Special Issue "Fruit Juices: Technology, Chemistry, and Nutrition"

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

Deadline for manuscript submissions: 31 October 2019

Special Issue Editors

Guest Editor
Dr. Antonio Cilla

Nutrition and Food Chemistry Department, Faculty of Pharmacy, University of Valencia, Avn. Vicente Andrés Estellés s/n, Burjassot (Valencia), Spain
Website | E-Mail
Interests: fruit juices; infusions; antioxidant capacity; polyphenols; phytochemicals; storage; in vitro gastrointestinal digestion; bioaccessibility; bioactivity; cell cultures (Caco-2; HT-29; HepG2); chemoprevention; oxidative stress; eryptosis
Guest Editor
Dr. Alessandro Attanzio

Università degli Studi di Palermo, Palermo, Italy
Website | E-Mail
Interests: nutraceuticals; plant extracts; bioactivity of natural products; biochemistry
The research topics concern: Research on synthetic or natural molecules with potential antitumor, anti-inflammatory and nutraceutical activity
Guest Editor
Dr. Guadalupe García-Llatas

Nutrition and Food Chemistry Department, Faculty of Pharmacy, University of Valencia, Avn. Vicente Andrés Estellés s/n, Burjassot (Valencia), Spain
Website | E-Mail
Interests: human milk; infant formulas; plant sterols; sterol oxidation products; functional fruit beverages; GC-MS; functional lipids

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 papers will be 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 350 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 (2 papers)

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Research

Open AccessArticle
Simultaneous Voltammetric Determination of Gallic and Protocatechuic Acids in Mango Juice Using a Reduced Graphene Oxide-Based Electrochemical Sensor
Received: 1 October 2018 / Revised: 22 January 2019 / Accepted: 23 January 2019 / Published: 6 February 2019
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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)
Figures

Figure 1

Open AccessArticle
Effects of Spray-Drying Temperatures and Ratios of Gum Arabic to Microcrystalline Cellulose on Antioxidant and Physical Properties of Mulberry Juice Powder
Beverages 2018, 4(4), 101; https://doi.org/10.3390/beverages4040101
Received: 29 October 2018 / Revised: 22 November 2018 / Accepted: 1 December 2018 / Published: 4 December 2018
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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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