Extraction and Characterization of Antioxidant Compositions From Fermented Fruit Juice of Morinda citrifolia (Noni)

Extraction and characterization of antioxidative compositions from the extracts of fermented Xisha Noni （Morinda citrifolia L.） juice were studied. The antioxidative constituents of 184.6 g freeze-dried extracts of naturally fermented Xisha Noni juice were isolated successfully by petroleum ether, EtOAc and n-BuOH solvents, and the antioxidative effects were measured according to scavenging activity against hydroxyl generated in Fenton reaction system and superoxide anion radicals in pyrogallol autoxidation system. The EtOAc extract exhibited most significantly higher （P 〈 0.01） antioxidative activity than mannitol or vitamin C, while the petroleum ether and n-BuOH extracts showed lower activities compared to mannitol. Three antioxidant phenolic compounds, isoscopoletin, aesculetin and 3,3＇,4＇,5,7-pentahydroxyflavone （quercetin） were isolated from the EtOAc extract by several chromatography techniques for the first time. The results suggest that several compounds, in particular, the phenolic compounds, contribute separately or synergistically to the antioxidative activity of fermented Noni fruit juice.

Fruit Juice Production in Abomey-Calavi and Cotonou Municipalities (Benin): Socio-Professional Profile of Actors and Adoption Level of Hygienic Practices of Enterprises

Fruit juice production sector is developing in Benin’s major cities and appears to have both organisational and technical shortcomings. This study aimed to 1) establish the socio-professional profile of actors in the fruit juice production sector in Abomey-Calavi and Cotonou municipalities and 2) evaluate the adoption level of hygienic practices of enterprises. The methodological approach adopted in this study combined a semi-structured survey with direct observations in fifty enterprises. The statistical analysis was carried out using the R.4.0.0 software. The study revealed that fruit juice enterprises in both municipalities are mainly artisanal (90%) and located in residential areas (94%). They are therefore exposed to contamination risks from domestic and road activities. More than half of these enterprises were created less than five years ago. Three administrative types of enterprises were noted: non-structured (32%), semi-structured (34%) and structured (34%). Almost half of the enterprises belong to at least one professional association. Only a few enterprises have marketing authorization. Women predominate in the positions of director and production assistant. The majority of production managers are men. Most directors and production managers have a university education, but not necessarily in the field of food sciences. The adoption level of hygienic practices is significantly influenced by the level of enterprises structuration and size. The level of hygiene in these enterprises is also very weakly influenced by the female gender. Structured and semi-industrial enterprises have a higher adoption level of hygienic practices. Those with acceptable or good hygiene level enterprises contain slightly more women.

Improvement of Cashew Apple Juice (<i>Anacardium occidentale</i>L.) by Association with Passion Fruit Juice (<i>Passiflora edulis</i>)

Despite many advantages, the many technologies studied to eliminate astringency from cashew apple juice are not all accessible and not adopted by processors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation of mixed juice based on cashew apple juice and passion fruit juice has proved to be a way of adding value to the cashew apple, a co-product of the production of the nut. After the formulation of the mixed juice in different proportions and the sensory evaluation, it appears that the juice of formulation E is more appreciated by the tasters. Indeed, this juice has preferred sensory characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling (6.28) and overall acceptance (6.53). These characteristics are similar to those of passion fruit juice in terms of color, odor, and overall acceptance, where the latter obtained scores of 6.94, 7.17 and 6.00 respectively;and also, to those of cashew apple juice in terms of flavor and decanting, where the latter obtained scores of 5.19 and 6.14 respectively. Therefore, the addition of passion fruit juice to cashew apple juice results in a new product that is more appreciated when mixed with proportions of 90 mL of passion fruit juice and 10 mL of cashew apple juice. For example, passion fruit juice, due to its color, flavor, and odor, has helped reduce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.

Nutraceutical Potentiality of Fruits of Red Variety of Pseudospondias microcarpa (A. Rich) Engl.

The red fruits of Pseudospondias microcarpa (A. Rich) Engl. are widely consumed by the populations of northern Congo for their sweet and tangy flavor as well as for their characteristic smell. The objective of this study was to show the food potential of the fruits of this plant for their valorization. Organic solvent extracts were prepared and subjected to phytochemical screening to determine the nutrients and phytonutrients of this fruit. Raw juice was extracted by trituration without adding water and subjected to physicochemical and biochemical analyses in order to determine its quality and its antiradical activity. The raw juice obtained is moderately acidic (pH 3.28), very cloudy and colored (turbidity of 1019 NTU). It has a dry matter content of 3.771% ± 0.013% reflecting the 70% dominance of water in the weight of the fruit and the presence of dissolved organic matter in its juice. Energy nutrients (sugars, amino acids), carotenoids, coumarins, tannins, flavonoids, terpenes and sterols have been highlighted as nutrients with therapeutic potential commonly called phytonutrients of this fruit. The juice presented a dominance in polyphenols (134.8500 ± 0.0023 mg gallic acid/100 g) than in carotenoids (5.100 ± 0.010 mg carotene/100 g), high levels of mineral macroelements (calcium: 3570.00 ± 2.05 mg and potassium: 4576.00 ± 9.49 mg) and trace elements (copper: 11.13 ± 0.10 mg, iron: 3.02 ± 0.03 mg and zinc: 2.57 ± 0.08 mg). These compounds exhibited good antioxidant activity. The presence of these nutrients and phytonutrients in these fruits is interesting for the proper functioning of certain organs and the prevention of certain diseases. This fruit is therefore an energizing and functional food that can compete with conventional fruits whose juices are marketed.

Study on Compound Stabilizer Formulation for Mango Juice with Skin

[Objectives]The effects of stabilizers such as sodium carboxymethyl cellulose,pectin,sodium alginate and xanthan gum on the stability of mango juice with skin were discussed using mango as the raw material.[Methods]The formula and stability of mango beverage with skin were studied using mango juice with skin as the raw material.Four stabilizers,including pectin,sodium alginate and sodium carboxymethyl cellulose,were added to improve the stability of the juice.Based on single factor experiments and a response surface experiment,the stability model of mango juice was established to determine the best compound stabilizer.[Results]According to an orthogonal experiment on the stability of mango juice with skin,the optimum technical parameters were as follows:sodium carboxymethyl cellulose 0.20%,xanthan gum 0.08%,sodium alginate 0.18%,and pectin 0.14%,with which the optimal suspension stability was 69.12%.The optimum technical parameters from the response surface experiment were as follows:sodium carboxymethyl cellulose 0.199%,pectin 0.1185%,sodium alginate 0.163%,and xanthan gum 0.077%,with which the suspension stability was 70.32%.It was found that the stability of mango juice with skin obtained by the response surface experiment was better than that by the orthogonal experiment,and the order of factors affecting the stability of mango was sodium alginate(C)>sodium carboxymethyl cellulose(A)>pectin(D)>xanthan gum(B).[Conclusions]The formula of compound stabilizer for mango juice was optimized by the orthogonal experiment and the response surface method,providing a theoretical basis for the actual production of mango juice with skin.

Fruit Juice a Two-Edged Sword for Kids

If yOU stock your reflgeratot with fruit iuices,you may be setting your kids原译 假如你往冰箱里塞满果汁,你就可能给孩子带来肥胖麻烦。 改译 假如你往冰箱里塞满了果汁饮料,那么你就可能让你的孩子加入减肥大军的行列。 原句非常形象,我们的译笔能否也“松弛”一点,略添幽默?

Fruit-Based Non-Dairy Beverage: A New Approach for Probiotics

The growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods with probiotics. Probiotic cultures, for example, from lactic acid bacteria and bifidobacteria have been highlighted for their ability to promote balance in the intestinal microbiota as well as other benefits such as anticarcinogenic and antimutagenic effects, reduced plasma cholesterol levels, decreased symptoms of lactose intolerance, and stimulation of the immune response. Traditionally, probiotics are incorporated into dairy products. However, because of the growing number of individuals affected by lactose intolerance and/or vegans, other food matrices have been studied as potential carriers for these microorganisms. Considering all the facts mentioned above, cereals, legumes, fruits, and vegetables could be potential substrates, where probiotic bacteria can be used for the development of non-dairy beverages. This review aimed to highlight the research carried out on 1) probiotic micro-organisms, including the more recent reclassification according to their phylogenetic position, 2) probiotic beverages from non-dairy sources which emerged as an alternative for lactose-intolerant consumers and, 3) the aspects of improving the gut microbiota.

Synthesis, Characterization, and Effects of Morphology on the Magnetic Application Base Properties of Pure Nickel Oxide (NiO) and Cobalt-Doped Nickel Oxide/Nickel Hydroxide (CoxNi1-xO/Ni(OH)2) Nanocomposites

Nano particle (NP) morphology is one of the material properties at the origin of potential application base properties exploited in several engineering and technology domains, such as fuel cell, electrodes, catalysis, sensing, electric, thermal, magnetic, and photovoltaic applications. The general properties and particle morphology of nickel oxide/Nickel hydroxide NPs can be modified by the introduction of impurity atoms or ions. Nano sized nickel oxide/nickel hydroxide nanocomposites were obtained from the thermal decomposition of single molecular precursors synthesized by a modified oxalate route using Carambola fruit juice as a precipitating agent. The compositional and morphological variations were studied by introducing cobalt as an impurity ion at different w/w% fractions (0%, 0.1%, 0.3%, 0.5%, 1%, 3%, 5.0%, 40.0% and 50.0%) into the microstructure of the nickel oxide/hydroxide. The precursors were characterized by FT-IR, while TGA/DTG analysis was carried out to decompose the precursors. The precursors decomposed at 400°C and were characterized by PXRD and SEM/TEM. The results revealed that Pure Nickel Oxide (NiO) and, Cobalt-doped Nickel Oxide/nickel hydroxide (CoxNi1-xO/Ni(OH)2) Nano composites have been synthesized and the synthesized samples have exhibited three distinct morphologies (porous face-centered cubic nano rods, rough and discontinuous CoxNi1-xO/Ni(OH)2) composite and, smooth and continuous mix spherical/cuboidal mixed morphological phase of (NiO/CoO). The morphology of the NPs varied with the introduction of the dopant atoms and with increase in the concentration of dopant atoms in the composite. Magnetic studies using vibrating sample magnetometry revealed superparamagnetic properties which correlated strongly with particle size, shape and morphology. Observed values of retention (4.50 × 10-3 emu/g) and coercivity (65.321 Oe) were found for 0.5 w/w% corresponding to impregnated porous nanorods of Co-doped NiO, and retention (9.03 × 10-3 emu/g) and coercivity (64.341 Oe), for X = 50.0%, corresponding to an aggregate network of a Nano spherical/cubic CoO/NiO mixed phase. Magnetic properties within this range are known to improve the magnetic memory and hardness of the magnetic materials. Therefore, the synthesized Cobalt-doped Nickel Oxide/nickel hydroxide (CoxNi1-xO/Ni(OH)2) Nano composites have potential applications in Magnetic memories and hardness of magnetic materials.

Synthesis, Characterization, and Effects of Morphology on the Magnetic Application Base Properties of Pure Nickel Oxide (NiO) and Cobalt-Doped Nickel Oxide/Nickel Hydroxide (CoxNi1-xO/Ni(OH)2) Nanocomposites

Nano particle (NP) morphology is one of the material properties at the origin of potential application base properties exploited in several engineering and technology domains, such as fuel cell, electrodes, catalysis, sensing, electric, thermal, magnetic, and photovoltaic applications. The general properties and particle morphology of nickel oxide/Nickel hydroxide NPs can be modified by the introduction of impurity atoms or ions. Nano sized nickel oxide/nickel hydroxide nanocomposites were obtained from the thermal decomposition of single molecular precursors synthesized by a modified oxalate route using Carambola fruit juice as a precipitating agent. The compositional and morphological variations were studied by introducing cobalt as an impurity ion at different w/w% fractions (0%, 0.1%, 0.3%, 0.5%, 1%, 3%, 5.0%, 40.0% and 50.0%) into the microstructure of the nickel oxide/hydroxide. The precursors were characterized by FT-IR, while TGA/DTG analysis was carried out to decompose the precursors. The precursors decomposed at 400°C and were characterized by PXRD and SEM/TEM. The results revealed that Pure Nickel Oxide (NiO) and, Cobalt-doped Nickel Oxide/nickel hydroxide (CoxNi1-xO/Ni(OH)2) Nano composites have been synthesized and the synthesized samples have exhibited three distinct morphologies (porous face-centered cubic nano rods, rough and discontinuous CoxNi1-xO/Ni(OH)2) composite and, smooth and continuous mix spherical/cuboidal mixed morphological phase of (NiO/CoO). The morphology of the NPs varied with the introduction of the dopant atoms and with increase in the concentration of dopant atoms in the composite. Magnetic studies using vibrating sample magnetometry revealed superparamagnetic properties which correlated strongly with particle size, shape and morphology. Observed values of retention (4.50 × 10-3 emu/g) and coercivity (65.321 Oe) were found for 0.5 w/w% corresponding to impregnated porous nanorods of Co-doped NiO, and retention (9.03 × 10-3 emu/g) and coercivity (64.341 Oe), for X = 50.0%, corresponding to an aggregate network of a Nano spherical/cubic CoO/NiO mixed phase. Magnetic properties within this range are known to improve the magnetic memory and hardness of the magnetic materials. Therefore, the synthesized Cobalt-doped Nickel Oxide/nickel hydroxide (CoxNi1-xO/Ni(OH)2) Nano composites have potential applications in Magnetic memories and hardness of magnetic materials.

Surface Plasmon Resonance Based Sensor for Amaranth Detection With Molecularly Imprinted Nanoparticles

Amaranth imprinted nanoparticless were prepared by two-phase mini emulsion polymerization of hydroxyethyl methacrylate and ethylene glycol dimethacrylate using acrylamide and methacrylic acid as functional monomers.The amaranth non-imprinted nanoparticle was prepared with the same procedure without using amaranth.Amaranth imprinted and non-imprinted nanoparticles were attached on the chip surface modified with allyl mercaptan.The surfaces of the surface plasmon resonance(SPR)sensor were characterized by the ellipsometry,contact angle,and atomic force microscopy.Amaranth solutions with different concentrations(0.1 mg/mL-150mg/mL)were prepared with the pH 7.4 phosphate buffer.The limit of detection and limit of quantification were 0.0180mg/mL and 0.06mg/mL,respectively.When the selectivity of the amaranth imprinted SPR sensor was compared with the competing molecules tartrazine and allura red,it was observed that the target molecule amaranth was 5.64 times and 5.18 times more selective than allura red and tartrazine,respectively.The liquid chromatography-mass spectrometry technique(LC-MS)was used for validation studies.According to the results obtained from both SPR sensor and LC-MS analyses,the amaranth recovery(%)from fruit juices was observed between 96%and 99%.