Search Results (165)

Agresto is the unfermented juice traditionally obtained from boiled unripe grapes, typically using fruit that would otherwise be discarded, and enriched with spices, herbs, and fruit. In this study, the phenolic profile, antioxidant and antibacterial activity, and volatile organic compounds (VOCs) of Agresto produced from two grape varieties (Sangiovese, and Vermentino) harvested in Mount Amiata (Tuscany) were evaluated. Agresto from Vermentino showed a higher total phenolic content (TPC), 1.31 mg GAE/mL, as well as a greater total flavonoid and flavonol content and FRAP activity compared to Agresto from Sangiovese. The highest ORAC value was observed in Agresto from Vermentino, 41.01 mg TE/mL, compared to that from Sangiovese. TPC, flavonols, apocarotenes, sulfur derivatives, and non-terpene derivatives were positively correlated with antimicrobial activity against E. coli, FRAP, and ORAC. Overall, our results showed that grape variety significantly influences the chemical composition of Agresto, particularly in terms of both VOCs and phenolic compounds. The observed variations in phenolic composition also affected the antioxidant and antimicrobial activity of Agresto. These experimental findings clearly suggest the utmost importance of identifying the optimal chemical profile of “unripe grapes” used as raw material for Agresto production, considering both variety and the specific ripening degree achievable through vine green harvesting. Full article

Background: The majority of Australian children exceed the World Health Organization’s recommended dietary intake of free sugar, particularly through the consumption of sugar-sweetened beverages. Front-of-pack nutrition labels increase perceived risk and deter the consumption of sugar-sweetened beverages. However, past studies of young children have focused almost exclusively on a parent’s choice of beverage for children. This study investigated the influence of four label designs (text-based warning, tooth decay pictorial, teaspoons of sugar, and Health Star Rating) on the beverage choices of N = 1229 Australian children (aged 4–11 years) and their parents. Methods: In an online vending machine scenario, parent–child dyads were separately asked to select which beverage they would choose for themselves before and after being randomised to one label condition. The beverages displayed included 100% fruit juice, soft drink, soft drink with a non-nutritive sweetener, flavoured milk, plain milk and bottled water. Beverage healthiness was determined by a 1–10 rating based on a review by a panel of experts (10 dietitians and nutritionists). Results: Mixed-model ANOVAs showed that for parents, each label design performed comparably; however, for children, small but significant differences were seen in the effectiveness of different label designs, with the teaspoons of sugar label, text-based warning, and tooth decay pictorial found to be more impactful in promoting healthier drink choices than the Health Star Rating. Conclusions: These findings can inform public health advocacy efforts to improve food labelling and could be incorporated into educational resources to help children understand the nutritional profiles of different sugary drinks. Full article

Understanding the molecular regulation of citric acid accumulation in citrus fruits is crucial, as acidity directly influences fruit flavor, consumer preference, and commercial value. Citric acid is the predominant organic acid in citrus, and its levels are shaped by several factors, including genetic and developmental factors. ‘Jinyan’ Bingtang orange (Citrus sinensis cv. Jinyan) is a novel mutant derived from ‘Jinhong’ Bingtang orange (C. sinensis cv. Jinhong) that has a noticeably sour taste. However, the molecular basis of the increased citrate content in ‘Jinyan’ fruits remains unclear. This study compared the organic acid profiles and expression of citric acid metabolism-related genes between ‘Jinyan’ and ‘Jinhong’ fruit juice sacs throughout fruit development. The trend of citric acid content in both cultivars was similar; however, ‘Jinyan’ consistently presented significantly higher levels than ‘Jinhong’ did from 95 to 215 days after flowering (DAF). After 155 DAF, the transcript levels of citrate biosynthesis-related genes (PEPC1, PEPC2, PEPC3, CS1, and CS2) and citrate transport-related genes (V₁-E1, V₁-E2, V₀-a2, V₀-d, VHP1, VHP2, and CsPH8) were significantly greater in ‘Jinyan’ than in ‘Jinhong’. In contrast, citrate degradation-related genes (NAD-IDH2 and NAD-IDH3) were expressed at lower levels than in ‘Jinhong’. Notably, the expression patterns of V₁-E2 and CsPH8 closely matched the changes in citrate content in both cultivars. These results indicate that, compared with ‘Jinhong’, high citric acid accumulation in the juice sacs of ‘Jinyan’ fruit is likely due to increased citrate synthesis (via upregulated PEPCs and CSs) and increased vacuolar citrate sequestration (via upregulated proton pumps and transporters), coupled with reduced citrate degradation (lower NAD-IDH2/3). Full article

Every year, around 1.3 billion tons of food is wasted globally, with fruits and vegetables making up a significant portion. One by-product of this waste is pomace—the solid remains after juice extraction—which is rich in valuable nutrients like fiber, polyphenols, flavonoids, carotenoids, organic acids, vitamins, and minerals. Common sources of pomace are apples, grapes, citrus fruits, and berries. Researchers have highlighted its potential use in the confectionery industry. For example, replacing flour with pomace in cookies can improve antioxidant content and reduce hardness. Adding grape pomace to gummy candies increases levels of anthocyanins, flavanols, and proanthocyanidins while enhancing texture. Fortifying waffles with raspberry pomace boosts their nutritional value and may inhibit enzymes linked to free radical production. As a functional ingredient, pomace could help lower the risk of cardiovascular disease, diabetes, obesity, and colon cancer. Using fruit waste in food production supports sustainability by reducing waste and improving nutrition. Public awareness efforts, such as the NRDC’s Save the Food campaign, underscore the importance of repurposing food waste. Investing in functional confectionery made with pomace offers both health and environmental benefits, making it a key ingredient for sustainable food innovation. However, despite increasing attention to functional foods, the potential of fruit pomace specifically in confectionery has not been reviewed comprehensively. This review aims to fill this gap, providing a focused synthesis on the use of fruit pomace in the confectionery industry, identifying research trends, challenges, and practical applications. Full article

Citrus fruits are valued not only for their nutritional benefits but also for their rich phytochemical content. Metabolomics has emerged as a comprehensive technique for assessing the chemical composition of fruits. The botanical connection between leaves, flowers, and fruits is reflected in both their structure and chemical composition, particularly in the flow of nutrients between plant organs. We introduced a new logarithm ratio-based approach to compare metabolite profiles between fruits and leaves. We hypothesize that this method allows for the analysis of multiple citrus metabolomic profiles to reveal known and novel correlation patterns, reflecting the dynamic connections between metabolic sources. To test this hypothesis, we leveraged comprehensive leaf metabolomic profiles from over 200 accessions in the Givaudan Citrus Variety Collection and reviewed published metabolomics data for fruits and juices of matching citrus types. By employing logarithm-transformed metabolic ratios within each dataset, we accounted for systematic differences across metabolomic platforms, achieving an unbiased analysis. Full article

As an essential mineral element, selenium (Se) must be consumed by organisms through food and beverages. A method used to raise the amount of Se in food made from plants is biofortification, which is the process that increases the bioactivity and content of Se in the edible parts of plants. Foliar fertilization is the most feasible method of introducing selenium into the food chain. The objective of this work was to determine the effect of foliar biofortification with Selenium on various quality attributes of fruit species suitable for fruit-based beverage production, with the main goal of verifying the incorporation of Se into plant tissues. During the growing season in 2023, sodium selenate was applied in an equivalent of 150 g/ha Se in professional raspberry, blueberry, redcurrant, honeysuckle and apple plantings, from which fruit-based juice was later produced and analyzed. There was significant increase (p ≤ 0.05) in the Se content in the fruit’s juice, which was the main goal. Furthermore, after the application of Se under the mentioned conditions, there was a significant (p ≤ 0.05) increase in nutritionally valuable parameters, such as antioxidant activity, ferulic acid and resveratrol, but also the content of glucose, fructose, malic acid, total acids, Mn, Ba, Ca, Li, myricetin and chlorogenic acid content. On the other hand, a decrease in some valuable indicators, but also heavy metals (Al, Cu, Cr), were noticed in some fruit juices. Full article

Natural polyphenols, especially the ones in their glycosylated form like hesperidin, rutin, and anthocyanins, are the most abundant phenolic compounds in citric fruits, apples, and red fruits, respectively. They stand out for their high nutraceutical potential, with various reported properties, like antioxidant, anti-inflammatory, anticarcinogenic, and cardioprotective. Nevertheless, these compounds have low bioavailability and are rapidly excreted and released by the organism. Therefore, the main goal of this work was to obtain polyphenols with increased bioactivity by functionalizing biocompounds in fruit juices, namely, orange, apple, and red fruits. This modification was achieved via hesperidinase, an enzyme that catalyzes the hydrolysis of several natural bioactive compounds. Hesperidinase was produced with Penicillium sp. The activity and stability of the produced enzyme, in its free and immobilized form, using the sol–gel method, were assessed, as well as the bioactivity of the bioprocessed juices. Moreover, after immobilizing hesperidinase in sol–gel lens-shaped particles, the activity and operational stability of the bioencapsulates were evaluated by measuring the residual activity over several runs. Using the specific substrate p-NPG, β-D-glucosidase retained 31% of its activity in the second run, 22.6% in the third, and 35% in the fourth. For α-L-rhamnosidase, using the substrate p-NPR, residual activity was 31.1% in both the fourth and fifth runs. In fruit juices, the bioencapsulates exhibited residual activities around 100% in the second run, approximately 81% in the third, and around 90% in the fourth. The antioxidant and anti-inflammatory activities of the bioprocessed juices were evaluated, and an increase in the anti-inflammatory activity was observed when compared with the non-processed juices. Full article

Drug interactions can have significant consequences for public health, especially given the growing importance of readily available dietary supplements. The same applies to the consumption of fruit and fruit juices, which are often praised for their health benefits, but which can generate drug interactions. These are well known and documented in the case of grapefruit, which should not be taken with certain medications. Grapefruit contains flavonoids and furanocoumarins, which are responsible for various interactions with the cytochrome P450 enzyme system. However, for young children and the elderly, fruit juices are often used to facilitate treatment. This review examines commonly used fruit juices, particularly from citrus, apple, and red fruits, and discusses potential interactions, disadvantages, and advantages, as well as the chemical structures involved in interactions with cytochromes P-450, P-glycoprotein, and organic anion transporter polypeptide (OATP), responsible for sometimes dangerous changes in bioavailability or potential accumulation of drugs in the body. Full article

As an alternative to traditional red wine production during an economic crisis, we investigated the sensory perception and appreciation (liking) of young consumers for organic red grape juice from the Plantet cultivar (Seibel 5455) with or without the addition of sugar or organic acid. This was evaluated through four studies involving panels of young adults with an average age of 22 years. The goal was to determine how adding tartaric acid or hexoses (glucose and fructose) affected hedonic scores as well as gustatory and aromatic attributes. Surprisingly, adding acid to a must that experts deemed overly sweet (with 255 g/L of endogenous sugar in the control) did not improve liking scores. Similarly, the addition of hexoses did not enhance liking. Instead, natural grape juice, without any added sugar or acid, was the most preferred product among the young adult panelists. This preference was shared by a panel of enology students, who can be considered future key decision makers in the wine and juice industries, in the last study. As expected, the addition of hexoses led to a perception of ‘jam’ and ‘sweet’ attributes, while the addition of tartaric acid resulted in a more ‘acidic’ profile. Interestingly, the fruit attributes most associated with hexose addition were ‘apricot’ and ’strawberry’, whereas tartaric acid addition was most strongly associated with ‘raspberry’. Full article

This study investigates the interplay between volatile and non-volatile flavor metabolites and endophytic microbial communities during three developmental stages of Passiflora ligularis fruit juice. Using bioinformatics and metabolomics, we characterize microbial diversity and metabolic variations to understand flavor development. A total of 1490 bacterial and 1158 fungal operational taxonomic units (OTUs) were identified. Young fruits had higher microbial diversity, dominated by Proteobacteria and Firmicutes (bacteria) and Ascomycota and Basidiomycota (fungi). As the fruit matured, Proteobacteria increased while Firmicutes decreased, indicating that microbial succession is tied to development. Metabolomic profiling identified 87 volatile and 1002 non-volatile metabolites, with distinct chemical classes varying across stages. Saturated hydrocarbons and fatty alcohols were the main volatile metabolites, while organic acids and lipids among non-volatile metabolites showed stage-dependent changes, influencing flavor complexity. Correlation analysis showed microbial-flavor interactions: Proteobacteria negatively correlated with metabolites, while Firmicutes positively correlated with metabolites. Ascomycota positively correlated with volatile metabolites, whereas Basidiomycota showed an inverse relationship, highlighting their differential contributions to flavor biosynthesis. This study enhances understanding of microbial and metabolic factors shaping P. ligularis fruit flavor, highlighting the importance of microbial influence on fruit metabolomics. The findings suggest the potential for microbiome engineering to improve flavor quality, aiding postharvest management and industrial processing in the food and beverage industry. Full article

Food adulteration remains a pressing issue, with serious implications for public health and economic fairness. Electroanalytical techniques have emerged as promising tools for detecting food adulteration due to their high sensitivity, cost-effectiveness, and adaptability to field conditions. This review delves into the application of these techniques across various food matrices, including olive oil, honey, milk, alcoholic beverages, fruit juices, and coffee. By leveraging methodologies such as voltammetry and chemometric data processing, significant advancements have been achieved in identifying both specific and non-specific adulterants. This review highlights novel electrodes, such as carbon-based electrodes modified with nanoparticles, metal oxides, and organic substrates, which enhance sensitivity and selectivity. Additionally, electronic tongues employing multivariate analysis have shown promise in distinguishing authentic products from adulterated ones. The integration of machine learning and miniaturization offers potential for on-site testing, making these techniques accessible to non-experts. Despite challenges such as matrix complexity and the need for robust validation, electroanalytical methods represent a transformative approach to food authentication. These findings underscore the importance of continuous innovation to address emerging adulteration threats and ensure compliance with quality standards. Full article

This study was focused on the production of fermented whey beverages (goat—sweet or sour whey, and cow—sweet or sour whey) enriched with organic fruit juices: sea buckthorn or rosehip. Our research included trials with unpasteurized whey and the combination of this whey with organic sea buckthorn and wild rosehip juices, fermented with lactic acid bacteria. Assessments of the physicochemical, rheological, and microbial properties of the above-mentioned beverages were conducted. Our findings indicated that the addition of organic fruit juices significantly improved the properties of the fermented whey beverages. Microbiological safety was ensured, with low levels of pathogenic microorganisms detected. The incorporation of organic cow’s and goat’s whey, combined with organic fruit juices, not only enhanced the health benefits but also diversified the available range of functional dairy products on the market. The additional goal of this study was to utilize liquid whey, commonly considered a waste in organic farms, and transform it into a valuable product, offering a wider variety of fermented beverages to consumers. This research also addresses the scale limitations of organic farms in whey processing and its potential transformation into functional products. By employing selected strains of lactic acid bacteria, we enhanced the health-promoting properties of the final products, potentially benefiting local producers by reducing waste and aligning with the European Green Deal standards. Full article

Most organic waste from food production is still not used for energy production. From the perspective of energy production, one option is to valorise the properties of organic waste. The fruit juice industry is growing rapidly and generates large amounts of waste. One of the main wastes in food and fruit juice processing is peach pits and apple peels. The aim of this study was to analyse the influence of torrefaction temperature on the properties of food waste, namely apple peels, peach pits and pea shells, in order to improve their energy value and determine their potential for further use and valorisation as a renewable energy source. The aim was to analyse the influence of different torrefaction temperatures on the heating value (HHV), mass yield (MY) and energy yield (EY) in order to better understand the behavior of the thermal properties of individual selected samples. The torrefaction process was carried out at temperatures of 250 °C, 350 °C and 450 °C. The obtained biomass was compared with dried biomass. For apple peels, HHV after torrefaction was (28 kJ/kg), MY decreased by (66–34%), while EY fell by (97–83%). Peach pits, despite a higher HHV after torrefaction (18 kJ/kg), achieved low MY (38–89%) and EY (59–99%), which reduces their efficiency in biochar production. Pea peels had EY (82–97%) and a lower HHV after torrefaction (11 kJ/kg), but their high ash content limits their wider use. The results confirm that, with increasing temperature, MY and EY for all selected biomasses decrease, which is a consequence of the degradation of hemicellulose and cellulose and the loss of volatile compounds. In most cases, increasing the torrefaction temperature improved the resistance to moisture adsorption, as this is related to the thermal process that causes structural changes. The results showed that the torrefaction process improved the hydrophobic properties of the biomass samples. Temperature was seen to have a great impact on mass energy efficiency. Apple peels generally had the highest mass and energy yield. Full article

The modern functional food market is developing dynamically, responding to the growing demand for products combining nutritional and health-promoting values. At the center of this evolution are natural bio-organic extracts, rich in bioactive compounds such as antioxidants, polyphenols, flavonoids, carotenoids, and vitamins, which can enrich traditional food products, including fruit juices, increasing their health-promoting values. The aim of the research was to compare the efficiency of extraction of bioactive compounds from various forms of plant raw material (dried, freeze-dried, frozen material) using innovative techniques: supercritical fluid extraction (SFE) and accelerated solvent extraction (ASE). The research showed that the ASE method demonstrated higher extraction efficiency, in some cases exceeding 40%, whereas SFE exhibited superior selectivity, achieving higher carotenoid contents (105.59 mg/100 g in sea buckthorn powder) and antioxidant activity (234.67 µmol TEAC/g in black elderberry fruit). The use of advanced extraction techniques is a modern approach to juice production, in line with current trends in functional food and healthy eating, which can contribute to the prevention of lifestyle diseases. Full article

Korean melons (Cucumis melo var. makuwa), which have a short shelf life and are prone to browning, face challenges when exported over long-distance via maritime shipping. However, the high firmness and low suture browning rate of the ‘Eliteggul’ cultivar suggest its potential suitability for long-distance export. This study aimed to evaluate the export suitability of ‘Eliteggul’ by comparing it to the widely grown cultivar ‘Alchankkul’. Consumer preferences were assessed based on fragrance, sweetness, overall preference, appearance, and firmness. Both cultivars were grown and harvested in a commercial greenhouse in Seongju-gun, South Korea. After being treated with modified atmosphere film, the fruits were stored at 6 °C for 1 day, transported to Singapore in a shipping container at 7.4 °C for 13 days, and distributed at 22 °C for 3 days. After 14 days of storage, analysis in Singapore showed that ‘Eliteggul’ maintained a significantly higher firmness at 12.9 ± 0.3 kg·cm² compared to ‘Alchankkul’, which showed firmness at 8.1 ± 0.4 kg·cm². Additionally, ‘Eliteggul’ exhibited less browning on the white sutures at 1.3 ± 0.1, indicating better preservation of its quality than ‘Alchankkul’, at 2.0 ± 0.3. Even at 14 + 3 days, ‘Eliteggul’ maintained a firmness of 12.8 ± 0.2 kg·cm², which was significantly higher than that of ‘Alchankkul’, which showed a firmness of 7.7 ± 0.5 kg·cm². Consumer preference surveys (n = 78) conducted in the local market revealed that customers favored the fragrance and sweetness of ‘Alchankkul’. Correspondingly, an analysis of volatile organic compounds (VOCs) from melon juice using a Twister stir bar method showed that ‘Alchankkul’ had significantly higher levels of ethyl(methylthio)acetate, ethyl propanoate, and benzyl alcohol, known to contribute to a sweet flavor. Furthermore, a thermal desorption tube VOCs test indicated that hexyl acetate and 2-methylbutyl 2-methylbutyrate were also significantly higher in ‘Alchankkul’. Despite this result, there was no significant difference in the overall preference scores between the two cultivars. This study indicates that ‘Eliteggul’, with a superior firmness, reduced browning, and high consumer acceptance, is ideal for long-distance export, offering foundational data to bridge the research gap in export-oriented melons and support the broader distribution of Korean cultivars. Full article