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BACKGROUND RESULTS CONCLUSION Synchronous degradation between anthocyanin and vitamin C was found in fruit and vegetable juice matrices. To investigate whether the C‐ring of anthocyanin is the key site of this interaction, cyanidin with four different C‐ring modifications (3‐glucosylation, 3,5‐diglucosylation, 6″‐malonylation, pyranylation) was added to vitamin C‐containing apple juice, and the changes of anthocyanin retention, vitamin C retention, color, antioxidative activity and differential metabolites were analyzed.The anthocyanin retention was in the order of pyranylation >6″‐malonylation >3,5‐diglucosylation >3‐glucosylation. The vitamin C retention was in the order of 6″‐malonylation > pyranylation >3,5‐diglucosylation >3‐glucosylation. The order of color stability was the same as that of anthocyanin retention, and the order of antioxidative activity was opposite to that of vitamin C retention. The results showed that modification at the C‐ring limited the activity of anthocyanin, and suggested that the C‐ring was one of the key sites for anthocyanin and vitamin C interaction. The shared differential metabolite of all apple juice matrices added with different anthocyanins was trans‐hinokiresinol, which was likely generated from anthocyanin skeleton reacted with certain compounds in apple juice.This study showed that modification of the anthocyanin C‐ring could affect the anthocyanin and vitamin C interaction to some extent, which provided valuable insights for the application of anthocyanin C‐ring modification in shelf‐life quality control of typical fruit and vegetable beverages with the coexistence of anthocyanin and vitamin C. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The development of thickening powders for the management of dysphagia is imperative due to the rapid growth of aging population and prevalence of the dysphagia. One promising thickening agent that can be used to formulate dysphagia diets is basil seed mucilage (BSM). This work investigates the effects of dispersing media, including water, milk, skim milk, and apple juice, on the rheological and tribological properties of the BSM‐thickened liquids. Shear rheology results revealed that the thickening ability of BSM in these media in ascending order is milk < skim milk ≈ apple juice < water. On the other hand, extensional rheology demonstrated that the longest filament breakup time was observed when BSM was dissolved in milk, followed by skim milk, water, and apple juice. Furthermore, tribological measurements showed varying lubrication behavior, depending on the BSM concentration and dispersing media. Dissolution of BSM in apple juice resulted in the most superior lubrication property compared with that in other dispersing media. Overall, this study provides insights on BSM's application as a novel gum‐based thickening powder in a range of beverages and emphasizes how important it is for consumers to have clear guidance for the use of BSM in dysphagia management. [ABSTRACT FROM AUTHOR]

Herein, a disposable electrochemical sensor was constructed from a gold DVD (GDVD) mini-chip modified with pores, β-cyclodextrin capped gold nanoparticles (AuNPs@β-CD), and nanodiamond (ND). For this purpose, the LSV method was employed to deposit a silver film on the surface of the mini-chip. Then, the silver was replaced with gold using galvanic replacement, after which etching of silver by nitric acid and ammonia was accomplished to obtain a porous GDVD mini-chip (PGDVD). Next, AuNPs@β-CD and thereafter, an aqueous ND dispersion were successively drop-cast on the PGDVD. Finally, the as-prepared mini-chip was exposed to air to obtain the PGDVD@AuNps@β-CD@ND mini-chip. The electrochemical oxidation behaviour of BPA showed an irreversible oxidative wave with decreased oxidation overpotential and increased current response for BPA. The calibration curve was linear over the concentration range of 5 × 10−5 M to 1 × 10−3 M of BPA. According to the 3sb/m and 10sb/m criteria, the limits of detection (LOD) and quantitation (LOQ) of the method were obtained to be 1 × 10−5 M and 5 × 10−5 M, respectively. Also, the reproducibility of the method (RSD%) was obtained to be 4%. The proposed sensor was employed for the analysis of spiked tap water and apple juice samples. [ABSTRACT FROM AUTHOR]

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Alternariol (AOH), an emerging mycotoxin, inevitably exists widely in various food and feed commodities with cereals and fruits being particularly susceptible, raising global concerns over its harm to human and livestock health. The development of eco-friendly and efficient strategies to decontaminate AOH has been an urgent task. This study provided insight into the utilization of crude soybean hull peroxidase as a powerful biocatalyst for degrading AOH. The results confirmed that crude soybean hull peroxidase (SHP) could catalyze the oxidation of AOH by use of H2O2 as a co-substrate. The optimum reaction conditions for SHP-catalyzed AOH degradation were recorded at pH 4.0–8.0, at 42–57 °C, and at H2O2 concentration of 100–500 μM. Mass analysis elucidated the degradation of AOH through hydroxylation and methylation by crude SHP. Moreover, toxicological analysis indicated that crude SHP-catalyzed AOH degradation detoxified the hepatotoxicity of this mycotoxin. The performance of crude SHP to degrade AOH in food matrices was further evaluated, and it was found that the enzyme agent could achieve AOH degradation by 77% in wheat flour, 84% in corn flour, 34% in grape juice, and 26% in apple juice. Collectively, these findings establish crude SHP as a promising candidate for effective AOH degradation, with potential applications in the food and feed industry. [ABSTRACT FROM AUTHOR]

Background: The black/white heart disease mortality disparity began increasing in the early 1980's, coincident with the switch from sucrose to high-fructose-corn-syrup/(HFCS) in the US food supply. There has been more fructose in HFCS than generally-recognized-as-safe/GRAS, which has contributed to unprecedented excess-free-fructose/(unpaired-fructose) in foods/beverages. Average- per-capita excess-free-fructose, from HFCS, began exceeding dosages/(5-10 g) that trigger fructose-malabsorption in the early 1980's. Fructose malabsorption contributes to gut-dysbiosis and gut-in-situ-fructosylation of dietary peptides/incretins/(GLP-1/GIP) which forms atherosclerotic advanced-glycation-end-products. Both dysregulate gut endocrine function and are risk factors for cardiovascular disease/(CVD). Limited research shows that African Americans have higher fructose malabsorption prevalence than others. CVD risk begins early in life. Methods: Coronary-Artery-Risk-Development-in-Adults/(CARDIA) study data beginning in 1985–86 with 2186 Black and 2277 White participants, aged 18–30 y, were used to test the hypothesis that HFCS sweetened beverage intake increases CVD risk/incidence, more among Black than White young adults, and at lower intakes; while orange juice-a low excess-free-fructose juice with comparable total sugars and total fructose, but a 1:1 fructose-to-glucose-ratio, i.e., low excess-free-fructose, does not. Cox proportional hazards models were used to calculate hazard ratios. Results: HFCS sweetened beverage intake was associated with higher CVD risk (HR = 1.7) than smoking (HR = 1.6). CVD risk was higher at lower HFCS sweetened beverage intake among Black than White participants. Intake, as low as 3 times/wk, was associated with twice the CVD risk vs. less frequent/never, among Black participants only (HR 2.1, 95% CI 1.2–3.7; P = 0.013). Probability of an ordered relationship approached significance. Among Black participants, CVD incidence jumped 62% from 59.8/1000, among ≤ 2-times/wk, to 96.9/1000 among 3–6 times/wk consumers. Among White participants, CVD incidence increased from 37.6/1000, among ≤ 1.5-times/wk, to 41.1/1000, among 2 times/wk–once/d – a 9% increase. Hypertension was highest among Black daily HFCS sweetened beverage consumers. Conclusion: The ubiquitous presence of HFCS over-the-past-40 years, at higher fructose-to-glucose ratios than generally-recognized-as-safe, may have contributed to CVD racial disparities, due to higher fructose-malabsorption prevalence among Black individuals, unpaired/excess-free-fructose induced gut dysbiosis and gut fructosylation of dietary peptides/incretins (GLP-1/GIP). These disturbances contribute to atherosclerotic plaque; promote incretin insufficiency/dysregulation/altered satiety/dysglycemia; decrease protective microbiota metabolites; and increase hypertension, CVD morbidity and mortality. [ABSTRACT FROM AUTHOR]

Cellulases are one of the most essential natural factors for cellulose degradation and, thus, have attracted significant interest for various applications. In this study, a cellulase from Paenibacillus elgii TKU051 was produced, purified, and characterized. The ideal fermentation conditions for cellulase productivity were 2% carboxymethyl cellulose (CMC) as the growth substrate, pH = 8, temperature of 31 °C, and 4 days of culturing. Accordingly, a 45 kDa cellulase (PeCel) was successfully purified in a single step using a High Q column with a recovery yield of 35% and purification of 42.2-fold. PeCel has an optimal activity at pH 6 and a temperature of 60 °C. The activity of cellulase was significantly inhibited by Cu2+ and enhanced by Mn2+. The PeCel-catalyzed products of the CMC hydrolysis were analyzed by high-performance liquid chromatography, which revealed chitobiose and chitotriose as the major products. Finally, the clarity of apple juice was enhanced when treated with PeCel. [ABSTRACT FROM AUTHOR]

One of the most difficult issues in the juice industry is to manufacture juices where processing processes minimise the impact on the native characteristics of the fruits. In this study, high-pressure technology was used on whole apple fruits in order to evaluate the effect on the juice production. Two varieties, cv. Limoncella and cv. Pink Lady, were considered. Preliminarily, the fruits were subjected to different pressures, and histological as well as pomological measurements were taken in order to identify the best treatment condition, which was established to be 600 MPa for 3 min. Juice samples were then characterised by measuring the colour, viscosity, total antioxidant capacity (TAC), and total phenolic content (TPC). The storage colour stability of the juices for both varieties showed not significant L* values between the untreated and pre-treated fruits. Juices obtained from pre-treated fruits had a viscosity significantly higher than that obtained from untreated ones. Interestingly, the TPC of high-pressure processing (HPP) pre-treated juice resulted in being significantly higher compared to the untreated ones. The HPP pre-treatment can be considered as a commercial application to modulate some quality standards for apple juice production. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Alicyclobacillus acidoterrestris is a common microorganism in fruit juice. It can produce off‐odor metabolites and has been considered to be an important factor in juice contamination. Thus, the development of new strategy for the control of A. acidoterrestris has important practical significance. The primary objective of this work was to assess the antibacterial performance of ε‐polylysine‐functionalized magnetic composites (Fe3O4@MoS2@PAA‐EPL) in apple juice and its effect on juice quality. Moreover, the molecular mechanism of Fe3O4@MoS2@PAA‐EPL against A. acidoterrestris was explored by RNA sequencing (RNA‐Seq).Experimental results indicated that the synthesized composites possessed the ability to inhibit the viability of A. acidoterrestris vegetative cells and spores. Besides, investigation on the quality of apple juice incubated with Fe3O4@MoS2@PAA‐EPL implied that the fabricated composites displayed negligible adverse effects on juice quality. In addition, the results of RNA‐Seq demonstrated that 833 differentially expressed genes (DEGs) were identified in Fe3O4@MoS2@PAA‐EPL‐treated A. acidoterrestris, which were associated with translation, energy metabolism, amino acid metabolism, membrane transport and cell integrity.These results suggested that the treatment of Fe3O4@MoS2@PAA‐EPL disrupted energy metabolism, repressed cell wall synthesis and caused membrane transport disorder of bacterial cells. This work provides novel insights into the molecular antibacterial mechanism for ε‐polylysine‐functionalized magnetic composites against A. acidoterrestris. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Benzoylurea (BU) insecticides have been widely used for pest control as third-generation insecticides. Considering that their residues in food may cause adverse effects on human health, the upper limits of BUs remaining in food have been set by the administration. Therefore, it is essential to develop a sensitive and efficient analytical method to determine the residues of BUs in food. Stir bar sorptive extraction (SBSE) is a novel sample preparation technique, and stainless steel wire (SSW) is an ideal substrate for an SBSE device. In this work, a novel SBSE device of SSW jacket-free stir bar with a dumbbell shape was designed and prepared. The conjugated microporous polymer CMP-F6, which possesses a porous structure, high hydrophobicity and rich fluorine-containing functional groups, was immobilized on the surface of SSW by the method of polyacrylonitrile glue adhesion. Compared with previous studies, which used SSW as a substrate, the method of etching partial SSW with hydrochloric acid, on the one hand, made the surface of SSW rough and easy to modify the extraction coating, and on the other hand, converted itself into a dumbbell-shaped structure, which is conducive to improving the extraction efficiency and stability of the SBSE device. The method of SBSE-HPLC-UV was established for determining five BUs. Owing to the hydrophobic interaction and F–F interaction between CMP-F6 and analytes, this method showed good extraction efficiency and had good linearity (R2 ≥ 0.9945) and high sensitivity (LODs in the range of 0.1–0.2 ng mL−1). It was used for the analysis of benzoylurea in an apple juice sample, and the recoveries were 74.3–117.9%. [ABSTRACT FROM AUTHOR]

This study aimed to produce apple and carrot juice-based healthy snacks with unique sensory properties of selected fruit and vegetable with a 3D food printer. It was thought that these snacks will be an alternative for those who do not like to consume fruits and vegetables in their natural form and/or for people who cannot consume fruits and vegetables due to their texture (elders, people with swallowing difficulty). Minimum starch concentration required for gelation of apple and carrot juice was determined as 5%. Rheological properties of disintegrated gels were determined and these disintegrated gels were processed in 3D printer. Apple and carrot juice-based 3D products with 97% printability and 98% stability were obtained. According to sensory analysis results, general acceptance scores remained below medium value. Moreover, physicochemical and thermal properties of the products were determined, and effects of printing speed and filling rate on printing quality were examined. [ABSTRACT FROM AUTHOR]

Using apples as a raw material and its by-products, such as pomace, in the development of innovative products and drinks, contributes to the production chain of this fruit. The objective of this research was to evaluate physicochemical characteristics, phenolic and profile sensory in aged apple liqueur, prepared with different formulations. Liqueurs were produced using depectinized apple juice, integral apple juice, pectinolytic enzyme and dehydrated apple pomace, all with a final sugar concentration of 100 g/L and an alcohol content of 20% v/v. All received chips (1 cm³) of untoasted oak wood (5 g/L), for maturation for 120 days. The use of an ultrasonic probe was tested in the pre-treatment of wood chips as well as dehydrated apple pomace. Analyzes of acidity, pH, density, total sugar, individual compound profile, total phenols, antioxidant activity and color parameters were carried out. Sensory analysis was applied using the JAR methodology along with acceptability. The results showed that liqueurs made with depectinized juice presented the highest values of total phenols (191.03 mg EAC/L) and antioxidant activity (1001.32 µmol TE/L by DPPH, 1376.70 by FRAP and 1857.41 by ABTS). The liqueurs that received pomace, at the end of the maturation period, showed high luminosity (L* = 96.1) and a light-yellow tone (b* = 35.31). The action of the ultrasonic probe under the wood chips was evidenced with a 3% increase in total phenols and a 5% increase in antioxidant activity. The liqueur that used integral juice and pectinolytic enzyme in the formulation had greater color intensity (C* = 42.6) and a more prominent shade of yellow (b*= 42.66). Finally, formulating the liqueurs with depectinized juice contributes to greater color intensity and maturing the liqueurs with wood chips pre-treated with an ultrasonic device contributed to the incorporation of compounds, improving the concentration of total phenols, and increasing antioxidant activity. [ABSTRACT FROM AUTHOR]

The present work aimed to use cocoa pod husk (CPH) and its extracted pectin as a potential substrate for the production of pectinase and to test the enzyme produced in the clarification process of apple juice. CPH with a particle size of <0.84 mm was employed for pectinase production by a selected strain of Aspergillus niger NRRL 2270. The optimization of the physicochemical conditions of the production medium led to an enzymatic activity of 602.03 U/g dry CPH, which was obtained under the following conditions: 110.25 g/L of CPH, 5% w/v pectin extract, 0.05 g/L of yeast extract, incubation at 28 °C, and pH 4, representing a 176% increase in enzymatic activity under the evaluated conditions. The production kinetics of pectinase showed maximum enzymatic activity at 96 h. Subsequently, the enzymatic extract was precipitated, microfiltered, and ultrafiltrated, resulting in 4852.50 U/mg of specific activity. The enzymatic activity after recovery and purification processes corresponded to 819 U/g dry CPH. Finally, a clarification stage of apple juice was carried out, in which the produced pectinase (CauPec) showed turbidity of 448.89 NTU compared to 417.89 NTU for the commercial enzyme and a viscosity of 1.86 cP, CauPec, and 1.19 cP, commercial pectinase, as well as soluble solids of 8.0 for commercial pectinase and 8.73 for CauPec. Therefore, it can be concluded that CPH and its pectin extract were excellent substrates for the production of pectinases, whose formulation is highly stable and can be applied in the clarification of apple juice. [ABSTRACT FROM AUTHOR]

One of the most prevalent hazardous mycotoxins in foods is patulin, which shows a serious hazard for consumers. Therefore, it is crucial to develop an efficient technique to determine patulin in foods. In the current work, a dispersive micro-solid-phase extraction procedure was developed for the extraction of patulin from apple juice samples prior to its determination by high-performance liquid chromatography coupled with a photodiode array detector. For this purpose, N-doped carbon nano-onion and metal–organic framework composite was successfully synthesized and characterized. Then, the extraction procedure was done by dispersion of the nanocomposite into the sample solution containing the analyte by sonication. After centrifuging of the mixture, the analyte was eluted from the surface of the sorbent and used in the determination step. Several significant parameters affecting the performance of the proposed method such as the sorbent amount, ionic strength, adsorption and desorption times, elution solvent type and volume, and pH were evaluated and optimized by "one-parameter-at-a-time" approach. The offered method revealed low limits of detection (1.62 ng mL−1) and quantification (5.39 ng mL−1), and a broad linear range (5.39–250 ng mL−1). Acceptable enrichment factor (113) and extraction recovery (56.6%) were obtained for the method. The method's usefulness was confirmed by the analysis of different packed apple juice and fresh apple juice samples. [ABSTRACT FROM AUTHOR]

This document is an editorial from the journal Foods, discussing the Special Issue "Novel Food and Beverages: Production and Characterization." The Special Issue focuses on the evaluation of novel food from a rheological perspective, covering topics such as food safety, sustainability, process engineering, and sensory issues. The editorial provides an overview of the published articles in the Special Issue, summarizing the key findings of each study. The document concludes by highlighting the importance of maintaining a healthy diet and the need for alternative food sources to meet the growing global population's demand for nutritious and safe food. [Extracted from the article]

Purpose: Diets rich in nitrates have the potential to prevent oral diseases such as caries or periodontitis. The reduced forms nitrite and nitric oxide have an antibacterial effect against cariogenic bacteria. The effect on bacterial acid production in saliva and oral biofilm is yet unknown. This study investigated the influence of consuming naturally nitrate-rich beetroot juice on bacterial lactate production in saliva and on the pH value of saliva and oral biofilm. Materials and Methods: In addition to their usual diet, a study group of eight subjects consumed 50 ml of beetroot juice daily for a fortnight. After a two-week break, they rinsed with 0.2% chlorhexidine (CHX) for 14 days as a positive control. Bacterial lactate production was induced by rinsing with 50 ml apple juice and measured at different time points during the study. Results: After two weeks of daily beetroot-juice consumption, an accumulation of nitrate and nitrite was measured in the saliva. No influence on the bacterial lactate production in saliva or the saliva and plaque pH was found. Conclusion: Commercially available beetroot juice showed no modulating effects on intraoral bacterial acid production, suggesting no caries-preventive properties under the tested conditions. [ABSTRACT FROM AUTHOR]

The single processing technology is difficult to meet the multiple requirements of the NFC juice, such as maintaining the nutrition and flavor, reducing browning and sterilization. In order to explore the combined effect of stress pretreatment and sterilization technologies on NFC fruit juice, 50% CO2 stress pretreatment was used before apple juice squeezed to study the influence of different stress intensity on sensory quality and nutritional quality of apple juice. The effects of electron beam irradiation and pasteurization on sensory and nutritional quality and bacteriologic effect of apple juice were also studied. The results showed that: 50% CO2 stress pretreatment could significantly increase the total phenolic content, antioxidant activity and VC content of the NFC apple juice (P

Objective: Establish a computer model for predicting the inactivation of Zygosaccharomyces rouxii in apple juice by surface discharge plasma (SDP). Methods: The numerical simulation software COMSOL multiphysics was used to model SDP inactivation of Z. rouxii LB. The inactivation efficiency was evaluated under different conditions of discharge voltage, bubble size and sample volume. The model was then validated. Results: SDP was highly effective in deactivating hyperosmotic-resistant yeast in apple juice. The reaction rate coefficient decreased with an increase in the initial concentration of bacteria. Furthermore, the increase in discharge voltage shortened the time needed to inactivate yeasts. Bubble size variations had no significant effect on the inactivation of Z. rouxii LB, and the inactivation time was prolonged with increasing sample volume. The model simulation results agreed with the experimental data.

Objective: Previously, our group screened a strain of Lactobacillus casei YZU01 that could efficiently remove patulin from apple juice. This article aimed to study the effect of L. casei YZU01 on the quality of apple juice during the removal of patulin from apple juice. Methods: The quality parameters of apple juice, including organic acids (citric acid, tartaric acid, fumaric acid, acetic acid and L-malic acid) and sugar content (glucose and galactose), acidity, non-enzymatic browning index, light transmittance, and color parameter, were assessed in three groups: commercial apple juice (CAJ), apple juice supplemented with patulin (CAJ-Patulin), and apple juice supplemented with patulin after degradation by L. casei YZU01 (CAJ-Patulin-L. casei YZU01). This analysis was conducted using high performance liquid chromatography (HPLC), pH meter, UV spectrophotometer, and colorimeter. Results: The content of citric acid, tartaric acid, fumaric acid and acetic acid in the group of CAJ-Patulin-L. casei YZU01 was increased from 0.18, 2.3, 0.12, and 0.00 g/kg to 2.11, 3.4, 0.15, and 0.66 g/kg, respectively. However, the content of L-malic acid, glucose and galactose in the group of CAJ-Patulin-L. casei YZU01 was decreased from 7.31, 38.59, and 67.55 g/kg to 5.26, 1.59 and 28.37 g/kg, respectively. The change of sugar and acid contents in the group of CAJ-Patulin-L. casei YZU01 had little effect on the acidity of apple juice. Furthermore, L. casei YZU01 treatment would not cause non-enzymatic browning reaction and had not adverse effects on the color of apple juice, but it would cause a fluctuation in light transmittance. In addition, after 72 hours of degradation, L. casei YZU01 had little effect on the L* and b* value of apple juice, but slightly increased the a* value, which represented that the green color of apple juice became lighter. In conclusion, the sugar and acid contents of apple juice were changed after treatment with L. casei YZU01, but no non-enzymatic browning reaction and color change was observed.

Sugar beverages are discussed as critical in the development of metabolic endotoxemia. Here, employing a cross-over design study we assessed the effect of diluted cloudy apple juice (AJ), an iso-caloric and -sweetened placebo (P), or water (W) on post-prandial endotoxemia in healthy, normal weight adults. After obtaining fasting blood, 19 healthy men and women consumed 500 mL AJ, P, or W in a randomized order and blood was taken 120 and 180 min later. Caco-2 cells were incubated with the beverages. Markers of intestinal barrier function were assessed. The intake of P but not of AJ or W was associated with a significant increase in TLR2 ligands and bacterial endotoxin in serum after 120 min and 180 min, respectively. P but not AJ significantly increased bacterial toxin permeation in Caco-2 cells. Our results suggest that the effects of sugar-sweetened beverages on markers of intestinal barrier function markedly differ from those of fruit juices. [ABSTRACT FROM AUTHOR]

Patulin, a toxic mycotoxin, can contaminate apple-derived products. The FDA has established an action level of 50 ppb (ng/g) for patulin in apple juice and apple juice products. To effectively monitor this mycotoxin, there is a need for adequate analytical methods that can reliably and efficiently determine patulin levels. In this work, we developed an automated sample preparation workflow followed by liquid chromatography–atmospheric pressure chemical ionization tandem mass spectrometry (LC-APCI-MS/MS) detection to identify and quantify patulin in a single method, further expanding testing capabilities for monitoring patulin in foods compared to traditional optical methods. Using a robotic sample preparation system, apple juice, apple cider, apple puree, apple-based baby food, applesauce, fruit rolls, and fruit jam were fortified with 13C-patulin and extracted using dichloromethane (DCM) without human intervention, followed by an LC-APCI-MS/MS analysis in negative ionization mode. The method achieved a limit of quantification of 4.0 ng/g and linearity ranging from 2 to 1000 ng/mL (r2 > 0.99). Quantitation was performed with isotope dilution using 13C-patulin as an internal standard and solvent calibration standards. Average recoveries (relative standard deviations, RSD%) in seven spike matrices were 95% (9%) at 10 ng/g, 110% (5%) at 50 ng/g, 101% (7%) at 200 ng/g, and 104% (4%) at 1000 ng/g (n = 28). The ranges of within-matrix and between-matrix variability (RSD) were 3–8% and 4–9%, respectively. In incurred samples, the identity of patulin was further confirmed with a comparison of the information-dependent acquisition-enhanced product ion (IDA-EPI) MS/MS spectra to a reference standard. The metrological traceability of the patulin measurements in an incurred apple cider (21.1 ± 8.0 µg/g) and apple juice concentrate (56.6 ± 15.6 µg/g) was established using a certified reference material and calibration data to demonstrate data confidence intervals (k = 2, 95% confidence interval). [ABSTRACT FROM AUTHOR]

Patulin, a toxic secondary metabolite produced by certain molds (Penicillium, Aspergillus, and Byssochlamys), poses a significant health risk when present in apple juice products above permissible levels. Its presence is a major concern for both consumers and regulatory bodies due to its potential carcinogenic and mutagenic effects. Minimizing patulin concentration in apple juice products requires a multifaceted approach involving various stages of apple fruit production, from orchard management to processing and storage. This review explores the pre‐ and postharvest strategies associated with minimizing patulin concentration in apple juice products. It examines the role of good agricultural practices in reducing mold contamination in orchards and discusses the importance of proper postharvest handling, including fruit sorting and washing to remove contaminated apples before processing. During processing, factors such as temperature, pH, and processing time play crucial roles in minimizing patulin levels. Innovative processing technologies, such as pulsed electric fields (PEF), ultraviolet (UV) radiation, high‐pressure processing, enzymatic, and chemical degradation have shown promise in reducing patulin concentration while preserving the sensory and nutritional quality of the juice. Furthermore, effective storage practices, such as maintaining proper temperature and humidity levels, are essential for preventing patulin formation during storage. Continuous monitoring and analytical testing for patulin content throughout the production chain are necessary to ensure compliance with regulatory standards and to guarantee the safety of apple juice products. Despite advancements in technology and production practices, challenges remain in effectively minimizing patulin concentration. These include the need for further research to develop more efficient detection methods, the adoption of sustainable and eco‐friendly practices in orchard management, and the dissemination of knowledge and best practices to stakeholders across the apple juice supply chain. In conclusion, minimizing patulin concentration in apple juice products requires a holistic approach that integrates preventive measures, innovative processing technologies, and stringent quality control measures. By addressing these challenges, the apple juice industry can ensure the production of safe and high‐quality products that meet regulatory standards and consumer expectations. [ABSTRACT FROM AUTHOR]

Elderberry pomace, a by-product generated by elderberry processing industries, may be a favourable resource for further utilisation due to its components of high nutritional quality. In our research, elderberry pomace extract (EP) was added to apple juice as natural food additive for controlling microbial spoilage and enriching antioxidant components. During the 8-week storage period of enriched apple juice (EPA) and control apple juice samples antioxidant properties were evaluated using the FRAP assay, Folin–Ciocalteu method, and pH differentiation method. The amount of polyphenols components was quantified using an RP-HPLC method. The microbiological status of samples was studied by determining the total viable and yeast/mould counts. The EPA is an important source of polyphenol components and other bioactive compounds, and the results suggest that extract of elderberry pomace could be a promising natural preservative to improve microbiological stability during refrigerated storage and increase the quality of apple juice. [ABSTRACT FROM AUTHOR]

This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberlindnera rhodanensis DK, as the main targeted microbe. At 30 °C without agitation, C. rhodanensis DK caused changes in key parameters during the fermentation of cashew apple juice (CAJ) in terms of varied pH values and initial sugar concentrations. This result indicated that pure CAJ, with pH adjusted to 6 and with the original 6.85% (w/v) total sugar content, was the most feasible condition, as glucose and fructose were mostly consumed at 12 days of fermentation. A co-culture approach with either Saccharomyces cerevisiae TISTR 5088 or Lactobacillus pentosus A14-6 was investigated to improve both physicochemical and fermentation characteristics. Co-fermentation with S. cerevisiae TISTR 5088 resulted in significantly increased ethanol accumulation to 33.61 ± 0.11 g/L, but diminished bioactive compounds, antioxidant activity, and antidiabetic potential. In contrast, co-fermentation with L. pentosus A14-6 demonstrated excellent outcomes, as it significantly increased sugar consumption and finally remained at only 4.95 g/L compared to C. rhodanensis DK alone, produced lower levels of ethanol at only 19.47 ± 0.06 g/L, and higher total titratable acid (TTA), resulting in a final pH of 3.6. In addition, co-fermentation with this lactic acid bacterium significantly enhanced bioactive compounds and antioxidant activity and also retained potential antidiabetic properties. These findings highlight the feasibility of using tailored microbial fermentation strategies to produce low-alcohol beverages with enhanced health-promoting properties from CAJ; however, product-development processes following health food regulations and sensory evaluation are necessary. [ABSTRACT FROM AUTHOR]

The lactic acid bacteria with excellent fermentation potential were separated and screened for fermented apple juice using pickles as materials in this experiment. These strains were identified with the methods of morphology, physiology and genetics. The fermentation potential and survival ability in a simulated gastrointestinal environment of these strains were evaluated. The experimental results showed that two LAB strains with excellent fermentation potential were Lactobacillus paracasei WFC 414 and Lactobacillus plantarum WFC 502. The viable counts of WFC 414 and WFC 502 in fermented apple juice for 48 h reached 8. 81 and 9. 33 log CFU/ mL respectively, while their survival rates reached 92%, 95%, and 80. 7%, 83. 6% respectively, in a 2 h simulated gastric fluid and 4 h simulated intestinal fluid. During lactic acid fermentation of 4 d, WFC 414 and WFC 502 reduced the content of soluble sugars and malic acid in apple juice and produced large amounts of lactic acid (3. 48 and 5. 94 mg / mL respectively). There was alteration of volatile aroma components in fermentation apple juice, esters and aldehydes were reduced by both strains, while the content of alcohols, acids and ketones was elevated to increase the sweet, fruity, floral aroma of fermented apple fruit juice. These results suggest that WFC 414 and WFC 502 have great potential for application in the fermented juice industry. [ABSTRACT FROM AUTHOR]

It has been discovered that metal–organic frameworks (MOFs) have desirable qualities for the immobilization of enzymes, including a high surface area, significant interior pore volumes, and easily changeable pore size. Herein, the xylanase (Xyl) enzyme was immobilized for the first time to two different carrier supports, zeolitic imidazolate framework-67 (ZIF-67) and manganese-doped ZIF-67 (Mn/ZIF-67) by in situ method. The physicochemical characterizations of MOFs with and without Xyl were performed by FT-IR, XRD, SEM, and EDAX techniques. Xyl@ZIF-67 and Xyl@Mn/ZIF-67 were evaluated in terms of optimum temperature, optimum pH, kinetic parameters, thermal stability, reusability as well as juice clarification and compared with free Xyl. Optimum temperature values were 50 °C for Xyl@ZIF-67 and 70 °C for free Xyl and Xyl@Mn/ZIF-67. Optimum pH values for free Xyl, Xyl@ZIF-67, and Xyl@Mn/ZIF-67 were recorded as 6.0, 8.0, and 7.0, respectively. Km values for free Xyl, Xyl@ZIF-67, and Xyl@Mn/ZIF-67 were calculated as 3.139, 5.430, and 0.799 mg/mL, respectively, while Vmax values were calculated as 0.167, 0.226, and 0.062 µmol/min/mL, respectively. The results revealed that in comparison to the free Xyl, Xyl@ZIF-67, and Xyl@Mn/ZIF-67 exhibited more thermal resistance. After incubation at 70 °C for 120 min, the free Xyl remained at 28.7% of the activity, while the Xyl@ZIF-67 and Xyl@Mn/ZIF-67 remained at 85.7% and 40.0%, respectively. Moreover, after eight cycles, the Xyl@ZIF-67 and Xyl@Mn/ZIF-67 retained more than 70% of their initial activity. Further, the transmittance of apple juice was increased from 65.61 to 94.73% and from 77.80 to 84.13%, respectively, when Xyl@ZIF-67 and Xyl@Mn/ZIF-67 were used as biocatalysts. Overall, these findings indicated that the suggested Xyl@ZIF-67 and Xyl@Mn/ZIF-67 have a high potential for juice clarification as an efficient heterogeneous biocatalyst. [ABSTRACT FROM AUTHOR]

Simple Summary: Globally, honey bee colonies face numerous threats, such as habitat loss, diseases, chemical exposure, and climate change, with malnutrition being a significant factor in colony decline. Beekeepers struggle to provide adequate pollen during seasonal pollen dearth when it is not readily available to honey bees, prompting the use of pollen substitute diets to support colonies. Our study compared a new pollen substitute diet with a control through field and cage experiments, finding that Diet 1 significantly improved honey bee health. This was evidenced by an increase in population, a greater brood area, higher consumption levels, preference, altered colony weight, honey production, honey bee weight (dried head and thorax), and vitellogenin expression levels. These improvements were correlated with the amino acid content of each diet, offering potential solutions to boost honey bee health and combat colony decline. Honey bees (Apis mellifera L.) play vital roles as agricultural pollinators and honey producers. However, global colony losses are increasing due to multiple stressors, including malnutrition. Our study evaluated the effects of four pollen substitute diets (Diet 1, Diet 2, Diet 3, and Control) through field and cage experiments, analyzing 11 parameters and 21 amino acids. Notably, Diet 1 demonstrated significantly superior performance in the field experiment, including the number of honey bees, brood area, consumption, preference, colony weight, and honey production. In the cage experiment, Diet 1 also showed superior performance in dried head and thorax weight and vitellogenin (vg) gene expression levels. Canonical discriminant and principle component analyses highlighted Diet 1's distinctiveness, with histidine, diet digestibility, consumption, vg gene expression levels, and isoleucine identified as key factors. Arginine showed significant correlations with a wide range of parameters, including the number of honey bees, brood area, and consumption, with Diet 1 exhibiting higher levels. Diet 1, containing apple juice, soytide, and Chlorella as additive components, outperformed the other diets, suggesting an enhanced formulation for pollen substitute diets. These findings hold promise for the development of more effective diets, potentially contributing to honey bee health. [ABSTRACT FROM AUTHOR]

Background: Exercise and the consumption of sugars result in a dysfunction of the intestinal barrier (IB). Here, we determined the effect of sugar in a natural matrix on the intestinal barrier after moderate (A) and intensive endurance exercise (B). Method: The IB function was determined before (pre) and after running (post), and 120 and 180 min after consuming the drink by measuring serum endotoxin concentrations (lipopolysaccharides—LPS), IL-6, CD14, and i-FABP. In study A, nonspecifically trained participants (n = 24, males and females, age 26 ± 4) ran for one hour at 80% of their individual anaerobic threshold (IAT). After finishing, the runners consumed, in a crossover setup, either 500 mL of water, diluted cloudy apple juice (test drink), or an identical drink (placebo) without the fruit juice matrix (FJM). In study B, the participants (n = 30, males and females, age 50 ± 9) completed an ultra-marathon run, were divided into groups, and consumed one of the above-mentioned drinks. Results: Study A: Exercise resulted in a significant increase in serum LPS, i-FABP, and IL-6, which decreased fast after finishing. No impact of the different drinks on LPS i-FABP, or IL-6 could be observed, but there was an impact on CD14. Study B: The ultra-marathon resulted in a strong increase in serum LPS, which decreased fast after finishing in the water and test drink groups, but not in the placebo group. Conclusions: The consumed drinks did not affect the kinetics of IB regeneration after moderate exercise, but impacted CD14 serum concentrations, indicating possible beneficial effects of the FJM on the immune system. After an ultra-marathon, IB function regenerates very fast. The intake of sugar (placebo) seems to have had a negative impact on IB regeneration, which was diminished by the presence of the FJM. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Binapacryl is a fungicide and miticide from the dinitrophenol group and is used to control fungi and mites in agricultural areas. Since even trace amounts of pesticides can be highly toxic to humans and the environment, accurate and sensitive analytical methods are needed for their determination. Therefore, the electrochemical behavior of binapacryl fungicide on the glassy carbon electrode (GCE) was investigated using square wave cathodic stripping voltammetry (SWCSV) and cyclic voltammetry (CV). Some parameters such as accumulation potential, accumulation time, pulse amplitude, frequency, and step potential were optimized on GCE. From the plotted calibration graph, the linear operating range was found to be 0.16–6.20 μM (0.06–2.0 mg/L), and accordingly the limit of detection (LOD) and limit of quantification (LOQ) for the first and second peak were 0.060 μM/0.201 μM and 0.0627 μM/0.209 μM, respectively. The proposed method was applied for spiked tap water, apple juice and grape juice samples. An electroreduction mechanism has also been proposed for binapacryl with the participation of 2e−/2H+ via the nitro group of the molecule. Also, the selectivity of the method was demonstrated by investigating the interference effects of some pesticides on the determination of binapacryl. [ABSTRACT FROM AUTHOR]

Our work contributes to investigate and estimate the degradation, altered bioactivity and color of Berberis crategina anthocyanins in different buffer systems and apple juice. Anthocyanins are glycosides of anthocyanidins, a subclass of flavonoids. These pigments impart red to blue coloration to fruits and flowers. Anthocyanins have antioxidant properties due to the positively charged oxygen atoms they contain. Chemical structure, enzymes, temperature, light, pH, oxygen, ascorbic acid, sugars, metals, sulfur dioxide, and copigmentation affect the stability of anthocyanins. In this study, it was primarily aimed to investigate the effects of temperature, time and pH on total anthocyanin content (TAC), total phenolic content (TPC), antioxidant activity (AA) and color of Berberis crataegina. Another aim was to estimate the TAC, TPC, AA, and color of Berberis based on temperature, time, and pH with ANN modeling. An artificial neural network (ANN) was used to predict the relationship between TAC, TPC, AA and color of Berberis crataegina and temperature, time, and pH for both apple juice and buffer solution. It was found that high temperature and low acidity increased anthocyanin degradation, while total phenolic content and antioxidant activity decreased. L* and h° were found to decrease and C* to increase due to anthocyanin degradation. The results indicate that pH is the most effective factor (73%) in prediction and that ANN performs better than a buffer solution for apple juice. The sum of square errors of the validation samples was 7.89 for buffer solution and 1.26 for apple juice. This study showed that the parameters studied can be successfully estimated using ANN. [ABSTRACT FROM AUTHOR]

Herein, a novel electrochemical sensor was designed for the sensitive determination of methyl parathion (MP) using the Super P Li carbon black@β-cyclodextrin (SPLCB@β-CD) decorated glassy carbon electrode (GCE). SPLCB with high electroactive area exhibited exceptional conductivity and good dispersive property, which is beneficial for forming the interlinked conductive network structure. β-CD could not only promote the uniform dispersion of SPLCB but also effectively realise the enrichment of MP molecules. Moreover, the existence of SPLCB could make up for the defect of poor conductivity of β-CD. Under the optimal experimental condition (pH = 7.0, enrichment time: 60 s). The collaborative cooperation of SPLCB and β-CD achieved the excellent MP detection property (LOD: 8.6 nM; concentration range: 0.01–10 μM). The SPLCB@β-CD/GCE sensor exhibited acceptable repeatability and reproducibility. In addition, the proposed sensor was successfully employed to detect MP in apple juice (Recoveries: 98.0–98.6%, RSD values: 3.68–4.63%). [ABSTRACT FROM AUTHOR]

Toxic baits comprising a combination of food attractants and a toxicant could contribute to the control of the spotted wing drosophila, Drosophila suzukii (Diptera: Drosophilidae), a major invasive pest of soft fruit and berries. Laboratory cage experiments revealed that flies of both sexes were significantly more attracted to dried red droplets of 0.3% sucrose solution and were more likely to consume red‐coloured droplets compared to blue, green or colourless droplets. Flies of both sexes showed a tendency to feed on dried droplets placed on the floor of the cage rather than droplets presented upside‐down on the roof or on the cage side‐wall. When offered commercial insecticides (5–50 parts per million active ingredient) in dried sucrose solution, fly mortality of both sexes was highest in the spinosad treatment, lowest in abamectin and intermediate in deltamethrin and spinetoram‐based products. Male flies had significantly higher mortality than females. A mixture of 25 ppm spinosad with 1.3% sucrose +1.3% corn syrup +1.3% glycerol (named 4% mixture) was consumed by female flies more than any of the components alone. Addition of 1% apple juice to the 4% mixture resulted in an additional increase in spinosad‐induced mortality. In contrast, the addition of apple cider vinegar, increasing concentrations of apple juice (5%–10%), or the addition of the yeasts Saccharomyces cerevisiae or Hanseniaspora uvarum (5 × 106 cells/mL) did not increase fly mortality for reasons that were unclear. We conclude that the combination of 4% mixture +1% apple juice could prove to be a useful bait for the delivery of spinosad or other biorational insecticides for D. suzukii control, although this requires field testing in commercial fruit production settings. [ABSTRACT FROM AUTHOR]

Heat treatment and low temperature plasma treatment were used to sterilize the of Eucommia ulmoides seed oil-apple juice compound beverage. The sensory quality, microorganism, physicochemical properties, antioxidant capacity, particle size, etc of the E. ulmoides seed oil-apple juice compound beverage were measured during the storage at 20 °C, 30 °C and 40 °C, and the quality changes of compound beverage treated with two sterilization methods during storage was studied. With sensory quality as an indicator, the predictive effects of chemical reaction kinetics and Q10 model on the shelf-life of compound beverage were compared. The results showed that no microorganism in the compound beverage treated by the two methods was found, but the quality of compound beverage showed a downward trend. Low temperature plasma could slow down the decline rate, and made the samples keep higher stability. The chemical reaction kinetics model could provide more stable prediction accuracy. The shelf-life of samples treated by heat and low temperature plasma treatment at 4 °C and predicted by the chemical reaction kinetic model was 137.52 d and 191.57 d, respectively. Low temperature plasma treatment was more conducive to maintaining the sensory quality and nutritional value of E. ulmoides seed oil-apple juice compound beverages, and obtaining a longer shelf-life. [ABSTRACT FROM AUTHOR]

Featured Application: The technology outlined here allows for the production of apple seed oil on an industrial scale. It solves the problem of separating seeds from dried apple pomace for oil pressing. The line combines a series of devices used in the processing of cereals, fruit, and vegetables, but its innovation lies in the combination of these devices into one technological line that is adapted to the specificity of the raw material. This is the first technological line for the separation of seeds from apple pomace on an industrial scale. The technology outlined here is in the conceptual phase and requires further research. (1) Background: The effective management of waste and by-products generated in the food industry helps development and implementation of ranges of health-promoting products. The manufacturing of apple juice and cider results in the generation of large quantities of apple pomace. (2) Methods: This paper outlines the concept of a technological process for industrial-scale production of edible oil with a health-promoting fatty acids profile using dried apple pomace as a raw material. (3) Results: Described approach allows for innovative and profitable industrial-scale utilization of the pomace generated from apple juice production. This paper presents a new technological line for apple seed separation intended for oil pressing. (4) Conclusions: The new technological approach could increase the production of apple seed oil. Because of the growing needs in managing post-production waste and by-products, apple seed oil produced from apple pomace on an industrial scale may become a new, attractive product in the functional food market. The fatty acids profile of apple seed oil is high in polyunsaturated fatty acids and can beneficially influence health. The technology outlined here is in the conceptual phase and requires further research. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Biofuels, especially ethanol, have gained immense popularity in the global energy sector, driven by a significant increase in demand. Ethanol production using agroindustrial residues reduces costs and can provide a destination for these residues that are generally wasted. In this context, the cashew apple emerges as an attractive and unconventional feedstock for bioethanol production. Although the technology to obtain ethanol from cashew apple juice is present in several studies, the key elements that determine its economic feasibility have never been defined. Then, this study aimed to present the first techno-economic assessment of ethanol production from cashew apple juice. Two industrial full-detailed scenarios were proposed based on the application of the obtained ethanol, where in scenario I, 2.1 × 106 liters of ethanol are produced for combustion purposes (94% w/w), while in scenario II, 2.8 × 106 liters of ethanol are produced for antiseptic purposes (70% w/w). The yields calculated in the proposed scenarios I and II were 66.5 L/ton and 88.9 L/ton, respectively, values comparable with those found in the literature using sugar cane and sweet sorghum as feedstocks. Then, the production of ethanol from cashew apple juice proved technically feasible. Economic sensibility analysis showed that both proposed scenarios are economically viable, as long as the cashew apple acquisition cost is at most 17.2 US$/ton for the scenario I and 28.1 US$/ton for scenario II. The raw material cost was the most crucial parameter to impact the economic analysis. In conclusion, the proposed biorefinery returned promising results, and it can consolidate a new raw material for ethanol production, provided that idle capacity is reduced and heat generation from cashew apple bagasse is optimized. [ABSTRACT FROM AUTHOR]

Dimethoate (DIM) as an organophosphorus pesticide is widely utilized especially in the cultivation of vegetables and fruits due to its killing effect on harmful insects. However, unconscious use of DIM in large amounts can also cause serious health problems. For these reasons, rapid and reliable detection of DIM from food samples is significant. In this study, a novel quartz crystal microbalance (QCM) sensor based on erbium molybdate incorporating sulfur-doped graphitic carbon nitride (EM/S-g-C3N4) and a molecularly imprinting polymer (MIP) was designed for DIM detection in apple juice samples. Firstly, an EM/S-g-C3N4 nanocomposite with high purity was prepared under hydrothermal conditions at high temperatures over a long period of time. After the modification of the EM/S-g-C3N4 nanocomposite on a QCM chip, the polymerization solution including N,N′-azobisisobutyronitrile (AIBN) as an initiator, ethylene glycol dimethacrylate (EGDMA) as a cross-linker, methacryloylamidoglutamic acid (MAGA) as a monomer, and DIM as an analyte was prepared. Then, the polymerization solution was dropped on an EM/S-g-C3N4 nanocomposite modified QCM chip and an ultraviolet polymerization process was applied for the formation of the DIM-imprinted polymers on the EM/S-g-C3N4 nanocomposite modified QCM chip. After the polymerization treatment, some characterization studies, including electrochemical, microscopic, and spectroscopic methods, were performed to illuminate the surface properties of the nanocomposite and the prepared QCM sensor. The values of the limit of quantification (LOQ) and the detection limit (LOD) of the prepared QCM sensor were as 1.0 × 10−9 M and 3.3 × 10−10 M, respectively. In addition, high selectivity, stability, reproducibility, and repeatability of the developed sensor was observed, providing highly reliable analysis results. Finally, thanks to the prepared sensor, it may be possible to detect pesticides from different food and environmental samples in the future. [ABSTRACT FROM AUTHOR]

The presence and content of phthalates (dibutyl phthalate, benzyl butyl phthalate, di-n-octyl phthalate and di-2-ethylhexyl phthalate) and phenolic acids in mushy juice of peach and apple packaged in PET packaging were examined. The idea was to examine the possible dependence between the content of phthalates and phenolic acids and to determine the content of one based on the content of the other. Two out of four tested phthalates were found and that dibutyl phthalate in a concentration from 31.08 to 94.78 and di-2-ethylhexyl phthalate, from 46.80 to 76.72 µg/L. During storage, three periods of changing of the content of phthalates was discerned: the first until the 50th day, the second, from the 50th to the 255th day and the third one, from the 255th to the 330th day. The most of the content of these two phthalates were released for the first 50 days: 32.8% of dibutyl and 58.7% of di-2-ethylhexyl phthalate and the equations for calculating the content of dibutyl and di-2-ethylhexyl phthalate and each period separately, depending on the numbers of days, were obtained. The gallic, chlorogenic, neochlorogenic, protocatechuic and syringic acid were detected in all samples, and correlations showed that by increasing the content of total phenolic acids, (by extraction from the mushy content) the content of dibutyl phthalate also increases (by the extraction from the PET packaging). Finally, the equations of dependence of the content of phthalates on the content of total phenolic acids and total phenolics were obtained. The investigations were carried out on mushy juice of peach and apple and the application of the obtained equations may be limited to clear and juices obtained from other types of fruits, so the analogical investigations on the other kinds of juices in future are needed. [ABSTRACT FROM AUTHOR]

Volatile compounds contribute to aroma and flavor, these being the main sensory attributes in food acceptance. This work addresses the physicochemical, volatile compounds, polyphenols, and flavonoids content and, antioxidant activity of apple-raspberry (90/10%) juice treated by thermal and ultraviolet radiation (UV-C) alone or in combination with moderate heat-treatment. Nineteen volatile compounds were identified which experienced changes depending on the treatment. Compounds such as α-ionone and β-ionone, that contribute to raspberries characteristic aroma, were present in a greater concentration in the UV-C treatment and lower in the thermal treatment. Likewise, 2-methyl butyl acetate, which give a fruity-sweet aroma typical of apples was present in a greater concentration in the UV-C treatment. Regarding polyphenol content, control and combined treatment presented the greater concentrations. However, after twenty days of storage, control and combined treatment presented the lower flavonoid concentration. Nevertheless, at this time, treatments showed no variations in antioxidant activity. Yeast and mold and total aerobic mesophilic and psychrophilic counts were reduced in the heat and combined treatments. In conclusion, UV-C and moderate heat might successfully be used to process a stable apple-raspberry juice while maintaining its quality and safety. [ABSTRACT FROM AUTHOR]

This work aims at examining the impact of generated CO2 nanobubbles (NBs) via the membrane-based method on physicochemical properties and surface tension of commercial clarified apple juice. The gas was injected at 300 kPa pressure for variable liquid circulation times (5, 13 and 26 min) to produce the CO2 NBs. Sets of 13- and 26-min circulation time to mix CO2 and liquid gave the desirably nano-size (~ 80–200 nm) NBs and significantly (p ≤ 0.05) reduced surface tension (by ~ 20–25%) of the juice dispersed with these formed tiny gas bubbles (NB-juice). An increase in circulation time also resulted in more negative zeta potential and higher dissolved CO2 concentration of the NB-juice. Density values of apple juice remained unchanged with and without incorporating CO2 NBs. These experimental outcomes provide the potential use of NBs in controlling the characteristics of liquid food as an environment-friendly approach to minimise chemical usages. [ABSTRACT FROM AUTHOR]

Juice counterfeiting not only affects product quality but also deceives consumers into buying low-quality goods at high prices. Here is explored the feasibility of combining attenuated total reflection–mid-infrared (ATR-MIR) spectroscopy and interval-based partial least squares (PLS) and full-spectrum PLS models for identifying the adulteration of apple juice. A sample set composed of 41 concentrations of diluted juice was prepared. The adulteration concentration was obtained based on the juice spectrum and the corresponding model. The changeable moving window PLS model was shown to provide the best performance and may be an alternative to traditional approaches for quality control of juice. [ABSTRACT FROM AUTHOR]

Strains belonging to R. opacus, R. jostii, R. fascians, R. erythropolis and R. equi exhibited differential ability to grow and produce lipids from fruit residues (grape marc and apple pomace), as well as single carbohydrates, such as glucose, gluconate, fructose and sucrose. The oleaginous species, R. opacus (strains PD630 and MR22) and R. jostii RHA1, produced higher yields of biomass (5.1–5.6 g L−1) and lipids (38–44% of CDW) from apple juice wastes, in comparison to R. erythropolis DSM43060, R. fascians F7 and R. equi ATCC6939 (4.1–4.3 g L−1 and less than 10% CDW of lipids). The production of cellular biomass and lipids were also higher in R. opacus and R. jostii (6.8–7.2 g L−1 and 33.9–36.5% of CDW of lipids) compared to R. erythropolis, R. fascians, and R. equi (3.0–3.6 g L−1 and less than 10% CDW of lipids), during cultivation of cells on wine grape waste. A genome-wide bioinformatic analysis of rhodococci indicated that oleaginous species possess a complete set of genes/proteins necessary for the efficient utilization of carbohydrates, whereas genomes from non-oleaginous rhodococcal strains lack relevant genes coding for transporters and/or enzymes for the uptake, catabolism and assimilation of carbohydrates, such as gntP, glcP, edd, eda, among others. Results of this study highlight the potential use of the oleaginous rhodococcal species to convert sugar-rich agro-industrial wastes, such as apple pomace and grape marc, into single-cell oils. [ABSTRACT FROM AUTHOR]

Labels do not disclose the excess-free-fructose/unpaired-fructose content in foods/beverages. Objective was to estimate excess-free-fructose intake using USDA loss-adjusted-food-availability (LAFA) data (1970–2019) for high fructose corn syrup (HFCS) and apple juice, major sources of excess-free-fructose, for comparison with malabsorption dosages (~ 5 g-children/ ~ 10 g-adults). Unlike sucrose and equimolar fructose/glucose, unpaired-fructose triggers fructose malabsorption and its health consequences. Daily intakes were calculated for HFCS that is generally-recognized-as-safe/ (55% fructose/45% glucose), and variants (65/35, 60/40) with higher fructose-to-glucose ratios (1.9:1, 1.5:1), as measured by independent laboratories. Estimations include consumer-level-loss (CLL) allowances used before (20%), and after, subjective, retroactively-applied increases (34%), as recommended by corn-refiners (~ 2012). No contributions from crystalline-fructose or agave syrup were included due to lack of LAFA data. High-excess-free-fructose-fruits (apples/pears/watermelons/mangoes) were not included. Eaten in moderation they are less likely to trigger malabsorption. Another objective was to identify potential parallel trends between excess-free-fructose intake and the "unexplained" US asthma epidemic. The fructose/gut-dysbiosis/lung axis is well documented, case-study evidence and epidemiological research link HFCS/apple juice intake with asthma, and unlike gut-dysbiosis/gut-fructosylation, childhood asthma prevalence data spans > 40 years. Results Excess-free-fructose daily intake for individuals consuming HFCS with an average 1.5:1 fructose-to-glucose ratio, ranged from 0.10 g/d in 1970, to 11.3 g/d in 1999, to 6.5 g/d in 2019, and for those consuming HFCS with an average 1.9:1 ratio, intakes ranged from 0.13 g/d to 16.9 g/d (1999), to 9.7 g/d in 2019, based upon estimates with a 20% CLL allowance. Intake exceeded dosages that trigger malabsorption (~ 5 g) around ~ 1980. By the early 1980's, tripled apple juice intake had added ~ 0.5 g to average-per-capita excess-free-fructose intake. Contributions were higher (~ 3.8 g /4-oz.) for individuals consuming apple juice consistent with a healthy eating pattern (4-oz. children, 8-oz. adults). The "unexplained" childhood asthma epidemic (1980-present) parallels increasing average-per-capita HFCS/apple juice intake trends and reflects epidemiological research findings. Conclusion Displacement of sucrose with HFCS, its ubiquitous presence in the US food-supply, the industry practice of adding more fructose to HFCS than generally-recognized-as-safe, and increased use of apple juice/crystalline fructose/agave syrup in foods/beverages has contributed to unprecedented excess-free-fructose intake levels, fructose malabsorption, gut-dysbiosis and gut-fructosylation (immunogen burden)-gateways to chronic disease. [ABSTRACT FROM AUTHOR]

Background: Sugars are a major component of apple juices. Sugar content plays an important role in quality analysis of the apple juice. In this study, an attempt is made to develop a simple and reliable method for the direct estimation of sugar content in apple juice using attenuated total reflection‐Fourier transform infrared spectroscopy (ATR‐FTIR) coupled with chemometric technique. The spectral information obtained from the FTIR is utilized to develop predictive models based on partial least square regression (PLS‐R) and principal component regression (PCR) for sugar analysis. Results: Based on the analysis of FTIR spectra, a fingerprint region (between 1200 and 900 cm−1) for carbohydrates in apple juice was identified. This region was utilized to develop PLS‐R and PCR models. Ultimately, PLS‐R models were selected for prediction because of their superiority in terms of root mean square error of calibration (RMSEC), root mean standard error for cross‐validation (RMSECV), and R2 over PCR models. For fructose and glucose content, the prediction model generated with raw spectra obtained the best optimized statistical parameters (R2 fructose; 0.9952, R2 glucose; 0.9961). However, for total sugar and sucrose (R2 total sugar; 0.9968, R2 sucrose; 0.9983) content, first‐derivative FTIR models were found best suitable for the prediction of test set. Conclusions: This study offers a reliable, rapid, and nondestructive method with least sample preparation for the direct estimation of sugars in apple juices. It allows the determination of several sugars in a single measurement, which is worth emphasizing. The fundamental methodology of the proposed model can also be advantageous for simultaneous determination of major sugars in complex matrices other than fruit juices. [ABSTRACT FROM AUTHOR]

Patulin (PAT) is a mycotoxin that adversely affects the health of humans and animals. PAT can be particularly found in products such as apples and apple juice and can cause many health problems if consumed. Therefore, accurate and sensitive determination of PAT is very important for food quality and human and animal health. A voltammetric aptasensor was introduced in this study for PAT determination while measuring the changes at redox probe signal. The limit of detection (LOD) was found to be 0.18 pg/mL in the range of 1–104 pg/mL of PAT in buffer medium under optimum experimental conditions. The selectivity of the PAT aptasensor against ochratoxin A, fumonisin B1 and deoxynivalenol mycotoxins was examined and it was found that the aptasensor was very selective to PAT. PAT determination was performed in an apple juice medium for the first time by using a smartphone-integrated portable device, and accordingly, an LOD of 0.47 pg/mL was achieved in diluted apple juice medium. A recovery range of 91.24–93.47% was obtained for PAT detection. [ABSTRACT FROM AUTHOR]

Cashew apples are a source of by-products in the cashew industry. In the present work, a juice product made from cashew apples was produced through vacuum concentration (VC). During VC, a temperature range of 60 to 90°C, and a pressure range of 500 to 650 mmHg were investigated. Total ascorbic acid (TAA), total tannin content (TTC), and total polyphenol content (TPC) after VC were also evaluated. The variation in VC time was observed when the temperature was investigated. The sensory value of the products after mixing citric acid and sugar was evaluated. The results showed that the nutritional parameters were affected by temperature and pressure. TAA and TPC reached their maximum value at 80°C. The TTC was strongly hydrolysed with increasing VC temperature. Furthermore, negative correlation between vacuum pressure and nutrition was observed. Cashew apple juice after VC diluted with water (1:5), and mixed with sugar (20 g/L) and citric acid (0.2 g/L) was preferred by consumers. TAA, TPC, and TTC were monitored for 42-day storage under two temperature conditions of 35 and 45°C. The shelf life of the product reached 117 d. These results set the platform for the development of beverage products from cashew apple by-products, thereby improving the economy of the cashew industry in Vietnam and the world. [ABSTRACT FROM AUTHOR]