Scardina Pauline G. (ed.) Fruit juices: properties, consumption and nutrition

Nova Science Publishers, Inc., 2009. — 389 p.Juice is a liquid naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying. Juices are often consumed for their health benefits. For example, orange juice is rich in vitamin C, while prune juice is associated with a digestive health benefit. Cranberry juice has long been known to help prevent or even treat bladder infections, and it is now known that a substance in cranberries prevents bacteria from binding to the bladder. Fruit juice consumption overall in Europe, Australia, New Zealand and the USA has increased in recent years, probably due to public perception of juices as a healthy natural source of nutrients and increased public interest in health issues. This new important book gathers the latest research from around the globe in this field.
Chapter 1 - The best and complete comprehensive compilation all of the available thermal conductivity data for liquid food products (fruit and vegetable juices, oils, milks) and biological fluids (blood, urine, plasma) at the present time are provided. The overview of the most important methods (parallel-plate, coaxial-cylinder, and transient hot-wire) for determining the thermal conductivity of liquid foods is provided. The theoretical bases of the methods (working equations used to calculate the thermal conductivity), experimental apparatus details, constructions of the thermal conductivity cells for each method, procedures of the measurements, and uncertainty of the each technique were described. The effect of temperature and concentration on the thermal conductivity of liquid foods were studied.
Various empirical, semiemprical, and theoretical models (polynomials, power, exponential, logarithmic, and their various combinations, composition, and structural models) for the thermal conductivity of liquid foods were stringently tested with new accurate measurements on plum, pear, cherry-plum, raspberry, cherry, peach, apricot, and sweet-cherry juices at temperatures from 20 to 120 °C and at pressures from 0.1 to 0.3 MPa for the concentrations from 9.8 to 60 °Brix. The accuracy, applicability, and predictive capability of the various theoretical models were studied. A new model was developed to accurately represent the combined effect of temperature and concentration on the thermal conductivity of fruit juices. Models which represent the thermal conductivity of juice relative to pure water were considered.
Chapter 2 - Recently, functional foods present in natural resources, such as fruits, vegetables, oilseeds, and herbs, have received a great attention both by health professionals and the common population for improving overall well-being, as well as in the prevention of diseases. In fact, regular consumption of fruits and vegetables is associated with reduced risks of chronic diseases such as cancer, cardiovascular disease, stroke, Alzheimer’s disease, cataract and age-related functional decline.
The recent scientific investigations on cactus reported high content of some chemical constituents, which can give added value to cactus products in terms of functionality. The cactus pear (Opuntia ficus-indica) appears to be an excellent candidate for the inclusion in food. According to several studies, the great number of potentially active nutrients and their multifunctional properties make cactus pear perfect candidates for the production of healthpromoting food and food supplements. Traditionally, it’s appreciated for its pharmacological properties by the Native Americans. However, recent studies on Opuntia have demonstrated cactus pear fruit and vegetative cladodes to be excellent candidates for the development of healthy food.
The objective of this chapter is to present a review in terms of cactus pear juice including its nutraceutical and functional properties.
Chapter 3 - Pulsed electric fields (PEF) is a nonthermal processing technology that could be used to pasteurize fluid foods avoiding the negative effects of heat. The application of PEF to preserve fruit juices has been extensively studied in the last years. Both microbiological safety and spoilage delay can be achieved when juices are treated with PEF. Furthermore, PEF treatments have also been shown to inactivate varying amounts of several deleterious enzymes. Because of the inactivation of microorganisms and enzymes with a minimal impact on quality and nutritional properties, it is suggested that PEF is a technology of choice to obtain safe and high-quality fruit juices with a shelf-life similar to the attained with mild heat pasteurization treatments. Moreover, the combination of PEF with other food preservation techniques is currently being studied in order to further extend the shelf-life of juices. Future efforts will be devoted to successfully implement PEF processing at an industrial scale as an alternative to traditional heat processing or even as a way of improving quality of the final product by reducing heat treatment intensities.
Chapter 4 - Orange juice (Citrus sinensis L.) is probably the best-known and most widely consumed fruit juice all over the world, particularly appreciated for its fresh flavor and considered of high beneficial value for its high content in vitamin C and natural antioxidants such as carotenoids. Concentrations of bioactive compounds in oranges may depend on the variety, but also on the harvesting date and storage time. The aim of this work, therefore, was to determine the physical and chemical characteristics (juice/weight relationship, pH, °Brix, vitamin C, vitamin A, and carotenoids) of different varieties of orange and establish a relationship that would allow discrimination of oranges in terms of variety, harvesting date, and storage time. Three varieties of orange (Navelina, Navel, and Navel-Lane) were harvested randomly and directly in the field during their harvesting period. The harvesting was done on 3 different dates: 0 days (initial harvesting), 14 days later, and 28 days after the initial harvesting. Each of the harvested samples was stored at 4 ± 2 ºC. To study the effect of storage, 3 determinations were made at 3 different times: 0 (initial), 15, and 30 days. A study was made of the evolution of the juice/weight relationship, pH, ºBrix, vitamin C, vitamin A, and carotenoid profile of the different varieties of orange during harvesting and storage. The values of the juice/weight relationship, pH, ºBrix, and vitamin C were in the ranges 46.30–57.81 mL/100 g, 3.31–4.01, 10.6–12.5, and 45.58–57.79 mg/100 mL, respectively, depending on the variety, harvesting date, and storage time. Fourteen carotenoids (including cis forms) were determined in the oranges analyzed, and the vitamin A (RAE) concentration obtained ranged between 2.93 and 29.44. A predictive model was obtained that could be used to differentiate the orange varieties analyzed. The model was verified with the results obtained for the Navel variety of orange harvested in the following season Chapter 5 - Antimicrobial/antiviral activity by grape (Vitis labrusca) and cranberry (Vaccinium macrocarpon) species remains an area of interest among food scientists. The purpose of this study accordingly, was to investigate the effect of pure and store-purchased grape and cranberry drinks on the infectivity/inactivation of the reovirus, a mammalian enteric infectious agent. Infectivity titrations were performed by a cell culture based immunofluorescence focus assay. Polyacrylamide gel electrophoresis was used to determine the integrity of the viral dsRNA in cell-free suspensions. Cytotoxicity testing was performed in part, using an adenylate kinase – bioluminescence assay. Animal studies employed athymic mice. Treatment of cell cultures with concentrations of 2 to 16% pure or store purchased cranberry and grape juice drinks prior to virus inoculation reduced infectivity titers by approximately one order of magnitude. Neither juice affected a monolayer toxicity. The vitamin C supplement in store-purchased cranberry juice cocktail (CJC) drink displayed no adverse effect on viral titers. A synergistic effect between store-purchased grape (CGJ) and CJC drinks was not observed. A proanthocyanidin-enriched cranberry concentrate (PACranTM) of <1% reduced virus infectivity titers by ca. 95%. Reovirus dsRNA was not detected in virus-juice cell-free suspensions. Clinical disease was not apparent in mice after oral administration of juice-reovirus suspensions. Mice treated with CJC-reovirus suspensions displayed normal colon histology. These data suggest that the viral inhibitory effects may be associated with a blockage of virus receptor sites, a direct inactivation of the infectious particles per se, or a combination of both. In vivo studies supported the in vitro antiviral activity by grape and cranberry juices.
Chapter 6 - The production of Chinese quince fruit is very few in the world, even in Japan. It is nevertheless a unique fruit, traditionally used in folk medicine. It cannot be eaten raw owing to strong astringency and large amounts of insoluble dietary fiber. Because of this fiber, it is difficult to extract juice from this fruit. However, it is rich in pectic substances, polyphenols, organic acids, and ascorbic acid. Juice extraction by applying sucrose osmotic pressure is time consuming but effective. Boiling is also a convenient and effective way of extracting the juice and bioactive constituents such as procyanidins and soluble pectins.
Some phytochemicals have been identified as active ingredients responsible for the medicinal functions of the fruit or extract. Triterpenoid compounds and polyphenols are important phytochemicals with antibiotic, anti-inflammatory, anti-viral, and anti-ulcerative properties among others. However, many aspects remain to be studied, such as the change in functional compounds during processing, mechanisms of action of functional components, and verification of the effects of these components by clinical investigations.
Chapter 7 - Viscosity of four fruit (pomegranate, pear, tangerine and lemon) juices have been measured at temperatures from 292 to 403 K and at pressures from 0.1 to 10 MPa for the concentrations from 11 to 45 °Brix. The best and complete comprehensive compilations all of the available viscosity data for liquid foods at the present time are provided. The effect of temperature, pressure, and concentration on the viscosity fruit juices were studied. The measured values of the viscosity were used to calculate the temperature, ( )x ∂ lnη / ∂T , and concentration, ( )T ∂ lnη / ∂x , coefficients for the fruit juices. Various theoretical models (polynomials, power, exponential, logarithmic, and their various combinations) for the viscosity of fruit juices were stringently tested with new accurate measurements on pomegranate, pear, tangerine and lemon juices. The applicability, accuracy and predictive capability of the various models were studied. New models were developed to accurately represent the combined effect of temperature and concentration on the viscosity of the fruit juices. Models which represent the viscosity of fruit juices relative to pure water viscosity was considered. The empirical extension of the various theoretically based models for the viscosity of aqueous solutions to the fruit juices is considered. It was found that theoretically based models originally developed for the viscosity of aqueous system can be adopted with success for fruit juices. The average absolute deviation (AAD) between measured and calculated values from these models for the viscosity of fruit juices was within 0.8 % to 2 %.
The values of the Arrhenius equation parameters (flow activation energy, a E , and 0 η ) were calculated for the measured viscosities of pomegranate, pear, tangerine, and lemon juices as a function of concentration. The new viscosity models for the fruit juices are recommended for the future scientific and engineering used.
Chapter 8 - Membrane based clarification and concentration of fruit juice has become a popular unit operation in modern fruit juice processing industries. The well known membrane modules used for this purpose are tubular and spiral wound modules. Therefore, design of these modules is of utmost industrial importance. The key parameter for design of membrane modules is mass transfer coefficient. Most of the fruit juices have non-Newtonian rheology, e.g., power law, ellis fluid, etc. Till today, the mass transfer coefficient for such systems used is approximated from the corresponding relations developed for Newtonian fluids. Hence, a detailed fluid flow modeling with non-Newtonian rheology is urgently warranted. In the present work, this aspect is attempted. The expressions of the mass transfer coefficients are derived from the first principles for laminar, non-Newtonian fluid flow in a porous conduit.
The effects of the permeation are incorporated quantitatively in the mass transfer coefficient from a theoretical basis. The analysis is carried out for various non-Newtonian rheologies.
Effects of the operating conditions, i.e., Reynolds number, permeate flux, etc. on mass transfer coefficient are also investigated. Two flow geometries are considered. Flow through a tube and that through a rectangular thin channel, which are useful for the design of the tubular and spiral wound cross flow membrane modules. The developed relations of mass transfer coefficients would be of tremendous help to the design engineers.
Chapter 9 - This chapter discusses the effect of externally applied d.c electric field during cross-flow ultrafiltration of synthetic juice (mixture of sucrose and pectin) and mosambi (Citrus Sinensis (L.) Osbeck) fruit juice using 50000 (MWCO) polyerthersulfon membrane.
Pectin, completely rejected by the membrane, forms a gel type layer over the membrane surface. Under the application of an external d.c. electric field across the membrane, gel layer formation is restricted leading to an enhancement of permeate flux. During ultrafiltration of synthetic juice, application of d.c. electric field (800 V/m) increases the permeate flux to almost threefold compared to that with zero electric field. A theoretical model based on integral method assuming suitable concentration profile in the boundary layer is developed.
The proposed model is used to predict the steady state permeate flux in gel-layer governed electric field assisted ultrafiltration. A gel polarization model is also proposed incorporating continuous as well as pulsed electric field and numerically solved to quantify the flux decline and growth of the gel layer thickness. The gel layer thickness is also measured with highresolution video microscopy and successfully compared with results from the numerical solution of the model under various operating conditions. Predictions of the model are successfully compared with the experimental results under a wide range of operating conditions.
Application of d.c. electric field during ultrafiltration of mosambi juice has resulted in significant improvement of permeate flux. A steady state gel polarization model has been applied to evaluate the gel layer concentration, effective diffusivity and effective viscosity of the juice within the concentration boundary layer, by optimizing the experimental flux data. Application of pulsed electric field is found to be more beneficial in terms of energy consumption, and equally effective in terms of flux augmentation as compared to constant field.Preface
Effect of Temperature, Pressure and Concentration on the Thermal Conductivity of Liquid Food Products (Fruit and Vegetable Juices, Oils, Milks) and Biological Fluids: Experimental and Modeling. A.I.Abdulagatov, I.M.Abdulagatov, M.A.Magerramov, and N.D.Azizov
Cactus Pear Juice: A Source of Multiple Nutraceutical and Functional Components. Hasna El Gharras
Preservation of Fruit Juices by Pulsed Electric Fields. Pedro Elez-Martínez, Robert Soliva-Fortuny and Olga Martín-Belloso
Impact of Harvesting and Storage on Bioactive Components in Varieties of Orange (Citrus Sinensis L.). M.J. Esteve and A. Frigola
Reduction in Reovirus Infectivity by Pure and Store-Purchased Cranberry and Grape Juice Drinks. Steven M. Lipson, Angelika Sobilo, Maria Adragna, Martin Roy, Allen Burdowski, Ben Collins and Guenther Stotzky
Characteristics of Chemical Components and Functional Properties Of Chinese Quince (Pseudocydonia Sinensis) Fruit And Juice Extract. Yasunori Hamauzu
Effect of Temperature, Pressure and Concentration on the Viscosity of Fruit Juices: Experimental and Modeling. A.I.Abdulagatov, M.A.Magerramov, I.M.Abdulagatov and N.D.Azizov
Effects of Permeation on Mass Transfer Coefficient for Laminar Non-Newtonian Fluid Flow in Membrane Modules During Clarification/Concentration of Fruit Juice. Sirshendu De, Sunando DasGupta and S. Ranjith Kumar
Membrane Based Clarification/Concentration of Fruit Juice. Sirshendu De, Sunando DasGupta and S. Ranjith Kumar
Index