Review on Biochemical Changes Associated with Storage of Fruit Juice

Singh, Shailesh Kumar; Sharma, Madhu

doi:10.20546/ijcmas.2017.608.032

Cited by 27 publications

(18 citation statements)

References 27 publications

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“…This usually represents the organic acid component of the juice and in this study, it was measured in terms of the citric acid equivalent of the orange juice. These organic acids are nutritionally excellent and can also find useful application in promoting the shelf life of food products (Singh and Sharma, 2017). As expected, there was an inverse relationship with the pH values obtained i.e.…”

Section: Storage Stability Of Functional Orange Juicesupporting

confidence: 70%

Influence of Kersting’s (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice

Osungbade

Ikujenlola

Gbadamosi

2021

Heliyon

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Sweet orange ranks as one of the most acceptable fruit juices across the globe as it offers a healthy choice and pleasant taste to a wide spectrum of consumers. This makes it a promising vehicle for conveying functional ingredients into the human body. The present study was designed to produce functional orange juice by incorporating Kersting's groundnut proteins (isolate and hydrolysates) at different proportions (0.6, 0.8 and 1.0 w/v) into freshly produced sweet orange juice. The sample formulations were further analysed for changes in their physicochemical (pH, titratable acidity, total soluble sugars, ascorbic acid and total phenol content), sensory (appearance, colour, flavour, mouthfeel and overall acceptability), antioxidant (radical scavenging, metal chelating, ferric ion-reducing abilities, DPPH, total antioxidant) and antidiabetic (inhibition of α-amylase and α-glucosidase enzyme activities) properties as well as their storage stability over a 90-day storage period. The functional orange juice exhibited an improved physicochemical, antioxidant, antidiabetic and shelf life properties based on the respective protein concentrations used over the 90-day study period while the sample with the lowest proportion (0.6%) of functional ingredient had the highest sensory acceptability. Hence, the study concluded that Kersting's groundnut proteins could find useful applications in the formulation of functional orange juice.

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Section: Storage Stability Of Functional Orange Juicesupporting

confidence: 70%

Influence of Kersting’s (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice

Osungbade

Ikujenlola

Gbadamosi

2021

Heliyon

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“…There was a significant difference (P < 0.05) in the pH, mainly associated with the storage time, but not between the orange juice with and without the nanoparticles. This result is likely due to the acid hydrolysis of polysaccharides into monosaccharides and disaccharides (Singh and Sharma, 2017). Similar results were obtained by Porto et al ( 2017) and Azadbakht et al (2021).…”

Section: Technological Properties Of Nanoencapsulated Curcumin In Orange Juicesupporting

confidence: 88%

Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice

Dutra

Menezes

Mizuta

et al. 2021

International Journal of Food Microbiology

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“…(2014) showed that the TSS values of the roselle‐fruit blends beverage increased after stored for 6 months, irrespective of the variation in the storage temperature. The gradual rise in TSS was contributed by the continuous increase in the hydrolysis of polysaccharides and acids of the fruit juice (Singh & Sharma, 2017). The possible reason for the stable TSS of hawthorn berry tea (control) throughout the storage in this study may be attributable to low sugar content in herbal tea and short storage duration in the present study as compared to 6 months in findings from (Mgaya‐Kilima et al., 2014).…”

Section: Resultsmentioning

confidence: 99%

“…However, a previous study from Mgaya-Kilima et al (2014) showed that the TSS values of the roselle-fruit blends beverage increased after stored for 6 months, irrespective of the variation in the storage temperature. The gradual rise in TSS was contributed by the continuous increase in the hydrolysis of polysaccharides and acids of the fruit juice (Singh & Sharma, 2017 Muhialdin et al (2019) due to the utilization of sugars by the starter culture which leads to the synthesis of organic acids.…”

Section: Total Soluble Solids Of Hawthorn Berry Tea Incorporated With Free and Encapsulated L Rhamnosus Gg During Storagementioning

confidence: 99%

Storage stability of microencapsulated Lactobacillus rhamnosus GG in hawthorn berry tea with flaxseed mucilage

Wai

How

Pui

2020

J. Food Process. Preserv.

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Viability of probiotics could be affected by the production process, storage in the food matrix, and the digestion processes in the human body. This study aimed to determine the storage stability of microencapsulated Lactobacillus rhamnosus GG with flaxseed mucilage in hawthorn berry tea. The different formulation was used to microencapsulate L. rhamnosus GG with or without the addition of flaxseed mucilage in the wall and core material. The L. rhamnosus GG microencapsulated with alginatepectin-flaxseed mucilage and flaxseed mucilage in hawthorn berry tea under simulated gastrointestinal digestion showed the highest viability (7.5 log 10 cfu/ml) at 4°C after 4 weeks of storage. The encapsulated L. rhamnosus GG with or without flaxseed mucilage had higher total phenolic content and antioxidant capacity in comparison to free L. rhamnosus GG cells at both temperatures after 4 weeks of storage. The results indicated that flaxseed mucilage had successfully protected L. rhamnosus GG from the harsh environment. Practical applications The microencapsulated L. rhamnosus GG in the hawthorn berry tea has met the minimum requirement of 10 6-10 7 cfu/ml probiotic cells to exert therapeutic health effects. Besides, the optimized L. rhamnosus GG microbeads with flaxseed mucilage could enhance the functional properties of hawthorn berry tea. Therefore, the L.

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Review on Biochemical Changes Associated with Storage of Fruit Juice

Cited by 27 publications

References 27 publications

Influence of Kersting’s (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice

Influence of Kersting’s (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice

Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice

Storage stability of microencapsulated Lactobacillus rhamnosus GG in hawthorn berry tea with flaxseed mucilage

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