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Fruit Juices: Technology, Chemistry, and Nutrition
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Fruit Juices: Technology, Chemistry, and Nutrition

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (31 October 2019) | Viewed by 24955

Special Issue Editors

Dr. Antonio Cilla

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Guest Editor
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
Interests: functional foods; bioactive compounds; antioxidant capacity; sterols; phytochemicals; bioaccessibility; bioavailability; bioactivity; cell cultures; chemoprevention; oxidative stress; eryptosis; food by-products
Special Issues, Collections and Topics in MDPI journals
Dr. Alessandro Attanzio

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Guest Editor
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, 90123 Palermo, Italy
Interests: biochemistry and methodologies; Sicilian foods; bioactive compounds; phytochemicals; bioactivity; cell cultures; chemoprevention; oxidative stress; apoptosis; eryptosis
Special Issues, Collections and Topics in MDPI journals
Dr. Guadalupe Garcia-Llatas

E-Mail Website
Guest Editor
Nutrition and Food Science Area, University of Valencia, Avda. Vicent Andres Estelles s/n 46100, Burjassot, Valencia, Spain
Interests: functional foods; bioactive compounds; sterols; oxysterols; phytochemicals; bioaccessibility; bioavailability; human milk; infant foods; microbiota; lipid oxidation; food chemistry; gas chromatography; clinical trials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fruit juices can be considered natural functional foods since, beyond their nutritional value, they can provide other components with potential health benefits such as fiber, vitamins, minerals and antioxidant phytochemicals (polyphenols, carotenoids, tocopherols, phytosterols, among others), either naturally present or incorporated from extracts, raw or by-product plant foods. Fruit juice manufacturing techniques range from traditional methods such as blending, formulation and fermentation, to advanced techniques designed to protect bioactive compounds, such as microencapsulation, edible films, coating and non-thermal processing technologies (high pressure processing, pulsed electric fields, etc.) to avoid the degradation of bioactive compounds and increase their bioaccessibility/bioavailability (and hence, potentially bioactivity) without compromising sensory attributes.

Therefore, the main goal of this Special Issue is to provide new insights and data (original research and review articles) on the technology, chemistry and nutrition of fruit juices considering, among others:

-evaluation of nutritional and bioactive compounds in conventional and brand new designed functional fruit juices

-determination of the impact of conventional and non-thermal new processing technologies on bioactive compounds present in fruit juices

-assessment of the bioaccessibility and bioavailability of bioactive compounds in these beverages

-unravel potential health effects of fruit juices considering in vitro, animal and human studies

Dr. Antonio Cilla
Dr. Alessandro Attanzio
Dr. Guadalupe García-Llatas
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Fruit juices
  • Functional foods
  • Conventional and novel processing technologies
  • Bioactive compounds
  • Bioaccessibility/bioavailability
  • Bioactivity

Published Papers (4 papers)

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Research

9 pages, 836 KiB  
Article
Functional Efficacy of Probiotic Lactobacillus sanfranciscensis in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and In Vitro Gastrointestinal Survival
by Wenjie Zhu, Fengzhi Lyu, Nenad Naumovski, Said Ajlouni and Chaminda Senaka Ranadheera
Beverages 2020, 6(1), 13; https://doi.org/10.3390/beverages6010013 - 25 Feb 2020
Cited by 38 | Viewed by 5978
Abstract
There is an increasing demand for non-dairy probiotic carriers such as fruit and vegetable juices. Probiotic Lactobacillus sanfranciscensis is predominantly used in the bakery industry, and its efficacy in fruit juices has not been studied sufficiently. Additionally, support from the carrier matrices for [...] Read more.
There is an increasing demand for non-dairy probiotic carriers such as fruit and vegetable juices. Probiotic Lactobacillus sanfranciscensis is predominantly used in the bakery industry, and its efficacy in fruit juices has not been studied sufficiently. Additionally, support from the carrier matrices for maintaining probiotic viability and gastrointestinal tolerance is important in selecting suitable vehicles for probiotic delivery. Three different non-dairy carrier juices (apple, orange and tomato) were tested for their ability to maintain L. sanfranciscensis viable during four weeks of refrigerated storage (4 °C). Their potential protection of L. sanfranciscensis against in vitro gastrointestinal digestion was also evaluated. Results indicated that the probiotics viability in all three juice samples met the recommended level for probiotic food (>106–107 cfu/mL) at the end of storage. However, all three juice samples showed a comparatively lower protective effect (p < 0.05) on the viability of L. sanfranciscensis when exposed to simulated gastric juice (pH = 2) at the end of 60 min and simulated intestinal juice with 0.3% (w/v) bile salt (pH = 8) at the end of 240 min exposure. In general, the three tested juices can be regarded as the potential non-dairy based carriers for L. sanfranciscensis. The future research is needed to improve the modification of the probiotic carriers in order to prolong the viability of L. sanfranciscensis during the gastrointestinal digestion. Full article
(This article belongs to the Special Issue Fruit Juices: Technology, Chemistry, and Nutrition)
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12 pages, 504 KiB  
Article
Phenolic Content of Apple Juice for Cider Making as Influenced by Common Pre-Fermentation Processes Using Two Analytical Methods
by Madeleine L. Way, Joanna E. Jones, Nigel D. Swarts and Robert G. Dambergs
Beverages 2019, 5(3), 53; https://doi.org/10.3390/beverages5030053 - 22 Aug 2019
Cited by 10 | Viewed by 6222
Abstract
Pre-fermentation methods can influence the cider produced from apple juice. This study analyses the influence of pre-fermentation methods; maceration and press fractioning, on the total phenolic content of juice from four apple varieties; ‘Red Delicious’, ‘Pink Lady’, ‘Sturmer’, and ‘Bulmer’s Norman’. The must [...] Read more.
Pre-fermentation methods can influence the cider produced from apple juice. This study analyses the influence of pre-fermentation methods; maceration and press fractioning, on the total phenolic content of juice from four apple varieties; ‘Red Delicious’, ‘Pink Lady’, ‘Sturmer’, and ‘Bulmer’s Norman’. The must was macerated for 0 or 2 h and juice was collected at free run or under 200 kpa. Base juice characteristics and total phenolic content was analysed using the Folin–Ciocalteu method and spectrophotometric absorbance at 280 nm (A280), a method used for the analysis of white wine. Both methods of analysing the total phenolic content were used, measuring the same samples to determine if the methods are comparable. No interaction was found between pre-fermentation technique and the results varied by variety and analytical method. High pressure improved the phenolic extraction for ‘Bulmer’s Norman’ juice compared to free run juice when analysed by A280. Non-macerated juice had higher total phenolic content than macerated juice for ‘Red Delicious’ and ‘Pink Lady’ juice when analysed using the Folin–Ciocalteu method. There was a moderate positive correlation between the analytical methods. Full article
(This article belongs to the Special Issue Fruit Juices: Technology, Chemistry, and Nutrition)
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11 pages, 1878 KiB  
Article
Simultaneous Voltammetric Determination of Gallic and Protocatechuic Acids in Mango Juice Using a Reduced Graphene Oxide-Based Electrochemical Sensor
by Refat Abdel-Hamid, Ahmed Bakr, Emad F. Newair and François Garcia
Beverages 2019, 5(1), 17; https://doi.org/10.3390/beverages5010017 - 06 Feb 2019
Cited by 25 | Viewed by 4676
Abstract
A simple and sensitive reduced graphene oxide-modified glassy carbon electrode-based electrochemical sensor was used for the concomitant determination of gallic acid (GA) and protocatechuic (PA) acid. The prepared sensor showed a significant enhancement in synergetic electro-catalytic performance towards GA and PA oxidation. A [...] Read more.
A simple and sensitive reduced graphene oxide-modified glassy carbon electrode-based electrochemical sensor was used for the concomitant determination of gallic acid (GA) and protocatechuic (PA) acid. The prepared sensor showed a significant enhancement in synergetic electro-catalytic performance towards GA and PA oxidation. A good resolution of the voltammetry peaks was obtained and a method of square wave voltammetry was developed for detection. The modified electrode was characterized by electrochemical techniques. The optimal experimental parameters were considered. GA and PA exhibited a linear increase in the peak currents with their concentrations in the range from 20 to 144 µmol·L−1 for GA and from 20 to 166 µmol·L−1 for PA, with limits of detection (S/N = 3) of 30.8 µmol·L−1 for GA and 10.2 µmol·L−1 for PA. The sensor applicability was simultaneously tested for the analytical determination of GA and PA in mango juice and exhibited a robust functionality. Full article
(This article belongs to the Special Issue Fruit Juices: Technology, Chemistry, and Nutrition)
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13 pages, 296 KiB  
Article
Effects of Spray-Drying Temperatures and Ratios of Gum Arabic to Microcrystalline Cellulose on Antioxidant and Physical Properties of Mulberry Juice Powder
by Hoa T. T. Do and Ha V. H. Nguyen
Beverages 2018, 4(4), 101; https://doi.org/10.3390/beverages4040101 - 04 Dec 2018
Cited by 13 | Viewed by 6882
Abstract
This study aimed to investigate the influences of inlet air temperatures (120 °C, 130 °C, 140 °C and 150 °C, 160 °C) and the ratios of gum Arabic to microcrystalline cellulose on the quality of mulberry juice powder produced by the spray drying [...] Read more.
This study aimed to investigate the influences of inlet air temperatures (120 °C, 130 °C, 140 °C and 150 °C, 160 °C) and the ratios of gum Arabic to microcrystalline cellulose on the quality of mulberry juice powder produced by the spray drying process. Determination of moisture content, bulk density, solubility, total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant capacity (AC) of the obtained powders was performed. The study on temperatures showed that all parameters studied were significantly affected by the shift in temperatures. The powder dried at 160 °C had the highest TPC (38.32 ± 0.36 mg GAE/g DW) and water solubility index (78.70 ± 0.75%); however, it had the lowest moisture content (3.90 ± 0.14%) when compared with the samples dried at other temperatures. Meanwhile, at 140 °C, powder samples with the highest TAC (4.690 ± 0.18 mg cyd-3-glu/g DW) and highest AC (648.09 ± 22.98 µmol TE/g DW), respectively, were obtained. Increasing microcrystalline cellulose and decreasing gum Arabic contents in the carrier mixtures showed significant decreases in moisture content, bulk density, solubility, TPC, TAC and AC. Full article
(This article belongs to the Special Issue Fruit Juices: Technology, Chemistry, and Nutrition)
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