[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]Th...[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.展开更多
P omegranate(Punica granatum L.)has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties.The aroma profiles of 4 varieties of pomegranate juice,incl...P omegranate(Punica granatum L.)has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties.The aroma profiles of 4 varieties of pomegranate juice,including Dahongtian(DP),Jingpitian(JP),Luyudan(LP),and Tianhonngdan(TP),were investigated via gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O)analyses.A total of 43 volatile compounds were identified by using GC-MS.Among these compounds,16 were considered as potential aroma-active compounds as detected by GC-O.These compounds belonged to the classes of terpinenes,alcohols,and aldehydes.Eleven volatile compounds were defined as the main contributors to the overall aroma of pomegranate juice due to their high odor activity values(OAVs≥1).Aroma recombination and omission tests confirmed thatβ-myrcene,1-hexanol,and(Z)-3-hexen-1-ol were the key aroma compounds,and limonene,1-octen-3-ol,linalool,and hexanal were important aroma-active compounds in DP samples.展开更多
BACKGROUND Endofaster is an innovative technology that can be combined with upper gastrointestinal endoscopy(UGE)to perform gastric juice analysis and real-time detection of Helicobacter pylori(H.pylori).AIM To assess...BACKGROUND Endofaster is an innovative technology that can be combined with upper gastrointestinal endoscopy(UGE)to perform gastric juice analysis and real-time detection of Helicobacter pylori(H.pylori).AIM To assess the diagnostic performance of this technology and its impact on the management of H.pylori in the real-life clinical setting.METHODS Patients undergoing routine UGE were prospectively recruited.Biopsies were taken to assess gastric histology according to the updated Sydney system and for rapid urease test(RUT).Gastric juice sampling and analysis was performed using the Endofaster,and the diagnosis of H.pylori was based on real-time ammonium measurements.Histological detection of H.pylori served as the diagnostic gold standard for comparing Endofaster-based H.pylori diagnosis with RUT-based H.pylori detection.RESULTS A total of 198 patients were prospectively enrolled in an H.pylori diagnostic study by Endofasterbased gastric juice analysis(EGJA)during the UGE.Biopsies for RUT and histological assessment were performed on 161 patients(82 men and 79 women,mean age 54.8±19.2 years).H.pylori infection was detected by histology in 47(29.2%)patients.Overall,the sensitivity,specificity,accuracy,positive predictive value,and negative predictive value(NPV)for H.pylori diagnosis by EGJA were 91.5%,93.0%,92.6%,84.3%,and 96.4%,respectively.In patients on treatment with proton pump inhibitors,diagnostic sensitivity was reduced by 27.3%,while specificity and NPV were unaffected.EGJA and RUT were comparable in diagnostic performance and highly concordant in H.pylori detection(κ-value=0.85).CONCLUSION Endofaster allows for rapid and highly accurate detection of H.pylori during gastroscopy.This may guide taking additional biopsies for antibiotic susceptibility testing during the same procedure and then selecting an individually tailored eradication regimen.展开更多
Tropomyosin(TM)in shrimp is one of the predominant causes of food allergy around the world.In the present study,the effect of seabuckthorn juice against TM-induced shrimp allergy was investigated in BALB/c mice.Allerg...Tropomyosin(TM)in shrimp is one of the predominant causes of food allergy around the world.In the present study,the effect of seabuckthorn juice against TM-induced shrimp allergy was investigated in BALB/c mice.Allergic symptoms,spleen index,intestinal section and diarrhea were measured in shrimp allergy mice.As the results,seabuckthorn juice suppressed the lesions in jejunum tissue,diarrhea and allergic symptoms in shrimp allergy mice.Seabuckthorn juice also reduced serum concentrations of tumor necrosis factor-a(TNF-α)as well as immunoglobulin E(IgE)and stimulated the secretion of interleukin-10(IL-10)in mice with shrimp allergy.Taken together,our findings suggest that increased IL-10 by seabuckthorn juice inhibits Th2 cytokine production to suppress shrimp allergic symptoms.Furthermore,seabuckthorn juice also regulates shrimp allergy by reducing jejunum lesions,inhibiting levels of TNF-αand IgE.展开更多
The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice.Headspace gas chromatography-ion mobility spe...The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice.Headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)coupled with chemometrics was performed to identify the potential volatiles for the discrimination of different fermented sweet melon juice.In total,70 volatile compounds were found in the fermented sweet melon juices.Of them,45 compounds were annotated according to the GC-IMS database and classified into esters,alcohols,aldehydes,ketones and furans.Results from the multivariate analysis reveal that sweet melon juice fermented by different combinations of microbial strains could be distinctly separated from each other.A total of 15 volatiles with both variable importance in projection value>1 and P<0.05 were determined as potential markers for the discrimination of fermented sweet melon juice.This study confirms the effect of microorganisms on the flavor of the fermented sweet melon juice and shows the potential of HS-GC-IMS combined with chemometrics as a powerful strategy to obtain volatile fingerprints of different fermented sweet melon juice.展开更多
It has become necessary to assess how food processing methods affect qualitative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects...It has become necessary to assess how food processing methods affect qualitative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects of ultrasound treatment (37°C, 5 min), pasteurization (90°C, 5 min), and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*), ascorbic acid (AA), total phenolic content (TPC), and antioxidant activity (DPPH), of pineapple juice from ripe and overripe pineapples were assessed. Color values (L*), ascorbic acid (AA), total phenolic content (TPC), and DPPH radical scavenging activity in all juice samples that were sonicated alone and in combination with pasteurization improved significantly (p and color value (a* and b*) decreased in comparison to the control. Whereas pH and acidity did not change significantly (p < 0.05). Pasteurization significantly (p , but sonicated samples significantly (p quality parameters and antioxidant activity, notably in ripe juice. Overall, pasteurization degraded these liquids but sonication, either alone or in combination with it, was advantageous for preserving their quality by retaining nutrients.展开更多
Noni juice, made from the fruit of Morinda citrifolia, is a health-promoting food from the Pacific Islands with an extensive history of traditional use. Human clinical trials have revealed that noni juice has antioxid...Noni juice, made from the fruit of Morinda citrifolia, is a health-promoting food from the Pacific Islands with an extensive history of traditional use. Human clinical trials have revealed that noni juice has antioxidant, immunomodulatory and anti-inflammatory properties. Previously, regular noni juice consumers in Europe and traditional healers in Fiji were surveyed to identify potential noni juice health benefits. But to better understand the perception of its health benefits among those with no previous experience with noni juice, an in-home study was conducted in the United States. Three hundred and nineteen adults with untreated chronic health conditions were provided with a 90-day supply of a blinded (unlabeled) commercial noni juice product (Tahitian Noni<sup>®</sup> Juice), instructed to consume 4 fluid ounces (1/2 cup) each day, and responded to a questionnaire given on days 30, 60 and 90 to evaluate product appeal and perceived effectiveness. A total of 299 people (94%) felt that their health improved in some way after drinking TNJ for 90 days. More than 80% of the subjects reported feeling better or healthier in general. Most participants also concurred with more than two dozen additional positive health perception statements, especially on days 60 and 90. More than 70% of consumers also indicated that noni juice helped them feel better than other wellness supplements they had tried in the past, including other so-called “super fruit” products. These findings seem to corroborate the results of clinical trials and previous consumer surveys regarding the potential for noni juice to provide discernable health benefits when used consistently over time. Such findings may help guide additional placebo-controlled clinical trials in which specific effects may be evaluated more rigorously.展开更多
Morinda citrifolia (noni) fruit juice has the potential to influence immune system function. This review discusses results from several human and animal studies that provide insight into the potential mechanisms of ac...Morinda citrifolia (noni) fruit juice has the potential to influence immune system function. This review discusses results from several human and animal studies that provide insight into the potential mechanisms of action by which noni juice exerts its immunomodulatory effects. Increased natural killer cell activity is a likely a major contributor to the improved health outcomes and increased survival times described in case reports and as observed in LLC and S180 tumor bearing mice. Increased interferon-gamma (IFN-γ) production is also an important mechanism of action through which noni improves immune function. IFN-γ promotes natural killer cell activity and phagocytosis, activities both seen in human and bovine studies as well as in rodents. Noni promotes regulatory cytokine expression, such as IL-2 which stimulates CD4+ T cell differentiation. Noni juice appears to influence this process via kinase 1/2 (ERK1/2), protein kinase B (Akt) and nuclear factor-kappa-beta signaling. As oxidative status is known to influence immune function, this review also discusses the notable antioxidant properties of noni juice that have been demonstrated in human trials.展开更多
Despite many advantages, the many technologies studied to eliminate astringen</span><span style="font-family:Verdana;">cy from cashew apple juice are not all accessible and not adopted by pr</...Despite many advantages, the many technologies studied to eliminate astringen</span><span style="font-family:Verdana;">cy from cashew apple juice are not all accessible and not adopted by pr</span><span style="font-family:Verdana;">ocessors 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 an</span><span style="font-family:Verdana;">d 6.00 respectively;and also, to those of cashew apple juice in terms of f</span><span style="font-family:Verdana;">la</span><span style="font-family:Verdana;">vor and decanting, where the latter obtained scores of 5.19 and 6.14 respe</span><span style="font-family:Verdana;">ctively. 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 exam</span><span style="font-family:Verdana;">ple, passion fruit juice, due to its color, flavor, and odor, has helped re</span><span style="font-family:Verdana;">duce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.展开更多
INTRODUCTIONThe point mutation rate of k-ras gene at codon 12 inpancreatic adenocarcinoma is reported to be as highas 90%,and with no mutations in normalpancreas tissues or other pancreatic disorders.Wehave detected t...INTRODUCTIONThe point mutation rate of k-ras gene at codon 12 inpancreatic adenocarcinoma is reported to be as highas 90%,and with no mutations in normalpancreas tissues or other pancreatic disorders.Wehave detected the presence of k-ras gene展开更多
AIM: To search the independent factors determining gastric juice acidity and to investigate the acidity of gastric juices in various benign and malignant upper gastrointestinal diseases. METHODS: Fasting gastric juice...AIM: To search the independent factors determining gastric juice acidity and to investigate the acidity of gastric juices in various benign and malignant upper gastrointestinal diseases. METHODS: Fasting gastric juice acidity of 165 healthysubjects and 346 patients with esophageal ulcer (n = 21), gastric ulcer (n = 136), duodenal ulcer (n = 100) or gastric cancer (n = 89) were measured and compared. Additionally, gastric specimens were taken from the antrum and body for rapid urease test and histological examination. RESULTS: Multivariate analysis revealed that bile stain of gastric juice, high acute inflammatory score of the corpus, and atrophy of the corpus were independent risk factors for the development of gastric hypoacidity with odds ratios of 3.1 (95% CI: 1.3-7.3), 3.1 (95% CI: 1.2-7.9) and 3.5 (95% CI: 1.3-9.2). Esophageal ulcer and duodenal ulcer patients had a lower pH level (1.9 and 2.1 vs 2.9, both P < 0.05) of gastric juices than healthy subjects. In contrast, gastric ulcer and gastric cancer patients had a higher pH level (3.4 and 6.6 vs 2.9, both P < 0.001) than healthy controls. Hypoacidity existed in 22%, 5%, 29%, 5% and 88% of healthy subjects, esophageal ulcer, gastric ulcer, duodenal ulcer and gastric cancer patients, respectively. CONCLUSION: Bile reflux, atrophy and dense neutrophil infiltrate of the corpus are three independent factors determining the acidity of gastric juice.展开更多
BACKGROUND The gastric microbiota in patients with gastric cancer(GC)has received increasing attention,but the profiling of the gastric microbiome through the histological stages of gastric tumorigenesis remains poorl...BACKGROUND The gastric microbiota in patients with gastric cancer(GC)has received increasing attention,but the profiling of the gastric microbiome through the histological stages of gastric tumorigenesis remains poorly understood,especially for patients with Helicobacter pylori-negative GC(HPNGC).AIM To characterize microbial profiles of gastric mucosa and juice for HPNGC carcinogenesis and identify distinct taxa in precancerous lesions.METHODS The 16S rRNA gene analysis was performed on gastric mucosa from 134 Helicobacter pylori-negative cases,including 56 superficial gastritis(SG),9 atrophic gastritis(AG),27 intestinal metaplasia(IM),29 dysplasia(Dys),and 13 GC cases,to investigate differences in gastric microbial diversity and composition across the disease stages.In addition,paired gastric mucosa and juice samples from 18 SG,18 IM,and 18 Dys samples were analyzed.α-Diversity was measured by Shannon and Chao1 indexes,andβ-diversity was calculated using partial least squares discrimination analysis(PLS-DA).Differences in the microbial composition across disease stages in different sample types were assessed using the linear discriminant analysis effect size.RESULTS The diversity and composition of the bacterial microbiota in the gastric mucosa changed progressively across stages of gastric carcinogenesis.The diversity of the gastric mucosa microbiota was found to be significantly lower in the IM and Dys groups than in the SG group,and the patients with GC had the lowest bacterial community richness(P<0.05).Patients with IM and those with Dys had similar gastric mucosa microbiota profiles with Ralstonia and Rhodococcus as the predominant genera.Microbial network analysis showed that there was increasing correlation strength between IM and Dys(|correlation threshold|≥0.5,P<0.05).GC and its precancerous lesions have distinguishable bacterial taxa;our results identified HPNGC-associated bacteria Streptococcaceae and Lactobacillaceae(P<0.05).Additionally,across precancerous lesion stages from AG to Dys in Helicobacter pylori-negative patients,Burkholderiaceae abundance continuously increased,while Streptococcaceae and Prevotellaceae abundance presented a continuous downward trend.Furthermore,the microbial diversity was higher in gastric juice(P<0.001)than in the mucosa,while PLS-DA revealed a statistically significant difference between the two groups(ANOSIM,P=0.001).A significant difference in the microbial structure was identified,with Proteobacteria being more prevalent in the gastric mucosa and Firmicutes being more abundant in gastric juice.CONCLUSION Our results provide insights into potential taxonomic biomarkers for HPNGC and its precancerous stages and assist in predicting the prognosis of IM and Dys based on the mucosal microbiota profile.展开更多
Colorectal cancer is the second leading cause of cancer-related deaths in the United States.Recent studies prove that though chemotherapeutic agents are being used for the treatment of colon cancer,they become non-eff...Colorectal cancer is the second leading cause of cancer-related deaths in the United States.Recent studies prove that though chemotherapeutic agents are being used for the treatment of colon cancer,they become non-effective when the cancer progresses to an invasive stage.Since consumption of certain dietary agents has been linked with various cancers,fruit juices have been investigated for their consistently protective effect against colon cancer.The unique biochemical composition of fruit juices is responsible for their anticancer properties.In this review,the chemo-preventive effect of fruit juices such as pomegranate and citrus juices against colon cancer are discussed.For this purpose,the bioavailability,in vitro and in vivo effects of these fruit juices on colorectal cancer are highlighted.Moreover,there is a scarcity of studies involving human trials to estimate the preventive nature of these juices against colon cancer.This review will support the need for more preclinical tests with these crude juices and their constituents in different colorectal cancer cell lines and also some epidemiological studies in order to have a better understanding and promote pomegranate and citrus juices as crusaders against colon cancer.展开更多
In this work, lemon and onion biomasses commonly found in street markets are for the first time used to develop a facile, fast and low-cost one-step microwave-assisted carbonization method for synthesis of highly fluo...In this work, lemon and onion biomasses commonly found in street markets are for the first time used to develop a facile, fast and low-cost one-step microwave-assisted carbonization method for synthesis of highly fluorescent carbon dots (CDs). The structure and optical properties of CDs were investigated by TEM, XRD, XRF, UV-Vis, FTIR, and fluorescence spectroscopy. CDs displayed satisfactory optical pro-prieties, a high quantum yield of 23.6%, and excellent water solubility, and the particle size was 4.23-8.22 nm with an average diameter of 6.15 nm. An efficient fluorescent resonance energy transfer (FRET) between the CDs and riboflavin was achieved with CDs acting as donor and riboflavin as acceptor. A linear relationship between FRET and the riboflavin concentration from 0.10 to 3.0 μg/mL was observed, allowing the development of an accurate and fast analytical method to determine this vitamin in multivitamin/mineral supplements. Despite the potential interferences in these supplements, CDs were selective for riboflavin under optimized conditions. A paired t-test at a 95% confidence level indicated no statistically significant difference between the proposed and the reference methods. Recovery test presented values ranged from 96.0% to 101.4%. The limit of detection and relative standard deviation were estimated at 1.0 ng/mL and <2.6% (n = 3), respectively. CDs were successfully synthesized in a domestic microwave oven (1450 W, 6 min), presenting satisfactory parameters when compared with results of other studies reported in the literature, suggesting that the proposed method is a potentially useful method for the synthesis of CDs and determination of riboflavin.展开更多
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 ...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.展开更多
Citrus family especially Grapefruit,has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties.The juice and essential oil ext...Citrus family especially Grapefruit,has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties.The juice and essential oil extracted from eight recently released grapefruit cultivars were used to study physicochemical and antioxidant properties.The total soluble solids(TSS),titratable acidity(TA) and pH of juice samples extracted from various grapefruit varieties differed significantly.The refractive index,specific gravity and optical rotation values for the oil varied from 1.473 to 1.396,0.863 to 0.847 and +93 to +86,respectively.The percent 2,2-diphenyl-1-picrylhydrazyl radical activity(% DPPH activity) and ferric reducing antioxidant power(FRAP) values for grapefruit juice and peel oil varied from 24.06 to 18.79,2.91 to 1.44 mmol g^–1 and 84.87 to 74.73,7.76 to 5.73 mmol g^-1,respectively.There were significant differences in physicochemical,antioxidant properties and volatile profiles of extracted juice and oil.The oil exhibited higher DPPH and FRAP values than the juice.Among different components identified which accounted for over 99% of the volatile fraction,limonene,myrcene,and benzopyran were major components in all oil samples.展开更多
Thermal degradation kinetics of anthocyanins and visual color (Hunter α value) of blood orange juice were studied at selected temperatures (70-90℃). Results indicated that both the thermal degradation of anthocy...Thermal degradation kinetics of anthocyanins and visual color (Hunter α value) of blood orange juice were studied at selected temperatures (70-90℃). Results indicated that both the thermal degradation of anthocyanin and visual color all followed first-order reaction kinetics, and they could be expressed by Arrhenius equation. The activation energy values for the anthocyanins degradation and visual color degradation were 55.81 and 47.51 kJ tool-1, respectively. The linear relationship between visual color and anthocyanin content was obtained. Furthermore, during thermal processing of blood orange juice, the formulas about the linear relationships showed no significant difference at selected temperatures. So, the relationships between visual color and anthocyanins content during thermal processing at selected temperatures could be described by the same equation: α*/αo'=0.559(C/Co)+0.43. It might be inferred that visual color measured instantaneously by tristimulus colorimeters for on-line quality control, could be used to predict the anthocyanins degradation during thermal processing of blood orange juice.展开更多
High content of citric acid in red raspberry juice leads to poor sensory experience. This study developed a feasible method to degrade citric acid in red raspberry juice using a novel characterized Issatchenkia terric...High content of citric acid in red raspberry juice leads to poor sensory experience. This study developed a feasible method to degrade citric acid in red raspberry juice using a novel characterized Issatchenkia terricola WJL-G4 isolated from red raspberry fruits. I. terricola WJL-G4 exhibited a potent capability of reducing the citric acid contents from(22.8 ± 0.08) g/L to(6.2 ± 0.02) g/L within 36 h fermentation, then completely depleted after 48 h. Furthermore, the contents of phenolic compound, including neochlorogenic acid, p-coumaric acid, raspberry ketone, and rutin significantly increased after 36 h fermentation. Fermentation increased total flavonoid contents in red raspberry juice, compared to that in control group. Volatile profiles exhibited to be enriched after fermentation, which contributed to the improvement of the juice taste. Our findings showed that I. terricola WJL-G4 can be applied in deacidification, enrichment of flavonoid compounds and volatile profiles in fermented red raspberry juice..展开更多
基金Supported by Doctoral Research Start-up Fund of Department of Science&Technology of Liaoning Province (2021-BS-250)Doctoral Research Start-up Fund of Liaoning Institute of Science and Technology (2307B16)College Students Innovation and Entrepreneurship Training Program of Liaoning Institute of Science and Technology (202311430048).
文摘[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.
基金funded by Shaanxi Natural Science Foundation (2019JQ-665)Xi’an Agricultural Science and Technology Project (20NYYF0021)supported by the Open Project Program of Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China (SPFW2020YB12)
文摘P omegranate(Punica granatum L.)has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties.The aroma profiles of 4 varieties of pomegranate juice,including Dahongtian(DP),Jingpitian(JP),Luyudan(LP),and Tianhonngdan(TP),were investigated via gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O)analyses.A total of 43 volatile compounds were identified by using GC-MS.Among these compounds,16 were considered as potential aroma-active compounds as detected by GC-O.These compounds belonged to the classes of terpinenes,alcohols,and aldehydes.Eleven volatile compounds were defined as the main contributors to the overall aroma of pomegranate juice due to their high odor activity values(OAVs≥1).Aroma recombination and omission tests confirmed thatβ-myrcene,1-hexanol,and(Z)-3-hexen-1-ol were the key aroma compounds,and limonene,1-octen-3-ol,linalool,and hexanal were important aroma-active compounds in DP samples.
基金Supported by the Deutsches Zentrum für Infektionsforschung,Partner Site Munich,Germany,No.TTU 06.715_00the Bavarian Ministry of Science and the Arts within the framework of the Bavarian Research Network“New Strategies Against Multi-Resistant Pathogens by Means of Digital Networking–bayresq.net”.
文摘BACKGROUND Endofaster is an innovative technology that can be combined with upper gastrointestinal endoscopy(UGE)to perform gastric juice analysis and real-time detection of Helicobacter pylori(H.pylori).AIM To assess the diagnostic performance of this technology and its impact on the management of H.pylori in the real-life clinical setting.METHODS Patients undergoing routine UGE were prospectively recruited.Biopsies were taken to assess gastric histology according to the updated Sydney system and for rapid urease test(RUT).Gastric juice sampling and analysis was performed using the Endofaster,and the diagnosis of H.pylori was based on real-time ammonium measurements.Histological detection of H.pylori served as the diagnostic gold standard for comparing Endofaster-based H.pylori diagnosis with RUT-based H.pylori detection.RESULTS A total of 198 patients were prospectively enrolled in an H.pylori diagnostic study by Endofasterbased gastric juice analysis(EGJA)during the UGE.Biopsies for RUT and histological assessment were performed on 161 patients(82 men and 79 women,mean age 54.8±19.2 years).H.pylori infection was detected by histology in 47(29.2%)patients.Overall,the sensitivity,specificity,accuracy,positive predictive value,and negative predictive value(NPV)for H.pylori diagnosis by EGJA were 91.5%,93.0%,92.6%,84.3%,and 96.4%,respectively.In patients on treatment with proton pump inhibitors,diagnostic sensitivity was reduced by 27.3%,while specificity and NPV were unaffected.EGJA and RUT were comparable in diagnostic performance and highly concordant in H.pylori detection(κ-value=0.85).CONCLUSION Endofaster allows for rapid and highly accurate detection of H.pylori during gastroscopy.This may guide taking additional biopsies for antibiotic susceptibility testing during the same procedure and then selecting an individually tailored eradication regimen.
基金supported by the National Natural Science Fund(31601395)the Open Research Fund Program of Beijing Key Laboratory of Plant Resource Research and Development,Beijing Technology and Business University(PRRD-2021-YB8)+1 种基金the Key Program for Shaanxi Science and Technology(2020NY-146)Lueyang Black-Bone Chicken Industry Development Research Institute(WJYJY-2021-9)。
文摘Tropomyosin(TM)in shrimp is one of the predominant causes of food allergy around the world.In the present study,the effect of seabuckthorn juice against TM-induced shrimp allergy was investigated in BALB/c mice.Allergic symptoms,spleen index,intestinal section and diarrhea were measured in shrimp allergy mice.As the results,seabuckthorn juice suppressed the lesions in jejunum tissue,diarrhea and allergic symptoms in shrimp allergy mice.Seabuckthorn juice also reduced serum concentrations of tumor necrosis factor-a(TNF-α)as well as immunoglobulin E(IgE)and stimulated the secretion of interleukin-10(IL-10)in mice with shrimp allergy.Taken together,our findings suggest that increased IL-10 by seabuckthorn juice inhibits Th2 cytokine production to suppress shrimp allergic symptoms.Furthermore,seabuckthorn juice also regulates shrimp allergy by reducing jejunum lesions,inhibiting levels of TNF-αand IgE.
基金supported by Hebei Provincial Key Research Projects(19227114D)the Vegetable Industry Innovation Team Project of Hebei Modern Agricultural Industrial Technology System(HBCT2018030208).
文摘The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice.Headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)coupled with chemometrics was performed to identify the potential volatiles for the discrimination of different fermented sweet melon juice.In total,70 volatile compounds were found in the fermented sweet melon juices.Of them,45 compounds were annotated according to the GC-IMS database and classified into esters,alcohols,aldehydes,ketones and furans.Results from the multivariate analysis reveal that sweet melon juice fermented by different combinations of microbial strains could be distinctly separated from each other.A total of 15 volatiles with both variable importance in projection value>1 and P<0.05 were determined as potential markers for the discrimination of fermented sweet melon juice.This study confirms the effect of microorganisms on the flavor of the fermented sweet melon juice and shows the potential of HS-GC-IMS combined with chemometrics as a powerful strategy to obtain volatile fingerprints of different fermented sweet melon juice.
文摘It has become necessary to assess how food processing methods affect qualitative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects of ultrasound treatment (37°C, 5 min), pasteurization (90°C, 5 min), and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*), ascorbic acid (AA), total phenolic content (TPC), and antioxidant activity (DPPH), of pineapple juice from ripe and overripe pineapples were assessed. Color values (L*), ascorbic acid (AA), total phenolic content (TPC), and DPPH radical scavenging activity in all juice samples that were sonicated alone and in combination with pasteurization improved significantly (p and color value (a* and b*) decreased in comparison to the control. Whereas pH and acidity did not change significantly (p < 0.05). Pasteurization significantly (p , but sonicated samples significantly (p quality parameters and antioxidant activity, notably in ripe juice. Overall, pasteurization degraded these liquids but sonication, either alone or in combination with it, was advantageous for preserving their quality by retaining nutrients.
文摘Noni juice, made from the fruit of Morinda citrifolia, is a health-promoting food from the Pacific Islands with an extensive history of traditional use. Human clinical trials have revealed that noni juice has antioxidant, immunomodulatory and anti-inflammatory properties. Previously, regular noni juice consumers in Europe and traditional healers in Fiji were surveyed to identify potential noni juice health benefits. But to better understand the perception of its health benefits among those with no previous experience with noni juice, an in-home study was conducted in the United States. Three hundred and nineteen adults with untreated chronic health conditions were provided with a 90-day supply of a blinded (unlabeled) commercial noni juice product (Tahitian Noni<sup>®</sup> Juice), instructed to consume 4 fluid ounces (1/2 cup) each day, and responded to a questionnaire given on days 30, 60 and 90 to evaluate product appeal and perceived effectiveness. A total of 299 people (94%) felt that their health improved in some way after drinking TNJ for 90 days. More than 80% of the subjects reported feeling better or healthier in general. Most participants also concurred with more than two dozen additional positive health perception statements, especially on days 60 and 90. More than 70% of consumers also indicated that noni juice helped them feel better than other wellness supplements they had tried in the past, including other so-called “super fruit” products. These findings seem to corroborate the results of clinical trials and previous consumer surveys regarding the potential for noni juice to provide discernable health benefits when used consistently over time. Such findings may help guide additional placebo-controlled clinical trials in which specific effects may be evaluated more rigorously.
文摘Morinda citrifolia (noni) fruit juice has the potential to influence immune system function. This review discusses results from several human and animal studies that provide insight into the potential mechanisms of action by which noni juice exerts its immunomodulatory effects. Increased natural killer cell activity is a likely a major contributor to the improved health outcomes and increased survival times described in case reports and as observed in LLC and S180 tumor bearing mice. Increased interferon-gamma (IFN-γ) production is also an important mechanism of action through which noni improves immune function. IFN-γ promotes natural killer cell activity and phagocytosis, activities both seen in human and bovine studies as well as in rodents. Noni promotes regulatory cytokine expression, such as IL-2 which stimulates CD4+ T cell differentiation. Noni juice appears to influence this process via kinase 1/2 (ERK1/2), protein kinase B (Akt) and nuclear factor-kappa-beta signaling. As oxidative status is known to influence immune function, this review also discusses the notable antioxidant properties of noni juice that have been demonstrated in human trials.
文摘Despite many advantages, the many technologies studied to eliminate astringen</span><span style="font-family:Verdana;">cy from cashew apple juice are not all accessible and not adopted by pr</span><span style="font-family:Verdana;">ocessors 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 an</span><span style="font-family:Verdana;">d 6.00 respectively;and also, to those of cashew apple juice in terms of f</span><span style="font-family:Verdana;">la</span><span style="font-family:Verdana;">vor and decanting, where the latter obtained scores of 5.19 and 6.14 respe</span><span style="font-family:Verdana;">ctively. 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 exam</span><span style="font-family:Verdana;">ple, passion fruit juice, due to its color, flavor, and odor, has helped re</span><span style="font-family:Verdana;">duce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.
基金Natural Science Foundation of Jiangsu Scientific Committee
文摘INTRODUCTIONThe point mutation rate of k-ras gene at codon 12 inpancreatic adenocarcinoma is reported to be as highas 90%,and with no mutations in normalpancreas tissues or other pancreatic disorders.Wehave detected the presence of k-ras gene
基金Supported by Research grant NSC-96-2314-B-075B-009 from the National Science Council, Taiwan
文摘AIM: To search the independent factors determining gastric juice acidity and to investigate the acidity of gastric juices in various benign and malignant upper gastrointestinal diseases. METHODS: Fasting gastric juice acidity of 165 healthysubjects and 346 patients with esophageal ulcer (n = 21), gastric ulcer (n = 136), duodenal ulcer (n = 100) or gastric cancer (n = 89) were measured and compared. Additionally, gastric specimens were taken from the antrum and body for rapid urease test and histological examination. RESULTS: Multivariate analysis revealed that bile stain of gastric juice, high acute inflammatory score of the corpus, and atrophy of the corpus were independent risk factors for the development of gastric hypoacidity with odds ratios of 3.1 (95% CI: 1.3-7.3), 3.1 (95% CI: 1.2-7.9) and 3.5 (95% CI: 1.3-9.2). Esophageal ulcer and duodenal ulcer patients had a lower pH level (1.9 and 2.1 vs 2.9, both P < 0.05) of gastric juices than healthy subjects. In contrast, gastric ulcer and gastric cancer patients had a higher pH level (3.4 and 6.6 vs 2.9, both P < 0.001) than healthy controls. Hypoacidity existed in 22%, 5%, 29%, 5% and 88% of healthy subjects, esophageal ulcer, gastric ulcer, duodenal ulcer and gastric cancer patients, respectively. CONCLUSION: Bile reflux, atrophy and dense neutrophil infiltrate of the corpus are three independent factors determining the acidity of gastric juice.
基金Supported by National Natural Science Foundation of China,No.81700496,and No.81870386Peking University Medicine Fund of Fostering Young Scholars’Scientific&Technological Innovation,No.BMU2021PY002and Key Laboratory for Helicobacter pylori Infection and Upper Gastrointestinal Diseases,Beijing Key Laboratory,No.BZ0371.
文摘BACKGROUND The gastric microbiota in patients with gastric cancer(GC)has received increasing attention,but the profiling of the gastric microbiome through the histological stages of gastric tumorigenesis remains poorly understood,especially for patients with Helicobacter pylori-negative GC(HPNGC).AIM To characterize microbial profiles of gastric mucosa and juice for HPNGC carcinogenesis and identify distinct taxa in precancerous lesions.METHODS The 16S rRNA gene analysis was performed on gastric mucosa from 134 Helicobacter pylori-negative cases,including 56 superficial gastritis(SG),9 atrophic gastritis(AG),27 intestinal metaplasia(IM),29 dysplasia(Dys),and 13 GC cases,to investigate differences in gastric microbial diversity and composition across the disease stages.In addition,paired gastric mucosa and juice samples from 18 SG,18 IM,and 18 Dys samples were analyzed.α-Diversity was measured by Shannon and Chao1 indexes,andβ-diversity was calculated using partial least squares discrimination analysis(PLS-DA).Differences in the microbial composition across disease stages in different sample types were assessed using the linear discriminant analysis effect size.RESULTS The diversity and composition of the bacterial microbiota in the gastric mucosa changed progressively across stages of gastric carcinogenesis.The diversity of the gastric mucosa microbiota was found to be significantly lower in the IM and Dys groups than in the SG group,and the patients with GC had the lowest bacterial community richness(P<0.05).Patients with IM and those with Dys had similar gastric mucosa microbiota profiles with Ralstonia and Rhodococcus as the predominant genera.Microbial network analysis showed that there was increasing correlation strength between IM and Dys(|correlation threshold|≥0.5,P<0.05).GC and its precancerous lesions have distinguishable bacterial taxa;our results identified HPNGC-associated bacteria Streptococcaceae and Lactobacillaceae(P<0.05).Additionally,across precancerous lesion stages from AG to Dys in Helicobacter pylori-negative patients,Burkholderiaceae abundance continuously increased,while Streptococcaceae and Prevotellaceae abundance presented a continuous downward trend.Furthermore,the microbial diversity was higher in gastric juice(P<0.001)than in the mucosa,while PLS-DA revealed a statistically significant difference between the two groups(ANOSIM,P=0.001).A significant difference in the microbial structure was identified,with Proteobacteria being more prevalent in the gastric mucosa and Firmicutes being more abundant in gastric juice.CONCLUSION Our results provide insights into potential taxonomic biomarkers for HPNGC and its precancerous stages and assist in predicting the prognosis of IM and Dys based on the mucosal microbiota profile.
文摘Colorectal cancer is the second leading cause of cancer-related deaths in the United States.Recent studies prove that though chemotherapeutic agents are being used for the treatment of colon cancer,they become non-effective when the cancer progresses to an invasive stage.Since consumption of certain dietary agents has been linked with various cancers,fruit juices have been investigated for their consistently protective effect against colon cancer.The unique biochemical composition of fruit juices is responsible for their anticancer properties.In this review,the chemo-preventive effect of fruit juices such as pomegranate and citrus juices against colon cancer are discussed.For this purpose,the bioavailability,in vitro and in vivo effects of these fruit juices on colorectal cancer are highlighted.Moreover,there is a scarcity of studies involving human trials to estimate the preventive nature of these juices against colon cancer.This review will support the need for more preclinical tests with these crude juices and their constituents in different colorectal cancer cell lines and also some epidemiological studies in order to have a better understanding and promote pomegranate and citrus juices as crusaders against colon cancer.
文摘In this work, lemon and onion biomasses commonly found in street markets are for the first time used to develop a facile, fast and low-cost one-step microwave-assisted carbonization method for synthesis of highly fluorescent carbon dots (CDs). The structure and optical properties of CDs were investigated by TEM, XRD, XRF, UV-Vis, FTIR, and fluorescence spectroscopy. CDs displayed satisfactory optical pro-prieties, a high quantum yield of 23.6%, and excellent water solubility, and the particle size was 4.23-8.22 nm with an average diameter of 6.15 nm. An efficient fluorescent resonance energy transfer (FRET) between the CDs and riboflavin was achieved with CDs acting as donor and riboflavin as acceptor. A linear relationship between FRET and the riboflavin concentration from 0.10 to 3.0 μg/mL was observed, allowing the development of an accurate and fast analytical method to determine this vitamin in multivitamin/mineral supplements. Despite the potential interferences in these supplements, CDs were selective for riboflavin under optimized conditions. A paired t-test at a 95% confidence level indicated no statistically significant difference between the proposed and the reference methods. Recovery test presented values ranged from 96.0% to 101.4%. The limit of detection and relative standard deviation were estimated at 1.0 ng/mL and <2.6% (n = 3), respectively. CDs were successfully synthesized in a domestic microwave oven (1450 W, 6 min), presenting satisfactory parameters when compared with results of other studies reported in the literature, suggesting that the proposed method is a potentially useful method for the synthesis of CDs and determination of riboflavin.
文摘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.
基金support in the form of INSPIRE(Innovation in Science Pursuit for Inspired Research)Fellowship(IF140221)during his PhD program
文摘Citrus family especially Grapefruit,has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties.The juice and essential oil extracted from eight recently released grapefruit cultivars were used to study physicochemical and antioxidant properties.The total soluble solids(TSS),titratable acidity(TA) and pH of juice samples extracted from various grapefruit varieties differed significantly.The refractive index,specific gravity and optical rotation values for the oil varied from 1.473 to 1.396,0.863 to 0.847 and +93 to +86,respectively.The percent 2,2-diphenyl-1-picrylhydrazyl radical activity(% DPPH activity) and ferric reducing antioxidant power(FRAP) values for grapefruit juice and peel oil varied from 24.06 to 18.79,2.91 to 1.44 mmol g^–1 and 84.87 to 74.73,7.76 to 5.73 mmol g^-1,respectively.There were significant differences in physicochemical,antioxidant properties and volatile profiles of extracted juice and oil.The oil exhibited higher DPPH and FRAP values than the juice.Among different components identified which accounted for over 99% of the volatile fraction,limonene,myrcene,and benzopyran were major components in all oil samples.
基金funded by the Natural Science Foundation of Hubei Province,China(2006ABA168)
文摘Thermal degradation kinetics of anthocyanins and visual color (Hunter α value) of blood orange juice were studied at selected temperatures (70-90℃). Results indicated that both the thermal degradation of anthocyanin and visual color all followed first-order reaction kinetics, and they could be expressed by Arrhenius equation. The activation energy values for the anthocyanins degradation and visual color degradation were 55.81 and 47.51 kJ tool-1, respectively. The linear relationship between visual color and anthocyanin content was obtained. Furthermore, during thermal processing of blood orange juice, the formulas about the linear relationships showed no significant difference at selected temperatures. So, the relationships between visual color and anthocyanins content during thermal processing at selected temperatures could be described by the same equation: α*/αo'=0.559(C/Co)+0.43. It might be inferred that visual color measured instantaneously by tristimulus colorimeters for on-line quality control, could be used to predict the anthocyanins degradation during thermal processing of blood orange juice.
基金supported by Heilongjiang Tongsheng Food Technology Co.Ltd.+1 种基金“the Fundamental Research Funds for the Central Universities”[grant number 2572018BA07 and 2572018CG02]“Applied Technology Research and Development Project of Harbin Science and Technology Bureau”[grant number 2017RAYXJ012]。
文摘High content of citric acid in red raspberry juice leads to poor sensory experience. This study developed a feasible method to degrade citric acid in red raspberry juice using a novel characterized Issatchenkia terricola WJL-G4 isolated from red raspberry fruits. I. terricola WJL-G4 exhibited a potent capability of reducing the citric acid contents from(22.8 ± 0.08) g/L to(6.2 ± 0.02) g/L within 36 h fermentation, then completely depleted after 48 h. Furthermore, the contents of phenolic compound, including neochlorogenic acid, p-coumaric acid, raspberry ketone, and rutin significantly increased after 36 h fermentation. Fermentation increased total flavonoid contents in red raspberry juice, compared to that in control group. Volatile profiles exhibited to be enriched after fermentation, which contributed to the improvement of the juice taste. Our findings showed that I. terricola WJL-G4 can be applied in deacidification, enrichment of flavonoid compounds and volatile profiles in fermented red raspberry juice..