Search Results (65)

The demand for unpasteurized fruit juices has grown due to their natural nutritional benefits, but this also increases the risk of foodborne illnesses. This study evaluated the transfer of three pathogens (Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes) from different surfaces (cutting boards, knives, and gloves) to produce and subsequently across different juice batches. Cutting boards and gloves showed the highest pathogen transfer rates (ranging from 2.03 ± 4.36 to 70.69 ± 23.58% for cutting boards, and from 0.04 ± 0.05 to 70.61 ± 23.51% for gloves), while knives exhibited the lowest (from 1.27 ± 1.35 to 7.87 ± 5.33%), when surface-to-produce transference was evaluated. Among the tested produce, beetroot had the highest pathogen transfer for all the tested pathogens (for the cutting board, from 48.55 ± 21.66 to 70.69 ± 23.58%, for the knife from 7.17 ± 6.17 to 7.87 ± 5.33%, and for the gloves from 48.85 ± 21.66 to 70.61 ± 23.51%). Beetroot juice provided the most favorable conditions for bacterial transfer (δ = 0.53–0.56; k_max1 = 3.09–3.20), whereas strawberry juice led to the fastest microbial decrease (δ = 1.10–1.26; k_max1 = 2.08–2.28) throughout processed juices. Apple juice demonstrated intermediate bacterial decline rates (δ = 0.75–1.10; k_max1 = 2.20–2.61). These findings highlight the need for improved hygiene practices and contamination control in juice processing to minimize food safety risks associated with unpasteurized fruit or vegetable juices. Full article

Berries are highly perishable due to their high water content, making them prone to rapid deterioration and spoilage. This study investigates the effects of osmotic dehydration and edible coatings, with and without bioactive compounds, on various quality attributes of blueberries, raspberries, and strawberries during storage. The berries were pretreated using osmotic dehydration with apple juice, followed by the application of edible coatings from Chlorella vulgaris protein, with or without the addition of aqueous rosemary extract as a source of bioactive compounds. The results indicated that the combination of the two methods significantly reduced weight loss in all berry types, with the incorporation of bioactive compounds further enhancing moisture retention up to approximately 3% for blueberries and raspberries and 5% for strawberries. Total phenolic content and antioxidant activity exhibited significantly increased stability in coated samples, with bioactive coatings contributing to improved antioxidant properties. The HPLC analysis proved that the bioactive profile was preserved after the treatments. Microbial analysis demonstrated that edible coatings, particularly those enriched with bioactive compounds, effectively inhibited microbial growth (TC approximately 4.5 log(CFU/g) with limit = 5 log(CFU/g) and YM approximately 3.5 log(CFU/g) with limit 4 log(CFU/g)), thereby extending the shelf life of the berries. These findings suggest that the synergistic application of osmotic dehydration and edible coatings, especially those containing bioactive compounds, significantly enhances the quality, shelf life, and potential health benefits of fresh berries during storage. 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

The agro-industrial sector generates large volumes of fruit waste each year, leading to environmental concerns and sustainability challenges. In this study, we evaluate the potential of fruit residues—apple, pear, blueberry, tomato, papaya, and a mixed fruit juice blend—as alternative sources of high-value polysaccharides, including pectins, hemicelluloses, and cellulose. Additionally, white strawberry, included as a reference from fresh fruit rather than agro-industrial waste, was analyzed to expand the comparative framework. These biopolymers, naturally derived from the plant cell wall, are renewable and biodegradable, and they possess physicochemical properties suitable for applications in food, pharmaceutical, cosmetic, textile, and bioenergy industries. Using a combination of cell wall fractionation, biochemical characterization, and immunodetection of specific structural domains, we identified significant variability in polysaccharide composition and structure among the samples. Blueberry, pear, and apple residues showed high levels of rhamnogalacturonan-I (RG-I) with extensive branching, while variations in rhamnogalacturonan-II (RG-II) dimerization and the degree of methylesterification of homogalacturonan were also observed. These structural differences are key to determining the gelling properties and functional potential of pectins. In the hemicellulose fractions, xylans and xyloglucans with distinct substitution patterns were especially abundant in apple and pear waste. Our findings demonstrate that fruit processing waste holds significant promise as a sustainable source of structurally diverse polysaccharides. These results support the reintegration of agro-industrial residues into production chains and emphasize the need for environmentally friendly extraction methods to enable industrial recovery and application. Overall, this study contributes to advancing a circular bioeconomy by transforming underutilized plant waste into valuable functional materials. 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 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

The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines. Therefore, it is necessary to develop novel strawberry wine products. In this research, we assessed and analyzed the influences of fermentation with Hanseniaspora uvarum, Kurtzmaniella quercitrusa, and Saccharomyces cerevisiae under four fermentation conditions on the fermentation kinetics, organoleptic characteristics, chemical compositions, antioxidant capacities, and flavor profiles of strawberry wines. Strawberry wines fermented with the indigenous non-Saccharomyces yeasts H. uvarum and K. quercitrusa showed higher 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) free-radical-scavenging capacities and significantly different flavor profiles compared to strawberry wines fermented with S. cerevisiae. In addition, adjusting the initial soluble solids contents of strawberry juices and fermentation temperatures positively affected the quality and flavor profiles of strawberry wines fermented with the H. uvarum and K. quercitrusa strains. Under the condition of 18 °C–20 °Brix, strawberry wine fermented with K. quercitrusa presented the highest antioxidant capacity, with enhanced flavor diversity and color intensity. It is worth noting that K. quercitrusa can be an alternative yeast for producing high-quality strawberry wine with a distinct floral aroma. Full article

This study investigated the effects of unconventional solutions on the osmotic dehydration of oranges. These solutions included xylitol, fruit concentrates (strawberry, cherry, orange), rosehip juice, and sucrose. The study examined dehydration kinetics, dry matter, total soluble solids, water activity, color, texture, sugars, vitamin C, polyphenols, carotenoids, and antioxidant potential, alongside microstructural observations. The results indicated that osmotic solutions and the dehydration time (3 h) significantly influenced the oranges’ physical and chemical properties. Cherry and strawberry concentrate solutions caused the greatest color changes, enhancing the dried product’s visual appeal. Oranges dehydrated with strawberry concentrate exhibited the highest polyphenol content (2909 mg chlorogenic acid/100 g d.m.) and antioxidant potential (11.0 mg TE/d.m.), while rosehip solution yielded the highest vitamin C levels (80.27 g/100 g d.m.), followed by strawberry (62.32 g/100 g d.m.) and orange (47.67 g/100 g d.m.) concentrates. These findings highlight the benefits of using fruit concentrates and juices in osmotic dehydration. The unconventional osmotic solutions resulted in a reduction in the hardness of dehydrated orange sliced from 0.65 N to the range of 0.36–0.60 N, except for strawberry concentrate, which resulted in the highest value (0.72 N). Key parameters, such as the water activity, dry matter, and dehydration efficiency, were more favorable compared to those in the sucrose solution samples. The organoleptic assessment recommended xylitol for maintaining sweetness without altering taste or smell, whereas strawberry juice scored lowest due to its foreign taste and smell. Overall, osmotic dehydration enhanced the nutritional and sensory attributes of oranges by allowing the penetration of bioactive compounds, making them superior to fresh raw material in tested parameters. Full article

Berries are a valuable source of numerous bioactive compounds, and they have an interesting organoleptic profile. Unfortunately, their low storage life determines the need for their preservation. Among the various methods used in this regard, it was decided to use the High Temperature Short Time (HTST) (90 °C/15 s) and Ultra-High Temperature (UHT) (130 °C/5 s) methods to preserve the produced fruit nectar blends (strawberry–blackcurrant and strawberry–chokeberry). For comparison, the nectars were also preserved using conventional pasteurization (90 °C/10 min). Physicochemical, chromatographic, and microbiological determinations were carried out in the tested nectars before and immediately after processing, as well as after 1, 2, 3, 4, and 6 months of refrigerated storage. All methods allowed for the significant inactivation of selected microbial groups. Non-significant changes were observed as a result of HTST and UHT processing in the context of pH, TSS, and titratable acidity. Varied major changes occurred in the content of bioactive components (TPC—decrease or increase by 2–4%, TAC—decrease by 3–20%, vitamin C—decrease by 15–78%), antioxidant activity (decrease or increase by 3–9%), and nephelometric turbidity (decrease or increase by 11–65%). Both nectars showed better quality and nutritional value after the HTST and UHT processes compared to treatment with classic pasteurization. Storage affected the degradation of bioactive compounds, reduced antioxidant activity, increased turbidity, and caused the brightening of samples together with reducing redness and yellowness. Considering the results obtained, it is reasonable to recommend the use of the HTST and UHT methods in industrial conditions for the preservation of liquid fruit and vegetable products such as juices, nectars, and beverages. Full article

Fruit juice production is one of the most important branches of the food and beverage industry, considering both the market size and demand. It is also one of the largest generators of industrial wastewater, considering the large consumption of fresh water during fruit processing. Hence, the appropriate treatment strategies are of the utmost importance to minimize the environmental footprint of food industry effluents. This study aimed to investigate the valorization routes for strawberry juice production wastewater (SJPW), both in terms of nutrient recovery and a circular approach to its utilization as a medium for plant biostimulant production. The results show a low antioxidant capacity and low content of polyphenols in SJPW; however, promising results were obtained for the in vitro seed germination and tomato growth promotion when investigating a biostimulant based on Bacillus sp. BioSol021, which was cultivated using SJPW in a lab-scale bioreactor, with root and shoot length improvements of approximately 30% and 25%, respectively, compared to the control samples. The plant growth promotion (PGP) traits indicated the ability of IAA production, in a concentration of 8.55 ± 0.05 mg/L, and the enzymatic activity was evaluated as through the enzymatic activity index (EAI), achieving the following: 2.26 ± 0.04 for cellulolytic activity, 2.49 ± 0.08 for hemicellulolytic activity, 2.91 ± 0.16 for pectinolytic activity, and 1.05 ± 0.00 for proteolytic activity. This study opens a new chapter of possibilities for the development of techno-economically viable circular bioprocess solutions aimed at obtaining value-added microbial products for sustainable agriculture based on the valorization of food industry effluents thus contributing to more sustainable food production at both the agricultural and industrial levels. Full article

Fruit wine production is a practical approach for extending the shelf life and enhancing the value of strawberries (Fragaria × ananassa). Fruit cultivars and juices are important sources of volatile organic compounds (VOCs) that determine fruit wine sensory quality. In this study, VOCs in the juices and wines of four strawberry cultivars were identified using two-dimensional gas chromatography-time-of-flight mass spectrometry, and a sensory analysis of the wines was performed. A total of 1028 VOCs were detected. PCA and OPLS-DA distinguished the four cultivars from which the juices and wines were made. Six VOCs with variable importance in projection values greater than one were the main aroma and flavor components of strawberry wines. ZJ wine had the highest sensory scores for coordination (9.0) and overall evaluation (8.9) among the 18 descriptors of strawberry wine evaluated. Overall, the ZJ wine had the highest alcohol content (13.25 ± 0.59%, v/v) and sensory evaluation score, indicating that the ZJ cultivar is more suitable for fermentation. This study reflects the differences between wines made from four strawberry cultivars and provides a reference for brewing fruit wines. Full article

Strawberry wine production is a considerable approach to solve the problem of the Chinese concentrated harvesting period and the short shelf life of strawberries, but the appropriative strawberry cultivars for fermentation are still undecided. In this study, the strawberry juice and wines of four typical strawberry cultivars named Akihime (ZJ), Sweet Charlie (TCL), Snow White (BX), and Tongzhougongzhu (TZ) were thoroughly characterized for their physicochemical indicators, bioactive compounds, and volatile organic components (VOCs) to determine the optimal strawberry cultivars for winemaking. The results showed that there were significant differences in the total sugar content, pH, total acid, and other physicochemical indexes in the strawberry juice of different cultivars, which further affected the physicochemical indexes of fermented strawberry wine. Moreover, the content of polyphenols, total flavonoids, vitamin C, and color varied among the four strawberry cultivars. A total of 42 VOCs were detected in the strawberry juice and wines using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), and 3-methyl-1-butanol, linalool, trans-2-pinanol, hexanoic acid, and hexanoic acid ethyl ester were the differential VOCs to identify the strawberry wine samples of different cultivars. Overall, strawberry cultivar ZJ had a relatively high VOC and bioactive compound content, indicating that it is the most suitable cultivar for strawberry wine fermentation. In addition to determining the relatively superior fermentation characteristics of cultivar ZJ, the results may provide a theoretical basis for the raw material quality control and quality improvement of strawberry wine. Full article

In this work, compotes, juices, and jams were produced using chokeberry, cherry, apricot, peach, apple (Idared and Champion), wild strawberry, or raspberry fruits. The anticholinesterase as well as antioxidant activities of fruits and preserves (freshly prepared and after 1, 5, and 10 months of storage) were compared. The loss (p < 0.05) of the anti-acetylcholinesterase (AChE) activity of freshly prepared products vs. corresponding fruits was observed (all preserves from raspberry, cherry juice and jam, apricot juice, and Idared and wild strawberry jams) while chokeberry juice and apricot compote increased the anti-AChE activity. In the case of the anti-BChE activity of freshly prepared products, no change (apricot juice and jam), the loss (chokeberry compote and jam, cherry juice and jam, Champion compote, p < 0.05), or the increase in the activity (peach and apple Idared, apricot compote, juice, apricot compote, raspberry juice, p < 0.05) were recorded. In most cases, the anticholinesterase activities of freshly prepared products vs. products stored for 10 months were retained, and no considerable losses of the biological activities were observed. Even after 10 months of storage, all of the preserves retained the anti-AChE activity (except apricot and Idared compotes, chokeberry, cherry and Idared juices, and chokeberry and apricot jams, p < 0.05). Similarly, the preserves retained the anti-BChE activity after 10 months of storage (at p < 0.05, except cherry, apricot, peach and Idared compotes, chokeberry juice and chokeberry, peach and raspberry jams, at p < 0.05). Full article

We studied five common perishable fruits in terms of their polyphenols dynamic, minerals distribution, scavenger activity and the effects of 50% ethanolic extracts on the viability of Caco-2 cells in vitro, over a period of time between T = 0 and T = 5/7 days, typically the end of their shelf life. Altogether, there were few changes found, consisting of either an increase or a decrease in their chemical and biological attributes. A slow decrease was found in the antioxidant activity in apricot (−11%), plum (−6%) and strawberry (−4%) extracts, while cherry and green seedless table grape extracts gained 7% and 2% antioxidant potency, respectively; IC₅₀ values ranged from 1.67 to 5.93 μg GAE/μL test extract. The cytotoxicity MTS assay at 24 h revealed the ability of all 50% ethanol fruit extracts to inhibit the Caco-2 cell viability; the inhibitory effects ranged from 49% to 83% and were measured at 28 µg GAE for strawberry extracts/EES, from 22 µg to 45 µg GAE for cherry extracts/EEC, from 7.58 to 15.16 µg GAE for apricot extracts/EEA, from 12.50 to 25.70 µg GAE for plum extracts/EEP and from 21.51 to 28.68 µg GAE for green table grape extracts/EEG. The MTS anti-proliferative assay (72 h) also revealed a stimulatory potency upon the Caco-2 viability, from 34% (EEA, EEG) and 48% (EEC) to 350% (EES) and 690% (EEP); therefore fruit juices can influence intestinal tumorigenesis in humans. Full article

Pre-fermentation treatment has an important impact on the color, aroma, taste, and other characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions that yield strawberry wine of excellent quality, the influences of juice fermentation, pulp maceration, thermovinification, and enzymatic hydrolysis pre-treatments on the basic chemical composition, color, antioxidant capacity, and volatile organic compounds in strawberry wines were investigated. The results showed that the color, antioxidant properties, and volatile aroma of strawberry wines fermented with juice were different from those with pulp. Strawberry wines fermented from juice after 50 °C maceration had more desirable qualities, such as less methanol content (72.43 ± 2.14 mg/L) compared with pulp-fermented wines (88.16 ± 7.52 mg/L) and enzymatic maceration wines (136.72 ± 11.5 mg/L); higher total phenolic content (21.78%) and total flavonoid content (13.02%); enhanced DPPH (17.36%) and ABTS (27.55%) free radical scavenging activities; richer essential terpenoids and fatty acid ethyl esters, such as linalool (11.28%), ethyl hexanoate (14.41%), ethyl octanoate (17.12%), ethyl decanoate (32.49%), and ethyl 9-decenoate (60.64%); pleasant floral and fruity notes compared with juice-fermented wines macerated at normal temperatures; and a lighter color. Overall, juice thermovinification at 50 °C is a potential pre-treatment technique to enhance the nutrition and aroma of strawberry wine. Full article