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ABSTRACT Objectives Materials and Methods Results Conclusions Clinical Relevance To evaluate the effects of dentifrices containing sodium fluoride (NaF) combined with NovaMin (Sensodyne Repair & Protect—SRP), NaF combined with stannous fluoride (SnF2, Oral‐B Pro‐Gengiva—OBP), and amine fluoride (AmF, Colgate Elmex—ELM) on enamel subjected to simulated erosive cycling.Bovine enamel‐dentin discs (n = 10/group) were subjected to erosive cycling with orange juice (pH = 3.29, 5 min, 3x/day), artificial saliva (SA–2 h, 3x/day and overnight) and treated with dentifrice (2 min, 2x/day) or without treatment (CONT). Surface microhardness (SMH) was evaluated at baseline (T0), on the first (T1) and fifth (T5) days. SMH loss (%SHL) was calculated. Surface roughness (Ra, μm) was determined at T0 and T5. Morphology and mineral content were evaluated under scanning electron microscopy and energy‐dispersive x‐ray spectroscopy. Data were analyzed using ANOVA/Tukey or Bonferroni (α = 5%).No differences in %SHL were detected among groups at T1. At T5, OBP promoted %SHL, Ra, and ΔRa significantly lower than all the other groups (p < 0.05). All groups exhibited morphological changes in topography and similar Ca/P means before and after treatments.Dentifrice containing SnF2 minimized the negative effects on the SMH and Ra caused by exposure to orange juice after 5 days of simulated cycling.Patients who are more exposed to risk factors for dental erosion could benefit from the use of dentifrice containing SnF2. [ABSTRACT FROM AUTHOR]

An amperometric sensor for ascorbic acid determination has been developed by modifying the surface of a glassy carbon electrode (GCE) with polyaspartic acid (PolyAsp), carboxylated multi‐walled carbon nanotube (c‐MWCNT), and ionic liquid (IL, 1‐butyl‐3‐methylimidazolium hexafluorophosphate). The amount of each modification material on the surface was optimized in order to achieve good analytical performance. The operating conditions of c‐MWCNT−IL/PolyAsp/GCE were optimized. The performance characteristics of c‐MWCNT−IL/PolyAsp/GCE were investigated at optimum pH (8.0) and optimum potential (+0.20 V), and the sensor responded linearly to ascorbic acid between 5.3–2766.3 μM with a sensitivity of 19.64 μA mM−1 and detection limit of 3.0 μM. Determination of ascorbic acid in vitamin C tablet, vitamin C injection solution, and orange juice was successfully performed with the presented sensor and the recovery values were found between 98.9% and 101.6%. [ABSTRACT FROM AUTHOR]

A novel endo -polygalacturonase (PGC-AN64) from Aspergillus niger HO32 was produced (88.22 U/mL) on orange peel by-product (OPP), purified, biochemically characterized, and its utility in clarification of orange juice was elucidated. The enzyme was purified by ammonium sulfate fractionation (80 %) and gel filtration chromatography on Sephacryl® S-200 HR column. Its pH and temperature optima were 6.5 and 70 °C, respectively, and was stable over a pH range of 5–7 and temperature 60–80 °C. The 26-residue NH 2 -terminal sequence of PGC-AN64 showed high homology with those of Aspergillus pectinases. Metal ions (Na+, Ca2+, Mg2+, Mn2+, and Zn2+) positively affect PGC-AN64 activity, while Ba2+, Cd2+, and Cr3+ negatively affect its original activity. Interestingly, PGC-AN64 exhibited a considerable substrate specificity and catalytic efficiency compared to the commercial enzymes PECLYVE V (P1) and PECLYVE CP (P2). More interestingly and compared to P1 and P2, PGC-AN64 showed that the clarification process had a significant effect on the transmittance percentages with 84.68 ± 2.08, 88.05 ± 1.79, and 93.13 ± 3.58 % for PGC-AN64, P1, and P2, respectively. Furthermore, color parameters after the clarification process increase in the L* and b* values, and led to a decrease in the a* value. The obtained results suggest that PGC-AN64 revealed its potential in orange juice clarification. [Display omitted] • Orange peel waste is used as substrate for pectinase production from A. niger HO32. • A novel thermostable endo -polygalacturonase PGC AN64 was purified and characterized. • PGC AN64 is a monomer of 64 kDa and its optimal activity was at pH 6.5 and 70 °C. • It exhibited a good substrate specificity and k cat /K m than PECLYVE V and PECLYVE CP. • This pectinase is considered as possible candidate for clarification of orange juice. [ABSTRACT FROM AUTHOR]

The objective of this work is to evaluate the effects of ozone combined with ultrasound (ozone+US), pasteurization (PT), and high-temperature short-time sterilization (HTST) on antimicrobial capacity, antioxidant activity, carotenoid distribution and in vitro bioaccessibility of carotenoids in high-sugar concentrated orange juice. The enhancement of cellular membrane permeability and the leakage of cytoplasmic contents in Penicillium citrinum and Saccharomyces cerevisiae induced by ozone+US treatment were confirmed by fluorescence and FTIR spectrum. Ozone+US treatment exhibited higher antimicrobial activity than PT, and ozone+US treatment could decrease 4.22 ± 0.08 log CFU/mL of P. citrinum and 4.49 ± 0.10 log CFU/mL of S. cerevisiae. Additionally, ozone+US treated samples showed significantly lower peroxidase and polyphenoloxidase residual activity, higher bioactive compounds, and antioxidant capacity of orange juice as compared to thermal treatment. Among these treatments, ozone+US-treated orange juice showed the highest retention rates of carotenoid content and carotenoid bioavailability of 3.76 ± 0.05 mg/L and 24.53 ± 1.37%, respectively. Interestingly, particle size reduction and uniform distribution of carotenoids in ozone+US-treated samples enhanced the bioaccessibility of carotenoids. Compared with those thermal treatments, ozone+US treatment would be an alternative to improve microbial safety and decrease the degradation of antioxidant components in high-sugar concentrated orange juice. [ABSTRACT FROM AUTHOR]

A low-fermentable oligo-, di-, monosaccharide and polyol (low-FODMAP) diet for patients with irritable bowel syndrome (IBS) should include an adequate fiber source. Our aim was to formulate orange cookies using maize flour and type-4 resistant starch (RS4) from maize and to evaluate their properties and sensorial attributes by IBS patients. We prepared two formulations: 37.7% RS4 and 14.7% maize flour and a control with normal maize starch (MS) instead of RS4. We added orange juice and zest instead of water and evaluated their properties. The viscosity, water absorption capacity, and solubility were lower for RS4 than for MS. The width, thickness, L* and a* values of both cookies were comparable (p > 0.05), although RS4-C had a decreased b* value and higher hardness (90.6 vs. 80.1 N). The nutrient content was similar between RS4-C and MS-C, but the glycemic index of RS4-C was 63 compared to 95 of MS-C. According to IBS patients, the appearance, taste, hardness, overall quality, and perception of healthiness and nutritional value of both types of cookies were similarly high (p > 0.05). Panelists recommend the cookies. Therefore, RS4 cookies could be further investigated for their ability to improve bowel habits and re-equilibrate the microbiota of IBS patients. [ABSTRACT FROM AUTHOR]

In order to solve the problems of flesh loss in the process of navel orange juice extraction and poor suspension stability of navel orange juice, this study used an industrial-scale microfluidizer system (ISMS) to prepare whole-flesh Gannan navel orange pulp, achieving ultra-fine pulp of Gannan navel orange. The effects of different ISMS processing pressures (0, 60, 90, and 120 MPa) on the physicochemical properties (particle size distribution, rheological properties, micro morphology, suspension stability, color, pH) and nutritional qualities (soluble solids, VC, carotenoids, limonin, naringin content) of Gannan navel orange pulp was investigated. The results showed that the particle size of whole-flesh Gannan navel orange pulp gradually decreased, and D[3,2] decreased from 59.77 μm to 26.47 μm when the ISMS pressure increased from 0 MPa to 120 MPa. The pulp particles were refined and dispersed more evenly. In addition, the apparent viscosity of orange pulp gradually increased, and the consistency coefficient K increased from 0.126 to 0.165. Compared with whole-flesh Gannan navel orange pulp without ISMS processing, when the ISMS processing pressure was 90 MPa, the instability index of navel orange pulp was the smallest, decreasing from 0.504 to 0.374, and the precipitation weight ratio was the highest, increasing from 40.80% to 59.48%, indicating that the suspension stability of the whole-flesh Gannan navel orange pulp was the best at this time. In addition, after ISMS processing, the C* of the whole flesh Gannan navel orange pulp gradually increased, and the overall color of the navel orange pulp became more saturated. Moreover, ISMS processing did not affect its pH and total soluble solid content. With the increase of ISMS processing pressure, the VC content in navel orange pulp increased by 11%, the total carotenoid content increased by 15%, and the limonin content increased by 10% after ISMS processing, but the naringin content remained was not changed. In summary, in order to preserve as much nutrients as possible, 120 MPa was chosen as the optimal pressure. This study shows that ISMS can produce whole-flesh Gannan navel orange pulp with good suspension stability and nutritional quality at the industrial level, providing a new pulping route for the navel orange industry. [ABSTRACT FROM AUTHOR]

This report presents a new application for yttrium oxide (YOX) in the modification of carbon paste electrodes with excellent electroactivity for the independent detection of dopamine (DA) and ascorbic acid (AA). The surface of the YOX‐modified electrode was characterized with SEM and EDS. The electroactive properties of DP and AA were studied with cyclic voltammetry (CV), square wave voltammetry (SWV) and amperometry (Am). The activity of DA and AA increased by more than 100 % when YOX/CPE was used, which allowed us to obtain detection limits of 0.04 and 0.06 μmol/L for DA and AA, respectively. The usefulness of YOX/CPE was tested with real human urine, fresh orange juice and vitamin C tablets, and the results were acceptable. [ABSTRACT FROM AUTHOR]

An ohmic heating device was fabricated. For the heating process in three input voltage gradients and three percent weight loss of the sample were selected. During the thermal process, the power consumption was calculated and then using the ratios of pollution in power plants, the amount of NOx, SO2, and CO2 in three Steam, Gas turbine and Combine cycle power plants was calculated. All experiments were performed in three replications using completely random design (CRD) statistical design and the results were analyzed using SAS software. The highest amount of NOx was first in the Gas turbine plant and then in the Combine cycle power plant and Steam power plant, respectively. The amount of SO2 in Heavy gas used in the Steam power plant is more than the other two power plants, and then the highest amount of SO2 is obtained in Gas turbine power plant and finally in Combine cycle power plant. Also, the amount of CO2 in the Combine cycle power plant was less than the other two types of power plants. In general, when the factors of ohmic voltage and weight loss percentage are considered for the ohmic process, natural gas and Combine cycle power plant create the best possible state. [ABSTRACT FROM AUTHOR]

In this research, an ohmic heating system was constructed and applied to the heating process in three input voltage gradients (8.33, 10.83, 13.33 V cm-1) and three weight loss percentages (10%, 20% and 30%) compared to the total weight. Following the heating process, color changes were performed using Image j software that measured factors L*, a*, b *, brown index, chroma, total color difference. All experiments were performed in three replications using factorial analysis and a completely randomized design. The results were analyzed using SAS software, showing that voltage gradient had a meaningful effect on all factors except a*; as for weight loss percentage, all factors were significant, and by increasing the voltage gradient of L*, a* was reduced and the amount of b*, brown index, chroma and total color difference increased during the heating process. The highest value for the color properties of L* is equal to 68.5 and for a* was 6.5 which was obtained at a voltage of 8.33 V. For browning index and b* value, the highest values were 125.4 and 45.2, respectively, which were observed at 13.33 V. For the chroma index and total color difference, the highest values were obtained at exactly the same voltage, which were equal to 43.2 and 19.8. Altogether, the thermal process significantly reduces the brightness and redness of sour orange juice, increasing the amount of yellowness. [ABSTRACT FROM AUTHOR]

Orange juice is a highly nutritious beverage. Traditional pasteurization methods cause nutrient loss and taste changes. Plasma treatment (PT) is an emerging method with a high sterilization rate. This study investigated the effects of corona discharge plasma on the sterilization of orange juice by changes in color difference, total phenol content, and pH value. Single‐factor experiments revealed that higher voltage (40 kV) and longer sterilization time (25 min) had better sterilization effects. Response surface analysis indicated that frequency had the greatest impact on sterilization rates, and the optimal sterilization conditions were a voltage of 44.75 kV, a frequency of 9.46 kHz, and a sterilization time of 25 min. Under these conditions, the sterilization rate reached 97.9%, meeting the national standard of 104 colony‐forming units/mL (GB7101‐2022). Compared to untreated juices, the color difference value was 16.32, the pH value decreased by 0.12, and the total phenol content increased by 0.669 mg/mL. However, the evaporation of water plays an important role in increasing the total phenol co. Moreover, the comparative analysis showed that PT was comparable to pasteurization in terms of sterilization effects, flavor preservation, and the concentration of bioactive components. This study provides a theoretical basis for industrial applications of PT. [ABSTRACT FROM AUTHOR]

The effects of juice pH, type of acidulant, and post-treatment refrigeration on the high-pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid beverages were evaluated. Inoculated apple, orange, and grape juices (at their original pH and adjusted to pH 4.00, 4.50, and 5.00) were treated at 550 MPa for 1 min at 5 °C. In addition, inoculated model solutions acidified to a pH of 5.00 with acetic, citric, malic, and tartaric acids were treated at 400 MPa for 1 min at 5 °C. The effect of refrigerated storage for 24 h after treatment on pathogen inactivation in both experiments was also assessed. A greater than 5-log reduction of the three pathogens inoculated was achieved in all juices immediately after HPP at the juices' original pH, and of L. monocytogenes under all experimental conditions. Refrigerated storage for 24 h after HPP treatment improved the inactivation of E. coli O157:H7, to >5-log reduction, at pH 4.00 in apple juice and of Salmonella in the three juices at pH 4.00. The type of acidulant did not significantly (p > 0.01) affect E. coli or Salmonella inactivation in acidified model solutions but a greater than 5-log reduction after HPP was only achieved for L. monocytogenes when acetic acid was used. The effectiveness of HPP for pathogen inactivation depended largely on product pH and the target pathogen of concern. [ABSTRACT FROM AUTHOR]

Summary: Food waste by‐products contain many bioactive compounds, such as proteins, carbohydrates, polyphenols and carotenoids. The purposes of this study was to extract oleoresin from tomato waste, apply tomato pomace powder (TPP) as a new shell material for encapsulation of oleoresin and to fortify orange juice using the developed microcapsules. Microencapsulation was carried out based on different TPP (2% and 3%) and oleoresin (20% and 30%) concentrations by spray drying at two temperatures (130 and 140 °C). Different features of microcapsules such as the encapsulation load, encapsulation efficiency, moisture content, hygroscopicity, bulk and tapped densities and the Hausner ratio were analysed. Based on properties of microcapsules, samples containing 3% TPP and 30% oleoresin dried at 130 °C were selected as the best treatment and their characteristics such as morphology, chemical structure and thermal behaviour were investigated. Scanning electron microscopy indicated that spherical micron‐size particles were formed and their crack‐free fine surface showed their potential for encapsulation of anti‐oxidants to reduce oxygen diffusion. Microencapsulated oleoresin was then added to the orange juice and the samples' pH, acidity, total soluble solids and colour were evaluated and compared with pure orange juice. Free radical scavenging method was used to investigate the anti‐oxidant properties of orange juice during storage. The results indicated that at the end of the 30 days of storage the fortified orange juice had anti‐oxidant activity equal to pure fresh orange juice on day one. Sensory evaluation results showed no significant differences between appearance, colour, thickness and overall acceptance of fresh and the fortified juices (P < 0.05). The results of this study showed the potential application of food and agricultural waste in production of value‐added ingredients to be used as natural additives in food industries. [ABSTRACT FROM AUTHOR]

Citrus juices are rich sources of antioxidants, including vitamin C, but are prone to oxidation during storage. We investigated the application of gallic acid (GA), an environmentally friendly reducing agent, as active packaging to mitigate this issue. Orange juice was packaged in airtight glass containers both with and without GA‐based oxygen scavenger (GA‐OS) label and stored at 20°C and 4°C. During the storage, we monitored oxygen levels in the headspace and dissolved oxygen concentration in the orange juice, vitamin C content and browning. In the presence of GA‐OS, oxygen levels in the headspace were reduced by half in under 1 h at 21°C and within 2 h at 4°C. Dissolved oxygen concentration decreased 50% after 8 h at 21°C and after 1.2 days at 4°C. In the absence of GA‐OS, vitamin C degraded completely within 30 days at 21°C and 45 days at 4°C. In contrast, GA‐OS nearly fully preserved vitamin C for 105 days at both temperatures. Browning, quantified by delta E, escalated in GA‐OS‐absent samples to 16.79 ± 0.16 at 21°C to 12.19 ± 0.10 at 4°C, whereas GA‐OS samples exhibited no significant browning. Our results underscore GA‐OS's efficacy in preserving the quality of liquid foodstuffs, exemplified by orange juice, suggesting its broad range applicability as active packaging. [ABSTRACT FROM AUTHOR]

Naringenin imprinted cryogel membranes (Nar-ICMs) were constructed for the selective separation of naringenin from the natural media. Acrylamide was used as functional monomer, while 2-hydroxyethyl methacrylate was used as co-monomer. Nar-ICMs were subjected to some characterization analyses, e.g., contact angle measurement, swelling tests, FTIR and SEM. Selectivity studies of Nar-ICMs were carried out both in aqueous media and natural orange juice. In selectivity studies, gallic and caffeic acid molecules were used as competitor agents due to their structural similarity to naringenin. Some results obtained as follows: Contact angle values for Nar-ICMs and non-imprinted cryogel membranes (non-ICMs) were found to be 58.5° and 71.8°, respectively. The maximum adsorption capacities of Nar-ICMs and non-ICMs for naringenin were found to be 66.5 and 14 mg/g, respectively at an initial concentration of 2 mg/mL. The qmax and Kd values of the high-affinity binding sites of the obtained Scatchard plot were found to be 0.126 mmol/g (34.4 mg/g) and 0.16 mM (1.6.10–4 M), respectively. The selectivity of Nar-ICMs for naringenin was found as 1.99 and 2.26 times high when compared to gallic and caffeic acids, respectively. The adsorption of naringenin from natural orange juice with Nar-ICMs was found to be 843 µg/g. [ABSTRACT FROM AUTHOR]

The agri-food processing industry predominantly relies on fossil fuels, contributing significantly to greenhouse gas emissions and extensive water use. Climate change requires a conversion of food processing technologies towards sustainability. Our research focuses on testing and validating pulsed electric field (PEF) technology as a mild processing method for stabilizing freshly squeezed, not from concentrate, blood orange juice. Experiments were carried out on a continuous pilot plant endowed with a patented treatment chamber that ensures a constant flow of product without "hot spots" for a homogeneous treatment. Once the operative conditions of the process in terms of energy density were optimized, PEF-treated blood orange juice was tested in order to evaluate the effects on physico-chemical parameters (total soluble solids, total acidity, pH, CIE L*, a*, b*, C*, h color indices, cloud, bioactive compounds (ascorbic acid, total anthocyanins, total and individual flavanones), antioxidant activity (ORAC units, total phenolic content), microbial communities (aerobic mesophilic viable count, yeasts and molds, acid-tolerant microorganisms), residual enzymatic pectinmethylesterase activity, and sensory attributes (flavor, off-flavor, off-odor, color, intensity of odor, acidity, sweetness, bitter, freshness, cooked flavor). Then, in order to simulate the commercial refrigerated distribution of PEF-treated blood orange juice and define its refrigerated shelf-life, the PEF-treated freshly squeezed, not from concentrate, blood orange juice was subjected to physico-chemical, antioxidant, microbiological, and sensory evaluations over twenty days of refrigerated storage at 4 ± 1 °C. The PEF treatment effectively ensured excellent microbial inactivation and enhanced the nutritional and health characteristics of the juice, thereby extending its shelf-life. This study demonstrates the significant potential of the PEF treatment to produce blood orange juice suitable for a new retail segment—freshly squeezed juices with superior health quality, fresh-like characteristics, and extended refrigerated shelf-life. [ABSTRACT FROM AUTHOR]

Orange juice is highly popular among consumers for its unique taste, flavor, and nutritional value. However, orange juice is susceptible to browning, resulting in loss of quality. The browning of orange juice is complex, especially non-enzymatic browning (NEB), and its main mechanism has not been reported. In this study, the browning of concentrated orange juice (COJ) was determined to be NEB during storage by detecting polyphenol oxidase and peroxidase activities. A simulation system based on the main components of COJ was established to explore the main mechanisms of NEB. The browning products (5-HMF, A294) and browning indexes (BI values, ΔE) of the simulation system showed that the contribution of the Maillard reaction (0.085) to browning was slightly greater than ascorbic acid degradation (0.078) and 28 times greater than caramelization reaction (0.003). This suggests that ascorbic acid degradation and the Maillard reaction are the main factors to NEB of COJ, while the caramelization reaction and phenolic oxidation can be ignored. Moreover, the browning in the early stage of storage was mainly caused by the degradation of ascorbic acid, and the later stage was Maillard reaction. In summary, the browning of COJ during storage is mainly caused by ascorbic acid degradation and Maillard reaction with different stages of action. Developing browning inhibition strategies for COJ should focus on the main browning factors at different stages to regulate browning more precisely and protect the quality. [ABSTRACT FROM AUTHOR]

A liquid–liquid extraction pretreatment method using n-hexane as the extractant was developed for the analysis of volatile aroma substances in three flavors (six cola samples, six lemon samples, and six orange samples) of carbonated beverages by gas chromatography–mass spectrometry (GC-MS). Quantitative analysis was conducted using the external standard method. The spiked recovery rate of α-terpineol was used as the evaluation criterion. Single-factor and response surface experiments were conducted to investigate the effects of extraction temperature, extraction time, and solvent-to-sample ratio. The results indicated that the maximum spiked recovery rate of α-terpineol, 81.00%, was achieved at an extraction temperature of 45 °C, extraction time of 30 min, and a solvent-to-sample ratio of 1 mL:15 mL. Thirty-four components were identified by GC-MS on the pretreated samples via the internal standard method. 1,4-Cineole, fenchyl alcohol, borneol, and α-terpineol are covered aroma substances in cola beverages. Two aromatic substances, D-limonene and α-terpineol, were detected in orange juices. α-Terpineol was detected in each lemon-flavor carbonated beverage sample. Going a step further, α-terpineol was detected in all 18 carbonated beverage samples and had high response values. The principal component analysis by functional group classification led to the conclusion that acids, phenols, hydrocarbons, alcohols, and ethers played a major contribution to the aroma of these 18 beverages. Increased separation of target compounds was found using the new pre-treatment methods, resulting in improved analytical resolution and selectivity. [ABSTRACT FROM AUTHOR]

Yeasts are the usual contaminants in fruit juices and other beverages, responsible for the decrease in the quality and shelf-life of such products. Preservatives are principally added to these beverages to enhance their shelf-life. With the increasing consumer concern towards chemical food additives, plant-derived antimicrobials have attracted the attention of researchers as efficient and safer anti-yeast agents. However, the methods currently used for determining their anti-yeast activity are time- and material-consuming. In this study, the anti-yeast effect of plant phenolic compounds in apple and orange juice food models using microtiter plates has been evaluated in order to validate the modified broth microdilution method for screening the antimicrobial activity of juice preservative agents. Among the twelve compounds tested, four showed a significant in vitro growth-inhibitory effect against all tested yeasts (Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Zygosaccharomyces rouxii) in both orange and apple juices. The best results were obtained for pterostilbene in both juices with minimum inhibitory concentrations (MICs) ranging from 32 to 128 μg/mL. Other compounds, namely oxyresveratrol, piceatannol, and ferulic acid, exhibited moderate inhibitory effects with MICs of 256–512 μg/mL. Furthermore, the results indicated that differences in the chemical structures of the compounds tested significantly affected the level of yeast inhibition, whereas stilbenes with methoxy and hydroxy groups produced the strongest effect. Furthermore, the innovative assay developed in this study can be used for screening the anti-yeast activity of juice preservative agents because it saves preparatory and analysis time, laboratory supplies, and manpower in comparison to the methods commonly used. [ABSTRACT FROM AUTHOR]

The seeds and sap of luffa [Luffa cylindrica (L.)] are usually discarded as waste. As such, this study aimed to identify the sensory properties of luffa sap (aqueous solution) and if it can be incorporated into a food item (orange juice) for added nutritional benefits and as an alternative sweetener. A sensory trial (n = 94) asked participants to evaluate a luffa sap sample and five different orange juice samples with increasing amounts of luffa sap (control [0%], 5%, 7.5%, 10%, 12.5%). The participants evaluated the samples using 9‐point hedonic scales, check‐all‐that‐apply, and an open‐ended comment question. The luffa sap was described as having a mild flavor as well as woody, earthy, and floral attributes and an aftertaste. The liking scores for the orange juice with the 5% luffa sap did not significantly differ from the control. However, as the amount of luffa sap increased above 5%, the liking scores decreased and were significantly different from the control. The orange juice with luffa sap samples (7.5% and above) was associated with off‐flavors, while the orange juice with 5% luffa sap and the control were associated with the attributes (sweet, fruity, orange, tropical, citrus) that increased the participants liking. Future studies should continue to investigate the sensory properties of luffa sap and its incorporation into different food products. Practical Application: This is one of the first studies to investigate the sensory properties of luffa sap with participants residing in the Western world. The luffa sap was found to be woody, earthy, bitter, and floral. It was acceptable to add luffa sap to orange juice up to 5% by volume. However, it did not increase the sweetness perception of the orange juice. At a 7.5% luffa sap addition and higher levels, off‐flavors were observed in the orange juice. [ABSTRACT FROM AUTHOR]

The facile sonochemical synthesis is reported of zinc cobalt oxide (ZnCo2O4) composited with carbon nanofiber (CNF). Structural, chemical, and morphological were characterized by X-ray diffraction (XRD), X-ray photoluminescent spectroscopy (XPS), field emission scanning electron microscopy (FESEM), and transmittance electron microscopy (TEM), respectively. ZnCo2O4/CNF-modified GCE was applied to the detection of bisphenol A (BPA). The modified GCE shows enhanced sensing performance towards BPA, which includes a linear range (0.2 to 120 μM L−1) alongside a low limit of detection (38.2 nM L−1), low interference, and good stability. Detection of lower concentrations of BPA enables real sample analysis in the food industries (milk, orange juice, yogurt, tap water, and baby feeding bottles). Surprisingly, the BPA was detected in milk 510 nM L−1, orange juice 340 nM L−1, yogurt 1050 nM L−1, and tap water 140 nM L−1. Moreover, an interaction mechanism between the BPA analyte and ZnCo2O4 was discussed. [ABSTRACT FROM AUTHOR]

Orange juice shows browning issue during storage which seriously affects its quality. Based on our previous study demonstrating the inhibition of browning of concentrated orange juice (COJ) by epigallocatechin gallate (EGCG) and L-cysteine (L-cys), this study evaluated the effect of ultrasonic-vacuum combined with high-pressure CO2 on browning. Ultrasonic-vacuum can reduce the dissolved oxygen content in COJ more effectively than ultrasonic and also minimize the loss of ascorbic acid. The lowest dissolved oxygen content and ascorbic acid loss in COJ were achieved by ultrasonic-vacuum at 900 W and 15.6 min for COJ sample of 50.0 g. Ultrasonic-vacuum effectively removes most of the dissolved oxygen from COJ, and high-pressure CO2 reduces oxygen in the headspace of the container. This reduction in oxygen content effectively reduces aerobic acid degradation and inhibits browning caused by ascorbic acid degradation. In addition, the results showed that although ultrasonic-vacuum combined with high-pressure CO2 had a significant effect on delaying ascorbic acid degradation and reduced the loss by 35.01%, it has little effect on browning caused by Maillard reaction. Finally, it is concluded that ultrasonic-vacuum combined with high-pressure CO2 based on EGCG and L-cys has the best inhibitory effect on browning of COJ during storage, inhibiting 69.8% of the increase in BI values. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the impact of probiotic Lactiplantibacillus plantarum S61 and prebiotic Xylooligosaccharide (XOS) on the physicochemical (pH, Titratable acidity, and °Brix), functional (color, total phenolic content, antioxidant activity, Vitamin C content), and sensory properties of orange juice during fermentation at 37 °C for 48 h. The fermented juice displayed favorable physicochemical characteristics (pH, Titratable acidity, and °Brix), important growth of the probiotic L. plantarum S61 (p < 0.05), and enhanced color and shelf life of the final product. The results showed that the values of total phenolic content, antioxidant activities, and Vitamin C range between 55.33 and 38.50 µM, 50.68–63.57%, and 17.5-23.75 mg/100 g, respectively, at the end of the fermentation. Furthermore, Probiotic and prebiotic supplementation enhanced significantly (p < 0.05) the total phenolic content, and antioxidant activity, and preserved the degradation of Vitamin C during fermentation. Moreover, there were no significant differences between the formulations regarding color, texture, and overall acceptance (p > 0.05). Consequently, the orange juice supplemented Xylooligosaccharide (prebiotic) and probiotic cultures could be applied to develop a new non-dairy synbiotic beverage product with important and high functional values and acceptance sensory properties. [ABSTRACT FROM AUTHOR]

Flavanones, a type of polyphenol, are found in substantial amounts in citrus fruits. When high- or moderate-dose orange juice consumption occurs, flavanones make up a significant portion of the total polyphenols in plasma. Disaccharide derivative narirutin, mainly dihydroxy flavanone, is found in citrus fruits. The substantial chemotherapeutic potential of narirutin has been amply demonstrated by numerous experimental studies. Consequently, the purpose of this study is to compile the research that has already been done showing narirutin to be a promising anticancer drug, with its mechanism of action being documented in treatment plans for various cancer forms. Narirutin functions in a variety of cancer cells by regulating several pathways that include cell cycle arrest, apoptosis, antiangiogenic, antimetastatic, and DNA repair. Narirutin has been shown to modify many molecular targets linked to the development of cancer, including drug transporters, cell cycle mediators, transcription factors, reactive oxygen species, reactive nitrogen species, and inflammatory cytokines. Taken together, these reviews offer important new information about narirutin's potential as a potent and promising drug candidate for use in medicines, functional foods, dietary supplements, nutraceuticals, and other products targeted at improving the treatment of cancer. [ABSTRACT FROM AUTHOR]

The effect of ozone treatment on the degradation of two Alternaria mycotoxins, alternariol (AOH) and alternariol monomethyl ether (AME), in both aqueous solution and orange juice was investigated. In addition, the quality of orange juice after ozone treatment was evaluated. The results demonstrated that ozone treatment effectively eliminated AOH and AME. In an aqueous solution, AOH exhibited a reduction of 57.95%, while AME decreased by 40.24% after 5 s treatment. And the two toxins could be almost completely degraded within 40 s. Moreover, an alkaline condition with a pH value of 10 facilitated complete degradation within just 15 s of treatment. Furthermore, higher temperatures may enhance the degradation percentage. Regarding orange juice, the degradation percentages of AOH and AME after ozone treatment for 600 s were recorded as 51.86% and 49.04%, respectively, which were comparatively lower than those observed in aqueous solution. The toxin degradation increased with longer treatment times and higher flow rates, but decreased with the initial concentration of mycotoxins. Meanwhile, the results of the quality evaluation showed that the color and browning index (BI) of orange juice did not change significantly, while the pH value was reduced. Additionally, the clarification, antioxidant properties, and stability of orange juice were significantly improved after ozone treatment. In conclusion, ozone treatment is an effective approach for degrading Alternaria mycotoxins while also improving certain quality parameters within a given treatment time frame. Therefore, it can be considered a promising non‐thermal alternative technology for removing Alternaria mycotoxins from food systems. Practical applications: The Alternaria fungus has the capacity to infect a wide range of crops, with infections occurring during various stages such as planting, transportation, and processing. Ozone technology has been extensively utilized in drinking water treatment, wheat flour treatment, wastewater treatment, aquaculture, and medical industries. However, current methods for controlling mycotoxins fail to meet industry demands for high removal rates, environmental friendliness, efficiency, and convenience as well as low‐cost maintenance required to preserve the sensory quality and nutritional value of food products. Therefore, there is an urgent need to explore novel approaches that can effectively address these challenges in practical production settings. Furthermore, the parameter optimization of specific technologies within the food sector remains underdeveloped and requires further research. In this context, ozone technology holds promise for controlling Alternaria mycotoxins degradation in orange juice while offering valuable insights into toxin degradation within the beverage industry. [ABSTRACT FROM AUTHOR]

The consumption of 100% orange juice (OJ) has been associated with nutrient adequacy and better diet quality. To date, there are few analyses exploring 100% OJ consumption patterns across populations, with no data from Brazil. We aimed to explore the associations between 100% OJ consumption, sociodemographic factors, and nutrient intake in a representative sample of the Brazilian general population aged 10 years or older. Data were obtained from the National Dietary Survey 2017–2018, a cross-sectional study including data on individual food intake of 46,164 subjects aged ≥10 years collected using two 24-h dietary recalls. 100% OJ was consumed by 11% of the population, with a mean intake of 43.0 ml/d. Males were more frequent consumers compared to females, and the percentage of consumers increased with education and income. 100% OJ consumption was associated with higher intakes of energy, vitamin C, folate, calcium, magnesium, potassium, polyphenols, and carotenoids. There is no significant difference in fiber intake between consumers and non-consumers. 100% OJ consumers had a higher percentage of the population meeting the Estimated Average Requirement for vitamin A, vitamin C, vitamin D, folate, calcium, and magnesium. Our results suggest that 100% OJ could be a component of a healthy diet, helping individuals to achieve nutrient recommendations. [ABSTRACT FROM AUTHOR]

Carotenoid-rich foods such as citrus fruits have a wide range of functions in human health. They primarily exert antioxidant effects, but individual carotenoids may also act through other health-promoting mechanisms such as β-carotene as pro-vitamin A. Here, we show that red-fleshed sweet oranges grown in tropical climates are 4–9 times richer in carotenoids than their orange-fleshed counterparts, regardless of their maturation stage. The most significant difference observed between both varieties was the presence of lycopene at moderate concentrations (around 8 µg/g FW) in the mature pulp of the red varieties, which was absent in the blond ones. This is because the red-fleshed sweet oranges grown in tropical climates with high temperatures increase lycopene and β-carotene concentrations in their pulp during fruit maturation. Due to lycopene accumulation, red orange juice offers a promising addition to popular blond-orange, with the new varieties Carrancas and Pinhal being perfectly suitable for blending to enhance juice colour. Sao Paulo, one of the world's leading citrus orange juice producers, as well as other tropical citrus regions could benefit from cultivating using such lycopene-rich cultivars and industrially. [ABSTRACT FROM AUTHOR]

Nonthermal processing can change and improve the composition of food. This study examines the impact of cold plasma technology—glow discharge, dielectric barrier discharge (DBD), and ultrasound (US)—on the bioaccessibility of ascorbic acid (vitamin C) and total phenolic compounds (TPCs) in orange and cashew apple juice after simulated digestion. The juices were treated by DBD plasma for 20 min at three different frequencies (50, 500, and 1000 Hz), glow discharge plasma at three synthetic air flow rates (10, 20, and 30 mL/min), and US at three potencies (183, 280 and 373 W/cm2) for 10 min. The nonthermal processing did not significantly reduce the levels of ascorbic acid in cashew apple juice. In contrast, the ascorbic acid levels either remained stable or increased by up to 80% for orange juice. The processing improved the bioaccessibility of total phenolic compounds (TPCs) in both juices, reaching 150% in cashew apple juice treated with US at 373 W/cm2. Despite the decrease in the bioaccessibility of ascorbic acid in orange juice, the nonthermal processing notably enhanced this bioactive compound's bioaccessibility by 10% to 20% compared to the control sample, highlighting the potential of nonthermal technologies to improve the nutritional quality of foods. [ABSTRACT FROM AUTHOR]

The osmotically dehydrated orange juice sacs can serve as materials for heterogeneous 3D printing. Moreover, physical field-assisted such as ultrasound and vacuum, along with their combined application, were employed to enhance the impregnation of green tea polyphenol (GTP) and ascorbic acid (AA) during osmotic dehydration of orange juice sacs. This innovative approach not only compensates for the loss of water-soluble bioactive substances but also enhances the functional properties of heterogeneous 3D-printed food. The study assessed the impregnation effect of ultrasound (UOD), vacuum (VOD), and their synergistic pretreatment (UVOD) on the osmotic dehydration of orange juice sacs. Results indicated that the VOD-treated product exhibited the highest AA impregnation at 294.20 mg/100 g, while the UVOD-treated product demonstrated the best retention of phenolic compounds at 29.55 mg/g and also with best antioxidant activity. Quality attribute evaluation revealed that the UOVD-treated product displayed the lowest water content (66.44%), the softest texture, and superior color and aroma retention compared to the untreated orange juice sacs. In printing experiments, it was observed that the addition of 1–3% orange juice sacs resulted in successful printing using a 2.5 mm printing nozzle, achieving high precision and aesthetically pleasing outcomes. [ABSTRACT FROM AUTHOR]

Carbon quantum dots (CQDs), synthesized through controlled microplasma treatment of orange juice, exhibit unique luminescent characteristics. The impact of synthesis time on particle size was investigated. Deconvoluted emission spectra displayed broad bands, peaking at an excitation wavelength of 350 nm for CQD sizes of 2.06, 2.4, and 3.09 nm, indicating multiple fluorescence peaks. This suggests a mixture of CQDs with different excitation energies on their surfaces. Luminescence kinetics unveiled three exponential decay components with time constants of 2.73, 4.61, and 3.27 ns, indicating multiple luminescent centers. Emission behavior affected by excitation wavelengths ranging from 350 to 490 nm suggests that quantum transition probabilities are influenced by impurities or defects. These findings emphasize the size‐dependent optical properties and exciton self‐trapping (EST) emission of CQDs. The calculation of the Huang‐Rhys factor S values underscores the profound influence of carrier‐phonon coupling and the Huang‐Rhys factor on the emergence of ESTs within CQDs. Understanding these interactions is crucial for fully utilizing the capabilities of CQDs in applications spanning optoelectronics, sensors, bioimaging, and various technological fields. [ABSTRACT FROM AUTHOR]

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Rutin extracted from natural plants has important medical value, so developing accurate and sensitive quantitative detection methods is one of the most important tasks. In this work, HKUST-1@GN/MoO3-Ppy NWs were utilized to develop a high-performance rutin electrochemical sensor in virtue of its high conductivity and electrocatalytic activity. The morphology, crystal structure, and chemical element composition of the fabricated sensor composites were characterized by SEM, TEM, XPS, and XRD. Electrochemical techniques including EIS, CV, and DPV were used to investigate the electrocatalytic properties of the prepared materials. The electrochemical test conditions were optimized to achieve efficient detection of rutin. The 2-electron 2-proton mechanism, consisting of several rapid and sequential phases, is postulated to occur during rutin oxidation. The results show that HKUST-1@GN/MoO3-Ppy NWs have the characteristics of large specific surface area, excellent conductivity, and outstanding electrocatalytic ability. There is a significant linear relationship between rutin concentration and the oxidation peak current of DPV. The linear range is 0.50–2000 nM, and the limit of detection is 0.27 nM (S/N = 3). In addition, the prepared electrode has been confirmed to be useful for rutin analysis in orange juice. [ABSTRACT FROM AUTHOR]

The latest research demonstrates that people's perception of orange juice can be influenced by the shape/type of receptacle in which it happens to be served. Two studies are reported that were designed to investigate the impact, if any, that the shape/type of glass might exert over the perception of the contents, the emotions induced on tasting the juice and the consumer's intention to purchase orange juice. The same quantity of orange juice (100 ml) was presented and evaluated in three different glasses: a straight-sided, a curved and a tapered glass. Questionnaires were used to assess taste (aroma, flavour intensity, sweetness, freshness and fruitiness), pleasantness and intention to buy orange juice. Study 2 assessed the impact of the same three glasses in two digitally rendered atmospheric conditions (nature vs urban). In Study 1, the perceived sweetness and pleasantness of the orange juice was significantly influenced by the shape/type of the glass in which it was presented. Study 2 reported significant interactions between condition (nature vs urban) and glass shape (tapered, straight-sided and curved). Perceived aroma, flavour intensity and pleasantness were all significantly affected by the simulated audiovisual context or atmosphere. Compared to the urban condition, perceived aroma, freshness, fruitiness and pleasantness were rated significantly higher in the nature condition. On the other hand, flavour intensity and sweetness were rated significantly higher in the urban condition than in the natural condition. These results are likely to be relevant for those interested in providing food services, or company managers offering beverages to their customers. [ABSTRACT FROM AUTHOR]

Designing a good vehicle for functional ingredients is the major focus of this study. Small molecular weight peptides (< 1 kDa) extracted from amaranth leaf protein (ALP), eggplant leaf protein (ELP) and fluted pumpkin leaf protein (FLP) were incorporated into freshly prepared orange juice at an effective and inhibitory concentrations of the peptides. The rate of degradation of ascorbic acid was more in the control juice (140.06 to 18.43 mg/mL) when compared with juice containing peptides at both storage conditions (140.08 to 32.32 mg/mL). However, the rate of ascorbic acid reduction during storage (refrigerated and ambient) was least in the juice containing peptide, isolated from ELP when compared with the juice samples that contained peptides isolated from ALP and FLP. After the eighth week of storage, juice that contained FLP peptide had greater amounts of residual total phenolic content (370.53 & 432.33 µg GAE/100 mL), juice that contained ALP peptide retained better ability to scavenge DPPH radicals (52.32 & 66.84%) while juice sample that contained ELP retained more metal chelating activities (44.82 and 51.03%). The results of antidiabetic property showed that juice containing peptide isolated from ALP contained greater amounts of α-amylase inhibitory activity (41.50 and 46.89%) while greater amounts of α-glucosidase inhibitory activities were retained in juice that contained peptide isolated from FLP. The results concluded that orange juice may be considered a veritable vehicle for functional ingredients for improved health. [ABSTRACT FROM AUTHOR]

Introduction: The purpose of this study was to compare the mechanical changes of clear aligners manufactured using either the direct method (Graphy Tc-85) or the indirect method (CA Pro or Invisalign) following an exposure to different liquids. Material and Method: The clear aligners were produced using a single patient's digital maxillary model. CA Pro aligners were produced indirectly using the Ministar S device, while Graphy Tc-85 resin aligners were produced directly using a three- dimensional printer (Ackuretta, Taipei, Taiwan). Invisalign appliances were produced by Align Technology, Inc. The appliances were randomly divided into seven groups: a control group and six experimental groups. The control group appliances were not immersed in any liquid. The appliances in the experimental groups were immersed in six different liquids (orange juice, soy sauce, cola, red wine, tea, and coffee) for 24 hr at 37°C. Following immersion, the upper right first molar section of each appliance was separated using an abrasive disc and embedded in a 2 mm thick acrylic layer. A cyclic loading test was conducted using a specialised mechanism (a combination of a dynamometer and a deformation depth measuring instrument) and each sample was subjected to varying cyclical forces until a deformation depth of 1 mm was reached. The force magnitude required to achieve the 1 mm material deformation at the 1st, 5th, 10th, and 50th cycles of loading was recorded for each sample. Results: As a result of repeated loads, the indenting force values decreased in the three sample groups, regardless of the liquid in which the appliances had been stored. However, soy sauce and orange juice had a greater detrimental effect on the mechanical properties of the aligners compared to the other liquids. On comparing the force values required for the material to reach a 1 mm depth during the 1st and 50th loadings, the decreases were recorded as 0.4% for Graphy Tc-85, 26.3% for CA Pro, and 42.1% for Invisalign. Conclusions: Of the tested aligners, Graphy Tc-85 was the most resistant to repetitive loads, while Invisalign was the least resistant. It is inherently difficult to predict how different liquids will affect aligners made of different materials. [ABSTRACT FROM AUTHOR]

In this study, the analytical and developed method was successfully validated for the simultaneous determination of benzoic acid (BA) and Sorbic acid (SA) by natural deep eutectic solvent (DES) composed of thymol/water and dispersive liquid–liquid microextraction (DLLME) followed by HPLC/UV in orange juice samples. A response surface methodology (RSM) based on a central composite design (CCD) was applied for optimization of the main variables. The significant parameters including DES volume (600 µL), dispersive solvent volume (THF) (709 µL), sample volume (11.1 mL), salt amount (5% w/v), and vortex time (10 min) were optimized. Under the optimal conditions, the limits of detection (LOD) and limits of quantifications (LOQ) were obtained 0.468 and 1.419 mg L−1 for BA and 2.517 and 7.628 mg L−1 for SA, respectively. The recovery values were between 94 and 97%. R2 of BA and SA were 0.9940 and 0.9921, respectively. [ABSTRACT FROM AUTHOR]

An array of filter paper based disposable sensors was developed for identification of orange juice adulteration. Small strips of Whatman filter papers (5 mm × 6 mm) were coated with conducting polymers i.e., polyaniline and polypyrrole (both in chloride doped and de-doped form) to develop the sensors. Silver electrodes were deposited on the polymer-coated sensor substrate using conducting silver paste. The sensors were exposed to various adulterations of orange juice with water dilution and sucrose addition. Impedance measurements from the sensor were monitored over a frequency range of 0.01–10 kHz using a Frequency Response Analyzer. The adulteration of fresh orange juice using water dilution could be detected in the range of 1–30% by volume (in steps of ~ 5–10%) with minimum detection of 1% whereas sucrose (30% w/w) addition was successfully identified from 10 to 60% by volume (in steps of ~ 10%) with minimum detection of 10%. Owing to the non-specific response of the sensors, statistical analysis using Principal Component Analysis, Linear Discriminant Analysis, t-Distributed Stochastic Neighbor Embedding, and k-Means clustering algorithm were utilized to identify the trend in the impedance response shift for various levels of adulterations in orange juice. Among the different classification methods, LDA provided the best results in differentiating between different levels of adulterations followed by k-Means clustering algorithm. The developed sensor is a proof-of-concept for development of disposable electronic tongue with potential applications in beverage quality monitoring. [ABSTRACT FROM AUTHOR]

The oriental fruit fly, Bactrocera dorsalis (Hendel), poses a significant threat to the global fruit industry, causing damage to diverse fruits like citrus, mango, and guava. Chemical pesticides have limited effectiveness, and pesticide residues and pesticide resistance are pressing issues. Therefore, it is essential to develop environmentally friendly pest control methods to address this problem. Behavior-modifying chemicals, including male attractants and intersex protein baits, play a critical role in the control of B. dorsalis. The mature host fruit serves as both an oviposition site and food source under natural conditions, making it a potential attraction source for oriental fruit flies. Orange, Citrus sinensis, is a main host of B. dorsalis, and commercial orange juice is a common attractant for the egg laying of B. dorsalis. Although it can both attract and elicit oviposition behaviors in B. dorsalis adults, its active components are still unclear. This study utilized analytical chemistry, behavioral tests, and electrophysiology to identify the active components of commercial orange juice that attract B. dorsalis, with the aim of providing a reference for the development of behavior-modifying chemical-based techniques to control B. dorsalis. Five compounds with a high abundance were identified via a GC-MS, including D-Limonene, butanoic acid ethyl ester, β-myrcene, linalool, and α-terpineol. Behavioral and electrophysiological experiments uncovered that D-Limonene was the active substance that was the main attractant in the mixture of these five substances, evoking a strong electrophysiological response in adult B. dorsalis. D-Limonene strongly attracts adult B. dorsalis only when they are sexually mature, and the attraction is not rhythmic. Olfaction plays a leading role in the attraction of D-Limonene to adult B. dorsalis, and Orco−/− mediates the perception of D-Limonene by B. dorsalis. Overall, D-Limonene is one of the key attractant compounds for B. dorsalis in the volatile compounds of commercial orange juice, offering possible support for the development of behavior-modifying chemical-based technology to control B. dorsalis in the future. [ABSTRACT FROM AUTHOR]

Ricin and abrin are highly potent plant-derived toxins, categorized as type II ribosome-inactivating proteins. High toxicity, accessibility, and the lack of effective countermeasures make them potential agents in bioterrorism and biowarfare, posing significant threats to public safety. Despite the existence of many effective analytical strategies for detecting these two lethal toxins, current methods are often hindered by limitations such as insufficient sensitivity, complex sample preparation, and most importantly, the inability to distinguish between biologically active and inactive toxin. In this study, a cytotoxicity assay was developed to detect active ricin and abrin based on their potent cell-killing capability. Among nine human cell lines derived from various organs, HeLa cells exhibited exceptional sensitivity, with limits of detection reaching 0.3 ng/mL and 0.03 ng/mL for ricin and abrin, respectively. Subsequently, toxin-specific neutralizing monoclonal antibodies MIL50 and 10D8 were used to facilitate the precise identification and differentiation of ricin and abrin. The method provides straightforward and sensitive detection in complex matrices including milk, plasma, coffee, orange juice, and tea via a simple serial-dilution procedure without any complex purification and enrichment steps. Furthermore, this assay was successfully applied in the unambiguous identification of active ricin and abrin in samples from OPCW biotoxin exercises. [ABSTRACT FROM AUTHOR]

Isochoric (constant volume) freezing is a novel food preservation technology that has demonstrated the ability to preserve food products at subfreezing temperatures in an unfrozen state, thereby avoiding the detrimental effects of ice formation. It minimizes the quality loss of fresh fruits and juices, increases their nutrient content, and reduces microbial counts. Orange juice (OJ) samples were subjected to conventional freezing (CF) and isochoric freezing (IF) for 7 days and then stored at 4°C for an additional 7 days. We evaluated the microbiological and physicochemical quality of CF and IF OJ before and after storage. The IF was performed at three different conditions: −5°C/73 MPa, −10°C/93 MPa, and −15°C/143 MPa. The results indicate that the total aerobic count of OJ remained below the detection limit after heat treatment, 7 days of CF and 7 days of IF. Yeast and mold counts increased in fresh and CF OJ after 7 days of storage at 4°C, whereas IF OJ remained below the detection limit. Less color difference was observed in IF (−15°C/143 MPa) OJ compared to heat‐treated and CF OJ. Heat treatment inactivated 42% of pectin methylesterase (PME), whereas 7‐day long IF increased PME activity up to 150%. Additionally, IF (−15°C/143 MPa) OJ showed reduced pulp sedimentation, which can be advantageous, as sedimentation in juices has been a recognized technological issue in the juice industry. Ascorbic acid level was significantly higher in IF (−15°C/143 MPa) OJ compared to fresh and CF OJ after storage. [ABSTRACT FROM AUTHOR]

Orange concentrate (OC) is one of the main raw materials in the nonalcoholic beverage industry. Considering the difference in orange varieties, preserving its natural quality is essential to yield a product with favorable attributes and physical stability. Thus, the present study is aimed at assessing the effect of pectin, xanthan, and carboxymethyl cellulose (CMC) in a concentration range of 0–0.2% (w / v) along with mixing temperature on Brix, pH, acidity, density, turbidity, and viscosity of OC and at calculating the model equation for each attribute. The results showed that, except for CMC, the influence of concentration, type, and amount of hydrocolloid on pH changes was insignificant. Adding each hydrocolloid individually, in pairs, or threes reduced the density, and the measured density was lower at a mixing temperature of 4°C. Also, it was observed that mixing temperature was the only factor influencing turbidity, and the values were significantly lower at 80°C compared to 4°C. A significant interaction effect of xanthan concentration and mixing temperature on the Brix was observed. Adding hydrocolloids, except pectin, resulted in a significant (p < 0.05) increase in viscosity, and xanthan had the greatest effect on the viscosity. A suitable model was designed using pectin and xanthan, pectin and CMC, and all three gums, resulting in a final OC product with high stability and improved physical and chemical attributes. The optimized values for Brix, pH, acidity, density, turbidity, and OC viscosity were achieved using 0.08% pectin, 0.19% xanthan, and 0.08% CMC at 80°C mixing temperature. [ABSTRACT FROM AUTHOR]

In this research, cress seed gum in three concentrations (0.1, 0.2 and 0.3%) as a stabilizer and egg white powder in four levels (1, 2, 3 and 4%) was used to produce orange juice foam and then the optimal foam sample (minimum density, maximum stability and overrun) was selected. Next, the optimal sample for drying by foam mat drying method was dried at three different temperatures (40, 55 and 70 C) by hot air dryer. The results showed that by decreasing the concentration of cress seed gum and increasing the concentration of egg white protein, the overrun increased significantly and the density decreased (p<0.05). Also, by increasing the concentration of cress seed gum and egg white protein, the stability of the foam improved. Among all the treatments, the sample containing 4% egg white powder and 0.1% cress seed gum, in addition to low drainage (drainage volume 0.5 ml), has low density (0.321 gr/cm) and high overrun (308 percent) which was selected as the best treatment for the production of orange powder. The drying time of orange pulp at temperatures of 40, 55 and 70 degrees Celsius was 100, 150 and 280 minutes, respectively. The effective diffusion coefficient in the temperature range of 40 to 70 degrees Celsius was in the range of 1.38 x 10 -7 to 2.938 x 10 -7 m2/s. The results showed that by increasing the temperature from 40 to 70 degrees Celsius, the solubility of the powder increased, while the water activity of the powder, density and reabsorption of water decreased significantly (p˂0.05). Also, the results of color analysis showed that with increasing drying temperature, color indices (L*) and (a*) increased significantly and color index (b*) decreased. [ABSTRACT FROM AUTHOR]

In the 1950s, many Ghanaians identified with African Americans as they read about events involving American racial violence in Ghanaian newspapers. Yet the transnational connections appearing in those periodicals varied in depth, intensity, and sincerity depending on their political or commercial connections. This study analyzes the reactions in key Ghanaian newspapers, such as those affiliated with Kwame Nkrumah's Convention People's Party, the British-owned Daily Graphic, and the Ashanti Pioneer, to key moments in 1950s American race relations, including the Montgomery Bus Boycott, the events in Little Rock, and the infamous 'Orange Juice' incident involving discrimination against the Ghanaian minister of finance. By demonstrating that the Pioneer more often covered the personal angles of such events, while the tones of CPP-affiliated papers and even the Daily Graphic vacillated based on changing political needs, this study both shows the complicated nature of transnational racial identifications as they flowed west across the Atlantic and reveals the promises and limits of Ghanaian connections to members of the African diaspora during the decolonizing period in Ghana. [ABSTRACT FROM AUTHOR]

Knowing the true levels of nutrients and dietary bioactives in fruit juices at the point of consumption is key to properly understand their potential health benefits. The objective was to characterise the vitamin C and flavanone content in commercial orange juices consumed in Europe, compared with fresh-squeezed juices. Commercial juices were a rich source of vitamin C (>30% of the Nutrient Reference Value). Vitamin C in fresh-squeezed juices, at the end of their shelf-life, remained 33% higher than the levels found in the commercial juices. Flavanones had similar values from both commercial and fresh juices, except for fresh samples stored for 48 h, where fresh juices had higher values (22.36 mg/100 mL). Thus, orange juices preserve their bioactive compounds during storage, with very little influence of the brand, country, industrial process or storage conditions. Main bioactive compounds in commercial juices are present at nutritionally significant levels to the freshly-squeezed ones. [ABSTRACT FROM AUTHOR]

Red blush is one of the key quality markers of blood orange fruit (Citrus sinensis L. Osbeck). Therefore, the influence of pre- (1, 2, and 3 mM) and postharvest (0.5, 1, and 1.5 mM) methyl jasmonate (MeJA) and salicylic acid (SA) (1, 2, and 3 mM) treatments on redness, colouring pigments, and health-promoting compounds in cold stored 'Tarocco Ippolito' blood oranges was investigated. Preharvest application of 3 mM MeJA significantly increased rind citrus colour index (CCI) by 43.3% and colorimetric coordinate a* (redness) by 3.1% and decreased h° (hue angle, 0 = red), L* (lightness), and b* (yellowness) by 13.7%, 12.6%, and 23.4%, respectively. This treatment also enhanced CCI (57.4%), reduced h° (16.5%) and L* (36.4%), and increased total anthocyanins (88%), monomeric anthocyanins (117%), and flavonoids (77%) in the juice. Postharvest dip of 1.5 mM MeJA (5 min) improved CCI of juice (53.6%) and a* (5.5%), reduced h° (15.9%), L* (19.8%), and b* (19.4%), and increased total anthocyanins (66.7%), monomeric anthocyanins (74%), and flavonoids (23.4%) in the juice. Preharvest application of 1 mM SA increased rind CCI (50.8%) and reduced L* (13.6%), b* (16.4%), and h° (29.5%). All preharvest SA treatments significantly increased total phenolics in the juice. Lycopene was increased (61.7%) by 5 min postharvest dip of 3 mM SA. In conclusion, 3 mM preharvest spray application of MeJA four weeks before harvest and postharvest dip of 1.5 mM MeJA (5 min) are effective in improving red colour of rind and juice and health-promoting compounds in blood orange juice. [ABSTRACT FROM AUTHOR]

In this study, the volatile compounds of orange juice with different content of orange oil were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and their sensory quality was analyzed via sensory evaluation. Meanwhile, the stability was investigated by rapid stability analysis instrument. The results showed that the detected aromatic compounds in orange juice increased from 19 to 71 after the addition of orange oil, mainly including terpenes, alcohols, esters, aldehydes, and ketones. With an increment of orange oil, the contents of D-limonene, β-myrcene, α-pinene, linalool, sabinene and decanal were markedly enhanced. Further results showed the key aroma compounds of orange oil were terpenes, alcohols, and aldehydes. Among them orange juice with 0.10% orange oil performed the best of taste and overall flavor. In addition, when the addition of orange oil was higher than 0.10%, the phenomenon of floating and sinking, and severe floating was gradually observed in orange juice, which significantly affected the stability of orange juice. This study reveals the effect of orange oil on the flavor and stability of orange juice, which will provide a reference for the processing of orange juice and the development of orange juice beverage.