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• Vegetation classification improve our knowledge and understanding of complex ecosystems. • Vegetation classification, description and mapping method for large areas (> 90 000 hectares). • The use of Sentinel-2 and topo-morphological data in conjunction with limited floristic surveys (new approach) resulted in an accurate classification, description and vegetation map of the Karoo National Park. • A total of 12 major plant communities and two sub-communities that are distinctly linked to various abiotic factors were identified, described and mapped for the Karoo National Park. The higher-lying rocky steep midslopes as well as the valley bottomland areas had the highest diversity and species richness. This study aimed at classifying, mapping and describing the plant communities of the Karoo National Park using floristic surveys in conjunction with Sentinel-2 and topo-morphological data. Karoo National Park, Western Cape, South Africa. The vegetation of the Karoo National Park was delineated into homogenous physiognomic-physiographic units using Sentinel-2 images. A total of 128 survey plots (100 m2 each) were surveyed within the different homogeneous units during the period 2016 to 2020. Within each survey plot, all rooted species were identified and their cover abundance estimated. Each plot was photographed and its geolocation recorded. The floristic data were captured using the Braun Blanquet Personal Computer suite and exported to the JUICE Software programme. A modified TWINSPAN classification was done to derive a first tabled synopsis of the plant communities. The different plant communities were subsequently classified and described according to their diagnostic and dominant species gleaned from the synoptic table. Species richness was determined by counting the number of different species per plant community while the Shannon–Wiener Index and Rich-Gini–Simpson Index of diversity (D) were used to derive indices of species diversity per plant community. 12 major communities and two sub-communities that are distinctly linked to various abiotic factors were identified, described and mapped. The higher-lying rocky steep midslopes as well as the valley bottomland areas had the highest diversity and species richness. This study proves the efficacy of using Sentinel-2 and topo-morphological data in classification, description and mapping vegetation of extensive natural areas. The vegetation map and classification of plant communities provide a baseline to inform management decisions. Taxonomic reference: SA-Plant Checklist-2019–2020, South African National Biodiversity Institute, 2020, Botanical Database of Southern Africa (BODATSA) (http://posa.sanbi.org/) [accessed January 2022]. [ABSTRACT FROM AUTHOR]

The study aimed to evaluate the synergistic interaction of organic acids (OAAs) or lemon extract (LE) plus mild heat (MH; 55 °C) against Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated in beetroot and watermelon juices. A mixed culture cocktail of E. coli O157:H7, S. Typhimurium or L. monocytogenes was inoculated in beetroot or watermelon juice, followed by treatments with MH, citric acid + MH, malic acid + MH, tartaric acid + MH, and LE + MH. Approximately < 2.0-log reductions in the number of E. coli O157:H7, S. Typhimurium, and L. monocytogenes were observed when these bacteria were heated in juices at 55 °C for 5 min. A combination of 1.0% OAAs or 20% LE and MH (55 °C) for 5 min resulted in an additional log-reduction in the count of E. coli O157:H7, S. Typhimurium, and L. monocytogenes by 2.2–5.0, 4.5–5.0, and 1.5–5.0, respectively. [ABSTRACT FROM AUTHOR]

Summary: Excessive patulin contamination in fruit juice products pose a significant risk to human health. However, there is a notable absence of a comprehensive and long‐term survey regarding the contamination of patulin in fruit juices within the Chinese market. The present study revealed a discernible decline in the patulin contamination levels, which were as follows: 60% (33/55), 18.28% (17/93), 0% (0/122), 15.58% (12/77), and 0% (0/63) at various survey time dates (2014, 2016, 2018, 2020, 2022). Among them, 18.18% (in 2014), 6.45% (in 2016), and 3.90% (in 2020) of samples exceeded the maximum limit concentration of 50 μg/L, respectively. Despite the presence of varying levels of patulin contamination, the average daily intake of patulin across all years did not present a discernible risk to human health. This investigation offers valuable insights for evaluating the extent of human exposure to patulin and establishing regulatory measures to ensure the safety of juice products. [ABSTRACT FROM AUTHOR]

We present the state of the art on the study of surfaces and tenuous atmospheres of the icy Galilean satellites Ganymede, Europa and Callisto, from past and ongoing space exploration conducted with several spacecraft to recent telescopic observations, and we show how the ESA JUICE mission plans to explore these surfaces and atmospheres in detail with its scientific payload. The surface geology of the moons is the main evidence of their evolution and reflects the internal heating provided by tidal interactions. Surface composition is the result of endogenous and exogenous processes, with the former providing valuable information about the potential composition of shallow subsurface liquid pockets, possibly connected to deeper oceans. Finally, the icy Galilean moons have tenuous atmospheres that arise from charged particle sputtering affecting their surfaces. In the case of Europa, plumes of water vapour have also been reported, whose phenomenology at present is poorly understood and requires future close exploration. In the three main sections of the article, we discuss these topics, highlighting the key scientific objectives and investigations to be achieved by JUICE. Based on a recent predicted trajectory, we also show potential coverage maps and other examples of reference measurements. The scientific discussion and observation planning presented here are the outcome of the JUICE Working Group 2 (WG2): “Surfaces and Near-surface Exospheres of the Satellites, dust and rings”. [ABSTRACT FROM AUTHOR]

The JUpiter ICy moons Explorer (JUICE) of ESA was launched on 14 April 2023 and will arrive at Jupiter and its moons in July 2031. In this review article, we describe how JUICE will investigate the interior of the three icy Galilean moons, Ganymede, Callisto and Europa, during its Jupiter orbital tour and the final orbital phase around Ganymede. Detailed geophysical observations about the interior of the moons can only be performed from close distances to the moons, and best estimates of signatures of the interior, such as an induced magnetic field, tides and rotation variations, and radar reflections, will be obtained during flybys of the moons with altitudes of about 1000 km or less and during the Ganymede orbital phase at an average altitude of 490 km. The 9-month long orbital phase around Ganymede, the first of its kind around another moon than our Moon, will allow an unprecedented and detailed insight into the moon's interior, from the central regions where a magnetic field is generated to the internal ocean and outer ice shell. Multiple flybys of Callisto will clarify the differences in evolution compared to Ganymede and will provide key constraints on the origin and evolution of the Jupiter system. JUICE will visit Europa only during two close flybys and the geophysical investigations will focus on selected areas of the ice shell. A prime goal of JUICE is the characterisation of the ice shell and ocean of the Galilean moons, and we here specifically emphasise the synergistic aspects of the different geophysical investigations, showing how different instruments will work together to probe the hydrosphere. We also describe how synergies between JUICE instruments will contribute to the assessment of the deep interior of the moons, their internal differentiation, dynamics and evolution. In situ measurements and remote sensing observations will support the geophysical instruments to achieve these goals, but will also, together with subsurface radar sounding, provide information about tectonics, potential plumes, and the composition of the surface, which will help understanding the composition of the interior, the structure of the ice shell, and exchange processes between ocean, ice and surface. Accurate tracking of the JUICE spacecraft all along the mission will strongly improve our knowledge of the changing orbital motions of the moons and will provide additional insight into the dissipative processes in the Jupiter system. Finally, we present an overview of how the geophysical investigations will be performed and describe the operational synergies and challenges. [ABSTRACT FROM AUTHOR]

There is a growing interest in various types of kiwifruits, such as the "yellow" kiwifruit (Actinidia chinensis var. chinensis) and the "baby" kiwifruit of Actinidia arguta. These fruits are rich in bioactive compounds, which contribute to their nutraceutical properties, but they nevertheless have a shorter shelf life, resulting in economic losses. This study aims to chemically characterize kiwifruit juices from SunGold and baby kiwifruit varieties (Hortgem Rua and Hortgem Tahi) to improve knowledge and explore the suitability of these products for producing low-alcohol beverages using non-Saccharomyces strains, with the purpose of reducing waste and generating value-added processing. Total soluble solids, acidity, hardness, dry matter, total phenolic content, and antioxidant capacity were used as indicators of fruit quality. Chemical characterization of fresh kiwifruit juices revealed distinct profiles among varieties, with SunGold juice exhibiting higher sugar content and acidity. Citric acid was the predominant organic acid, while, as expected, tartaric was not detected. Kiwifruit juice fermentations by T. delbrueckii UMY196 were always completed regardless of the type of juice used, producing beverages with ethanol content ranging from 6.46 to 8.85% (v/v). The analysis of volatile organic compounds highlighted the presence of several molecules, contributing to aroma profiles with relevant differences among the three kiwifruit-based drinks. In particular, the total concentration of esters in the beverages reached 8.2 mg/L, 9.2 mg/L, and 8.6 mg/L in the Tahi, Rua, and SunGold beverages, respectively. The qualitative and quantitative profiles of the kiwifruit drinks revealed a pronounced perception of acidity and fruity traits, with significant differences observed by Principal Component Analysis (PCA) in aroma descriptors among the proposed beverages. The possibility of using unsold, overripe, or waste fruits to prepare new products with an increase in the sustainability of this supply chain is set. [ABSTRACT FROM AUTHOR]

In this work, compotes, juices, and jams were produced using chokeberry, cherry, apricot, peach, apple (Idared and Champion), wild strawberry, or raspberry fruits. The anticholinesterase as well as antioxidant activities of fruits and preserves (freshly prepared and after 1, 5, and 10 months of storage) were compared. The loss (p < 0.05) of the anti-acetylcholinesterase (AChE) activity of freshly prepared products vs. corresponding fruits was observed (all preserves from raspberry, cherry juice and jam, apricot juice, and Idared and wild strawberry jams) while chokeberry juice and apricot compote increased the anti-AChE activity. In the case of the anti-BChE activity of freshly prepared products, no change (apricot juice and jam), the loss (chokeberry compote and jam, cherry juice and jam, Champion compote, p < 0.05), or the increase in the activity (peach and apple Idared, apricot compote, juice, apricot compote, raspberry juice, p < 0.05) were recorded. In most cases, the anticholinesterase activities of freshly prepared products vs. products stored for 10 months were retained, and no considerable losses of the biological activities were observed. Even after 10 months of storage, all of the preserves retained the anti-AChE activity (except apricot and Idared compotes, chokeberry, cherry and Idared juices, and chokeberry and apricot jams, p < 0.05). Similarly, the preserves retained the anti-BChE activity after 10 months of storage (at p < 0.05, except cherry, apricot, peach and Idared compotes, chokeberry juice and chokeberry, peach and raspberry jams, at p < 0.05). [ABSTRACT FROM AUTHOR]

The quality of black/red currant products, which are valuable components of a healthy diet, depends on many aspects, e.g., natural variability, climatic conditions, degree of ripeness, processing technology, and recipe. The aim of the study was to assess the effect of the harvest year (2020 and 2021) and different processes (with or without prepress enzymatic treatment) on the chemical composition of 38 laboratory-prepared black/red currant (BC/RC) juices and to compare them with 19 selected commercial products, using 20 compositional and quality markers. Significant differences (p < 0.01) were observed for BC in sucrose, Dp-3-glu, and Cy-3-glu content within the different processes, as well as fructose and ascorbic acid content within the harvest year (p < 0.05). The greatest differences between BC and RC juices were observed in ascorbic acid content (1567 mg/kg in BC and 261 mg/kg in RC), citric acid content (34.6 g/kg in BC and 23.2 g/kg in RC), and in the anthocyanin profile. The major anthocyanins of the currant products were identified as Dp-3-rut (39.1–50.4%), Cy-3-rut (30.1–39.1%), Cy-3-glu (3.6–18.2%), and Dp-3-glu (9.4–13.5%) in BC and Cy-3-glu (59.3–67.2%) and Cy-3-rut (14.2–19.8%) in RC. The chemical composition of commercial products was found to be highly variable and dependent on the recipe used. [ABSTRACT FROM AUTHOR]

Fruit splitting is a prevalent physiological disorder that has a significant impact on Daisy mandarin fruit production, posing challenges to farmers in terms of productivity and economic viability. Despite its impact, no prior research on fruit splitting in Daisy mandarin has been conducted. This study aimed to assess the effect of fruit splitting on quality, morphological characteristics, biochemical composition and nutrient content in Daisy mandarin. In 2022, a comprehensive analysis was conducted on both split and healthy Daisy mandarin fruits, budded on Rough lemon rootstock, to investigate their morphological characteristics, biochemical characteristics, mineral content and cell wall components. Additionally, the study examined the activity of cell wall-degrading enzymes, such as peroxidase (POD), cellulase (Cx) and polygalacturonase (PG). The Results indicated that split fruits exhibited larger fruit size and weight and increased water content in both the fruits and peel compared to healthy fruits. However, split fruits had thinner peel thickness and lower peel content. The peels of split fruits also contained higher level of total soluble sugars, amino acids, and proline content. Furthermore, the peels of split fruits displayed much higher activity of cell wall-degrading enzymes than those of healthy fruits. The nutrient analysis of the split fruits revealed a decrease in boron, calcium and potassium content in the peel compared to healthy fruits. The study provides crucial insights into the mechanisms underlying fruit splitting, identifying biochemical and physiological differences between split and healthy fruits. These findings offer valuable information for developing strategies to mitigate fruit splitting, enhancing fruit quality and reducing economic losses for citrus growers. Future research should explore the genetic and environmental factors contributing to fruit splitting and investigate potential interventions to improve nutrient management and fruit integrity in Daisy mandarin cultivation. [ABSTRACT FROM AUTHOR]

The health effects of 100% fruit and vegetable juices (FVJ) represent a controversial topic. FVJ contain notable amounts of free sugars, but also vitamins, minerals, and secondary compounds with proven biological activities like (poly)phenols and carotenoids. The review aimed to shed light on the potential impact of 100% FVJ on human subject health, comprehensively assessing the role each type of juice may have in specific health outcomes for a particular target population, as reported in dietary interventions. The effects of a wide range of FVJ (orange, grapefruit, mandarin, lemon, apple, white, red, and Concord grapes, pomegranate, cranberry, chokeberry, blueberry, other minor berries, sweet and tart cherry, plum, tomato, carrot, beetroot, and watermelon, among others) were evaluated on a series of outcomes (anthropometric parameters, body composition, blood pressure and vascular function, lipid profile, glucose homeostasis, biomarkers of inflammation and oxidative stress, cognitive function, exercise performance, gut microbiota composition and bacterial infections), providing a thorough picture of the contribution of each FVJ to a health outcome. Some juices demonstrated their ability to exert potential preventive effects on some outcomes while others on other health outcomes, emphasising how the differential composition in bioactive compounds defines juice effects. Research gaps and future prospects were discussed. Although 100% FVJ appear to have beneficial effects on some cardiometabolic health outcomes, cognition and exercise performance, or neutral effects on anthropometric parameters and body composition, further efforts are needed to better understand the impact of 100% FVJ on human subject health. [ABSTRACT FROM AUTHOR]

Watermelon beverages such as juice, ready-to-serve (RTS) and nectar were prepared with pectin as suitable stabilizing agent in order to overcome the problem of sedimentation and cloud separation of its beverages. The process technologies for preparation of watermelon beverages were also established. Physico-chemical characterization of the prepared beverages was undertaken by evaluating suspension stability index, turbidity loss rate, total soluble solids, lycopene content as well as sensory analysis. The numerical optimization results indicated that the overall optimum region for watermelon RTS beverage was predicted to be at the combined level of watermelon juice 16.33%, brix: acid ratio of 13.03 and stabilizer pectin at 0.76% level. Whereas, overall optimum region for watermelon nectar beverage was evaluated to be the combined level of watermelon juice 30%, brix: acid ratio of 19.75 and stabilizer pectin at 0.28% level. [ABSTRACT FROM AUTHOR]

The ionospheres of Jupiter's icy moons have been observed by in situ plasma measurements and radio science. However, their spatial structures have not yet been fully characterized. To address this, we developed a new ray tracing method for modeling the radio occultation of the ionospheres using Jovian auroral radio sources. Applying our method to Jovian auroral radio observations with the Galileo spacecraft, we derived the electron density of the ionosphere of Ganymede and Callisto. For Ganymede's ionosphere, we found that the maximum electron density on the surface was 76.5–288.5 cm−3 in the open magnetic field line regions and 5.0–20.5 cm−3 in the closed magnetic field line region during the Galileo Ganymede 01 flyby. The difference in the electron density distribution was correlated with the accessibility of Jovian magnetospheric plasma to the atmosphere and surface of the moons. These results indicated that electron‐impact ionization of the Ganymede exosphere and sputtering of the surface water ice were effective for the producing Ganymede's ionosphere. For Callisto's ionosphere, we found that the densities were approximately 350 and 12.5 cm−3 on the night side hemisphere during Callisto 09 and 30 flybys, respectively. These results combined with previous observations indicated that atmospheric production through sublimation controlled the ionospheric density of Callisto. This method is also applicable to upcoming Jovian radio observation data from the Jupiter Icy Moon Explorer, JUICE. Key Points: We developed a ray tracing method for Jupiter's icy moon ionospheric occultation of Jovian auroral radio sourcesThe ionospheric density of Ganymede is associated with electron‐impact ionization and atmospheric production via ion sputteringThe Ionospheric density of Callisto is associated with atmospheric production by solar illumination on its surface [ABSTRACT FROM AUTHOR]

To ascertain their potential applications in the food industry, dragon fruit varieties, namely H. undatus and H. polyrhizus, were thoroughly analyzed for their physical, nutritional, and phytochemical properties. The focus was on pulp and juice, emphasizing color, mineral content, proximate analysis, and phytochemical constituents. Red flesh dragon fruit displayed a bright pink color, a slightly smaller length (9.1 cm), and a larger diameter (8.3 cm) compared to white flesh dragon fruit (9.9 cm length, 7.53 cm diameter). Red flesh dragon fruit also exhibited higher circumference and weight. White flesh dragon fruit demonstrated superior juice yield (36.23 %) compared to red flesh dragon fruit (35.28 %). Red flesh dragon fruit had higher levels of total sugar (8.45 %), protein (1.36 %), and ascorbic acid (19.83 mg/100g) in its pulp. It also showed elevated mineral content of calcium, magnesium, and phosphorus. Conversely, white flesh dragon fruit had higher fat content (0.65 %) and carbohydrate content (9.76 %) in its pulp. White flesh dragon fruit displayed brighter color characteristics with higher L*, a*, and b* values. Phytochemical analysis revealed the presence of betacyanin in red flesh dragon fruit (30.87 mg/100g) but not in white flesh dragon fruit. Red flesh dragon fruit exhibited significantly higher total phenolic content in pulp (49.67 mg GA/100g) and juice (41.25 mg GA/100g) than white flesh dragon fruit. These findings highlight substantial differences (P < 0.05) between red and white flesh dragon fruit in physical, nutritional, and phytochemical aspects, offering valuable insights for their incorporation into diverse food products, such as beverages and ice cream. [ABSTRACT FROM AUTHOR]

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Background: Previous studies have indicated a certain relationship between the intake of fruits and vegetables and frailty. However, there is currently a lack of research on the association between fruit and vegetable intake and frailty. Objective: This study aims to explore the potential correlation between fruit and vegetable intake and frailty. Additionally, we seek to investigate the relationship between fruit intake and frailty across different demographic characteristics and subgroups. Methods: Initially, participant information from the NHANES database (2007–2018) was extracted, including age, gender, race, education level, and other relevant factors. Subsequently, a comprehensive adjustment of multiple variables was carried out using a logistic regression model to analyze the relationship between vegetable and fruit intake and frailty. We also conducted subgroup analyses for variables showing significant differences in the regression model, exploring the relationship between vegetable and fruit intake and frailty in different demographic subgroups. Finally, we employed Restricted Cubic Splines (RCS) to explore the relationship between vegetable and fruit intake and frailty. Results: In our study of 13,935 participants, 2224 were classified as frail, while 11,711 were non-frail. Significant differences were observed between the frail and non-frail groups in variables such as gender, race, marital status, education level, and BMI. Weighted logistic regression analysis revealed a significant association between the intake of fruits (including f_other, f_whole, f_juice, f_total) and vegetables (including v_redor_total, v_total) and a reduced risk of frailty (p for trend

Background: Tiger nut juice is a popular non-alcoholic beverage in Nigeria, but it can be contaminated with bacteria that pose a risk to consumers. A study in Ogbete market, South Eastern Nigeria, aimed to identify virulence genes in Salmonella enterica subsp. enterica serovar Typhimurium found in tiger nut juice to assess the potential health threat. Materials and Methods: Fifty tiger nut juice with codes ATC1, MECB2, BNC3, CHA4, ERT5, TYR6, VMA7, EKA8, TMM9, and ORU10 were randomly purchased from Ogbete market vendors. Standard microbiological techniques and Polymerase Chain Reaction (PCR) were used to screen the samples for S. Typhimurium presence and its virulence genes including invA, spvB, pefA, csgA, orgA, msgA, spaN, spiA, spvC, sipB, and sefA. Results: Our study found that 48.0% of the samples tested positive for S. Typhi. S. Typhi positive culture rates varied by sample location: ATC1 (10%), MECB2 (4.0%), BNC3 (6.0%), CHA4 (2.0%), ERT5 (8.0%), TYR6 (0.0%), VMA7 (6.0%), EKA8 (0.0%), TMM9 (8.0%), ORU10 (6.0%). PCR amplification of the virulence gene showed the presence of invA, spvB, pefA and csgA in all isolates. S. Typhimurium isolates from samples TYR6, VMA7, EKA8, TMM9, and ORU10 lacked orgA and msgA genes. Other virulence genes identified include spaN (40-100%), spiA (40-100%), spvC (25-100%), sipB (20-100%), and sefA (100%). Conclusion: Our findings reveal that tiger nut juice contained Salmonella Typhimurium harboring numerous virulence genes. Therefore, to prevent the general public's health from being harmed by tiger nut drinks contaminated with Salmonella Typhimurium, relevant regulatory bodies should enforce strict hygienic practices during the production, handling, and distribution of tiger nut juice.

The modern consumer prefers natural products with minimal processing, which allows maximum preservation of the nutritional value of the product and fresh taste and aroma. The purpose of this article is to review the results of studies concerning the effect of ohmic heating on the product in comparison with heat treatment and considering the combined use of this method with non-thermal technologies in the production of canned fruit and vegetables. The material for this study was 105 scientific publications. A search for scientific literature in English and Russian on the use of the ohmic heating technology in the process of processing fruits and vegetables was carried out in the bibliographic databases Scopus, Web of Science, as well as in other sources. The period 2010–2023 was adopted as the time frame for the review of scientific publications. To review the subject field of the study, an algorithm was used in accordance with the PRISMA protocol. A scientific search and review of scientific publications on the research topic showed a limited number of studies assessing the ohmic heating (OH) technology in the processing of fruits and vegetables. In the process of using this technology, electric current is applied, ensuring uniform and rapid release of heat inside the food matrix. OH has a shorter processing time, which helps preserve the organoleptic quality of the product and its nutritional value. Compared to heat treatment, the OH technology not only inactivates microorganisms and food enzymes, but also prevents overheating, which reduces the negative impact of temperature on the chemical composition of the product. Evaporation/concentration, dehydration/drying of fruit juices or purees using OH resulted in higher energy efficiency and reduced processing time compared to traditional processing methods. Despite many advantages, there are limitations to large-scale industrial application of the OH method, including corrosion of the electrodes, which can have a negative impact on the product, as well as uneven heating of some types of fruit and vegetable raw materials during continuous processing. The results of this review can be used in the process of conducting further scientific research, which is advisable to continue in order to determine specific processing parameters and eliminate uneven heating of food raw materials.

Sea grapes are a type of seaweed that has high economic value which can be used as food and medicine. Most Paciran people are familiar with sea grapes, but its benefits are limited to fresh food ingredients such as urap-urap. The lack of knowledge and skills related to processed marine grape products requires a comprehensive and productive production of processed marine grape products in order to improve the economy of the people in Paciran Village, Paciran District. The purpose of this community service is to improve the community's economy in improving the level of welfare for the better in Paciran District through training and mentoring of quality and highly competitive sea grape processed products in the form of juice, jelly and sea grape biscuits. The implementation method in community service used is field surveys, coordination with the community, and program implementation through training and mentoring. The results and implications of the community service program which was attended by 55 participants consisting of sea grape cultivators, sea grape processing UMKM and Mrs PKK Paciran Village. These results can be identified through the results of a questionnaire that has been distributed and filled out by Paciran Village residents through training and mentoring. The results of community service have a positive impact on Paciran Village because they have succeeded in adding insight, knowledge and skills about processed wine and can be used as a village center business for processing sea grapes in Paciran Village

Microwave energy facilitates evaporation, thus producing more solids of higher quality than other concentration methods and traditional evaporators. Despite its effectiveness, the food industry has no methods for industrial microwave evaporation. This article introduces design and operating parameters for the working module of a novel microwave vacuum evaporation. The new microwave vacuum evaporator with cylindrical modules was used for juice concentration. The fluid phase level was calculated based on the development and growth of vapor bubbles across the fluid phase volume. The steam phase level depended on the minimal volume of the steam separator. When the operating pressure in the module was 7.4 kPa, the minimal radius of a vapor bubble was 5.6×10–5 m; 100% vapor content was observed 42 mm above the nucleation level of vapor bubbles. The average total height of the fluid phase level above the emitter was 26 mm, which exceeded the level of radiation penetration. The data obtained were used to develop an algorithm that made it possible to calculate the design and operating parameters of the microwave vacuum evaporator, as well as standard size modules with emitter powers of 600–3000 W. The modules with a diameter of 150 mm had the vapor zone at 43–8 mm and the transitional vapor-fluid zone at 9–16 mm. The boiling zone was at 45–60 mm. The new microwave vacuum evaporator covered the entire power range of industrial air-cooled magnetrons. However, the final stage required modules of ≤ 1100 W for high concentrations of ≥ 60–80%.

Abstract The filamentous Thermoascus aurantiacus fungus characterized by its thermophilic nature, is recognized as an exceptional producer of various enzymes with biotechnological applications. This study aimed to explore biotechnological applications using polygalacturonase (PG) derived from the Thermoascus aurantiacus PI3S3 strain. PG production was achieved through submerged fermentation and subsequent purification via ion-exchange chromatography and gel filtration methods. The crude extract exhibited a diverse spectrum of enzymatic activities including amylase, cellulase, invertase, pectinase, and xylanase. Notably, it demonstrated the ability to hydrolyze sugarcane bagasse biomass, corn residue, and animal feed. The purified PG had a molecular mass of 36 kDa, with optimal activity observed at pH 4.5 and 70 °C. The activation energy (Ea) was calculated as 0.513 kJ mol−1, highlighting activation in the presence of Ca2+. Additionally, it displayed apparent K m, V max, and K cat values of at 0.19 mg mL−1, 273.10 U mL−1, and 168.52 s−1, respectively, for hydrolyzing polygalacturonic acid. This multifunctional PG exhibited activities such as denim biopolishing, apple juice clarification, and demonstrated both endo- and exo-polygalacturonase activities. Furthermore, it displayed versatility by hydrolyzing polygalacturonic acid, carboxymethylcellulose, and xylan. The T. aurantiacus PI3S3 multifunctional polygalacturonase showed heightened activity under acidic pH, elevated temperatures, and in the presence of calcium. Its multifunctional nature distinguished it from other PGs, significantly expanding its potential for diverse biotechnological applications.

Sea buckthorn (SB) primarily grows in northern China and is rich in nutritional components, making it popular among consumers. This study aims to select suitable SB varieties for processing by analyzing physicochemical components, color, taste, and volatile compounds. The results showed that the physicochemical content of Chinese SB from Gansu were as follows: total soluble solids 13.50 ± 0.37°Brix, titratable acidity 6.46 ± 0.39 %, ascorbic acid 578 mg/100 g, polyphenols 517 mg/100 g, and flavonoids 194 mg/100 g, which were higher than those of the other four SB samples; the content of organic acids was relatively abundant. Taste analysis via electronic tongue indicated that Chinese SB had the highest ANS (sweetness) value and the lowest SCS (bitterness) value, exhibiting the richest flavor. Gas chromatography-mass spectrometry analysis showed that Gansu Chinese SB had a rich variety of volatile components, totaling 74. In summary, Gansu Chinese SB is a variety suitable for processing.

Pesticides are used on fruit and vegetable crops to obtain greater yield and quality. Residues can be detected in these crops or their products if applied pesticides do not degrade naturally. Therefore, this study aimed to estimate pesticide residues in some strawberry and tomato-based products available in the market for human consumption and associated dietary risks. Contamination with 3-15 pesticides in the tested samples was found. The total number of pesticides detected in the tested samples was 20, belonging to the group of insecticides (84%) and fungicides (16%). Pesticides of cypermethrin, thiamethoxam, chlorpyrifos, and lambda-cyhalothrin appeared at 100% in a number of samples, where the most detected was cypermethrin followed by thiamethoxam. The average values of pesticide residues detected in the tested samples ranged from 0.006 to 0.568 mg kg-1, where it was found that cypermethrin had the highest residue value and appeared in strawberry jam obtained from the market. The recovery rate of pesticides from fortified samples with pyrethroids ranged from 47.5% (fenvalerate) to 127% (lambda-cyhalothrin). Home processing of fortified tomato and strawberry samples had a significant effect on reducing residues in tomato sauce and strawberry jam, where the reduction reached 100%. The results of acute and chronic risk assessment showed that their values were much lower than 100%, indicating minimal risk of dietary intake.

The aim of the work was to investigate the effect of ultrasound application during juice pressing. The impact on pressing yield and extraction of bioactive compounds during production of juice from strawberry, blackcurrant and raspberry was evaluated. Juice pressing was carried out after four kinds of mash pretreatment. The tested objects were heated to 55 °C, treated by ultrasound, and/or macerated with an enzyme. The obtained juices were analyzed for the content of bioactive compounds and compared to the 'Control' sample, which was the juice pressed without any pretreatment. Although the results presented here do not conclusively show that enzymatic maceration can be completely replaced by the use of ultrasound, in the case of strawberry and raspberry fruit, juice yield after ultrasound treatment increased almost as much as after enzymatic maceration. Additionally, in the case of raspberry fruit, the antioxidant activity of the juice samples was definitely improved when ultrasound was used. The results from this experiment also showed that it is possible to separate the effect of temperature from the effect of mechanical and chemical actions in ultrasound treatment. [ABSTRACT FROM AUTHOR]

The MAJIS (Moons And Jupiter Imaging Spectrometer) instrument on board the ESA JUICE (JUpiter ICy moon Explorer) mission is an imaging spectrometer operating in the visible and near-infrared spectral range from 0.50 to 5.55 μm in two spectral channels with a boundary at 2.3 μm and spectral samplings for the VISNIR and IR channels better than 4 nm/band and 7 nm/band, respectively. The IFOV is 150 μrad over a total of 400 pixels. As already amply demonstrated by the past and present operative planetary space missions, an imaging spectrometer of this type can span a wide range of scientific objectives, from the surface through the atmosphere and exosphere. MAJIS is then perfectly suitable for a comprehensive study of the icy satellites, with particular emphasis on Ganymede, the Jupiter atmosphere, including its aurorae and the spectral characterization of the whole Jupiter system, including the ring system, small inner moons, and targets of opportunity whenever feasible. The accurate measurement of radiance from the different targets, in some case particularly faint due to strong absorption features, requires a very sensitive cryogenic instrument operating in a severe radiation environment. In this respect MAJIS is the state-of-the-art imaging spectrometer devoted to these objectives in the outer Solar System and its passive cooling system without cryocoolers makes it potentially robust for a long-life mission as JUICE is. In this paper we report the scientific objectives, discuss the design of the instrument including its complex on-board pipeline, highlight the achieved performance, and address the observation plan with the relevant instrument modes. [ABSTRACT FROM AUTHOR]

The use of natural and compatible compounds with nature and humans in order to produce products free of chemicals and harmful substances with higher nutritional and medicinal value, which is accompanied by a reduction in food waste, seems necessary. The aim of this study was to investigate the effect of different treatments jasmonic acid (20, 10, 5 μg/l), epibrasinolide (10, 7, 4, 1 μm/l), cinnamon essential oil (750,1000, 500, 250 ppm), and chitosan (10, 7.5, 5, 2.5 g/ l) on physicochemical sensory properties and shelf life of Thomson Navel oranges. Evaluation of physicochemical and sensory properties and shelf life of treated fruits during 0, 15, 30, 45 and 60 days after harvest was performed. The results of this study showed that in general, the most effective treatment to maintain fruit quality characteristics such as (total acidity: 3.24, soluble solids: 16.39ºBrix, vitamin C: 48.94 mg/100 g FW, carotenoids: 61.10 mg/100 g FW) was obtained with Jasmonic acid treatment at a concentration of 40 μl / l. Chitosan at concentration of 10 g/ l with of 57.6 days had the highest fruit shelf life. According to the obtained results, 40 μl / l of jasmonic acid seems to be effective in order to maintain valuable nutritional properties and 10 g / l of chitosan to increase storage life. [ABSTRACT FROM AUTHOR]

Grenache (GN) and Cabernet Sauvignon (CS) are two traditional red grape varieties widely cultivated in the Mediterranean area and both late-ripening cultivars, which makes them less sensitive to global warming conditions and more stable to harvest timing. Although different studies have evaluated the final antioxidant properties of grapes and pomaces, few studies have explored the effect of sun exposure and harvest on the nutritional and antioxidant properties of these products. This study investigates the control of sunlight and ripening as tools to tailor nutritional and antioxidant properties of grape juices (GJ) and their byproducts (pomace GP). The compositional analysis showed no significant (p ≥ 0.05) differences associated to either harvesting timing or exposure to sunlight for either of the two studied varieties. However, differences (p ≤ 0.05) were observed between varieties of protein and total dietary fibre (TDF). CS protein content ranged from 0.52 to 3.88 (g 100 g−1) in GJ and from 1.0 to 1.32 (g 100 g−1) in GP; meanwhile, GN had higher protein values in GJ (from 2.11 to 4.77 g 100 g−1) and GP (from 5.11 to 6.75 g 100 g−1). The opposite behaviour was observed in TDF; CS grape had higher values for juice (from 11.43 to 19.53 g 100 g−1) and pomace (from 42.20 to 65.80 g 100 g−1) than GN (from 11.43 to 17.22 g 100 g−1 in juice and from 25.90 to 54.0 g 100 g−1 in pomace). The total phenolic content (TP) in GP was 100 times higher than in the juices and showed a much less pronounced evolution compared to the GJ during the harvesting time. GN TP values ranged from 5835 to 8772 mg GAE 100 g−1; meanwhile, CS values ranged from 7637 to 9040 mg GAE 100 g−1. A significant (p ≤ 0.05) correlation between the TP total antioxidant capacity (TAC) results was observed, regardless of variety, harvesting time, and sunlight exposure. These findings show how the control of different factors can contribute to obtain modified grape-derived products from conventional varieties beyond the wine market. [ABSTRACT FROM AUTHOR]

To develop a juice-type Rosa roxburghii Tratt. carbonated beverage with below 10％of Rosa rox-burghii Tratt. juice content,Rosa roxburghii Tratt.juice, xylitol,and sour agents(citric acid: sodium citrate=1∶1,mass ratio)were used as the main raw material, with the comprehensive sensory score of the product as the main indicator. Single-factor and response surface experiments were employed to explore the optimal formula of juice-type Rosa roxburghii Tratt. carbonated beverage. The results of the single-factor experiment showed that the optimal addition of Rosa roxburghii Tratt. juice, xylitol,and sour agent was 8％,8％,and 0.14％,respec-tively.Response surface test results indicated that the optimal formula for the beverage was the addition of 8％Rosa roxburghii Tratt.juice,8％xylitol,and 0.14％sour agent. Under these conditions, the juice-type Rosa roxburghii Tratt. carbonated beverage produced exhibited a uniform and transparent light yellow color, with a suit-able sour and sweet taste,a special Rosa roxburghii Tratt. aroma and taste, a uniform distribution of tissue morphology, and no precipitation or flocculation. The study on the storage stability of beverages showed that com-pared to vacuum filtration, centrifugal filtration is more conducive to inhibiting the formation of precipitates and floccules in juice-type Rosa roxburghii Tratt. carbonated beverages; Secondly, low-temperature and dark storage is beneficial for delaying browning. [ABSTRACT FROM AUTHOR]

Nowadays, space debris is one of the main subjects of discussion regarding satellites in Earth's orbit. Right now, there are about 26,000 orbiting satellites and only few of these satellites are operational. Recently, the Polish space sector has been strongly growing and delivering instruments working in space. The first part of this paper describes the several space instruments designed in the Space Research Centre Polish Academy of Science (SRC PAS). Instruments such as SWI, RPPWI, LPPWI, Ebox or Pre-boxes have been created for a mission to Jupiter named "JUICE". After fulfilling their scientific mission, these instruments can increase the amount of debris in space. This is one of the reasons for taking up the topic of space debris reduction and the use of technical solutions used in this mission for the proposed solution presented later. The second part of this paper describes the new methods related to space debris. The activities can be related to the space debris removal programmes. The paper describes two methods developed by Polish scientists used for removal of space debris. One of them is the new capture method and mechanism designed for it. The special mechanism is based on tubular boom application for opening the net, to capture the space debris. The main parts of the mechanism are mechanisms which have been used in the JUICE space mission. The paper describes the main idea for these new methods, and for the design part prepared the strength confirmation by structural analysis. The main function of the mechanism has been verified by simulations and tests performed in laboratories. [ABSTRACT FROM AUTHOR]

Kefir grains are symbiotic microbiota starters in the production of dairy products such as fermented milk, kefir. In recent decades, microbial symbiosis in kefir grains and its role in fermentation have attracted a lot of attention. This study aimed to obtain novel kefirs with different characteristics by "stimulating" kefir grains with juices of Actinidia chinensis, Solanumly copersicum, Daucus carrot, and Lactuca sativa, respectively, before being used as starter cultures for kefir fermentation. Then, compositions of the predominant microbiota in novel kefirs were determined. These novel kefirs showed changes in their physiochemical characteristics and enhanced antimicrobial activities against Shigella dysenteriae, Candida albicans, Staphylococcus aureus, Serratia marcescens, and Escherichia coli. Therefore, preprocessing of kefir grains with natural substrates could be a feasible strategy in the production of novel kefirs with different flavors and various health benefits. [ABSTRACT FROM AUTHOR]

Pomegranate juice was treated by isochoric freezing (−15°C/130 MPa) for 24 h and then stored under three different conditions for up to 4 weeks: 4°C/0.1 MPa, 24°C/0.1 MPa, and −10°C/100 MPa. The juice microbiological stability and quality were compared to those using heat treatment at 95°C for 15 s followed by cold storage at 4°C. Heat‐treated and isochoric frozen (IF) pomegranate juice stored under isochoric conditions showed no spoilage microorganisms after 4 weeks of storage. Also, IF juice stored at 4 or 24°C for 4 weeks had lower microbial loads than those in fresh pomegranate juice. IF juice stored under isochoric conditions showed greater color stability, antioxidant capacity, and nutrient retention (anthocyanins, ascorbic acid, and total phenolic compounds) than heat‐treated juices stored at 4°C. IF juice stored at 4°C also showed greater anthocyanin and ascorbic acid contents compared with heat‐treated juice. Practical Application: Isochoric freezing storage at −10°C can be used to preserve the quality properties of fresh pomegranate juice. Isochoric freezing at −15°C for 24 h can also be used as a pretreatment to extend the shelf life of refrigerated pomegranate juice since the applied pressures reached total inactivation levels of spoilage microorganisms. [ABSTRACT FROM AUTHOR]

Background: The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) provides nutrition assistance to low-income households, including infant formula for infants not fully breastfeeding. Issuance of lactose-reduced infant formula made with corn syrup solids (CSSF) is associated with elevated risk of obesity in early life, but associations between formula type and dietary intake have not been examined. Objectives: To evaluate associations between infant formula (amount and type) issued by WIC with subsequent child diet at ages 12-59 mo. Methods: Dietary data from 2014, 2017, and 2020 Los Angeles County WIC Survey respondents (n = 1339 children, 12-59 mo of age) were merged with WIC administrative data on infant feeding (amount and type of infant formula at ages 0-12 mo). Intake frequencies were available for sweetened beverages, sweets, juice, fast food, water, fruit, vegetables, and milk. Infant feeding was categorized by amount of WIC-issued formula (descending: fully formula fed, mostly formula fed, mostly breastfed, fully breastfed) and issuance of a CSSF (any, none). Associations between infant feeding (infant formula amount and type) and child diet were evaluated in multivariable generalized estimating equation negative binomial regression models, stratified by child age (12 to <24 mo, 24 to <60 mo). Results: Any infant formula issuance in the first year of life was adversely associated with subsequent dietary intake. This included 21%-23% higher 100% juice intake at 24 to <60 mo and 11%-13% (at 24 to <60 mo) or 20%-22% (at 12 to <24 mo) lower water intake. CSSF receipt compared with only other infant formula was not consistently associated with subsequent child diet. Conclusions: Any infant formula amount, but not CSSF receipt compared with other formula types, was associated with less healthful beverage intake patterns among WIC-participating children. WIC nutrition education may have a stronger impact if tailored based on infant feeding practices. [ABSTRACT FROM AUTHOR]

This research is the first study of McIntosh apple cider fermentation using different must treatments. The must materials included standard pressed juice, the common cider fermentation material, mash, direct from the apple shredder both with and without pectinase additions, and finally, pomace. These four treatments caused multiple differences from the standard hard ciders from juice, starting with the apple must characteristics, following through the yeast fermentation processes, and carried into the final ciders. Initial apple musts had different sugar content, pH, acids, total phenolics, and antioxidant activities. Although juice contained more total phenolics and had more antioxidant capabilities, it contained lower levels of yeast assimilable nitrogen. The sugar consumption dynamic changes had a differential dynamic trend but did not alter the capacity for complete apple cider fermentation. From the fermentation color dynamic changes, it indicated that must materials would have effects on color-changing amplitudes. Juice treatment had the largest changes from the must. Pomace and mash with pectinase had fewer color changes in multiple color values (L*, a*, b*). The mono phenolics in the final cider indicated that pomace ferments contained the least hydroxycinnamates but a similar amount of total flavanols as juice-fermented ciders. Cider from the juice contained the least flavonols, whereas the mash, both with and without pectinase treatments, had the largest amount of flavonols. This work will provide some applicable information for apple cider fermentation from the apple wastes in the cider industry. [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 study focuses on constraining the role that Callisto's perturbed electromagnetic environment had on energetic charged particle signatures observed during the Galileo mission. To do so, we compare data from the Energetic Particle Detector (EPD) obtained during four close encounters of the moon with a model framework that combines hybrid simulations for low‐energy plasma and test‐particle tracing simulations for high‐energy particles. By comparing model results for energetic particle dynamics in both uniform and perturbed electromagnetic fields, we systematically disentangle the role that geometric effects (i.e., absorption of particles by Callisto's solid surface) have on observed energetic particle signatures compared to those associated with Callisto's perturbed electromagnetic environment (generated by the moon's induced magnetic field and plasma interaction currents). We show that observed flux drop‐outs in the energetic ion pitch angle distributions (PADs) are largely driven by their absorption by Callisto's surface: their large gyroradii exceed the size of the moon, facilitating their impact onto the icy surface and preventing their detection by EPD. However, features observed in the energetic electron PADs can only be explained with an accurate representation of the moon's perturbed environment, since electrons closely follow the orientation of the electromagnetic fields. Our findings therefore illustrate the key role that the moon's induced field and magnetospheric plasma interaction have on the dynamics of energetic electrons, emphasizing the importance of accurately modeling Callisto's locally perturbed electromagnetic environment when attempting to interpret data from past and future encounters, including those anticipated from the upcoming JUICE mission. Plain Language Summary: Jupiter's moon Callisto is continuously exposed to a combination of low‐energy plasma and high‐energy charged particles. As the moon interacts with these populations, its local electromagnetic field environment becomes highly perturbed. During four Callisto encounters during the Galileo mission to Jupiter, a sensor onboard the spacecraft detected clear signatures of the high‐energy ions and electrons. To understand the degree to which Callisto's low‐energy plasma interaction affects these signatures, we systematically model the dynamics of energetic particles as they travel through various electromagnetic field configurations. We find that the energetic ion observations are not strongly affected by the perturbed fields, but instead can be understood in terms of the particles being absorbed by Callisto's solid surface. However, electrons are highly sensitive to the draped fields, and the Galileo observations can only be understood when considering the perturbed electromagnetic environment near the moon. Our results underscore the importance of accurately modeling Callisto's perturbed environment when hoping to understand energetic particle signatures observed during the upcoming JUICE mission. Key Points: We compare energetic charged particle data with a model to explain pitch angle distributions observed during four Galileo flybys of CallistoElectron flux drop‐outs are shaped by the perturbed fields associated with Callisto's induced field and magnetospheric plasma interactionObserved ion fluxes can be mainly explained through geometric considerations, with Callisto's surface shadowing particles from detection [ABSTRACT FROM AUTHOR]

This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content (AAC), cloudiness (CI) and browning indexes (BI), and microbial activity, were analyzed at regular intervals and compared with the quality parameters of fresh bor-thekera juice (FBTJ). A multi-layer artificial neural network (ANN) was employed to model and optimize the ultrasound-assisted extraction of bor-thekera juice. The impacts of storage time, treatment time, and treatment temperature on the quality attributes were also explored. The TSBTJ demonstrated the maximum retention of nutritional attributes compared with the pasteurized bor-thekera juice (PBTJ). Additionally, the TSBTJ exhibited satisfactory results for microbiological activity, while the PBTJ showed the highest level of microbial inactivation. The designed ANN exhibited low mean squared error values and high R2 values for the training, testing, validation, and overall datasets, indicating a strong relationship between the actual and predicted results. The optimal extraction parameters generated by the ANN included a treatment time of 30 min, a frequency of 44 kHz, and a temperature of 40 °C. In conclusion, thermosonicated juices, particularly the TSBTJ, demonstrated enhanced nutritional characteristics, positioning them as valuable reservoirs of bioactive components suitable for incorporation in the food and pharmaceutical industries. The study underscores the efficacy of ANN as a predictive tool for assessing bor-thekera juice extraction efficiency. Moreover, the use of thermosonication emerged as a promising alternative to traditional thermal pasteurization methods for bor-thekera juice preservation, mitigating quality deterioration while augmenting the functional attributes of the juice. [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]

Dimethoate contaminants in food pose a threat to human health. Rapid and sensitive trace detection methods are required to keep food safe. In this study, a novel fluorescent aptasensor was developed for the sensitive detection of dimethoate based on carbon quantum dots labeled with double-stranded DNA (CQDs−apt−cDNA) and Ti3C2Tx flakes. Under optimal conditions, the aptasensor showed a good linear range of 1 × 10−9 to 5 × 10−5 M for dimethoate with a coefficient of determination (R2) of 0.996. Besides, a low detection limit of 2.18 × 10−10 M was obtained. The aptasensor showed high selectivity in interference samples and good reproducibility with an RSD of 3.06% (<5%) for dimethoate detection. Furthermore, the proposed aptasensor was applied to the detection of dimethoate in apple juice and tap water with satisfactory recoveries from 96.2 to 104.4%. Because of these benefits, this aptasensor has the potential and promise for detecting food contaminants in the food industry. [ABSTRACT FROM AUTHOR]

The consumption of fruit and vegetable juices is widely recognized as a healthy choice across all age groups. Orange, carrot, and aloe vera are renowned for their functional properties and health benefits. In this study, we investigated the potential incorporation of aloe vera gel into blended orange and carrot juices. We also evaluated the resulting mixed probiotic juices (chemical, microbiological, and sensory aspects) during a 14-day storage period at refrigerator temperature. The chemical composition and phytochemical structure of aloe vera gel were examined, followed by an assessment of the biological effects of these healthy juices on diabetic albino rats. The results indicated improvements in total soluble solids, reducing sugars, and total sugars with increasing storage duration. Furthermore, the study demonstrated that incorporating aloe vera into the natural mixed juices enhanced their phytochemical quality. The treatment supplemented with aloe vera gel gave the highest total content of phenolic and flavonoid substances, which were 310 mg of GAE/100 g and 175 mg of quercetin/100 g, respectively. Probiotic strains (Bifidobacterium animalis subsp lactis Bb12, Lactiplantibacillus plantarum 299V, and Lactobacillus acidophilus L10) exhibited good viable cell counts in orange and mixed orange and carrot probiotics juices with viable counts of 7.42–8.07 log CFU/mL. Regarding sensory attributes, the study found that increasing the ratio of orange juice improved the taste while increasing the ratio of carrot juice enhanced the color in juice mixtures. Incorporation of aloe vera into mixed natural juices also enhanced the reduction of blood glucose, triglyceride, cholesterol, LDL, creatinine, ALT, AST, and urea levels while increasing total protein and HDL levels in diabetic rats. Based on these findings, oranges, carrots, and aloe vera offer the potential to produce new, flavorful, nutritious, and appealing juices. Moreover, this study determined that a functional juice with favorable sensory properties can be created by blending 75% orange juice, 20% carrot juice, and 5% aloe vera gel. Additionally, aloe vera demonstrated greater efficacy as an antidiabetic agent in rats. Further research is suggested to explore the potential advantages of aloe vera gel and probiotic juices in mitigating diabetes and other metabolic syndromes.

Viticulture is a millenary activity, with winemaking as its primary purpose. Traditionally, by-products have been discarded or underutilized. This study explored a comprehensive use of the grape, which are rich in simple carbohydrates, vitamin C, minerals, and phenolic compounds. A filtration process involving a filter and microfiltration with membranes was employed to clarify the fruit juice. This resulted in a clear, transparent juice with reduced sugar and protein content. Meanwhile, the main by-product, the pomace which is a mixture of skin, seeds, and stalks, also contains a high content of phenolic compounds and fiber, was freeze-dried. In this context, various hydrocolloids were studied for their effectiveness in producing a powder with the desired characteristics. The grape flour obtained was characterized and used in the formulation of gluten free cookies and their filling. The sweet filled cookies exhibited higher protein, vegetable fat, and fiber content than the control cookies and were well-received in sensory evaluations. Therefore, utilizing these flours in food formulations represents an excellent opportunity to valorize waste and enhance the value of the wine industry.

The aim of this text is to investigate the effects of temperature, time, volume/mass ratio, and enzyme volume on various properties of date juice extracted from the ''Bournow'' cultivar, and to optimize the extraction process to maximize the levels of free amino acids, total polyphenols, vitamin C, and pH. The extraction technique was used to obtain date juice for use in the beverage industry from the ''Bournow'' cultivar. The effects of temperature, time, volume/mass ratio, and enzyme volume on free amino acid, total polyphenols, vitamin C, and pH levels were then investigated using a design centered on four parameters. All multivariate polynomial models of second degree with interactions were discovered and validated. To optimize responses, multiresponse optimization was utilized. The center composite design (CCD) determined the following response ranges: 4.21 to 5.62 pH; 45 to 126.66 mg/L vitamin C; 2.7 to 6.87 g GA/100 g total polyphenols; and 429.94 to 615.55 mg/L free amino acids. The selected factors had varying effects on the pH, vitamin C, total polyphenols, and free amino acid responses, with simple, quadratic, and interaction contributions leading to significant increases or decreases. Multi-response optimization, the objective of which was to maximize all responses besides pH in order to produce an abundant juice, resulted in the following compromise: 95 °C temperature; 10 min duration; 2:1 water/pulp ratio; and 0.5 ml of pectinase. The optimal values simulated yielded the following respective maxima: pH is 4.13; vitamin C is 116.5 mg/L; total polyphenols are 6.25 g GA/100 g; and free amino acids are 587.88 mg/L. This study successfully optimized the extraction technique for obtaining date juice from the ''Bournow'' cultivar. The results provide valuable insights for the beverage industry. Future prospects include further research on the sensory properties and shelf life of date juice, as well as exploring its potential applications in other food and beverage products.

Objective: To simultaneously detect acetamiprid and thiram in juice by surface-enhanced Raman spectroscopy (SERS) based on optimized Au-Ag alloy nanoparticles as substrate. Methods: Raman spectra of acetamiprid and thiram standard solutions and their mixtures at different concentrations were collected, and the Raman peaks were assigned. Apple juice was selected as a representative sample to detect and analyze mixed pesticide residues at different concentration gradients. Calibration curves between the Raman characteristic peak intensities and the concentrations of the two pesticides were established. Finally, the accuracy and precision of the method were evaluated by recovery experiments. Results: Acetamiprid was identified based on its Raman characteristic peak at 631 cm-1, and thiram based on its Raman characteristic peak at 1 380 cm-1. The limits of detection (LOD) of acetamiprid and thiram in apple juice were 0.422 31 and 0.035 56 mg/L, respectively, which were lower than the national maximum residue limits (MRL) for acetamiprid (0.8 mg/L) and thiram (5 mg/L) in apples. The average recoveries of acetamiprid and thiram were 81.67%–101.25% and 98.70%–119.36% with relative standard deviations (RSDs) of 2.72­%–7.68% and 5.44%–15.15%, respectively. Conclusion: SERS, characterized by sharp peak and narrow peak width, combined with Au-Ag alloy nanoparticles allows the simultaneous quantitative detection of acetamiprid and thiram in apple juice, and thus can be further applied to the on-site simultaneous detection of a variety of other pollutants.