Physico-Chemical Characteristics of Some Fruit Juice Blends and Their Organoleptic Evaluations.

Allam, A. G.; El-Wahab, E. S. Abd; kolkila, A. E. Abdalla

doi:10.21608/jfds.2009.113448

Cited by 2 publications

(4 citation statements)

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“…The samples containing only apple juice are green (negative values of the color parameter a*) and the others have positive values for the parameter a*, which means red color. Negative values for the color parameter a* were reported also by Ghinea et al [ 54 ] between −0.96 and 0.05 for fresh apple juice, while for pomegranate juice, Tarantino et al [ 80 ] indicated values between 4.1 and 13.00, and for pumpkin juice, Allam et al [ 79 ] obtained a* = 6.68. The red color of pomegranate juice is due to natural monomeric anthocyanin pigments [ 98 , 99 ], the predominant being cyanidin-3,5-diglucoside and delphinidin-3,5-diglucoside according to Micó-Vicent et al [ 100 ].…”

Section: Resultsmentioning

confidence: 81%

“…Gil et al [ 75 ] determined a pH value of 3.31, while Rydzak et al [ 76 ] obtained pH values between 3.38 and 3.47. According to Kiskó and Roller [ 77 ], the pH of fresh apple juice can vary between 2.9 and 4.5, while pumpkin juice can have a pH between 5.34 [ 78 ] and 5.86 [ 79 ], and pomegranate juice between 2.8 and 3.6 [ 80 ] and even 3.9 [ 81 ]. The values of pH for fresh apple and pumpkin juice range from 4.36 to 4.47, which means that adding the pumpkin juice leads to an increase in pH values (are obtained juices with very little acidity), while adding the pomegranate juice to apple juice leads to a decrease in pH values (3.79–3.86).…”

Section: Resultsmentioning

confidence: 99%

“…TSS values for fresh apple juice samples ranged from 11.60 (S1, S3) to 11.80 (S2, S4) °Brix, which is within the values determined by Rydzak et al [ 76 ] (10.77–12.07 °Brix), and were between 10.00 (S5, S6) and 10.30 (S8) °Brix for fresh apple and pumpkin juice samples. It was observed that the TSS value decreased in the case of apple and pumpkin juice due to the addition of pumpkin juice which has lower TSS values compared to apple juice (7.3 °Brix according to Allam et al [ 79 ] or 3.1 °Brix according to Wang et al [ 78 ]). Regarding TSS values for fresh apple and pomegranate fruit juice samples, they ranged between 12.2 (S9) and 13.0 (S12) °Brix.…”

Section: Resultsmentioning

confidence: 99%

“…The obtained results showed that sample S9 is the darkest (L* = 16.47), sample S7 is the lightest (L* = 29.57), samples with pomegranate juice are the darkest, while samples containing pumpkin juice are the lightest. The addition of pomegranate juice (with L* values between 20.30 and 25.60 according to Tarantino et al [ 80 ]) darkens the color of the apple juice, while the addition of pumpkin juice (with L* values between 52.70 and 59.48 according to [ 79 , 96 ]) lightens it. Based on the results obtained in the present study, it was observed that the addition of garlic to fresh fruit juices increases the L* value only for apple and pomegranate juice and decreases the L* value for the other two types of fruit juices.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

Prisacaru

Ghinea

Albu

et al. 2023

Foods

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Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.

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