Search Results (349)

This study explored the development of a novel whey-based fermented beverage enriched with juice concentrates and health-promoting ingredients, emphasizing its bioactive properties. The formulation included whey protein isolate (5%), juice concentrates (10% apple, raspberry, and cranberry), and inulin (4%). Fermentation was carried out with the following strains: Lacticaseibacillus rhamnosus (LGG), Lacticaseibacillus casei (431), and Lactobacillus helveticus (R0052) at 2%. Antimicrobial activity was evaluated against pathogens including Listeria monocytogenes (strains 33423 and 33413), Staphylococcus aureus (113 and Newman), Bacillus cereus (DPC 6089), Escherichia coli (NCTC 9001), and Salmonella Enteritidis (NCTC 6676). Antioxidant capacity was measured using 2,2-Diphenyl-1-picrylhydrazylradical (DPPH) and Ferric Reducing Antioxidant Power (FRAP) assays, and angiotensin-converting enzyme (ACE) inhibitory activity was assessed. All bioactivities were found to be high in fermented whey beverage and a further significant increase was observed after simulated gastrointestinal digestion. This fruit-flavored whey beverage demonstrated notable antimicrobial and antioxidant activities, highlighting its potential for functional food applications aimed at combating harmful bacteria and oxidative stress. Full article

This study explores the production of anhydrous ethanol from discarded fruits, aiming to determine optimal fermentation conditions and evaluate the feasibility of a green separation technology. Fermentation experiments were performed using juices from Psidium guajava (S1), Carica paapaya (S2), and mucilage residues of Coffea arabica (S3). All fermentations were carried out at a pH of 4.5 for 7 days in 1 L bioreactors. A full 2² factorial design was applied to evaluate the effects of two variables: yeast type (commercial Saccharomyces cerevisiae [CY] vs. native yeast [NY]) and temperature (21 °C vs. 30 °C). Higher ethanol concentrations were achieved with CY at 30 °C, yielding 6.79% ethanol for S3. A multi-criteria matrix prioritized coffee residues due to their high ethanol yield, biomass availability, and economic viability. The ethanol was dehydrated using a packed-bed bioadsorption system with crushed corn, which increased purity from 6.7% v/v to 98.9% v/v in two stages, while avoiding azeotropic limitations. Energy analysis revealed low specific consumption (3.68 MJ/kg), outperforming conventional distillation. The results of this study, obtained at operating temperatures of 30 °C and 21 °C, a pH of 4.5, and an operating time of 7 days in a 1L bioreactor, demonstrate ethanol concentrations of 6.79%, confirming the technical feasibility of using agricultural waste as a raw material and validating the efficiency of a bioadsorption-based dehydration system. These findings address the current gap in integrating green ethanol separation with low-cost agricultural residues and highlight a sustainable alternative for decentralized bioethanol production. Full article

The browning of fruit juices and nectars is a common issue in the beverage industry and is a particular problem in strawberry nectars, where it significantly reduces the shelf-life. Polyphenol oxidases (PPOs), which are multicopper enzymes responsible for the oxidation of a wide plethora of polyphenols in plants, have been widely assumed to be involved in the enzymatic browning of strawberry nectar. To investigate the possible involvement of PPOs, the substrate specificity of four recombinant PPOs and their gene expression pattern in 10 cultivars of Fragaria × ananassa at five ripening stages were determined. This allowed us to obtain adequate amounts of enzymes to study them independently and without interfering matrix effects. All four PPOs possess monophenolase activity, which was particularly high for PPO4. PPO3 did not show sufficient stability for the kinetic studies. The other three showed a high preference for the flavan 3-ol catechin with a 2-fold higher catalytic efficiency compared to dopamine for PPO1 and PPO2. At a neutral pH, they also showed activity with cyanidin but not with pelargonidin, which is the prevalent anthocyanidin type in strawberry. The enzymes showed a high affinity but only low turnover rates for the dihydrochalcone phloretin, resulting in an inhibitory effect that was strong enough to extend the shelf-life of the strawberry nectar by one week if phloretin was added in high concentrations (600 µM). PPO1 and PPO2 were prevalently expressed in all fruit stages. The gene expression of the four PPOs did not correlate with the color stability of the nectars of the 10 varieties and also showed a random expression pattern during fruit development. The limited activity in acidic conditions and the low substrate specificity for pelargonidin does not point to a crucial role for PPOs in the browning of strawberry nectar, but the high catalytic efficiency with catechin as a substrate could contribute to anthocyanin degradation via mechanisms such as copolymerization. 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

The recovery of green waste and biomass presents a significant challenge in the 21st century. In this context, this study aims to valorize waste generated by the fruit juice processing industry at the N’Gaous unit (composed of the orange peel, fibers, pulp, and seeds) as an adsorbent to eliminate an anionic dye and to enhance its adsorption capacity through thermal activation at 200 °C and 400 °C. The aim is also to determine the parameters for the adsorption process including contact time (0–120 min), solution pH (2–10), initial dye concentration (50–700 mg/L), and adsorbent dosage (0.5–10 g/L). The adsorption tests showed that waste activated at 400 °C (AR400) demonstrated a higher efficiency for removing indigo carmine (IC) from an aqueous solution than waste activated at 200 °C (AR200) and unactivated waste (R). The experimental maximum adsorption capacities for IC were 70 mg/g for unactivated waste, 500 mg/g for waste activated at 200 °C, and 680 mg/g for waste activated at 400 °C. These tests were conducted under conditions of pH 2, an equilibrium time of 50 min, and an adsorbent concentration of 1 g/L. The analysis of the kinetic data revealed that the pseudo-second-order model provides the best fit for the experimental results, indicating that this mechanism predominates in the sorption of the pollutant onto the three adsorbents. In terms of adsorption isotherms, the Freundlich model was found to be the most appropriate for describing the adsorption of dye molecules on the R, AR200, and AR400 supports, owing to its high correlation coefficient. Before adsorption tests, the powder R, AR200 and AR400 were characterized by various analyses, including Fourier transform infrared (FTIR), pH zero charge points and laser granularity for structural evaluation. According to the results of these analyses, the specific surface area (SSA) of the prepared material increases with the increase in the activation temperature, which expresses the increase in the adsorption of material activated at 400 °C, compared with materials activated at 200 °C and the raw material. Full article

Apple by-products (APs) consist of whole defective fruits discarded from the market and pomace resulting from juice squeezing and puree production, which are currently underutilized or disposed of due to the lack of effective and scalable extraction methods. Bioactive compounds in APs, especially phlorizin, which is practically exclusive to the apple tree, are endowed with preventive and therapeutic potential concerning chronic diseases such as cardiovascular diseases, metabolic diseases, and specific types of cancer. This study investigated the exploitation of APs using hydrodynamic cavitation (HC) for the extraction step and water as the only solvent. High-temperature extraction (>80 °C) was needed to inactivate the polyphenol oxidase; a strict range of the cavitation number (around 0.07) was identified for extraction optimization; less than 20 min were sufficient for the extraction of macro- and micro-nutrients up to nearly their potential level, irrespective of the concentration of fresh biomass up to 50% of the water mass. The energy required to produce 30 to 100 g of dry extract containing 100 mg of phlorizin was predicted at around or less than 1 kWh, with HC contributing for less than 2.5% to the overall energy balance due to the efficient extraction process. Full article

Plant-derived foods have gained recognition for their health-promoting values, which are largely attributed to bioactive compounds such as phytosterols and triterpenoids. This study aimed to analyze the content of these compounds in the fruit of black elder (elderberry) Sambucus nigra L. and in commercially available food products, including jam, juice, syrup and wine. An additional objective was to compare the phytosterol and triterpenoid profiles of fruits and fruit cuticular waxes from wild and cultivated elderberry (cultivar Haschberg), ornamental elderberry (S. nigra f. porphyrophylla cultivar Black lace “Eva”), and red elderberry (S. racemosa). Qualitative and quantitative determinations were performed using gas chromatography coupled with mass spectrometry (GC-MS). This study provides a detailed characterization of triterpenoids in black and red elderberries, revealing a complex composition of oleanane-, 18-oleanane-, ursane-, lupane- and taraxastane-type compounds. Elderberry fruits were found to be rich sources of phytosterols (ranging from 0.54 mg/g d.w. in cultivated elderberry cv. Haschberg to 0.96 mg/g in ornamental elderberry) and triterpenoids (from 1.41 mg/g d.w. in S. racemosa to 13.81 mg/g in ornamental elderberry). Among the processed products, jam contained the highest concentration of these compounds (a total of 340 µg/g) and wine contained the lowest (0.87 µg/mL). Furthermore, the results suggest that certain features of the triterpenoid profile in S. nigra and S. racemosa may hold chemotaxonomic significance for the Sambucus genus. Full article

The purpose of this paper was to evaluate the international competitiveness of Polish fruits and their processed products in comparison to those of major global exporters. The adopted research approach is grounded in the theoretical foundations of international trade. A comparative analysis allows for identifying key competitive advantages and weaknesses. Quantitative data analysis was employed to measure international competitiveness using key indicators such as Market Share (MS), Trade Balance, Competitiveness Ratio (CR), Revealed comparative advantage (RCA), Intra-Industry Trade (IIT), and Terms of Trade (ToT). These metrics were calculated based on data obtained from Comtrade, with results presented in a time-series format to capture long-term trends. An extensive literature review was conducted to examine the various definitions and frameworks of international competitiveness. The decline in the level of indicators that include imports in their formulas (CRs) may lead to an increase in the level of indicators that take exports into account (e.g., foreign trade balance and share in global exports). For example, a strong increase in the import of concentrated apple juice results in an increase in the export of this product and an improvement in the competitive position on the global market. The insights from these indicators can assist policymakers in developing targeted strategies to enhance the competitiveness of the agricultural sector, such as improving production methods, negotiating better trade agreements, or investing in innovation and quality improvement. Full article

Mead is a fermented alcoholic beverage obtained by diluting honey in water and adding yeast. However, the addition of fruit to this beverage gives rise to melomel. In this study we are proposing an interesting novelty which consists of developing cupuaçu (Theobroma grandiflorum) melomel by fermenting Saccharomyces cerevisiae var. boulardii. The aim of this study was to develop cupuaçu (Theobroma grandiflorum) melomel produced by S. boulardii and to evaluate its physicochemical and microbiological characteristics after refrigerated storage at 4 °C. To do this, a central composite design (CCD) was employed, with two independent variables, i.e., the initial soluble solids content of the honey must (°Brix) and the concentration of the cupuaçu pulp (%). A standardized amount of 1 g/L of S. boulardii yeast was used at a temperature of 25 °C and a fermentation time of 30 days. Using the results of the central composite design (CCD), the best conditions for producing the beverage were defined according to the objectives of the study. Thus, the experimental comparison was carried out under the conditions of 25 °Brix of initial soluble solids in the honey must, 10% cupuaçu pulp, and 10 days of fermentation at 25 °C. The cupuaçu melomel exhibited a cell viability of the probiotic yeast S. boulardii above 10⁷ log CFU/mL, with an alcohol content of 8.22% (v/v), a pH of 3.43, a total acidity of 54.8 of (mEq/L), and soluble solids of 12.42°Brix. In addition, the beverage was subjected to simulated gastric and intestinal juices in vitro to evaluate the survival of the microorganisms under these conditions, and a concentration of 10⁶ log CFU/mL of S. boulardii was obtained. In this way, it was possible to produce a probiotic fermented alcoholic beverage made from honey and cupuaçu. Full article

Blood oranges grown in subtropical and tropical regions have low anthocyanin levels and a pale internal color at the point of commercial maturity. Since blood oranges are cold-dependent and can enhance anthocyanin during postharvest storage, the effects of various non-chilling storage temperatures (10, 15, and 20 °C) on ‘Moro’ blood orange fruit quality and biochemical changes over a period of up to 42 days were investigated for total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), juice attributes, and physical qualities. Fruit weight and firmness losses increased during storage, with the lowest losses occurring at 10 °C. Titratable acidity (TA) decreased, with the lowest values recorded at 20 °C. Total soluble solids (TSSs) and the TSS/TA ratio increased, with the highest values observed at 20 °C. The sucrose content showed slight changes, while glucose and fructose levels increased during storage, with the highest concentrations of glucose and fructose noted at 20 °C. TAC, TPC, and TAA significantly increased during storage, with the highest values recorded at 10 °C, suggesting upregulation of the fruit antioxidant system and associated bioactive components in response to the lower temperature. Throughout the storage period, peel color parameters, such as L*, b*, C*, and h°, decreased at all temperatures, whereas a*, citrus color index (CCI), and total color difference (ΔE) increased. This study concludes that a storage temperature of 10 °C proved effective in enhancing TAC, TPC, and TAA during storage, as well as in maintaining the other physicochemical attributes. Full article

Lignification of juice sacs is a primary contributor to reductions in fruit quality, with impacts on taste and economic value of pomelo (Citrus grandis). To date, information on the regulation of fruit lignification remains fragmentary. In this study, we first analyzed the relationship between lignification and nutrient status of pomelo juice sacs, which revealed a significant positive correlation between nitrate (NO₃⁻) concentration and lignin concentration, with over 60% of lignin accumulation explained by NO₃⁻ levels in three models of machine learning-based regression. Results from field trails in 11 pomelo orchards, as well as in pear fruits and soybean roots exposed to low or high NO₃⁻ supplies, further demonstrated that nitrate plays an important role in lignification. Transcriptomic analysis further showed that pomelo laccases (CgLACs) were more intensively up-regulated upon addition of NO₃⁻ than any of the genes encoding one of the other 12 enzymes involved in lignin biosynthesis. Among the nine identified CgLACs, CgLAC3 was the most significantly up-regulated CgLAC in high nitrate treated plants. Over-expressing CgLAC3 increased lignin concentrations in both pomelo albedo and soybean hairy roots. Taken together, we conclude that nitrate modulates fruit lignification in pomelo through regulation of CgLAC3 expression, which suggests that NO₃⁻-N fertilization may affect fruit lignification, and thereby can be managed to improve fruit quality. Full article

This study models the electrical conductivity (EC) of passion fruit juice during ohmic heating under voltage gradients of 10, 20, and 30 V/cm, considering temperature (25–85 °C) and total soluble solids (TSS: 11.5, 15.5, and 19.5 °Brix). EC was measured using a laboratory-scale ohmic heating system, and three empirical models were developed using non-linear regression with the Levenberg–Marquardt algorithm. The second-order polynomial model showed the highest accuracy (R² = 0.9974; RMSE = 0.0191; χ² = 0.0112). EC increased with temperature, which enhanced ion mobility and decreased viscosity, while its relationship with TSS was non-linear: EC rose at low to moderate TSS but declined at higher concentrations, attributed to reduced free water and ion solute interactions. The validated model offers a reliable tool for real-time process control in industrial scale pasteurization and evaporation of tropical fruit juices. Full article

Aronia is a fruit that has become increasingly popular in recent years. Numerous health-promoting effects resulting from consumption have been indicated, including the possibility of using aronia as a functional food in the prevention and support of therapy for various ailments. For the first time, we assessed the effects of the impact of a 90-day nutritional intervention on the level of selected minerals in the serum of women (n = 67) and men (n = 35). The consumption of 100 mL of juice for 60 days resulted in a significant increase in the levels of copper, manganese, and selenium. The addition of 10 g of aronia fiber resulted in a further increase in the concentration of these elements with antioxidant properties. An interesting observation is that the concentration of zinc decreased, which may indicate the operation of compensatory mechanisms. The above results indicate that regular consumption of aronia bio-products may have a beneficial effect on the concentration of microelements in the serum. Full article

Eco-friendly pest management solutions are acknowledged as a crucial element in shaping the future of agriculture through sustainable practices. Achieving the maximum viable cell concentration while being cost-effective is the main goal of the downstream processing for efficient biomass-based microbial biopesticide production. The purpose of this study was to determine the effectiveness of chitosan flocculation in recovering bacterial Bacillus sp. BioSol021 biomass from broth cultivated using fruit juice industrial effluent as a medium, with the hypothesis of the synergistic effect of microbial and biopolymer components in phytopathogen suppression. Second-order polynomial models were used to calculate the influence of chitosan concentration and mixing speed on flocculation efficiency, settling velocity, and antibacterial activity against Aspergillus flavus (i.e., the inhibition zone diameter). The response surface approach, followed by desirability function optimization and the genetic algorithm were applied. The optimal values achieved in this study were 97.18%, 0.0369 mm/s, and 74.00 mm for flocculation efficiency, settling velocity, and inhibition zone diameter, respectively. The obtained results suggest that chitosan can be used as a flocculation agent for effective downstream processing, but also has a positive effect on the final product antimicrobial activity. Full article

The aim of this study is to characterize a range of the Japanese quince (Chaenomeles japonica) fruit preserves in terms of the content of vitamin C and phenolic compounds, as well as to discuss the effects of processing on the concentrations of these compounds in Japanese quince fruit. Research materials consisted of seven different products: a 100% Japanese quince fruit pressed juice, syrups with added honey, cane sugar, and xylitol, and three products sweetened with white sugar: jam, fruits in syrup, and candied fruits. The content of vitamin C and polyphenolic compounds (phenolic acids and flavonoids) was determined by high-performance liquid chromatographic method. The study confirmed that the Japanese quince fruit preserves can be considered a rich source of vitamin C and selected phenolics. At the same time, the tested products differed significantly in terms of the levels of the analyzed phenolic compounds, e.g., the syrups sweetened with xylitol were characterized by significantly higher concentrations of the analyzed phenolics than the syrups sweetened with other sweeteners. It is noteworthy to explore the possibilities for quince fruit processing, taking into account various processing methods and conditions, and using sweeteners alternative to white sugar. Full article