Fruit and Vegetable Juice Processing and Nutrition

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Nutrients nutrients	4.8	9.2	2009	13.5 Days	CHF 2900
Foods foods	4.7	7.4	2012	14.5 Days	CHF 2900

17 pages, 30132 KiB

Open AccessArticle

Effects of Different Concentrations of Ganpu Tea on Fecal Microbiota and Short Chain Fatty Acids in Mice

by Chen Wang, Zhipeng Gao, Yujiao Qian, Xiang Li, Jieyi Wang, Jie Ma, Jiajing Guo and Fuhua Fu

Nutrients 2021, 13(11), 3715; https://doi.org/10.3390/nu13113715 - 22 Oct 2021

Cited by 13 | Viewed by 3235

Abstract

Ganpu tea is composed of tangerine peel and Pu-erh tea. Current research suggests that both products can interact with gut microbes and thus affect health. However, as a kind of compound health food, little information is available about the effect of Ganpu tea [...] Read more.

Ganpu tea is composed of tangerine peel and Pu-erh tea. Current research suggests that both products can interact with gut microbes and thus affect health. However, as a kind of compound health food, little information is available about the effect of Ganpu tea on intestinal microorganisms. In this study, the basic physiological parameters (body weight, white adipose tissue and serum fat), the regulation of intestinal microorganisms and content of short-chain fatty acids (SCFAs) in feces of healthy mice were studied. The Ganpu tea can reduce the weight gain of mice and the increase in white adipose tissue (p < 0.01). After the intake of Ganpu tea, the abundance of Bacteroidetes increased (p < 0.05), whereas that of Firmicutes decreased (p < 0.01), indicating the latent capacity of Ganpu tea in adjusting the gut microbiota. Moreover, Ganpu tea differentially affected the content of different types of SCFAs in feces. Ganpu tea at the lowest concentrations showed positive effects on the concentrations of SCFAs such as acetic acid and propionic acid, whereas the concentration of butyric acid was decreased. For branched short-chain fatty acids (BSCFAs) such as isobutyric acid, isovaleric acid, etc., Ganpu tea reduced their concentrations. Our results indicated that Ganpu tea may have positive effects on preventing obesity in humans, but further research is needed before introducing such dietary therapy. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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17 pages, 1703 KiB

Open AccessArticle

Plasma Metabolome Profiling by High-Performance Chemical Isotope-Labelling LC-MS after Acute and Medium-Term Intervention with Golden Berry Fruit (Physalis peruviana L.), Confirming Its Impact on Insulin-Associated Signaling Pathways

by Fabrice Vaillant, Vanesa Corrales-Agudelo, Natalia Moreno-Castellanos, Alberto Ángel-Martín, Juan Camilo Henao-Rojas, Katalina Muñoz-Durango and Patrick Poucheret

Nutrients 2021, 13(9), 3125; https://doi.org/10.3390/nu13093125 - 7 Sep 2021

Cited by 11 | Viewed by 5443

Abstract

Purpose: Golden berry (Physalis peruviana L.) is an exotic fruit exported from Colombia to different countries around the world. A review of the literature tends to demonstrate a hypoglycaemic effect with an improvement in insulin sensitivity after oral ingestion of fruit extracts [...] Read more.

Purpose: Golden berry (Physalis peruviana L.) is an exotic fruit exported from Colombia to different countries around the world. A review of the literature tends to demonstrate a hypoglycaemic effect with an improvement in insulin sensitivity after oral ingestion of fruit extracts in animal models. However, little is known about their potential effects in humans, and very little is known about the mechanisms involved. This study aimed at identifying discriminant metabolites after acute and chronic intake of golden berry. Method: An untargeted metabolomics strategy using high-performance chemical isotope-labelling LC-MS was applied. The blood samples of eighteen healthy adults were analysed at baseline, at 6 h after the intake of 250 g of golden berry (acute intervention), and after 19 days of daily consumption of 150 g (medium-term intervention). Results: Forty-nine and 36 discriminant metabolites were identified with high confidence, respectively, after the acute and medium-term interventions. Taking into account up- and downregulated metabolites, three biological networks mainly involving insulin, epidermal growth factor receptor (EGFR), and the phosphatidylinositol 3-kinase pathway (PI3K/Akt/mTOR) were identified. Conclusions: The biological intracellular networks identified are highly interconnected with the insulin signalling pathway, showing that berry intake may be associated with insulin signalling, which could reduce some risk factors related to metabolic syndrome. Primary registry of WHO. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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16 pages, 2995 KiB

Open AccessArticle

Safety Evaluation and Whole Genome Sequencing of Aspergillus japonicas PJ01 Reveal Its Potential to Degrade Citrus Segments in Juice Processing

by Yujiao Qian, Zhipeng Gao, Jieyi Wang, Chen Wang, Gaoyang Li, Fuhua Fu, Jiajing Guo and Yang Shan

Foods 2021, 10(8), 1736; https://doi.org/10.3390/foods10081736 - 27 Jul 2021

Cited by 3 | Viewed by 2594

Abstract

Aspergillus japonicas PJ01 (A. japonicas PJ01) is a strain isolated from the rotten branches. In previ-ous studies, it was shown that it can produce complex enzymes to degrade polysaccharide com-ponents. In this study, we evaluated the safety of its crude enzyme solution. [...] Read more.

Aspergillus japonicas PJ01 (A. japonicas PJ01) is a strain isolated from the rotten branches. In previ-ous studies, it was shown that it can produce complex enzymes to degrade polysaccharide com-ponents. In this study, we evaluated the safety of its crude enzyme solution. Acute oral toxicity, subchronic toxicity, micronucleus and sperm malformation tests all validated the high biologi-cal safety for the crude enzymes. Secondly, we carried out the citrus segment degradation ex-periment of crude enzyme solution. Compared with the control group, the crude enzyme solu-tion of A. japonicas PJ01 can completely degrade the segments in 50 min, which provides the basis for enzymatic peeling during juice processing. The whole genome sequencing showed that the genome of A. japonicus PJ01 has a GC content of 51.37% with a size of 36204647 bp, and encoded 10070 genes. GO, COG, KEGG and CAZy databases were used in gene annotation analyses. Pathway enrichment showed many genes related to carbohydrate metabolism, rich in genes re-lated to pectinase, xylanase and carboxylcellulase. Therefore, the complex enzyme produced by A. japonicus PJ01 can be used in gizzard juice processing to achieve efficient enzymatic decapsu-lation. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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12 pages, 2469 KiB

Open AccessArticle

Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile

by Iris Batista Leite, Carolina Duque Magalhães, Mariana Monteiro and Eliane Fialho

Foods 2021, 10(7), 1525; https://doi.org/10.3390/foods10071525 - 2 Jul 2021

Cited by 10 | Viewed by 4014

Abstract

The addition of honey to mixed beverages is interesting due to its contribution to the sweet taste, as well as because it is a dietary source of bioactive compounds. In this study, we investigated the chemical composition and sensory acceptance of an apple [...] Read more.

The addition of honey to mixed beverages is interesting due to its contribution to the sweet taste, as well as because it is a dietary source of bioactive compounds. In this study, we investigated the chemical composition and sensory acceptance of an apple and passion fruit mixed beverage with added honey. The addition of honey did not produce a noticeable change in instrumental color but led to an increase in total soluble solids contents, and FRAP (20%), TEAC (72%), and DPPH (62%) values. The honey mixed beverages exhibited a better phenolic compound profile with an increase in catechin contents and an enrichment of quercetin when compared to the control mixed beverage, as well presenting good sensory acceptance. In conclusion, our results show that the addition of honey can be an alternative for improving the nutritional and sensorial characteristics of an apple and passion fruit mixed beverage. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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14 pages, 1678 KiB

Open AccessArticle

Supercritical Fluid CO₂ Extraction and Microcapsule Preparation of Lycium barbarum Residue Oil Rich in Zeaxanthin Dipalmitate

by Yan Men, Shaoping Fu, Chao Xu, Yueming Zhu and Yuanxia Sun

Foods 2021, 10(7), 1468; https://doi.org/10.3390/foods10071468 - 24 Jun 2021

Cited by 11 | Viewed by 3430

Abstract

The scope of this investigation aimed at obtaining and stabilizing bioactive products derived from Lycium barbarum seeds and peels, which were the byproducts in the processing of fruit juice. Zeaxanthin dipalmitate is a major carotenoid, comprising approximately 80% of the total carotenoid content [...] Read more.

The scope of this investigation aimed at obtaining and stabilizing bioactive products derived from Lycium barbarum seeds and peels, which were the byproducts in the processing of fruit juice. Zeaxanthin dipalmitate is a major carotenoid, comprising approximately 80% of the total carotenoid content in the seeds and peels. The method of obtainment was supercritical fluid CO₂ extraction, studying different parameters that affect the oil yield and content of zeaxanthin dipalmitate. The optimized protocol to enact successful supercritical fluid CO₂ extraction included optimum extraction pressure of 250 bar, temperature at 60 °C over a time span of 2.0 h, and a CO₂ flow of 30 g/min, together with the use of a cosolvent (2% ethanol). The yields of oil and zeaxanthin dipalmitate under these optimal conditions were 17 g/100 g and 0.08 g/100 g, respectively. The unsaturated fatty acids were primarily linoleic acid (C18:2), oleic acid (C18:1), and γ-linolenic acid (C18:3), with their contents being as high as 91.85 ± 0.27% of the total fatty acids. The extract was a red-colored oil that was consequently microencapsulated through spray-drying with octenylsuccinate starch, gum arabic, and maltodextrin (13.5:7.5:3, w/w) as wall materials to circumvent lipid disintegration during storage and add to fruit juice in a dissolved form. The mass ratio of core material and wall material was 4:1. These materials exhibited the highest microencapsulation efficiency (92.83 ± 0.13%), with a moisture content of 1.98 ± 0.05% and solubility of 66.22 ± 0.24%. The peroxide content level within the microencapsulated zeaxanthin dipalmitate-rich oil remained at one part per eight in comparison to the unencapsulated oil, following fast-tracked oxidation at 60 °C for 6 weeks. This indicated the potential oxidation stability properties of microcapsule powders. Consequently, this microencapsulated powder has good prospects for development, and can be utilized for a vast spectrum of consumer health and beauty products. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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19 pages, 1683 KiB

Open AccessArticle

Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum

by Chu-Min Zhao, Ting Du, Ping Li, Xin-Jun Du and Shuo Wang

Foods 2021, 10(7), 1439; https://doi.org/10.3390/foods10071439 - 22 Jun 2021

Cited by 16 | Viewed by 3475

Abstract

Red jujube fruits and bamboo shoots are rich in many nutrients and have the advantage of high yield in China. However, the storage of fresh fruits is difficult, and there are no fermented products using both as raw materials. In order to develop [...] Read more.

Red jujube fruits and bamboo shoots are rich in many nutrients and have the advantage of high yield in China. However, the storage of fresh fruits is difficult, and there are no fermented products using both as raw materials. In order to develop the two raw materials into novel products and improve their nutritional value, this study reports the production and characterization of a beverage via fermentation of red jujube fruits and bamboo shoots with Lactiplantibacillus plantarum. L. plantarum TUST-232 was selected as the starter from several different strains by comparing pH value and the number of viable cells, which reached 8.91 log CFU/mL in the beverage fermented for 14 h at 37 °C with 0.3% inoculation. After fermentation, the beverage showed improvement in the contents of several nutrients and antioxidant indices, with a decrease of 44.10% in sucrose content, along with increases of 11.09%, 12.30%, and 59.80% in total phenolic content, total antioxidant capacity, and superoxide anion scavenging ability, respectively. These results indicate that L. plantarum fermentation of red jujube fruits and bamboo shoots could be an effective way to develop a new beverage with high nutritional value, high antioxidant capacity, and high dietary fiber content. This research provided experimental support for the development of new fermentation products with the functions of improving health and body functions. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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17 pages, 671 KiB

Open AccessArticle

Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

by Nermina Spaho, Fuad Gaši, Erich Leitner, Milenko Blesić, Asima Akagić, Sanja Oručević Žuljević, Mirsad Kurtović, Davorka Đukić Ratković, Mirela Smajić Murtić, Milica Fotirić Akšić and Mekjell Meland

Foods 2021, 10(6), 1258; https://doi.org/10.3390/foods10061258 - 1 Jun 2021

Cited by 18 | Viewed by 4422

Abstract

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for [...] Read more.

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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14 pages, 269 KiB

Open AccessReview

Fruit Juices: Are They Helpful or Harmful? An Evidence Review

by Carrie H. S. Ruxton and Madeleine Myers

Nutrients 2021, 13(6), 1815; https://doi.org/10.3390/nu13061815 - 27 May 2021

Cited by 60 | Viewed by 17366

Abstract

Dietary guidelines often deal with 100% fruit juice (FJ) inconsistently because it represents a source of free sugars. However, FJ also provides bioavailable micronutrients and plant bioactives at levels similar to those found in whole fruits. The present review weighs up the evidence [...] Read more.

Dietary guidelines often deal with 100% fruit juice (FJ) inconsistently because it represents a source of free sugars. However, FJ also provides bioavailable micronutrients and plant bioactives at levels similar to those found in whole fruits. The present review weighs up the evidence from high-quality studies investigating a potential health harm for FJ against evidence from studies which indicate a potential health benefit. The findings reveal that FJ consumption, at moderate intakes consistent with the dietary guidelines for the US and some European countries (75–224 mL daily), does not increase the risk of obesity, type 2 diabetes, cardiovascular disease or poor glycaemic control. In contrast, regular consumption of FJ—even up to 500 mL per day in short-to-medium-term studies—appears to confer a health benefit in terms of vascular function and reduced blood pressure. Emerging evidence for cognitive health benefits requires further investigation in human trials. Observational studies report associations between FJ and nutrient adequacy and suggest that FJ consumption is associated with reduced risk of stroke. In conclusion, FJ appears to offer more benefit than risk and there appears to be no justification for discouraging FJ within a balanced diet for children and adults. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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15 pages, 684 KiB

Open AccessArticle

Valorisation of Prunus avium L. By-Products: Phenolic Composition and Effect on Caco-2 Cells Viability

by Ana R. Nunes, Ana C. Gonçalves, Gilberto Alves, Amílcar Falcão, Cristina Garcia-Viguera, Diego A. Moreno and Luís R. Silva

Foods 2021, 10(6), 1185; https://doi.org/10.3390/foods10061185 - 25 May 2021

Cited by 27 | Viewed by 3659

Abstract

Prunus avium L. by-products, such as stems, leaves, and flowers, are used in folk medicine to prevent and treat some diseases. However, their phenolic composition and in vitro bioactivities against tumor cells are poorly known. In this work, we compared the phenolic profile [...] Read more.

Prunus avium L. by-products, such as stems, leaves, and flowers, are used in folk medicine to prevent and treat some diseases. However, their phenolic composition and in vitro bioactivities against tumor cells are poorly known. In this work, we compared the phenolic profile and the biological potential of aqueous infusions and hydroethanolic extracts of P. avium leaves, stems, and flowers from Saco cultivar, collected from the Fundão region (Portugal). Among the fifty-two phenolic compounds tentatively identified by HPLC-DAD-ESI/MSⁿ, the hydroxycinnamic acids were the most abundant. Both extracts of stems revealed a higher activity against DPPH^•. Meanwhile, hydroethanolic extracts from stems and flowers and aqueous infusions of flowers were the most effective in inhibiting the growth of the human epithelial colorectal adenocarcinoma (Caco-2) cells at concentrations above 200 μg/mL. More detailed knowledge about the phenolic composition and health-promoting properties of Portuguese P. avium by-products allows for increasing the biological and commercial value of these bio-wastes, which may have a positive impact on food and pharmaceutical industries, as on the valorization of the local economy. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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16 pages, 22249 KiB

Open AccessArticle

Effect of Processing and Storage on the Quality of Beetroot and Apple Mixed Juice

by Flavia Bianchi, Marina Pünsch and Elena Venir

Foods 2021, 10(5), 1052; https://doi.org/10.3390/foods10051052 - 11 May 2021

Cited by 11 | Viewed by 4864

Abstract

In recent years, there has been a growing interest in the development of health-promoting and disease-preventing functional foods. Beetroot is a promising vegetable because of its outstanding antioxidant activity, vivid colour, and content of bioactive compounds. In the present study, the quality of [...] Read more.

In recent years, there has been a growing interest in the development of health-promoting and disease-preventing functional foods. Beetroot is a promising vegetable because of its outstanding antioxidant activity, vivid colour, and content of bioactive compounds. In the present study, the quality of pure beetroot and apple juices as well as that of their mixture was evaluated by measuring changes of colour, betalain content, and antioxidant activity during processing and storage. No perceivable colour changes of the beetroot juice were observed after adding apple juice up to 85% of the total amount. However, the antioxidant activity was proportionally reduced with the addition of apple juice. Pasteurization negatively affected the content of betalains but did not influence the antioxidant activity. Storage led to colour modifications and reduction of betalains and antioxidant activity. Through preliminary shelf-life studies, a durability of 65 days at room temperature for apple and beetroot juice blends was calculated. The novelty of this study lies in an extended description of physico-chemical characteristics of a fresh apple and beetroot blended juice obtained from local products, in the study of the effects of processing and storage on its quality, and in the estimation of its shelf-life after storage at different temperatures. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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12 pages, 2358 KiB

Open AccessArticle

Application of Thermosonication in Red Pitaya Juice Processing: Impacts on Native Microbiota and Quality Properties during Storage

by Wenxian Zhu, Yana Ai, Fang Fang and Hongmei Liao

Foods 2021, 10(5), 1041; https://doi.org/10.3390/foods10051041 - 10 May 2021

Cited by 11 | Viewed by 3329

Abstract

The effects of thermosonication (TS) on microbial safety and quality of red pitaya juice during storage were assessed in this study. Freshly prepared red pitaya juices were thermosonicated at 475 W and 56 °C for 20 min. Upon TS processing, native microbiota including [...] Read more.

The effects of thermosonication (TS) on microbial safety and quality of red pitaya juice during storage were assessed in this study. Freshly prepared red pitaya juices were thermosonicated at 475 W and 56 °C for 20 min. Upon TS processing, native microbiota including aerobic bacteria, yeasts, and molds reduced to less than 10 CFU/mL. Their growth during storage were slow and equal to thermal-processed (83 °C, 1.5 min) samples. During storage at 4 °C for 28 days, soluble solid content, pH, activities of polyphenol oxidase and peroxidase, and browning degree remained unchanged. A visible color decay was observed in TS-processed samples at day 10, mainly resulting from decomposition of betacyanins and the growth of residual native microbiota. Compared to thermal-treated juices, better color retention was obtained by TS treatment. Therefore, TS is a promising alternative technology of thermal methods of juice processing, with equal shelf life and better quality retention effects. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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11 pages, 1813 KiB

Open AccessArticle

The Effect of Broccoli Sprout Extract on Seasonal Grass Pollen-Induced Allergic Rhinitis

by Joseph Yusin, Vivian Wang, Susanne M. Henning, Jieping Yang, Chi-Hong Tseng, Gail Thames, Irina Arnold, David Heber, Ru-Po Lee, Laura Sanavio, Yajing Pan, Tianyu Qin and Zhaoping Li

Nutrients 2021, 13(4), 1337; https://doi.org/10.3390/nu13041337 - 17 Apr 2021

Cited by 9 | Viewed by 3863

Abstract

Patients exposed to pollutants are more likely to suffer from allergic rhinitis and may benefit from antioxidant treatment. Our study determined if patients diagnosed with grass-induced allergic rhinitis could benefit from broccoli sprout extract (BSE) supplementation. In total, 47 patients were confirmed with [...] Read more.

Patients exposed to pollutants are more likely to suffer from allergic rhinitis and may benefit from antioxidant treatment. Our study determined if patients diagnosed with grass-induced allergic rhinitis could benefit from broccoli sprout extract (BSE) supplementation. In total, 47 patients were confirmed with grass-induced allergic rhinitis and randomized to one of four groups: group 1 (nasal steroid spray + BSE), group 2 (nasal steroid spray + placebo tablet), group 3 (saline nasal spray + BSE) and group 4 (saline nasal spray + placebo tablet). Peak Nasal Inspiratory Flow (PNIF), Total Nasal Symptoms Scores (TNSS) and nasal mucus cytokine levels were analyzed in samples collected before and after the 3-week intervention. Comparing before and after the intervention, PNIF improved significantly when comparing Groups 1 and 2, vs. placebo, at various time points (p ≤ 0.05 at 5, 15, 60 and 240 min) following nasal challenge, while TNSS was only statistically significant at 5 (p = 0.03), 15 (p = 0.057) and 30 (p = 0.05) minutes. There were no statistically significant differences in various cytokine markers before and after the intervention. Combining nasal corticosteroid with BSE led to the most significant improvement in objective measures. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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11 pages, 1398 KiB

Open AccessArticle

Associations between Age-Related Hearing Loss and DietaryAssessment Using Data from Korean National Health andNutrition Examination Survey

by Ji Eun Choi, Jungmin Ahn and Il Joon Moon

Nutrients 2021, 13(4), 1230; https://doi.org/10.3390/nu13041230 - 8 Apr 2021

Cited by 14 | Viewed by 3680

Abstract

Age-related hearing loss (ARHL) is a major and rapidly growing public health problem thatcauses disability, social isolation, and socioeconomic cost. Nutritional status is known to cause manyaging-related problems, and recent studies have suggested that there are interaction effects betweenARHL and [...] Read more.

Age-related hearing loss (ARHL) is a major and rapidly growing public health problem thatcauses disability, social isolation, and socioeconomic cost. Nutritional status is known to cause manyaging-related problems, and recent studies have suggested that there are interaction effects betweenARHL and dietary factors. We aimed to investigate the association between ARHL and dietaryassessment using data from the fifth Korean National Health and Nutrition Examination Survey,which is a nationwide cross-sectional survey that included 5201 participants aged≥50 years from2010 to 2012. All participants had normal findings on otoscopic examination and symmetric hearingthresholds of <15 dB between both sides. Nutritional survey data included food consumption andnutrient intake using the 24 h recall method. Data were analyzed using multiple regression modelswith complex sampling adjusted for confounding factors, such as age, sex, educational level, andhistory of diabetes. Higher intake of seeds and nuts, fruits, seaweed, and vitamin A were positivelyassociated with better hearing. Our findings suggest that dietary antioxidants or anti-inflammatoryfood may help reduce ARHL Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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13 pages, 2187 KiB

Open AccessArticle

Extraction Method Affects Contents of Flavonoids and Carotenoids in Huanglongbing-Affected “Valencia” Orange Juice

by Qili Li, Tao Li, Elizabeth A. Baldwin, John A. Manthey, Anne Plotto, Qun Zhang, Wei Gao, Jinhe Bai and Yang Shan

Foods 2021, 10(4), 783; https://doi.org/10.3390/foods10040783 - 6 Apr 2021

Cited by 12 | Viewed by 3725

Abstract

A previous study using healthy “Valencia” orange fruit found that juicing extraction methods dramatically changed the orange juice (OJ) flavor and phytochemical profiles. The present study was conducted to confirm whether the same changes occur when Huanglongbing (HLB)-affected oranges were used. HLB has [...] Read more.

A previous study using healthy “Valencia” orange fruit found that juicing extraction methods dramatically changed the orange juice (OJ) flavor and phytochemical profiles. The present study was conducted to confirm whether the same changes occur when Huanglongbing (HLB)-affected oranges were used. HLB has extensively spread to most OJ processing regions around the world, substantially deteriorating fruit and juice flavor quality and altering the phytochemical profiles. In this study, the effect of two major juice extractor types, a shear force extractor (SFE) and a reamer extractor (RE), on the juice quality and physiochemical profile was assessed using HLB-affected orange fruit. Juice extracted via SFE resulted in a lower yield with lower peel oil and higher pellet (peel tissue particles) content compared to juice obtained via RE. The SFE juice also had higher levels of hesperidin and other flavonoid glycosides, mainly due to plentiful peel tissue particles. The SFE juice was also abundant in carotenoids due to a large amount of flavedo particles in the juice. On the other hand, polymethoxylated flavones occurred at higher concentrations in the RE juice, and this may be due to the higher peel oil content in this juice. The SFE juice was rich in flavonoid glycosides and carotenoids, which are associated with potential antioxidant properties; however, the extra portion of the phytonutrients mostly existed in the pellets and possibly had low bioavailability. The results obtained from the HLB-affected oranges are in agreement with the previous observations of healthy oranges. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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13 pages, 4397 KiB

Open AccessArticle

Chemical, Microbiological and Sensory Stability of Steam Extracted Jaboticaba (Myrciaria jaboticaba) Juice

by Ana Beatriz Neves Martins, Mariana Canto, Daniel Perrone and Mariana Monteiro

Foods 2021, 10(4), 732; https://doi.org/10.3390/foods10040732 - 30 Mar 2021

Cited by 7 | Viewed by 2901

Abstract

Jaboticaba (Myrciaria jaboticaba) is a Brazilian berry rich in phenolic compounds, much appreciated for its sweet and slightly acid taste, and highly perishable. Thus, we aimed at producing jaboticaba juice by steam extraction and at investigating its microbiological, sensorial and chemical [...] Read more.

Jaboticaba (Myrciaria jaboticaba) is a Brazilian berry rich in phenolic compounds, much appreciated for its sweet and slightly acid taste, and highly perishable. Thus, we aimed at producing jaboticaba juice by steam extraction and at investigating its microbiological, sensorial and chemical qualities during storage for up to 168 days. Juice was microbiologically safe and even though unsweetened juice was well accepted, sucrose addition further improved flavor (21%), overall impression (11%) and purchase intent (21%) scores. Cyanidin-3-O-glucoside (C3G) was the major phenolic (40%), followed by gallic (28%) and ellagic acids (21%). Total phenolics contents decreased from 27% (50 °C) to 50% (25 °C), mainly driven by C3G degradation. At 60 °C, total phenolics contents did not change after 42 days since C3G degradation was counterbalanced by gallic acid formation (129%), which followed zero-order reaction kinetics. Anthocyanins degradation followed first-order reaction kinetics (C3G half-life at 25 °C = 21.7 days) and was associated with color changes during storage. In conclusion, steam extraction followed by hot-filling technique ensured a juice with at least six months of shelf life. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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14 pages, 2459 KiB

Open AccessArticle

Cloudy Apple Juice Fermented by Lactobacillus Prevents Obesity via Modulating Gut Microbiota and Protecting Intestinal Tract Health

by Mengzhen Han, Meina Zhang, Xiaowei Wang, Xue Bai, Tianli Yue and Zhenpeng Gao

Nutrients 2021, 13(3), 971; https://doi.org/10.3390/nu13030971 - 17 Mar 2021

Cited by 34 | Viewed by 4862

Abstract

Obesity and hyperglycemia are two serious chronic diseases that are increasing in incidence worldwide. This research aimed to develop a fermented cloudy apple juice with good hyperglycemia intervention activities. Here, cloudy apple juice (CAJ), cloudy apple juice rich in polyphenols (CAJP) and fermented [...] Read more.

Obesity and hyperglycemia are two serious chronic diseases that are increasing in incidence worldwide. This research aimed to develop a fermented cloudy apple juice with good hyperglycemia intervention activities. Here, cloudy apple juice (CAJ), cloudy apple juice rich in polyphenols (CAJP) and fermented cloudy apple juice rich in polyphenols (FCAJP) were prepared sequentially, and then the effects of the three apple juices on weight, lipid level, gut microbiota composition and intestinal tract health were evaluated for obese mice induced by a high-fat diet. The research findings revealed that the FCAJP showed potential to inhibit the weight gain of mice, reduce fat accumulation, and regulate the blood lipid levels of obese mice by decreasing the ratio of the Firmicutes/Bacteroidotas, improving the Sobs, Ace, and Chao indexes of the gut microbiota and protecting intestinal tract health. In addition, the FCAJP augmented the abundance of Akkermansia and Bacteroides, which were positively related to SCFAs in cecal contents. This study inferred that FCAJP could be developed as a healthy food for preventing obesity and hyperglycemia. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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Open AccessArticle

Effect of Trilobatin from Lithocarpus polystachyus Rehd on Gut Microbiota of Obese Rats Induced by a High-Fat Diet

by Hailiang Shen, Linhua Huang, Huating Dou, Yali Yang and Houjiu Wu

Nutrients 2021, 13(3), 891; https://doi.org/10.3390/nu13030891 - 10 Mar 2021

Cited by 21 | Viewed by 3456

Abstract

Trilobatin was identified as the primary bioactive component in the Lithocarpus polystachyus Rehd (LPR) leaves. This study explored the antiobesity effect of trilobatin from LPR leaves and its influence on gut microbiota in obese rats. Results showed that trilobatin could significantly reduce body [...] Read more.

Trilobatin was identified as the primary bioactive component in the Lithocarpus polystachyus Rehd (LPR) leaves. This study explored the antiobesity effect of trilobatin from LPR leaves and its influence on gut microbiota in obese rats. Results showed that trilobatin could significantly reduce body and liver weight gain induced by a high-fat diet, and the accumulation of perirenal fat, epididymal fat, and brown fat of SD (Male Sprague–Dawley) obese rats in a dose-independent manner. Short-chain fatty acids (SCFAs) concentrations increased, especially the concentration of butyrate. Trilobatin supplementation could significantly increase the relative abundance of Lactobacillus, Prevotella, CF231, Bacteroides, and Oscillospira, and decrease greatly the abundance of Blautia, Allobaculum, Phascolarctobacterium, and Coprococcus, resulting in an increase of the ratio of Bacteroidetes to Firmicutes (except the genera of Lactobacillus and Oscillospira). The Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway predicted by the Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt) indicated the different relative metabolic pathways after trilobatin supplementation. This study may reveal the contribution of gut microbiota to the antiobesity effect of trilobatin from LPR leaves and predict the potential regulatory mechanism for obesity induced by a high-fat diet. Full article

(This article belongs to the Topic Fruit and Vegetable Juice Processing and Nutrition)

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