-with-natural-antioxidants-from-qatari-herbs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40880.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">313</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1300</span> Application of Refractometric Methodology for Simultaneous Determination of Alcohol and Residual Sugar Concentrations during Alcoholic Fermentation Bioprocess of Date Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Boukhiar%20Aissa">Boukhiar Aissa</a>, <a href="https://publications.waset.org/abstracts/search?q=Halladj%20Fatima"> Halladj Fatima</a>, <a href="https://publications.waset.org/abstracts/search?q=Iguergaziz%20Nadia"> Iguergaziz Nadia</a>, <a href="https://publications.waset.org/abstracts/search?q=Lamrani%20yasmina"> Lamrani yasmina</a>, <a href="https://publications.waset.org/abstracts/search?q=Benamara%20Salem"> Benamara Salem</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Determining the alcohol content in alcoholic fermentation bioprocess is of great importance. In fact, it is a key indicator for monitoring this bioprocess. Several methodologies (chemical, spectrophotometric, chromatographic) are used to the determination of this parameter. However, these techniques are very long and they require: rigorous preparations, sometimes dangerous chemical reagents and/or expensive equipment. In the present study, the date juice is used as the substrate of alcoholic fermentation. The extracted juice undergoes an alcoholic fermentation by Saccharomyces cerevisiae. The study of the possible use of refractometry as a sole means for the in situ control of alcoholic fermentation revealed a good correlation (R2=0.98) between initial and final °Brix: °Brixf=0.377×°Brixi. In addition, the relationship between Δ°Brix and alcoholic content of the final product (A,%) has been determined: Δ°Brix/A=1.1. The obtained results allowed us to establish iso-responses abacus, which can be used for the determination of alcohol and residual sugar content, with a mean relative error (MRE) of 5.35%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alcoholic%20fermentation" title="alcoholic fermentation">alcoholic fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=date%20juice" title=" date juice"> date juice</a>, <a href="https://publications.waset.org/abstracts/search?q=refractometry" title=" refractometry"> refractometry</a>, <a href="https://publications.waset.org/abstracts/search?q=residual%20sugar" title=" residual sugar"> residual sugar</a> </p> <a href="https://publications.waset.org/abstracts/2808/application-of-refractometric-methodology-for-simultaneous-determination-of-alcohol-and-residual-sugar-concentrations-during-alcoholic-fermentation-bioprocess-of-date-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2808.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">341</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1299</span> Assay of Formulation of Fresh Cheese Using Lemon and Orange Juices as Clotting Agents</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20Bouchouka">F. Bouchouka</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Benamara"> S. Benamara</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=clotting%20agent" title="clotting agent">clotting agent</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20cheese" title=" fresh cheese"> fresh cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=juice" title=" juice"> juice</a>, <a href="https://publications.waset.org/abstracts/search?q=lemon" title=" lemon"> lemon</a>, <a href="https://publications.waset.org/abstracts/search?q=orange" title=" orange"> orange</a> </p> <a href="https://publications.waset.org/abstracts/41937/assay-of-formulation-of-fresh-cheese-using-lemon-and-orange-juices-as-clotting-agents" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41937.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">251</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1298</span> New Methodology for Monitoring Alcoholic Fermentation Processes Using Refractometry</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Boukhiar%20Aissa">Boukhiar Aissa</a>, <a href="https://publications.waset.org/abstracts/search?q=Iguergaziz%20Nadia"> Iguergaziz Nadia</a>, <a href="https://publications.waset.org/abstracts/search?q=Halladj%20Fatima"> Halladj Fatima</a>, <a href="https://publications.waset.org/abstracts/search?q=Lamrani%20Yasmina"> Lamrani Yasmina</a>, <a href="https://publications.waset.org/abstracts/search?q=Benamara%20Salem"> Benamara Salem</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Determining the alcohol content in alcoholic fermentation bioprocess has a great importance. In fact, it is a key indicator for monitoring this fermentation bioprocess. Several methodologies (chemical, spectrophotometric, chromatographic...) are used to the determination of this parameter. However, these techniques are very long and require: rigorous preparations, sometimes dangerous chemical reagents, and/or expensive equipment. In the present study, the date juice is used as a substrate of alcoholic fermentation. The extracted juice undergoes an alcoholic fermentation by Saccharomyces cerevisiae. The study of the possible use of refractometry as a sole means for the in situ control of this process revealed a good correlation (R2 = 0.98) between initial and final ° Brix: ° Brix f = 0.377× ° Brixi. In addition, we verified the relationship between the variation in final and initial ° Brix (Δ ° Brix) and alcoholic rate produced (A exp): CΔ° Brix / A exp = 1.1. This allows the tracing of abacus isoresponses that permit to determine the alcoholic and residual sugar rates with a mean relative error (MRE) of 5.35%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=refractometry" title="refractometry">refractometry</a>, <a href="https://publications.waset.org/abstracts/search?q=alcohol" title=" alcohol"> alcohol</a>, <a href="https://publications.waset.org/abstracts/search?q=residual%20sugar" title=" residual sugar"> residual sugar</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=brix" title=" brix"> brix</a>, <a href="https://publications.waset.org/abstracts/search?q=date" title=" date"> date</a>, <a href="https://publications.waset.org/abstracts/search?q=juice" title=" juice "> juice </a> </p> <a href="https://publications.waset.org/abstracts/3201/new-methodology-for-monitoring-alcoholic-fermentation-processes-using-refractometry" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3201.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">478</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1297</span> Evolution of Bioactive Components of Prickly Pear Juice (Opuntia ficus indica) and Cocktails with Orange Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=T.%20Hadj%20Sadok">T. Hadj Sadok</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Hattab%20Bey"> R. Hattab Bey</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Rebiha"> K. Rebiha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=prickly%20pear%20juice" title="prickly pear juice">prickly pear juice</a>, <a href="https://publications.waset.org/abstracts/search?q=orange%20cocktail" title=" orange cocktail"> orange cocktail</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenol" title=" polyphenol"> polyphenol</a>, <a href="https://publications.waset.org/abstracts/search?q=Opuntia%20ficus%20indica" title=" Opuntia ficus indica"> Opuntia ficus indica</a>, <a href="https://publications.waset.org/abstracts/search?q=vitamin" title=" vitamin"> vitamin</a> </p> <a href="https://publications.waset.org/abstracts/24034/evolution-of-bioactive-components-of-prickly-pear-juice-opuntia-ficus-indica-and-cocktails-with-orange-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24034.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">380</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1296</span> Forecasting of Grape Juice Flavor by Using Support Vector Regression</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ren-Jieh%20Kuo">Ren-Jieh Kuo</a>, <a href="https://publications.waset.org/abstracts/search?q=Chun-Shou%20Huang"> Chun-Shou Huang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=flavor%20forecasting" title="flavor forecasting">flavor forecasting</a>, <a href="https://publications.waset.org/abstracts/search?q=artificial%20neural%20networks" title=" artificial neural networks"> artificial neural networks</a>, <a href="https://publications.waset.org/abstracts/search?q=Support%20Vector%20Regression" title=" Support Vector Regression"> Support Vector Regression</a>, <a href="https://publications.waset.org/abstracts/search?q=China" title=" China"> China</a> </p> <a href="https://publications.waset.org/abstracts/21311/forecasting-of-grape-juice-flavor-by-using-support-vector-regression" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21311.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">492</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1295</span> Effects of Temperature and Enzyme Concentration on Quality of Pineapple and Pawpaw Blended Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ndidi%20F.%20Amulu">Ndidi F. Amulu</a>, <a href="https://publications.waset.org/abstracts/search?q=Calistus%20N.%20Ude"> Calistus N. Ude</a>, <a href="https://publications.waset.org/abstracts/search?q=Patrick%20E.%20Amulu"> Patrick E. Amulu</a>, <a href="https://publications.waset.org/abstracts/search?q=Nneka%20N.%20Uchegbu"> Nneka N. Uchegbu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=clarification" title="clarification">clarification</a>, <a href="https://publications.waset.org/abstracts/search?q=pawpaw" title=" pawpaw"> pawpaw</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=viscosity" title=" viscosity"> viscosity</a>, <a href="https://publications.waset.org/abstracts/search?q=vitamin%20C" title=" vitamin C"> vitamin C</a> </p> <a href="https://publications.waset.org/abstracts/70991/effects-of-temperature-and-enzyme-concentration-on-quality-of-pineapple-and-pawpaw-blended-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70991.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">303</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1294</span> Effects of Ultraviolet Treatment on Microbiological Load and Phenolic Content of Vegetable Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kubra%20Dogan">Kubra Dogan</a>, <a href="https://publications.waset.org/abstracts/search?q=Fatih%20Tornuk"> Fatih Tornuk</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=heat%20treatment" title="heat treatment">heat treatment</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20content" title=" phenolic content"> phenolic content</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title=" shelf life"> shelf life</a>, <a href="https://publications.waset.org/abstracts/search?q=ultraviolet%20%28UV-C%29" title=" ultraviolet (UV-C)"> ultraviolet (UV-C)</a>, <a href="https://publications.waset.org/abstracts/search?q=vegetable%20juice" title=" vegetable juice"> vegetable juice</a> </p> <a href="https://publications.waset.org/abstracts/86827/effects-of-ultraviolet-treatment-on-microbiological-load-and-phenolic-content-of-vegetable-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86827.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">210</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1293</span> Effects of Garlic (Allium sativum) Juice on Semen Oxidation in Male Rats</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jamshid%20Ghiasi%20Ghalehkandi">Jamshid Ghiasi Ghalehkandi</a>, <a href="https://publications.waset.org/abstracts/search?q=Naser%20Maheri%20Sis"> Naser Maheri Sis</a>, <a href="https://publications.waset.org/abstracts/search?q=Yahya%20Ebrahimnezhad"> Yahya Ebrahimnezhad</a>, <a href="https://publications.waset.org/abstracts/search?q=Shahin%20Hassanpour"> Shahin Hassanpour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=garlic%20juice" title="garlic juice">garlic juice</a>, <a href="https://publications.waset.org/abstracts/search?q=chromium%20chloride" title=" chromium chloride"> chromium chloride</a>, <a href="https://publications.waset.org/abstracts/search?q=semen" title=" semen"> semen</a>, <a href="https://publications.waset.org/abstracts/search?q=rat" title=" rat"> rat</a> </p> <a href="https://publications.waset.org/abstracts/11210/effects-of-garlic-allium-sativum-juice-on-semen-oxidation-in-male-rats" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11210.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">764</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1292</span> Comparative Assessment of Organo-Chlorine Pesticides Residue in Fruits and Fruit Juices</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Saidu%20Garba%20Okereafor%20Stella">Saidu Garba Okereafor Stella</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fruits%20and%20fruits%20juices" title="fruits and fruits juices">fruits and fruits juices</a>, <a href="https://publications.waset.org/abstracts/search?q=organochlorine%20pesticide%20residue" title=" organochlorine pesticide residue"> organochlorine pesticide residue</a>, <a href="https://publications.waset.org/abstracts/search?q=comparative%20studies" title=" comparative studies"> comparative studies</a>, <a href="https://publications.waset.org/abstracts/search?q=gc-ms%20spectrophometer" title=" gc-ms spectrophometer"> gc-ms spectrophometer</a> </p> <a href="https://publications.waset.org/abstracts/136919/comparative-assessment-of-organo-chlorine-pesticides-residue-in-fruits-and-fruit-juices" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/136919.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">147</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1291</span> Determination and Comparison of Some Elements in Different Types of Orange Juices and Investigation of Health Effect</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20Demir">F. Demir</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20S.%20Kipcak"> A. S. Kipcak</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20Dere%20Ozdemir"> O. Dere Ozdemir</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20M.%20Derun"> E. M. Derun</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Piskin"> S. Piskin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=element" title="element">element</a>, <a href="https://publications.waset.org/abstracts/search?q=health" title=" health"> health</a>, <a href="https://publications.waset.org/abstracts/search?q=ICP-OES" title=" ICP-OES"> ICP-OES</a>, <a href="https://publications.waset.org/abstracts/search?q=orange%20juice" title=" orange juice"> orange juice</a> </p> <a href="https://publications.waset.org/abstracts/25602/determination-and-comparison-of-some-elements-in-different-types-of-orange-juices-and-investigation-of-health-effect" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25602.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">524</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1290</span> Physicochemical Properties of Low Viscosity Banana Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Victor%20Vicent">Victor Vicent</a>, <a href="https://publications.waset.org/abstracts/search?q=Oscar%20Kibazohi"> Oscar Kibazohi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20juice" title="banana juice">banana juice</a>, <a href="https://publications.waset.org/abstracts/search?q=sugar%20content" title=" sugar content"> sugar content</a>, <a href="https://publications.waset.org/abstracts/search?q=acids" title=" acids"> acids</a>, <a href="https://publications.waset.org/abstracts/search?q=minerals" title=" minerals"> minerals</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20analysis" title=" quality analysis"> quality analysis</a> </p> <a href="https://publications.waset.org/abstracts/116136/physicochemical-properties-of-low-viscosity-banana-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/116136.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">152</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1289</span> The Effectivity of Lime Juice on the Cooked Rice's Shelf-Life</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Novriyanti%20Lubis">Novriyanti Lubis</a>, <a href="https://publications.waset.org/abstracts/search?q=Riska%20Prasetiawati"> Riska Prasetiawati</a>, <a href="https://publications.waset.org/abstracts/search?q=Nuriani%20Rahayu"> Nuriani Rahayu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bacteriology" title="bacteriology">bacteriology</a>, <a href="https://publications.waset.org/abstracts/search?q=cooked%20rice%27s" title=" cooked rice's"> cooked rice's</a>, <a href="https://publications.waset.org/abstracts/search?q=lime%20juice" title=" lime juice"> lime juice</a>, <a href="https://publications.waset.org/abstracts/search?q=preservative" title=" preservative"> preservative</a> </p> <a href="https://publications.waset.org/abstracts/56368/the-effectivity-of-lime-juice-on-the-cooked-rices-shelf-life" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56368.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">336</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1288</span> Time Series Analysis on the Production of Fruit Juice: A Case Study of National Horticultural Research Institute (Nihort) Ibadan, Oyo State</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abiodun%20Ayodele%20Sanyaolu">Abiodun Ayodele Sanyaolu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fruit%20juice" title="fruit juice">fruit juice</a>, <a href="https://publications.waset.org/abstracts/search?q=least%20square" title=" least square"> least square</a>, <a href="https://publications.waset.org/abstracts/search?q=multiplicative%20models" title=" multiplicative models"> multiplicative models</a>, <a href="https://publications.waset.org/abstracts/search?q=time%20series" title=" time series"> time series</a> </p> <a href="https://publications.waset.org/abstracts/125505/time-series-analysis-on-the-production-of-fruit-juice-a-case-study-of-national-horticultural-research-institute-nihort-ibadan-oyo-state" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/125505.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">142</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1287</span> The Effect of Ultrasound on Permeation Flux and Changes in Blocking Mechanisms during Dead-End Microfiltration of Carrot Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Hemmati">A. Hemmati</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Mirsaeedghazi"> H. Mirsaeedghazi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Aboonajmi"> M. Aboonajmi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carrot%20juice" title="Carrot juice">Carrot juice</a>, <a href="https://publications.waset.org/abstracts/search?q=Dead%20end" title=" Dead end"> Dead end</a>, <a href="https://publications.waset.org/abstracts/search?q=Microfiltration" title=" Microfiltration"> Microfiltration</a>, <a href="https://publications.waset.org/abstracts/search?q=Ultrasound" title=" Ultrasound"> Ultrasound</a> </p> <a href="https://publications.waset.org/abstracts/67723/the-effect-of-ultrasound-on-permeation-flux-and-changes-in-blocking-mechanisms-during-dead-end-microfiltration-of-carrot-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/67723.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">319</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1286</span> Fiber Optic Asparagine Biosensor for Fruit Juices by Co-Immobilization of L-Asparaginase and Phenol Red</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mandeep%20Kataria">Mandeep Kataria</a>, <a href="https://publications.waset.org/abstracts/search?q=Ritu%20Narula"> Ritu Narula</a>, <a href="https://publications.waset.org/abstracts/search?q=Navneet%20Kaur"> Navneet Kaur</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fiber%20optic%20biosensor" title="fiber optic biosensor">fiber optic biosensor</a>, <a href="https://publications.waset.org/abstracts/search?q=chitosan" title=" chitosan"> chitosan</a>, <a href="https://publications.waset.org/abstracts/search?q=teos" title=" teos"> teos</a>, <a href="https://publications.waset.org/abstracts/search?q=l-asparaginase" title=" l-asparaginase"> l-asparaginase</a> </p> <a href="https://publications.waset.org/abstracts/47241/fiber-optic-asparagine-biosensor-for-fruit-juices-by-co-immobilization-of-l-asparaginase-and-phenol-red" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47241.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">289</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1285</span> Comparison of Due Date Assignment Rules in a Dynamic Job Shop</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mumtaz%20Ipek">Mumtaz Ipek</a>, <a href="https://publications.waset.org/abstracts/search?q=Burak%20Erkayman"> Burak Erkayman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Due date is assigned as an input for scheduling problems. At the same time, due date is selected as a decision variable for real time scheduling applications. Correct determination of due dates increases shop floor performance and number of jobs completed on time. This subject has been mentioned widely in the literature. Moreover rules for due date determination have been developed from analytical analysis. When a job arrives to the shop floor, a due date is assigned for delivery. Various due date determination methods are used in the literature. In this study six different due date methods are implemented for a hypothetical dynamic job shop and the performances of the due date methods are compared. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=scheduling" title="scheduling">scheduling</a>, <a href="https://publications.waset.org/abstracts/search?q=dynamic%20job%20shop" title=" dynamic job shop"> dynamic job shop</a>, <a href="https://publications.waset.org/abstracts/search?q=due%20date%20assignment" title=" due date assignment"> due date assignment</a>, <a href="https://publications.waset.org/abstracts/search?q=management%20engineering" title=" management engineering"> management engineering</a> </p> <a href="https://publications.waset.org/abstracts/28369/comparison-of-due-date-assignment-rules-in-a-dynamic-job-shop" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28369.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">553</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1284</span> The Use of Food Industry Bio-Products for Sustainable Lactic Acid Bacteria Encapsulation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Paulina%20Zavistanaviciute">Paulina Zavistanaviciute</a>, <a href="https://publications.waset.org/abstracts/search?q=Vita%20Krungleviciute"> Vita Krungleviciute</a>, <a href="https://publications.waset.org/abstracts/search?q=Elena%20Bartkiene"> Elena Bartkiene</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bio-products" title="bio-products">bio-products</a>, <a href="https://publications.waset.org/abstracts/search?q=encapsulation" title=" encapsulation"> encapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a> </p> <a href="https://publications.waset.org/abstracts/59315/the-use-of-food-industry-bio-products-for-sustainable-lactic-acid-bacteria-encapsulation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59315.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">276</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1283</span> Preparation of Novel Antimicrobial Meat Packaging Using Chitosan-Arginine</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=R.%20A.%20Lahmer">R. A. Lahmer</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20P.%20Williams"> A. P. Williams</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Townsend"> S. Townsend</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Baker"> S. Baker</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20L.%20Jones"> D. L. Jones</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cross-contamination" title="cross-contamination">cross-contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=foodborne%20pathogen" title=" foodborne pathogen"> foodborne pathogen</a>, <a href="https://publications.waset.org/abstracts/search?q=polymer%20film" title=" polymer film"> polymer film</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title=" shelf life"> shelf life</a> </p> <a href="https://publications.waset.org/abstracts/20974/preparation-of-novel-antimicrobial-meat-packaging-using-chitosan-arginine" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20974.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">410</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1282</span> Determination of Vitamin C (Ascorbic Acid) in Orange Juices Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wanida%20Wonsawat">Wanida Wonsawat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ascorbic%20acid" title="ascorbic acid">ascorbic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=vitamin%20C" title=" vitamin C"> vitamin C</a>, <a href="https://publications.waset.org/abstracts/search?q=juice" title=" juice"> juice</a>, <a href="https://publications.waset.org/abstracts/search?q=voltammetry" title=" voltammetry"> voltammetry</a> </p> <a href="https://publications.waset.org/abstracts/9762/determination-of-vitamin-c-ascorbic-acid-in-orange-juices-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9762.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">327</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1281</span> Effect of Two Different Method for Juice Processing on the Anthocyanins and Polyphenolics of Blueberry (Vaccinium corymbosum)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Onur%20Ercan">Onur Ercan</a>, <a href="https://publications.waset.org/abstracts/search?q=Buket%20Askin"> Buket Askin</a>, <a href="https://publications.waset.org/abstracts/search?q=Erdogan%20Kucukoner"> Erdogan Kucukoner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title="anthocyanins">anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=blueberry" title=" blueberry"> blueberry</a>, <a href="https://publications.waset.org/abstracts/search?q=depectinization" title=" depectinization"> depectinization</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a> </p> <a href="https://publications.waset.org/abstracts/156482/effect-of-two-different-method-for-juice-processing-on-the-anthocyanins-and-polyphenolics-of-blueberry-vaccinium-corymbosum" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/156482.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">94</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1280</span> Study of the Effect of Voltage and PH on the Inactivation of Byssochlamys fulva in Tomato Juice by Ohmic Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Arash%20Dara">Arash Dara</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahsa%20Mokhtari"> Mahsa Mokhtari</a>, <a href="https://publications.waset.org/abstracts/search?q=Nafiseh%20Zamindar"> Nafiseh Zamindar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pasteurization" title="pasteurization">pasteurization</a>, <a href="https://publications.waset.org/abstracts/search?q=ohmic%20heating%20process" title=" ohmic heating process"> ohmic heating process</a>, <a href="https://publications.waset.org/abstracts/search?q=Byssochlamys%20fulva" title=" Byssochlamys fulva"> Byssochlamys fulva</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20juice" title=" tomato juice"> tomato juice</a>, <a href="https://publications.waset.org/abstracts/search?q=heat%20resistance" title=" heat resistance"> heat resistance</a>, <a href="https://publications.waset.org/abstracts/search?q=voltage" title=" voltage"> voltage</a>, <a href="https://publications.waset.org/abstracts/search?q=pH" title=" pH"> pH</a> </p> <a href="https://publications.waset.org/abstracts/136482/study-of-the-effect-of-voltage-and-ph-on-the-inactivation-of-byssochlamys-fulva-in-tomato-juice-by-ohmic-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/136482.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">381</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1279</span> 16s rRNA Based Metagenomic Analysis of Palm Sap Samples From Bangladesh</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=%C3%81gota%20%C3%81brah%C3%A1m">Ágota Ábrahám</a>, <a href="https://publications.waset.org/abstracts/search?q=Md%20Nurul%20Islam"> Md Nurul Islam</a>, <a href="https://publications.waset.org/abstracts/search?q=Karimane%20Zeghbib"> Karimane Zeghbib</a>, <a href="https://publications.waset.org/abstracts/search?q=G%C3%A1bor%20Kemenesi"> Gábor Kemenesi</a>, <a href="https://publications.waset.org/abstracts/search?q=Sazeda%20Akter"> Sazeda Akter</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Collecting palm sap as a food source is an everyday practice in some parts of the world. However, the consumption of palm juice has been associated with regular infections and epidemics in parts of Bangladesh. This is attributed to fruit-eating bats and other vertebrates or invertebrates native to the area, contaminating the food with their body secretions during the collection process. The frequent intake of palm juice, whether as a processed food product or in its unprocessed form, is a common phenomenon in large areas. The range of pathogens suitable for human infection resulting from this practice is not yet fully understood. Additionally, the high sugar content of the liquid makes it an ideal culture medium for certain bacteria, which can easily propagate and potentially harm consumers. Rapid diagnostics, especially in remote locations, could mitigate health risks associated with palm juice consumption. The primary objective of this research is the rapid genomic detection and risk assessment of bacteria that may cause infections in humans through the consumption of palm juice. Utilizing state-of-the-art third-generation Nanopore metagenomic sequencing technology based on 16S rRNA, and identified bacteria primarily involved in fermenting processes. The swift metagenomic analysis, coupled with the widespread availability and portability of Nanopore products (including real-time analysis options), proves advantageous for detecting harmful pathogens in food sources without relying on extensive industry resources and testing. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=raw%20date%20palm%20sap" title="raw date palm sap">raw date palm sap</a>, <a href="https://publications.waset.org/abstracts/search?q=NGS" title=" NGS"> NGS</a>, <a href="https://publications.waset.org/abstracts/search?q=metabarcoding" title=" metabarcoding"> metabarcoding</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title=" food safety"> food safety</a> </p> <a href="https://publications.waset.org/abstracts/178944/16s-rrna-based-metagenomic-analysis-of-palm-sap-samples-from-bangladesh" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/178944.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">55</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1278</span> Variation of Phenolic Compounds in Latvian Apple Juices and Their Suitability for Cider Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rita%20Riekstina-Dolge">Rita Riekstina-Dolge</a>, <a href="https://publications.waset.org/abstracts/search?q=Zanda%20Kruma"> Zanda Kruma</a>, <a href="https://publications.waset.org/abstracts/search?q=Fredijs%20Dimins"> Fredijs Dimins</a>, <a href="https://publications.waset.org/abstracts/search?q=Inta%20Krasnova"> Inta Krasnova</a>, <a href="https://publications.waset.org/abstracts/search?q=Daina%20Karklina"> Daina Karklina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> 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. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apple%20juice" title="apple juice">apple juice</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=hierarchical%20cluster%20analysis" title=" hierarchical cluster analysis"> hierarchical cluster analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=cider%20production" title=" cider production"> cider production</a> </p> <a href="https://publications.waset.org/abstracts/7885/variation-of-phenolic-compounds-in-latvian-apple-juices-and-their-suitability-for-cider-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7885.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">429</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1277</span> Reduction of Patient’s Dose of I-131 Therapy by Used Local Diuretic Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mosab%20kh.%20A.%20A.%20Bashir">Mosab kh. A. A. Bashir</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Mohamed-Ahmed"> E. Mohamed-Ahmed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the study is to compare the results of the external exposure and the range of the dose spread by the patients, hospitalized in two different groups of 3-5 d receiving radioiodine therapy because of thyroid cancer, and one of group were giving the local diuretic plant (barley) as local juice. The control group was 28 patients they were isolated as international precautions after taken I-131 capsule 100 mCi, and their external exposure was recorded day by day after first 24 hrs. and the distance for external measurement was 1 m at the abdominal level. The mean of external exposure values of patients at fourth day were 30.24±12.92 µSv h−1. The second group after taking I-131 capsule 100 mCi we were given barley juice (250 mL) after every meal three times on day and their external exposure was recorded day by day after first 24 hrs. The mean of external exposure values of patients of this group at third day was 26.92±9.89 (14-55) µSv h−1. It was observed that the external exposure from the second group clearly decreased to low levels which contributed to the decrease in patient dose and also to the decrease in the exposure from the patient to his/her family. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=local%20diuretic%20juice" title="local diuretic juice">local diuretic juice</a>, <a href="https://publications.waset.org/abstracts/search?q=therapy" title=" therapy"> therapy</a>, <a href="https://publications.waset.org/abstracts/search?q=radiation%20medicine" title=" radiation medicine"> radiation medicine</a>, <a href="https://publications.waset.org/abstracts/search?q=diuretic%20plant" title=" diuretic plant"> diuretic plant</a> </p> <a href="https://publications.waset.org/abstracts/4035/reduction-of-patients-dose-of-i-131-therapy-by-used-local-diuretic-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/4035.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">315</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1276</span> Antihypertensive Activity of Alcoholic Extract of Citrus Paradise Juice in One Clip One Kidney Hypertension Model in Rats</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lokesh%20Bhatt">Lokesh Bhatt</a>, <a href="https://publications.waset.org/abstracts/search?q=Jayesh%20Rathod"> Jayesh Rathod</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Hypertension is one of the most prevalent cardiovascular disorder. It is responsible for several other cardiovascular disorders. Although many drugs are available for the treatment of hypertension, still a large population has uncontrolled blood pressure. Thus there is an unmet need for new therapeutic approaches for the same. Fruit juice of Citrus paradise contains several flavonoids with vasodilatory activity. We hypothesized that alcoholic extract of Citrus paradise, which contains flavonoids, might attenuate hypertension. The objective of the present study was to evaluate the antihypertensive activity of alcoholic extract of Citrus paradise fruit juice in rats. Hypertension was induced using one clip one kidney model in rats. The renal artery was occluded for 4 h after removal of one kidney. Once stabilized, the ganglionic blockade was performed followed by removal of the arterial clip from the kidney. Removal of clip resulted in an increase in blood pressure which is due to release of renin from the kidney. Alcoholic extract of Citrus paradise fruit juice was then administered at 50 mg/kg and 100 mg/kg dose by intravenous injection. Blood pressure was monitored continuously. Alcoholic extract of Citrus paradise fruit juice reduced hypertension in dose-dependent manner. Antihypertensive activity was found to be associated with vasodilation. The results of the present study showed antihypertensive potential of alcoholic extract of Citrus paradise fruit juice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=citrus%20paradise" title="citrus paradise">citrus paradise</a>, <a href="https://publications.waset.org/abstracts/search?q=alcoholic%20extract" title=" alcoholic extract"> alcoholic extract</a>, <a href="https://publications.waset.org/abstracts/search?q=one%20clip%20one%20kidney%20model" title=" one clip one kidney model"> one clip one kidney model</a>, <a href="https://publications.waset.org/abstracts/search?q=vasodilation" title=" vasodilation"> vasodilation</a> </p> <a href="https://publications.waset.org/abstracts/67780/antihypertensive-activity-of-alcoholic-extract-of-citrus-paradise-juice-in-one-clip-one-kidney-hypertension-model-in-rats" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/67780.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">289</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1275</span> Effects of Microwave Heating Rate on the Color, Total Anthocyanin Content and Total Phenolics of Elderberry Juice during Come-up-Time</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Balunkeswar%20Nayak">Balunkeswar Nayak</a>, <a href="https://publications.waset.org/abstracts/search?q=Hanjun%20Cao"> Hanjun Cao</a>, <a href="https://publications.waset.org/abstracts/search?q=Xinruo%20Zhang"> Xinruo Zhang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Elderberry could protect human health from oxidative stress, and reduce aging and certain cardiovascular diseases due to the presence of bioactive phytochemicals with high antioxidant capacity. However, these bioactive phytochemicals, such as anthocyanins and other phenolic acids, are susceptible to degradation during processing of elderberries to juice, jam, and powder due to intensity and duration of thermal exposure. The effects of microwave heating rate during come-up-times, using a domestic 2450 MHz microwave, on the color, total anthocyanin content and total phenolics on elderberry juice was studied. With a variation of come-up-time from 30 sec to 15 min at different power levels (10–50 % of total wattage), the temperature of elderberry juice vary from 40.6 °C to 91.5 °C. However, the color parameters (L, A, and B), total anthocyanin content (using pH differential method) and total phenolics did not vary significantly when compared to the control samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=elderberry" title="elderberry">elderberry</a>, <a href="https://publications.waset.org/abstracts/search?q=microwave" title=" microwave"> microwave</a>, <a href="https://publications.waset.org/abstracts/search?q=color" title=" color"> color</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20exposure" title=" thermal exposure"> thermal exposure</a> </p> <a href="https://publications.waset.org/abstracts/16824/effects-of-microwave-heating-rate-on-the-color-total-anthocyanin-content-and-total-phenolics-of-elderberry-juice-during-come-up-time" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16824.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">603</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1274</span> Determination of Vitamin C Red Guava (Psidium guajava Linn) Fruit Juice, with Variation of Beverage Packaging by Titrimetic Method Using 2,6- Dichlorophenol Indophenol</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Novriyanti%20Lubis">Novriyanti Lubis</a>, <a href="https://publications.waset.org/abstracts/search?q=Riska%20Prasetiawati"> Riska Prasetiawati</a>, <a href="https://publications.waset.org/abstracts/search?q=Wulan%20%20Septiani"> Wulan Septiani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The quantitative analysis of vitamin C content from variations beverage packaging containing red guava (Psidium Guajava Linn) fruit juice had been done. In this study, four samples were obtained from the shopping center in Garut and Bandung City. Samples were tested quantitatively by 2,6-dichlorophenol indophenol titration method. The results showed different concentration of 4 samples consist of tetra pack packaging, tin, glass, and plastic bottles, such as; 17.99 mg/100 gr, 31.46 mg/100 gr, 13.00 mg/100 gr, and 12.01 mg/100 gr, respectively. These results indicated that the packaging variations affected the level of vitamin C content which was characterized by decreased levels of vitamin C. It means the levels of vitamin C from this research were not in accordance with nutritional value information on the packaging. Tetra pack packaging was the most stable compared to other packaging even though it had a shorter expired date than with other. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=vitamin%20C" title="vitamin C">vitamin C</a>, <a href="https://publications.waset.org/abstracts/search?q=variations%20beverage%20packaging" title=" variations beverage packaging"> variations beverage packaging</a>, <a href="https://publications.waset.org/abstracts/search?q=red%20guava" title=" red guava"> red guava</a>, <a href="https://publications.waset.org/abstracts/search?q=titration%202" title=" titration 2"> titration 2</a>, <a href="https://publications.waset.org/abstracts/search?q=6-%20dichlorophenol%20indophenol" title="6- dichlorophenol indophenol">6- dichlorophenol indophenol</a> </p> <a href="https://publications.waset.org/abstracts/76541/determination-of-vitamin-c-red-guava-psidium-guajava-linn-fruit-juice-with-variation-of-beverage-packaging-by-titrimetic-method-using-26-dichlorophenol-indophenol" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76541.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">239</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1273</span> Effect of Fermented Orange Juice Intake on Urinary 6‑Sulfatoxymelatonin in Healthy Volunteers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20Cerrillo">I. Cerrillo</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Carrillo-Vico"> A. Carrillo-Vico</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20A.%20Ortega"> M. A. Ortega</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Escudero-L%C3%B3pez"> B. Escudero-López</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20%C3%81lvarez-S%C3%A1nchez"> N. Álvarez-Sánchez</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Mart%C3%ADn"> F. Martín</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Fern%C3%A1ndez-Pach%C3%B3n"> M. S. Fernández-Pachón</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Melatonin is a bioactive compound involved in multiple biological activities such as glucose tolerance, circadian rhythm regulation, antioxidant defense or immune system action. In elderly subjects the intake of foods and drinks rich in melatonin is very important due to its endogenous level decreases with age. Alcoholic fermentation is a process carried out in fruits, vegetables and legumes to obtain new products with improved bioactive compounds profile in relation to original substrates. Alcoholic fermentation process carried out by Saccharomycetaceae var. Pichia kluyveri induces an important synthesis of melatonin in orange juice. A novel beverage derived of fermented orange juice could be a promising source of this bioactive compound. The aim of the present study was to determine whether the acute intake of fermented orange juice increase the levels of urinary 6-sulfatoxymelatonin in healthy humans. Nine healthy volunteers (7 women and 2 men), aged between 20 and 25 years old and BMI of 21.1  2.4 kg/m2, were recruited. On the study day, participants ingested 500 mL of fermented orange juice. The first urine collection was made before fermented orange juice consumption (basal). The rest of urine collections were made in the following time intervals after fermented orange juice consumption: 0-2, 2-5, 5-10, 10- 15 and 15-24 hours. During the experimental period only the consumption of water was allowed. At lunch time a meal was provided (60 g of white bread, two slices of ham, a slice of cheese, 125 g of sweetened natural yoghurt and water). The subjects repeated the protocol with orange juice following a 2-wk washout period between both types of beverages. The levels of 6-sulfatoxymelatonin (6-SMT) were measured in urine recollected at different time points using the Melatonin-Sulfate Urine ELISA (IBL International GMBH, Hamburg, Germany). Levels of 6-SMT were corrected to those of creatinine for each sample. A significant (p < 0.05) increase in urinary 6-SMT levels was observed between 2-5 hours after fermented orange juice ingestion with respect to basal values (increase of 67,8 %). The consumption of orange juice did not induce any significant change in urinary 6-SMT levels. In addition, urinary 6-SMT levels obtained between 2-5 hours after fermented orange juice ingestion (115,6 ng/mg) were significantly different (p < 0.05) from those of orange juice (42,4 ng/mg). The enhancement of urinary 6-SMT after the ingestion of 500 mL of fermented orange juice in healthy humans compared to orange juice could be an important advantage of this novel product as an excellent source of melatonin. Fermented orange juice could be a new functional food, and its consumption could exert a potentially positive effect on health in both the maintenance of health status and the prevention of chronic diseases. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermented%20orange%20juice" title="fermented orange juice">fermented orange juice</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20beverage" title=" functional beverage"> functional beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=healthy%20human" title=" healthy human"> healthy human</a>, <a href="https://publications.waset.org/abstracts/search?q=melatonin" title=" melatonin"> melatonin</a> </p> <a href="https://publications.waset.org/abstracts/63461/effect-of-fermented-orange-juice-intake-on-urinary-6sulfatoxymelatonin-in-healthy-volunteers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63461.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">405</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1272</span> Production of Plum (Prunus Cerasifera) Concentrate as Edible Color and Evaluation of Color Change Kinetics</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Azade%20Ghorbani-HasanSaraei">Azade Ghorbani-HasanSaraei</a>, <a href="https://publications.waset.org/abstracts/search?q=Seyed-Ahmad%20Shahidi"> Seyed-Ahmad Shahidi</a>, <a href="https://publications.waset.org/abstracts/search?q=Sakineh%20Alizadeh"> Sakineh Alizadeh</a>, <a href="https://publications.waset.org/abstracts/search?q=Adeleh%20Maghsoudlou"> Adeleh Maghsoudlou</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Improvement of color, as a quality attribute of Plum Concentrate, has been made possible by the increase in knowledge of kinetic of color change. Three different heating/evaporation processes were employed for the production of pPlum juice concentrate. The Plum juice was concentrated to a final 55 °Bx from an initial °Bx of 15 by microwave heating, rotary vacuum evaporator and evaporating at atmospheric pressure. The final Plum juice concentration of 55 °Bx was achieved in 17, 24 and 57 min by using the microwave, rotary vacuum and atmospheric heating processes, respectively. The colour change during concentration processes was investigated. Total colour differences, Hunter L, a and b parameters were used to estimate the extent of colour loss. All Hunter colour parameters decreased with time. The zero-order, first-order and a combined kinetics model were applied to the changes in colour parameters. Results indicated that variation in TCD followed both first-order and combined kinetics models, and parameters L, a and b followed only combined model. This model implied that the colour formation and pigment destruction occurred during concentration processes of plum juice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=colour" title="colour">colour</a>, <a href="https://publications.waset.org/abstracts/search?q=kinetics" title=" kinetics"> kinetics</a>, <a href="https://publications.waset.org/abstracts/search?q=concentration" title=" concentration"> concentration</a>, <a href="https://publications.waset.org/abstracts/search?q=plum%20juice" title=" plum juice"> plum juice</a> </p> <a href="https://publications.waset.org/abstracts/36135/production-of-plum-prunus-cerasifera-concentrate-as-edible-color-and-evaluation-of-color-change-kinetics" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/36135.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span 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