Search

Ogi, made from maize cereal is widely used in West Africa, especially as a weaning diet for children and could be preserved inwith the water decanted after every 24hours or in the freezer. However, these preservative methods are labour intensive or expensive. Hence, the objective of this paper is to evaluate the microbial and proximate properties of lime juice bio-preserved Ogi procured from New Benin Market, Benin City, Edo State, Nigeria using appropriate standard techniques and procedures. Bacteria isolates from both the control and test samples were characterized by cultural methods in appropriate media and identified based on their morphological and biochemical characteristics. Proximate analysis of the samples stored with lime juice and that of the control, stored with water was also carried out. The total bacteria count for samples stored at room temperature (28±2 °C) ranged from 2 x 10³ to 33.3 x 10³ CFU/g, while the fungal count was between 12 x 10³ to 29 x 10³ CFU/g. Organisms identified from the control sample were Lactobacillus sp, Lueconostocs sp and Staphylococcus aureus. The experimental samples yielded Corynebacterium sp, Flavobacterium sp and Klebsiella sp. The presence of lime inhibited the growth of some organisms but did not affect the variety of microorganisms present. Determination of the proximate analysis of the samples stored with lime juice and that of the control, stored with water showed no significant difference in the composition of the nutrients. However, the samples treated with lime juice had a longer shelf life and better organoleptics. [ABSTRACT FROM AUTHOR]

Continuous distillation (CD) by steam is a patented emerging technology that allows us to obtain essential-oil fractions from citrus juices. It presents benefits such as reducing steam consumption by 50%, lowering environmental impact, and, by its design, obtaining fractions enriched in terpenic and oxygenated compounds that can be further processed. The CD of essential oils from Mexican lime juice (Citrus aurantifolia) was studied and the results were compared with conventional steam distillation (batch) in terms of steam consumption, extraction yield, chemical composition, and quality of the essential oils. Different steam flows were used: distillation without a packed column (sc); with packed column (cc); and steam flows of 10, 15, and 20 mL/min with a reflux ratio of 0.5, 1, and 2, respectively. CD was superior in terms of composition, extraction energy savings (0.63 kg steam/kg juice with 1.39 kg steam/kg juice in the conventional), and the extraction yield recovery efficiency was >90%. Gas chromatography-mass spectrometry analysis of the extracted essential oils indicated that the use of CD with a column increases the fractionation of volatile compounds. The result of this study demonstrates that CD can be used as an alternative method to extract the essential oil from lime or any citrus fruit, obtaining differentiated fractions in aroma and composition. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes is a ubiquitous opportunistic bacterium responsible for deadly listeriosis outbreaks. This pathogen has been recognized as a significant food‐borne pathogen in seafood products. The present study aimed to investigate the transcript levels of virulence, adhesion, and stress response genes of L. monocytogenes upon exposure to sublethal levels of lime juice and NaCl in shrimp matrix. For this purpose, minced and broth shrimp samples (control, 2% NaCl, 5% NaCl, 25 μL/mL lime, and 50 μL/mL lime, as well as 2% NaCl+25 μL/mL lime) were inoculated with approximately 107 CFU/g or ml of L. monocytogenes, and subsequently, the samples were stored at 12°C or 37°C. For the minced samples, the transcription of one stress‐related (sigB), two adhesion (imo1634 and imo1847), and four virulence (hly, prf, intA, and plc) genes was assessed by RT‐qPCR after different storage times (0 and 48 h). Results showed that the transcript levels of sigB, imo1847, and imo1634 genes increased with increasing storage temperatures of shrimp broth (12°C to 37°C). At the beginning, the transcription of the studied genes decreased in all treatments of minced shrimp; however, after 48 h of storage at 12°C, the transcript levels of hly, prf, imo1847, imo1634, and intA genes were significantly upregulated up to 0.5–9 log2 fold‐change in all treatments compared to the control group (p <.05). These results highlight that the survived L. monocytogenes after exposure to moderate salt content or lime juice could represent enhanced virulence and adhesion capabilities, posing a significant public health risk. [ABSTRACT FROM AUTHOR]

Ogi, made from maize cereal is widely used in West Africa, especially as a weaning diet for children and could be preserved inwith the water decanted after every 24hours or in the freezer. However, these preservative methods are labour intensive or expensive. Hence, the objective of this paper is to evaluate the microbial and proximate properties of lime juice bio-preserved Ogi procured from New Benin Market, Benin City, Edo State, Nigeria using appropriate standard techniques and procedures. Bacteria isolates from both the control and test samples were characterized by cultural methods in appropriate media and identified based on their morphological and biochemical characteristics. Proximate analysis of the samples stored with lime juice and that of the control, stored with water was also carried out. The total bacteria count for samples stored at room temperature (28±2oC) ranged from 2 x 103 to 33.3 x 103CFU/g, while the fungal count was between 12 x 103 to 29 x 103 CFU/g. Organisms identified from the control sample were Lactobacillus sp, Lueconostocs sp and Staphylococcus aureus. The experimental samples yielded Corynebacterium sp, Flavobacterium sp and Klebsiella sp. The presence of lime inhibited the growth of some organisms but did not affect the variety of microorganisms present. Determination of the proximate analysis of the samples stored with lime juice and that of the control, stored with water showed no significant difference in the composition of the nutrients. However, the samples treated with lime juice had a longer shelf life and better organoleptics.

Telang (Clitoria ternatea) is a medicinal flower used in food and beverages. The beverages made from this flower are commonly available in Indonesia, but their properties have not been extensively investigated. Thus, this study aimed to determine the physicochemical properties of telang flower beverages, such as pH, vitamin C, anthocyanin, and hedonic level. The study employed a complete randomized factorial design. The weight of dried flowers and volume of lime juice were used as independent variables. The De Garmo effectiveness index selected the four best physicochemical characteristics of beverages. The addition of dried flower and lime juice resulted in a significant difference in anthocyanin, vitamin C, pH, and free radical inhibition activity. Four treatment beverages with good chemical qualities were chosen to be examined hedonically. The treatment with lime juice addition resulted in a significant difference in the hedonic level of color, sweetness, and acidity (p0.05). There was, however, no significant difference in the aroma produced in the beverages (p0.05). The best formulation of the telang flower beverage was based on hedonic analysis with a combination of 4.5 g of telang flower and 5 ml of lime juice, resulting in a beverage with less sugar and fewer calories.

Continuous distillation (CD) by steam is a patented emerging technology that allows us to obtain essential-oil fractions from citrus juices. It presents benefits such as reducing steam consumption by 50%, lowering environmental impact, and, by its design, obtaining fractions enriched in terpenic and oxygenated compounds that can be further processed. The CD of essential oils from Mexican lime juice (Citrus aurantifolia) was studied and the results were compared with conventional steam distillation (batch) in terms of steam consumption, extraction yield, chemical composition, and quality of the essential oils. Different steam flows were used: distillation without a packed column (sc); with packed column (cc); and steam flows of 10, 15, and 20 mL/min with a reflux ratio of 0.5, 1, and 2, respectively. CD was superior in terms of composition, extraction energy savings (0.63 kg steam/kg juice with 1.39 kg steam/kg juice in the conventional), and the extraction yield recovery efficiency was >90%. Gas chromatography-mass spectrometry analysis of the extracted essential oils indicated that the use of CD with a column increases the fractionation of volatile compounds. The result of this study demonstrates that CD can be used as an alternative method to extract the essential oil from lime or any citrus fruit, obtaining differentiated fractions in aroma and composition.

Fruit juices, and especially lime juice, belong to the most targeted food commodities for fraud. Therefore, reliable and cost-effective analytical methodologies need to be developed to guarantee lime juice authenticity and quality. The manifestation of machine learning techniques (MLT) has paved the way for fast and reliable processing and analysis of food and juice data for more effective use of inexpensive, readily available, and easy-to-use equipment such as UV/Vis spectrometers for quality control. The study aimed to investigate UV/Vis spectrometry and MLT to detect at least 10% of water, acid, and sugar added to lime juice. For this purpose, 26 lime samples, including Mexican and Persian lime, were collected from the orchards of four main lime-cultivated areas in Iran to prepare pure lime juice samples (as authentic samples). To investigate adulterated lime juice, four types of treatment were defined by adding acid, sugar, a mix of acid and sugar solution, and water at different volume proportions (10, 20, 30, 40, and 50 % v/v) to pure lime juice samples. Each treatment was repeated eight times. The absorption rate of different adulterated and pure lime juice samples was measured at different wavelengths in the 210-550 nm range. The evaluation results of different MLTs showed that the accuracy of separating samples using absorption data by decision tree (DT), k-nearest neighbor (k-NN), random forest (RF), multilayer perceptron (MLP), and support vector machine (SVM) were 75%, 79%, 80%, 87%, and 92%, respectively. SVM had the highest level of accuracy in separating adulterated lime juice samples. Also, this model's performance criteria (sensitivity and F-score) were higher than other models for identifying adulterated samples using absorption data. This is the first time that the common adulterations in lime juice were identified by rapid and accessible screening methods using UV/Vis spectroscopy and MLT with high accuracy, precision, and sensitivity. [ABSTRACT FROM AUTHOR]

No abstract available

Lime juice is rich in bioactive components and exerts a wide range of therapeutic effects, especially antioxidant activity. Freeze concentration is considered an essential method to maintain the nutritional values and bioactives of fruit juices. This study aimed to compare the ability in enriching ascorbic acid, total phenolic compounds, and major flavonoids and the antioxidant activity (DPPH) of concentrated lime juices prepared by vacuum and freeze-concentrations. The ascorbic acid in the juices was analyzed using the HPLC-PDA method. The total phenolic content and DPPH inhibition ability were measured by the colorimetric method. The polyphenol profiles of two lime varieties (C. latifolia and C. limonia) were qualitatively analyzed using LC-TOF MS/MS; then, the major juices' flavonoids were analyzed by HPLC-PDA against/based on commercial standards. The results showed that C. latifolia was superior to C. limonia in ascorbic acid, TPC, major flavonoids, and antioxidants. C. latifolia was also more diverse than C. limonia in its polyphenol profile through the identified compounds (18 vs. 15). Freeze-concentrated lime juices were significantly higher than the vacuum-concentrated counterparts in ascorbic acid (mean difference from 9.41 to 22.01 mg, p < 0.01), and TPC (from 60.76 to 149.88 mgGAE). The quantification of major flavonoids showed that the freeze-concentrated lime juices retained high levels of hesperidin, eriocitrin, and rutin (p < 0.01) whereas the vacuum concentration preserved higher ones in diosmin and naringin (p < 0.01). The freeze-concentrated lime juice was significantly higher than vacuum-concentrated lime juices in the DPPH scavenging activity by at least 15% (p < 0.01). Overall, freeze concentration enriched bioactive compounds in lime juices almost threefold and improved antioxidants at least twofold. Thus, freeze concentration is promising for the industry in producing high-quality lime juice to preserve its thermal liable bioactive component. [ABSTRACT FROM AUTHOR]

The aim of this research was to investigate the utilization of lime juice in enhancing the performance of commercially produced activated carbon from coconut shells for decreasing the sulfate ion content in seawater. Seawater, which serves as the raw material for sea salt production, contains relatively high levels of sulfate ions as impurities. The removal of sulfate ions from seawater is essential in minimizing impurities during the crystallization process of sea salt. The study employed two types of activated carbon: activated carbon without further treatment (ACB) and acid-washed activated carbon (ACA). The objective was to explore the mechanism of sulfate ion adsorption when lime juice was introduced to the seawater. Various concentrations of lime juice were used in the adsorption experiment, based on the optimum dosages and time determined in the preliminary study. The results indicated that ACB exhibited a higher sulfate ion adsorption capacity (320 mg SO42− g−1) compared to ACA (298 mg SO42− g−1). The addition of lime juice led to a decrease in solution pH and an increase in sulfate ion adsorption. This suggests that lime juice enhanced the capacity of basic sites present in the activated carbon. The proposed model for sulfate ion adsorption posits that the ions are attracted to the functional groups and subsequently to the basic sites in the carbon basal planes, mediated by hydronium ions.

High sulfate content in seawater forms sulfate salts, which become impurities in sea salts. This study investigates the influence of lime juice in the adsorption of sulfate ions in seawater using commercial activated carbon. A full factorial experimental design was employed to optimize the level factors of activated carbon type, adsorbent dosage, and concentration of lime juice in response to the percentage reduction in sulfate concentration. Activated carbon (GCB) and acidwashed activated carbon (GCA) were two types of coconut shells granular activated carbon used for the experiment without further modification. The main effect and interaction effects were analyzed using analysis of variance (ANOVA) and p-values to define the influence of variables affecting sulfate ions adsorption. The adsorption of sulfate ions in seawater was affected by the interaction between the activated carbon type and the dosage, and the concentration of lime juice. The lime juice factor significantly enhanced the performance of activated carbon to adsorb the sulfate ions in seawater, and the factor's contribution was 58.2 %. The optimum sulfate ions reduction from seawater was attained at levels of factors activated carbon GCB, the dosage of 50 mg, and the concentration of lime juice 50 µl. The interaction between lime juice and activated carbon pores are electrostatic. The impurities are attracted by the revealed polarity of the activated carbon pores. High electronegativity of lime juice acid pulls the negatively charged ions of the impurities. The more economical activated carbon, GCB, which performed better in sulfate ion adsorption, provides an alternative for reducing sea salt impurities. Hence, GCB can directly be mixed with the seawater to produce high quality sea-salt. Therefore, this study is suitable to improve sea salt product quality that processed with activated carbon. [ABSTRACT FROM AUTHOR]

The aim of this study was to test the combined effect of water stress and cropping system on yield and fruit quality in Bearss lime trees. For this purpose, two irrigation treatments were applied during stage II of fruit growth: control (well irrigated, automatically managed by soil water content sensors) and stress (non-irrigated), both under open-field and shaded conditions. Soil water status was assessed by determining soil water content and plant water status by measuring stem water potential (Ψstem), stomatal conductance (gs), and net photosynthesis (Pn). Yield parameters (kg and the number of fruits per tree and fresh mass per fruit) and fruit quality were assessed on two harvest dates. In addition, on the second harvest date, the content of metabolites and nutrients in the lime juice was analyzed. The results showed that soil water deficit induced 35% lower gs values in open-field than in shaded conditions. The highest kg and the number of fruits per tree were observed in the shaded system, especially on the first harvest date. The lowest yield was observed in stressed trees grown without netting. Slightly higher fresh mass and equatorial diameter were observed in shaded fruits than in open-field fruit. Soil water deficit increased fruit total soluble solids and decreased juice content, especially in open-field trees. Shaded conditions made the lime trees more resilient to soil water deficit, which led to higher yields and better external fruit quality traits. In addition, fruit precocity was significantly higher in the shaded system. [ABSTRACT FROM AUTHOR]

Introduction: Urinary citrate is a potent inhibitor of urinary crystallization that is freely filtered in the proximal tubule of the kidney. We aimed to investigate the effect of citrate supplementation with fresh lime juice on the urinary pH and calcium excretion level among healthy individuals compared with that of mist potassium citrate. Methods: In this prospective, cross-over single-centre study, 50 healthy medical student volunteers were randomly allocated to two treatment arms. One arm was prescribed with potassium citrate, while the other arm received citrate supplementation with a home preparation of fresh lime juice. The urinary pH and calcium-to-creatinine ratio (uCa/uCr) were measured at baseline and after 7 days of treatment. This was followed by a washout period of 2 weeks, after which each participant crossed over to the other treatment arm, and the urinary measurements were repeated. Results: Potassium citrate significantly increased the urinary pH among all participants, while fresh lime juice did not. Both fresh lime juice and potassium citrate reduced the uCa/uCr, although this effect was not significant. Conclusion: Fresh lime juice is not as effective as potassium citrate in improving the urinary pH and calcium excretion level of healthy individuals. Therefore, it should be used as an adjunct rather than an alternative to potassium citrate. [ABSTRACT FROM AUTHOR]

Yam Dioscorea spp suffers about 30% postharvest losses annually. Processing into convenience products such as yam chips prolong shelf life although the action of enzymes including polyphenol oxidase (PPO) and peroxidase (POD) may affect the quality if not precluded. Pre-treatment of cut yam with pH modifiers and antioxidants before storage could reduce enzymatic browning. In this study we investigated the effectiveness of ascorbic acid, citric acid and lime juice treatment and 5 weeks (w) of frozen storage in reducing browning in yam chips without affecting sensory quality. PPO and POD activity of freshly prepared yam chips pre-treated with citric acid, ascorbic acid or lime juice and stored frozen at -18 °C for 5 weeks was determined. The yam chips were fried and the moisture, oil content and colour determined. Consumer acceptability sensory evaluation was conducted for the week 0 and 5 of stored samples. POD activity was significantly reduced (50%) by treatment with citric acid after five-weeks of frozen storage while treatment with ascorbic acid and lime juice had no effect on the enzyme activity. There was no significant difference in lightness between the different treatments although treated samples differed significantly from the untreated. Moisture content of all samples were lower after storage while oil content of the various treatments was significantly different. Notwithstanding these differences, consumer acceptability was not different between the various treatment and storage periods. Pre-treated frozen yam chips have a good consumer acceptance and potential for commercial application. Developing this product will add value to yams and reduce huge postharvest losses.

Study Background: Bitter kola (Garcinia kola), lime juice, and honey mixture have some traditional but nonscientific applications in the treatment of some infectious diseases due to the phytochemical and phytonutrient components that may have antidiabetic, anti-inflammatory, antipyretic, immunomodulatory, antiatherogenic, antimicrobial, purgative and antiparasitic activities while expression of hepatitis B envelope antigen (HBeAg) is an indication of active hepatitis B virus replication and a high degree of infectiousness. Aim and Objective: This work was therefore designed to determine anti-inflammatory response, possible suppression of active viral replication and liver damage in HBeAg seropositive patients who used bitter kola, lime juice and honey mixture. Materials and Methods: Out of 39 hepatitis B surface antigen and HBeAg seropositive patients who volunteered themselves for the study only 23 volunteers (23; Male: 13; Female: 10; age 34–56 years) were successfully monitored. The mixture is prepared by mixing grounded bitter kola (30 seeds) with 500 ml of Lime Juice and 500 ml of honey. The mixture was kept for 5 days before administration. The mixture was taken by subjects at 4 divided dose for 2 months using 4 teaspoonfuls per dose. Plasma alanine transaminase (ALT) was measured using COBAS C111 autoanalyzer, plasma interleukin-10 (IL-10), Antibodies against hepatitis C virus (anti-HCV), HBeAg, anti-HBeAg, p24 ag-ab by enzyme-linked immunosorbent assay while acid-fast bacilli and Plasmodium were determined in the subjects by microscopic examination of stained smears. Results: The frequency of HBeAg (26.1% [6]) in the patients after the use of bitter kola, lime juice, and honey mixture was lower than the frequency of the viral protein (HBeAg 100% [23]) before the use of the mixture. None of the HBeAg seropositive patients studied expressed anti-HBeAg before the use of bitter kola, lime juice, and honey mixture but 56.5% (13) of the patients expressed anti-HBeAg while 17.4% (4) co-expressed HBeAg + anti-HBeAg after the use of the mixture. There was a significant increase in the plasma value of IL-10 and a significant decrease in the plasma value of ALT in the HBeAg seropositive patients after the use of bitter kola, lime juice, and honey mixture (P < 0.05). Conclusion: Bitter kola, lime juice, and honey mixture could have anti-inflammatory, active viral replication, and liver damage suppression bioactivities in HBeAg seropositive patients as indicated by decrease in HBeAg, expression of anti-HBeAg, decrease in plasma ALT and increase in IL-10 after the use of the mixture. [ABSTRACT FROM AUTHOR]

Streptococcus suis is a significant zoonotic pathogen, capable of causing severe illnesses such as septicemia and meningitis in both swine and humans. Its transmission through pork consumption necessitates effective food safety measures. Lime juice, known for its antimicrobial properties, presents a potential alternative to reduce S. suis contamination in pork products. This study investigated the antibacterial efficacy of lime juice specifically against S. suis and its potential to reduce bacterial contamination in minced pork, aiming to determine optimal treatment parameters for mitigating S. suis transmission through pork consumption. Seven strains of S. suis representing serotypes known to cause zoonotic disease were cultured, and lime juice was prepared. The minimum inhibitory concentration and minimum bactericidal concentration tests consistently demonstrated the antibacterial effect of lime juice against S. suis . Survival curve analyses showed significant bacterial reduction within 15 min at 25% (v/v) lime juice concentration. In minced pork, lime juice caused a notable decrease in total bacteria and S. suis counts after 15 min. This study demonstrates the potential of lime juice as an antibacterial agent against a representative strain of S. suis in pork. However, the results also highlight that lime juice alone may not eliminate all viable bacteria. Therefore, incorporating lime juice treatment together with proper cooking practices remains crucial to ensure safe consumption of pork products.

The aim of this study was to test the combined effect of water stress and cropping system on yield and fruit quality in Bearss lime trees. For this purpose, two irrigation treatments were applied during stage II of fruit growth: control (well irrigated, automatically managed by soil water content sensors) and stress (non-irrigated), both under open-field and shaded conditions. Soil water status was assessed by determining soil water content and plant water status by measuring stem water potential (Ψstem), stomatal conductance (gs), and net photosynthesis (Pn). Yield parameters (kg and the number of fruits per tree and fresh mass per fruit) and fruit quality were assessed on two harvest dates. In addition, on the second harvest date, the content of metabolites and nutrients in the lime juice was analyzed. The results showed that soil water deficit induced 35% lower gs values in open-field than in shaded conditions. The highest kg and the number of fruits per tree were observed in the shaded system, especially on the first harvest date. The lowest yield was observed in stressed trees grown without netting. Slightly higher fresh mass and equatorial diameter were observed in shaded fruits than in open-field fruit. Soil water deficit increased fruit total soluble solids and decreased juice content, especially in open-field trees. Shaded conditions made the lime trees more resilient to soil water deficit, which led to higher yields and better external fruit quality traits. In addition, fruit precocity was significantly higher in the shaded system.

An assessment of mechanic workshop polluted soil treated with 16.6% lime juice (MSAL), mechanic workshop polluted soil treated with lime powder (MSLP) and mechanic workshop polluted soil treated with inorganic lime fertilizer (MSLF) was conducted for a period of 56 days. The study revealed higher microbial counts in the treated soils compared to mechanic oil free soil (MFS). The total viable bacterial counts observed ranged from 1.6x104 cfu/g to 6.8x104 cfu/g for MSF, 2.2x104 cfu/g - 26.2x104 cfu/g for MSAL, 1.2x104 cfu/g -17.2x104 cfu/g for MSLP and 6.8x 104 cfu/g - 16.0 x 104 cfu/g for MSLF while fungi counts ranged from 2.5x104 cfu/g to 6.4x104 cfu/g for MFS, 4.0x104 cfu/g - 16.4x104 cfu/g for MSAL, 2.6x104 cfu/g -3.8x104 cfu/g for MSLP and 2.1x 104 cfu/g - 4.0 x 104 cfu/g for MSLF. Organisms isolated in the course of the study includes Pseudomonas sp, Staphylococcus sp, Bacillus sp, Micrococcus sp, Escherichia coli, Proteus sp, Aspergillus niger, Aspergillus fumigatus, Aspergillus flavus, Mucor sp, Saccharomyces sp, and Rhizopus sp. The physicochemical results showed that MSAL had higher moisture content, organic matter content, organic carbon, and nitrate than MSF, MSLP and MSLF. There were significant differences in pH, organic matter content, organic carbon, nitrate and phosphorus at 0.05 probability level, but there was no significant different in the moisture content of the soil undergoing treatment. This is an indication that Lime juice has a greater potential in bioremediation of mechanic workshop polluted soil compared to lime powder and inorganic lime fertilizer. [ABSTRACT FROM AUTHOR]

The lime juice is one of the products that has always fallen victim to fraud by manufacturers for reducing the cost of products. The aim of this research was to determine fraud in distributed lime juice products from different factories in Iran. In this study, 101 samples were collected from markets and also prepared manually and finally derived into 5 classes as follows: two natural classes (Citrus limetta, Citrus aurantifolia), including 17 samples, and three reconstructed classes, including 84 samples (made from Spanish concentrate, Chinese concentrate, and concentrate containing adulteration compounds). The lime juice samples were freeze‐dried and analyzed using FT‐IR spectroscopy. At first, principal component analysis (PCA) was applied for clustering, but the samples were not thoroughly clustered with respect to their original groups in score plots. To enhance the classification rates, different chemometric algorithms including variable importance in projection (VIP), partial least square‐discriminant analysis (PLS‐DA), and counter propagation artificial neural networks (CPANN) were used. The best discriminatory wavenumbers related to each class were selected using the VIP‐PLS‐DA algorithm. Then, the CPANN algorithm was used as a nonlinear mapping tool for classification of the samples based on their original groups. The lime juice samples were correctly designated to their original groups in CPANN maps and the overall accuracy of the model reached up to 0.96 and 0.87 for the training and validation procedures. This level of accuracy indicated the FT‐IR spectroscopy coupled with VIP‐PLS‐DA and CPANN methods can be used successfully for detection of authenticity of lime juice samples. [ABSTRACT FROM AUTHOR]

Lime juice as the most commonly used natural source production can be characterized using determination of flavonoids contents such as hesperidin. So, development of analyzing methods for checking the quality and healthiness of lime juices is necessary. In this study, we aimed to set up a selective solid phase extraction method using dummy molecularly imprinting approach for extraction and separation of hesperidin in lime juice to check the quality of commercial lime juice products of Mashhad city market. The imprinted polymers were synthesized by hesperitin as dummy template due to the hesperitin solubility in the wide range of porogenic solvents. The specificity extent of synthesized polymers toward hesperidin was tested and optimum one was used as adsorbent in solid‐phase extraction cartridge. The dummy molecularly imprinted polymer with high adsorption capacity for hesperidin (dissociation constant 0.12 μM) was successfully used for extraction and clean‐up of hesperidin in the lime juice matrix prior to analysis by high‐performance liquid chromatography. The analysis of hesperidin was done in the range of 0.312–50 μg/mL with detection limit of 0.05 μg/mL. This technique was successfully set up to remove the interfering compounds for analysis of hesperidin in commercial lime juice products. [ABSTRACT FROM AUTHOR]

The aim of this study is to investigate the novel application of a handheld near infra-red spectrophotometer coupled with classification methodologies as a screening approach in detection of adulterated lime juices. For this purpose, a miniaturized near infra-red spectrophotometer (Tellspec®) in the spectral range of 900-1700 nm was used. Three diffuse reflectance spectra of 31 pure lime juices were collected from Jahrom, Iran and 25 adulterated juices were acquired. Principal component analysis was almost able to generate two clusters. Partial least square discriminant analysis and k-nearest neighbors algorithms with different spectral preprocessing techniques were applied as predictive models. In the partial least squares discriminant analysis, the most accurate prediction was obtained with SNV transforming. The generated model was able to classify juices with an accuracy of 88% and the Matthew's correlation coefficient value of 0.75 in the external validation set. In the k-NN model, the highest accuracy and Matthew's correlation coefficient in the test set (88% and 0.76, respectively) was obtained with multiplicative signal correction followed by 2nd-order derivative and 5th nearest neighbor. The results of this preliminary study provided promising evidence of the potential of the handheld near infra-red spectrometer and machine learning methods for rapid detection of lime juice adulteration. Since a limited number of the samples were used in the current study, more lime juice samples from a wider range of variability need to be analyzed in order to increase the robustness of the generated models and to confirm the promising results achieved in this study. [ABSTRACT FROM AUTHOR]

Background: The needs of hand sanitizer increase significantly during the COVID-19 outbreak. Objectives: In this study, we prepared Piper betel and lime based hand sanitizer with a simple maceration technique. Materials and Methods: After soaking Piper betel in the hot water for 24 h, the water was collected and lime juice was added into the mixture to prepare samples with concentrations of 20, 40, 60 and 80%. Results: The anti-bacterial activity test showed that sample of 60% exhibited the best result among other samples with pH of 4.1. Conclusion: From this study, the sample of 60% was promising to be developed as hand sanitizer. [ABSTRACT FROM AUTHOR]

This study reports the synthesis of nickel-substituted copper ferrite nanoparticles [Cu1−xNixFe2O4 (x = 0, 0.5, 1)] using lime juice as a reducing agent by sol–gel method. The structural, functional, surface morphological, optical, and magnetic properties of the samples were studied by X-ray diffraction, Fourier transform infrared spectroscopy, scanning electron microscopy with energy-dispersive spectroscopy (SEM–EDX), UV–visible, photoluminescence spectroscopy, and vibrating sample magnetometer, and their antibacterial activity was tested. The crystallite size sizes were found to increase from 32 to 37 nm with the substitution of nickel ions with copper ferrite. FTIR spectral analysis confirmed the formation of spinel ferrite. SEM images showed that ferrite nanoparticles had spherical shape. The band-gap results for pure synthesized ferrite nanoparticles were closer to the experimental values. The luminescence spectrum showed peaks corresponding to violet, green, and orange–red emissions. Magnetization measurements obtained at room temperature revealed a ferromagnetic behavior, and that the saturation magnetization and coercivity value increase with nickel substitution. All synthesized ferrite nanoparticles were studied for both Gram-positive (Staphylococcus aureus, Bacillus subtilis) and the Gram-negative (Klebsiella pneumoniae, Escherichia coli) bacteria for antibacterial properties. The Gram-negative bacterium E. coli showed high antibacterial activity with greater inhibition zone of Ni-substituted CuFe2O4 compared to pure CuFe2O4 and NiFe2O4 nanoparticles. [ABSTRACT FROM AUTHOR]

Public consumption of lemon and lime juice and its best-selling market induces jobber to carry out numerous adulterations in order to reduce production costs and thereby endangering people's health and create numerous problems for the relevant regulatory authorities. It seems the previous proposed parameters are not suitable and reliable for detection of lime juice adulteration. In this regards, several important parameters as cations, anions, citric acid and isocitric acid were studied for distinguish between naturally and commercially Persian lime juices. For this purposed, various cations (Li+, Na+,NH4+, K +,Ca2+ and Mg2+) and anion (F-, Cl-, NO2, Br-, NO3 -, PO43- and SO3 2-) were investigated in naturally and commercially lime juice using Ion chromatography system equipped with Suppressed conductivity detector. Citric acid and isocitric acid were determined and quantified using HPLC-UV detection. After optimization the method, linear calibration curves were plotted. The average recoveries of the analytes were higher than 72%. Our results showed significant difference in cations (Li+, Na+ and K+) and anion (Cl-) between natural and commercial lime juice samples. The citric acid: isocitric acid ratio was found with a mean of 280 ±86 in natural products, while this ratio was found with a mean of 503 ±149 in commercial products using HPLC method. This result shows that this method would be useful for determining of routine adulteration in food control laboratories. This is the first study for showing of real difference between natural and commercial difference in lime juice consumed by Iranian population. [ABSTRACT FROM AUTHOR]

Cabbage juice with lime extract, which are well-known for their nutraceutical potentials, was being explored as a functional ingredient in a wide array of health foods and drinks. The present work was undertaken to develop a functional RTS (ready-to-serve) beverage blend using white cabbage and key lime. Cabbage juice, lime juice, aspartame, permitted colour, sodium metabisulphite and water were mixed in different percentages of cabbage juice to lime juice to prepare the 100 mL blend. The products were bottled, pasteurised, and stored at ambient room temperature. The storage stability of the beverage blend was evaluated for quality parameters. Periodic analysis was carried out up to 12 weeks for various physicochemical parameters and sensory acceptability. The nutritional analysis of the stored RTS beverage indicated that there were significant differences among the formulations and also declining trend in ascorbic acid, total soluble solids and pH, and an increasing trend for total sugar, and titrable acidity. The sensory assessment revealed that there were no significant differences among the sensory attributes following storage. The highest overall acceptability was observed in the formulation with 18% cabbage juice and 12% lime juice, and all the formulations were microbiologically safe. Based on the quality assessment, sensory analysis and microbiological studies, the low calorie RTS functional beverage with 18% cabbage juice and 12% lime juice could be stored for 12 weeks without any significant changes and extended shelf life, which also has no deleterious effect on consumers. [ABSTRACT FROM AUTHOR]

[Display omitted] • Green synthesis of NiTiO 3 nanoparticles utilizing lime juice as a sustainable precursor. • Calcination temperature affected particle size and phase of NiTiO 3. • The •OH and h+ radicals are the main reactive species. • NiTiO 3 nanoparticles demonstrate sonocatalytic efficiency in RhB degradation. The single-phase NiTiO 3 nanoparticles were successfully synthesized using a green synthesis method. Lime juice was used as a chelating agent. The NiTiO 3 nanoparticles exhibited the R-3 rhombohedral phase of ilmenite. Field emission scanning electron microscopy (FESEM) observations showed the size and shape of the synthesized NiTiO 3 nanoparticles, which had an average diameter of 115 nm at an annealing temperature of 900 °C for 3 h. The sonocatalytic analysis showed that the synthesized NiTiO 3 nanoparticles exhibited good sonocatalytic performance, with a Rhodamine B degradation rate of 0.047 min−1. It demonstrated that sol–gel method using lime juice supported synthesis is an excellent technique to fabricate nanosized complex ilmenite NiTiO 3 nanoparticles. We expected that this work was further to use for synthesis of nanoparticles for ilmenite ceramics. [ABSTRACT FROM AUTHOR]

Juice cloud and turbidity are considered as desirable properties in lime and other citrus juices. The turbidity is influenced by the presence of pectin in citrus juice. Pectin methylesterase (PME) causes cloud loss due to its function in desterification of the pectin. Thermal processing is commonly used to inactivate this enzyme. As the first stage of the heating process, the come up time (CUT) plays a considerable role in PME inactivation. The aim of this study was to investigate the PME inactivation, turbidity and fractal dimension (FD) changes during lime juice thermal processing using conventional (water bath) and infrared (IR) heating at 60, 70, 80 and 90 oC. The results showed that by rising juice temperature, the PME inactivation and the turbidity increased during both thermal treatment methods. Therefore, the cloud particles remained suspended and less particles aggregation took place to form fractal structures, resulting in a homogeneous distribution of cloud particles and FD reduction. Due to shorter CUT, the samples heated by IR showed higher PME retention and FD in comparison with conventional processing.

Rearing Pelung chicken in Indonesia, in general, uses a ration with a high proportion of rice bran, even up to 60%. Considering the high contents of fiber, lignin, and phytic acid, feeding a high portion of rice bran will decrease nutrient digestibility. This study was aimed to evaluate the effect of lime juice supplementation of a rice bran-based ration on the utilization of nutrients in male Pelung chicken. Sixty four of 12 weeks old male Pelung chickens were used in the present experiment and assigned into a completely randomized block design. The treatments were supplementation of the ration with lime juice at the levels of 0, 1, 2, and 3 mL/100 g. Parameters measured were feed and nutrients consumption, protein, fat, and fiber digestibilities, apparent metabolizable energy (AME), rate of passage, feed conversion ratio (FCR), and daily body weight gain. The results showed that the supplementation of lime juice in the ration did not affect feed and nutrient consumption, but significantly (P

Graphical abstract 3D sliced moisture content profile (db) at the end of foam-mat drying process at air temperature of 70 °C, foam thickness of 4 mm, and ovalbumin concentration of 2%. Highlights • A computational tool to produce foam-mat dried lime juice powder was developed. • Effect of air temperature, foam thickness and ovalbumin concentration was assessed. • Uniform moisture and temperature distributions were achieved during the process. • Improvements in the powder's water absorption properties were obtained. • The developed methodology may be a suitable tool for industrial applications. Abstract Foam-mat drying has been recently welcomed as an effective technique since it lacks deficiencies that plague conventional methods such as long processing time. It is essential to apply appropriate and inexpensive drying methods for producing powders from heat-sensitive foods such as lime juice. Therefore, this study aimed to intensify the interaction effects of multi variables including ovalbumin concentration, foam thickness and air temperature to analyze their simultaneous interactions on quality characteristics during lime juice drying. The process was also modeled to study the effect of ovalbumin concentration, foam thickness and air temperature on moisture and temperature distributions. Results showed that an increase in ovalbumin concentration reduced the foam density while increasing its expansion, porosity and stability. Higher air temperature, ovalbumin concentration and foam thickness reduced water solubility index and increased water absorption index. Increasing temperature from 50 to 70 °C intensified the drying rate by 25.58%. Moreover, chroma index, hue angle and browning index decreased by increasing temperature. Model performance was evaluated by comparing experimental and model data (R2 = 0.911). In summary, the lime juice powders produced by foam-mat drying process yielded promising results in terms of product's color, water absorption, porosity and flowability, among other quality characteristics. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of ovalbumin concentration as a foaming agent (2, 3 and 4%) on foam-mat drying of lime juice at 60 °C with foams of 5 mm in thickness. The process was also simulated to investigate the effect of ovalbumin concentration on temperature and moisture distributions. The model was validated by matching the data obtained from the model with experimental data. An increase in ovalbumin concentration led to a decrease in the powder's bulk and tapped density and an in increase in its water absorption index by 11.22%. Changes in bulk and tapped densities were in the 0.336–0.4 and 0.511–0.598 g/cm 3 range, respectively. Changes in color parameters of the hue angle also had statistically significant differences in ovalbumin concentrations of 2 and 4%, while there was no significant difference in concentrations of 2–3% and 3–4%. The results showed a good correlation coefficient of over 0.90 between the experimental data and data obtained from the model. The uniform temperature and moisture distributions during foam-mat drying improved the qualitative characteristics of the final product in terms of the uniformity of the resulting powder's moisture content ultimately leading to a higher quality lime juice powder. [ABSTRACT FROM AUTHOR]