Search Results (62)

In this study, a SYBR Green-based real-time PCR workflow targeting the vdcC gene was optimized and validated for rapid detection of Alicyclobacillus acidoterrestris in fruit juice. A commercial DNA extraction kit showed the best performance, achieving a limit of detection (LOD) of 2 Log CFU/mL, whereas microwave-based extraction (30 s) provided a rapid alternative with an LOD of 3 Log CFU/mL. The vdcC primer set enabled clear discrimination of A. acidoterrestris from closely related species based on melting curve analysis. The method was successfully applied to orange, apple, and grape juice matrices, as well as to 30 commercial juice samples. Guaiacol analysis further indicated that the presence of A. acidoterrestris DNA did not necessarily correspond to active spoilage. Overall, this study provides a systematically optimized and practically validated workflow for monitoring A. acidoterrestris in fruit juice systems. Full article

Rural communities in developing countries face rising livelihood vulnerability due to climate change, agricultural price volatility, and dependence on linear production systems. This study examines whether circular utilization of cashew by-products can strengthen rural economies through a field-based case study in rural Cambodia. Primary data were collected through on-site observations, semi-structured interviews with farm owners and rural workers, and farm-level economic assessments. The results indicate that cashew apple juice processing is not financially viable as a standalone activity under prevailing wage and market conditions, producing negative net profits across all examined processing volumes. By contrast, integrating cashew apple utilization with other by-products shows more favorable outcomes. Cashew nut shells and pruning residues generate relatively stable supplementary income for farm operators, while cashew apple collection creates additional employment opportunities, particularly during off-harvest periods and low-yield years, helping to stabilize household labor income. Rather than relying on capital-intensive technologies, the observed practices represent low-cost and locally feasible circular economy approaches suitable for medium-sized commercial farm-based systems, with potential analytical transferability to smallholder contexts. Overall, these findings suggest that integrated by-product utilization may reduce income volatility and support sustainable rural community development in similar cashew-producing contexts. Full article

This study aimed to evaluate the feasibility of producing vinegar from organic third-category apples, peaches, and clementines on a laboratory scale. Two-step fermentation with Saccharomyces cerevisiae and Gluconobacter oxydans was applied, monitoring production of ethanol and acetic acid and microbial dynamics. Fruit vinegars were subjected to analyses of sensory traits, color, volatile organic compounds (VOCs), and antioxidant activity. Comparable ethanol yields across substrates were obtained, ensuring consistent acetous fermentation and achieving acetic acid concentrations of 5.0–5.6%. Dynamics of yeasts and acetic acid bacteria reflected the production of and subsequent decrease in ethanol. Overall, fermentation proceeded a bit faster in peach juice. Overall, the fruit vinegars, particularly those from peaches and clementines, exhibited darker and more saturated tones. The values of colorimetric indexes fell within the range reported for vinegars. Sensory analysis highlighted large differences among the vinegars. Notwithstanding the highest scores of color, aroma intensity, and floral aroma received by the peach vinegar (PV), it received the lowest acceptability. Clementine vinegar (CV) was especially appreciated. Multivariate analysis based on the VOC profile showed that apple vinegar (AV) was quite similar to the commercial one, whereas PV and CV were well distinguished from it. CV showed the highest antioxidant activity followed by PV. Full article

Fermented fruit beverages enriched with probiotic microorganisms are gaining increasing interest due to their potential to combine sensory appeal with functional properties. In this study, apple and pear juices were fermented using Saccharomyces cerevisiae var. boulardii and the reference wine strain S. cerevisiae RV002, followed by sweetening with xylitol, erythritol, or stevia. The aim was to evaluate the fermentative performance of the probiotic yeast, the chemical composition of the resulting beverages, and the influence of sweeteners on the results of sensory evaluation. Both yeast strains efficiently produced ethanol within typical ranges for cider and perry. The highest ethanol concentration was observed in apple juice fermented with S. boulardii (49.01 ± 0.60 g/L), while the lowest occurred in pear juice fermented with S. boulardii (41.28 ± 1.00 g/L). Total phenolic content (TPC) decreased after apple juice fermentation but remained largely unchanged in pear juice. Notably, S. boulardii use resulted in the highest post-fermentation TPC value in pear juice (0.34 ± 0.002 g/L), while the lowest value was obtained in apple juice fermented with RV002 strain (0.27 ± 0.005 g/L). Our findings highlight the potential of S. boulardii for producing novel functional alcoholic beverages. Future work should examine long-term probiotic viability and optimise formulations for commercial application. Full article

Worldwide production of apple juice results in several million tons of apple pomace (AP) produced as a byproduct. The objective of this study was to determine whether the incorporation of AP into the diet of mealworm larvae (Tenebrio molitor) would influence growth performance, survival, and nutritional composition relative to standard feed. After 4 weeks of ad libitum access to commercial mealworm feed and non-nutritive water-storing beads (WB) or AP, no significant differences in weight gain or overall survival were measured. In both cohorts, higher pupation rates were associated with greater mortality among the remaining larvae; however, the weekly probability of survival was better in the AP cohort, potentially due to antioxidants present in apples. When measured on a dry matter basis, protein (34.4 vs. 33.8%), fat (51.9 vs. 52.2%), and ash (0.20 vs. 0.16%) levels did not differ significantly between the WB and AP cohorts, respectively. However, the WB cohort had more moisture (66.9 vs. 63.9%) likely because water beads provide a more direct source of hydration. These findings show that apple pomace, traditionally viewed as a waste product, shows promise in industrial applications. Full article

Noni (Morinda citrifolia L.) juice is increasingly recognized for its potential health-promoting properties. In this research, the bioactive compounds and physiological effects of commercial noni juice products in Korea were assessed. Noni juice was found to contain high levels of total phenolics (6.39 ± 1.45 mg gallic acid equivalents (GAE)/g) and proanthocyanidins (8.64 ± 6.20 mg catechin equivalents (CE)/g). Furthermore, it exhibited potent antioxidant activities, with 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities of 44.03 ± 14.88% and 55.91 ± 2.62%, respectively, which exceeded those reported for common fruit juices such as apple, orange, and blueberry. Additionally, noni juice reduced lipid accumulation by 5.92% and reactive oxygen species (ROS) levels by 7.23% in 3T3-L1 adipocytes; improved fusion index to 81.44% and restored myotube diameter by 37.24% in dexamethasone-induced C2C12 cells; and suppressed LPS-induced nitric oxide (NO) production. These results suggested that noni juice has anti-inflammatory, anti-obesity, anti-muscle atrophy, and antioxidant properties, supporting its potential as a functional health beverage. Full article

The single greatest annual production cost for an established cider apple (Malus domestica Borkh.) orchard is the labor required to hand harvest. Reducing harvest labor time may increase the appeal and profitability of growing cider apples. Over-the-row mechanical harvest of cider apples using a modified Oxbo-Korvan 930 was evaluated in northwestern Washington, USA, in 2021, 2022, and 2023 in a fully mature cider apple orchard that was planted in 2014–2016. Sixteen cider apple cultivars grafted on ‘Geneva 935’ rootstock were summer hedged between 7 and 20 July each year of this study. Plant growth regulators were applied before harvest to equalize the timing of harvest among cultivars. There were no differences among cultivars for the percent of apples captured by the Oxbo-Korvan 930 harvester for the 3 years of this study. Across all years and cultivars studied, 82% of fruit were captured by the harvester. There also were no differences among cultivars for the percentage of fruit left on the tree by the harvester (9% of fruit on average), nor in the percentage of fruit dropped on the ground during harvest (9% of fruit on average). The overall mean number of branches broken during mechanical harvest across all cultivars was 1.4 per tree, and there were no differences among cultivars. ‘Sweet Alford’ had high spur removal (26 removed per tree), but excluding this outlier, only 6 spurs on average were removed per tree for all other cultivars. Laceration to fruit during mechanical harvest were positively correlated with mean fruit weight and mean fruit diameter. The overall average time required to mechanically harvest one tree in this orchard (1.8 m in-row spacing, 1495 trees·ha⁻¹) was 5.3 s, averaging 2.9 s per row-meter traveled. The average time required to manually harvest one tree was 229 s (3.8 min). The juice quality of the mechanically harvested apples that were kept in cold storage and pressed within 42 d of harvest did not differ largely or consistently from juice quality of apples that were pressed within 3 d of harvest, except that sugars (measured through ºBrix and specific gravity) increased with storage time, as expected. Mechanical harvest using the modified Oxbo-Korvan 930 appears to be a labor-efficient and effective method of harvesting cider apples, and testing is needed in commercial orchards to evaluate its viability compared to other harvest technologies. Full article

The current research aims to develop a simple, sensitive, and green analytical method for the group extraction/monitoring of 19 organochlorine and organophosphorus pesticides from fruit juices using microwave radiation to assist a cloud point extraction (MW-CPE) in combination with re-extraction in hexane and GC-MS/MS detection. The main experimental factors affecting the CPE and re-extraction have been optimized. The matrix-matched calibration was performed, and the limit of quantification (LOQ) for all studied pesticides at optimized conditions ranged between 5 and 47 ng L⁻¹. When applying only 0.25 mL of hexane for re-extraction, the proposed method shows good accuracy and precision. The “greenness” of the developed MW-CPE-GC-MS/MS method was assessed using the AGREE prep software. The method has been successfully implemented in pesticide analysis in commercially available fruit juices (lemon concentrate and red apple juice). The recovery values obtained for most analytes were within the range of 71% and 114% and RSD below 20% (exept Heptahlor, Aldrin, o,p-DDD, p,p-DDD and o,p-DDT, p,p-DDT). The developed method combines a preconcentration with a sample clean-up step due to the extraction of the pigments into the non-polar micelles during the extraction step, and deposition in the intermediate layer of MgSO₄ during the re-extraction step. Full article

Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (polygalacturonase, pectin transeliminase, pectin esterase) commonly used in juice processing for clarification of juices. The inactivation of these enzymes after processing is mandatory by European law. Clear apple juice was treated with both non-thermal processing methods, as well as with thermal pasteurization as the standard method. For HPP, 3 pressures (250, 450, and 600 MPa) and different holding times (from 2 to 12 min) were tested. For PEF, 3 electric field intensities (10, 13, and 15 kV/cm) and different specific energy values (from 121 to 417 kJ/kg). Standard thermal pasteurization resulted in a complete inactivation of all tested pectinases. HPP treatment only showed marginal effects on polygalacturonase and pectin transeliminase at the highest pressure and holding times, which are beyond levels used in industrial settings. For PEF, dependence upon high electric field strength and specific energy values was evident; however, here too, the effect was only moderate at the levels attainable within the scope of this study. Assuming a continued linear relationship, usable results could be achieved in an industrial setting, albeit under more extreme conditions. Full article

Apple pomace, a by-product from the production of concentrated juice, is a major contributor to global food waste. Despite its beneficial nutritional profile, apple pomace is predominantly disposed of in landfills. Rapid fermentation and spoilage caused by microorganisms are compounding factors in this demise, despite significant research into upcycling strategies. Thus, there is an unmet need for economical approaches that allow for the preservation of pomace during storage and transportation to centralized processing facilities from regional hubs. To address this challenge, we investigated the potential of different preservatives for preventing microbial growth and the spoilage of apple pomace, including antimicrobials (natamycin and iodine), polysaccharides (chitosan and fucoidan), and acetic acid. Spread plates for total microbial and fungal counts were employed to assess the effectiveness of the treatments. High concentrations (10,000 ppm) of chitosan were effective at reducing the microbial load and inhibiting growth, and in combination with antimicrobials, eliminated all microbes below detectable levels. Nevertheless, acetic acid at an equivalent concentration to commercial vinegar displayed the highest economic potential. Apple pomace submerged in 0.8 M acetic acid (3 kg pomace per liter) resulted in a five-log reduction in the microbial colony-forming units (CFUs) out to 14 days and prevented fermentation and ethanol production. These results provide a foundation for the short-term storage and preservation of apple pomace that could contribute to its upcycling. Full article

This study reports for the first time parameters and consumer preferences about juice prepared from North American pawpaw fruit (Asimina triloba). Enzymatic extraction using a commercial preparation of pectinases, hemicellulases, and beta-glucanases (Pectinex^® Ultra SP-L) significantly increased juice yield compared to non-enzyme extraction, but enzyme concentration (0.05% vs. 0.1%) and acidification method (citric vs. tartaric acid) showed no significant differences. Sensory panelists found no significant differences between citric and tartaric acid acidified juices, or between juices prepared from fresh pawpaw and pawpaw stored refrigerated for 14 days. Blending pawpaw juice with fruit juices improved overall acceptability compared to blending with fruit purees. Consumer testing revealed no overall preference among five juice formulations (100% pawpaw juice, sweetened pawpaw juice, pawpaw juice with the addition of 10% apple, orange, or pineapple juice). Consumers highlighted the complex flavor profile of pawpaw, with sweet and bitter tastes, and melon, papaya, and pear flavors being most frequently identified. Sweetening the juice altered the flavor profile, masking sourness and certain flavors. Based on this preliminary study, challenges and opportunities were identified for the development of a pawpaw-based juice. Full article

This study presents a Life Cycle Assessment (LCA) of a berry production system using osmotic dehydration and edible coating to extend the shelf life and improve the nutritional value. The goal is to evaluate environmental impacts, identify hotspots, and propose improvements. Osmotic dehydration is the main contributor to environmental impact, particularly due to the energy and resources required by apple juice as the osmotic agent. It contributes up to 0.64 kg CO₂ eq. per kg of blueberries, 1.36 kg CO₂ eq. per kg of raspberries, and 0.66 kg CO₂ eq. per kg of strawberries. The edible coating, however, has minimal environmental impact due to its low energy consumption and biodegradable materials. Packaging has a lower carbon footprint but contributes more to fossil fuel depletion and human toxicity. Raspberries show the highest human health impact (3.5 × 10⁻⁶ DALY/kg) and ecosystem impact (9.5 × 10⁻⁸ species.yr/kg), followed by strawberries (1.78 × 10⁻⁶ DALY/kg, 4.97 × 10⁻⁸ species.yr/kg) and blueberries (1.7 × 10⁻⁶ DALY/kg, 5.1 × 10⁻⁸ species.yr/kg), highlighting the greater environmental and health costs of raspberries. Despite the environmental burden of osmotic dehydration, it offers economic benefits by extending the shelf life, reducing losses, improving supply chain efficiency, and enhancing product quality, which leads to higher prices and profit margins. The study concludes that, while the environmental impacts of osmotic dehydration should be optimized, its economic and logistical benefits make it a promising preservation solution. Further research into eco-friendly practices is recommended to reduce ecological costs while maintaining commercial advantages. Full article

Background: Attractive Toxic Sugar Baits (ATSBs) are an innovative vector control strategy based on the “attract-and-kill” principle. The core of ATSBs lies in the preparation of attractive and toxic baits through the mixing and proportioning of luring and active ingredients. Although previous studies have investigated the effects of ATSBs on mosquitoes, significant challenges remain for broader field application. Methods: This study evaluated five fruit juices as ATSBs for mosquitoes, focusing on feeding preferences. Preservative concentrations were assessed by measuring antimicrobial activity over time. Two commercial traps were tested for mosquito entry rates. The optimal insecticide species and concentration were determined based on mortality rates. An optimized ATSBs system was developed and tested under a semi-field cage. Statistical analysis was performed using GraphPad Prism. Results: Within 24 h, apple juice-based ATSBs had the highest attractant index for Culex quinquefasciatus and Anopheles sinensis, while a pear juice-based ATSB was most effective for Aedes albopictus. A 0.1% preservative concentration best maintained juice stability. The LC50 values of dinotefuran-based ATSBs for Cx. quinquefasciatus, Ae. albopictus, and An. sinensis were 1.18 × 10⁻³, 4.06 × 10⁻⁴, and 5.20 × 10⁻⁵ g/L, respectively. The Spodoptera frugiperda trap outperformed the Drosophilidae trap. Simulated semi-field cage tests showed 48 h mortality rates of 86.00% for Cx. quinquefasciatus and 95.67% for Ae. albopictus. Conclusion: This study optimized an ATSB system by screening various fruit juices, preservative concentrations, insecticides, and trap devices. The system’s efficacy in mosquito control was evaluated under a semi-field cage. These findings provide a strong foundation for the future application and refinement of ATSB-based mosquito control strategies. Full article

Fermented apple cider is a refreshing alcoholic drink known since ancient times, and it is obtained by fermenting apple fruit juice. Using the standards of alcohol concentration (up to 8%) and carbonation, it belongs to drinks similar to beer. It can be produced using wild yeasts, but currently a fermentation starter can be purchased. This work aims to produce fermented cider using commercial pasteurized juices: clear apple juice and organic cloudy juice using commercial yeast for cider production. After fermentation, the physico-chemical characteristics of the drink were determined, alongside volatile compounds of the freshly produced ciders, as well after 1, 2, and 3 weeks of maturation. Acids, alcohols, carbonyl compounds, terpenes, esters, and volatile phenols were determined using headspace–solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC/MS). The results show that the fermentation was slower (14 days) in the cloudy juice in contrast to the sample produced from clear apple juice (10 days). Also, the volatile compounds related to aroma were abundantly found in the cider produced from cloudy apple juice compared to the cider produced from the clear apple juice. The conducted sensory analysis was in favor of cloudy juice. Full article

Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent the diverse consumer population or reliably predict market acceptance. Consequently, numerous studies have explored consumer-based methodologies as potential replacements for DA; however, their efficacy for product optimization remains limited. Therefore, this study was conducted to explore the potential of optimizing products using two consumer-based profiling techniques as alternatives to DA in external preference mapping (EPM). Overall, 8 trained panelists profiled 12 sensory attributes of 7 commercial apple juices, whereas 160 consumers assessed the same attributes using a 5-point rate-all-that-apply (RATA) scale and a 10 cm intensity scale (IS). Danzart’s response surface ideal modeling was employed to identify optimal products using DA, RATA, and IS through barycenter calculations, focusing on three products from the original consumer test located around the group ideal point. Overall, the ideal products of the group and their sensory characteristics were successfully identified using DA, RATA, and IS. Regarding sensory intensities, high concordance was observed between DA and RATA (Rv = 0.92) and between DA and IS (Rv = 0.91). Overall liking and preference scores for products mixed at the optimal ratio for each method showed no significant differences in preference among the ideal products identified using DA, RATA, and IS. This study suggests that both RATA and IS are viable alternatives to DA in EPM for identifying ideal sensory profiles. Full article