Nutritional, sensory, physico-chemical, phytochemical, microbiological and shelf-life studies of natural fruit juice formulated from orange (Citrus sinensis), lemon (Citrus limon), Honey and Ginger (Zingiber officinale)

An opportunity for acerola pulp (Malpighia emarginata DC) valorization evaluating its performance during the block cryoconcentration by physicochemical, bioactive compounds, HPLC-ESI-MS/MS, and multi-elemental profile analysis

The present study evaluated the effect of cryoconcentration of pulp blocks of acerola (Malpighia emarginata DC). The study evaluated cryoconcentration in three stages. The cryoconcentrated samples, the ice fractions, and the initial pulp were evaluated for physicochemical composition, bioactive composition, and multielement profile. The cryoconcentrated sample obtained in the third stage of cryoconcentration showed the best results for the concentration factor, process efficiency, total soluble solids content, red color intensity, and increasing of the macro and micronutrients: Cu, Ca, S, Sr, K, Mn, Na, P, Mg, Fe. All stages presented good performance in the total soluble solids content, increase in the titratable acidity of the concentrates, and progressive increase in the intensity of the red color. Generally, higher levels of total phenolic and antioxidant activity were found for the 2nd and 3rd concentrates. The phenolic activity showed an increase of 166.90% in the 3rd stage concentrate compared to fresh pulp, and the antioxidant activity was 112.10% by the ABTS method and 131.60% by the DPPH method, both in the 3rd stage concentrate. The major individual polyphenols were Ferulic acid, Protocatechuic acid, and Taxifolin, with significant increases in the concentration of the compounds in the 2nd and 3rd stage concentrates. In addition, the contents of potentially toxic metals were below detection limits. During the cryoconcentration process, there was a decrease in the values ​​of vitamin C content, moisture content, density, and elements Cu, Sr, and Zn.

Multi-Element Profile Characterization of Monofloral and Polyfloral Honey from Latvia

Honey is of scientific interest mainly due to its health-promoting and antibacterial properties, which are also associated with its floral origins. However, the methods for confirming honey floral origins are quite limited and require improvements. One method suggested in the search for a multi-method approach to evaluating the floral origins of Latvian honey is inductively coupled plasma mass spectrometry (ICP-MS). This study investigated the multi-element profile of 83 honey samples of well-specified floral origins. The main findings included using Ba, Ca, Cs, Fe, and Rb as indicator elements for heather honey. The chemometric evaluation supported the use of ICP-MS for distinguishing heather honey from other types of honey. The Latvian polyfloral honey multi-element profile was defined and compared to honey samples with other geographical origins. Additionally, the multi-element profiles of buckwheat, clover, and polyfloral honey proteins were investigated to clarify whether the majority of elements were bound with proteins or not. Preliminary results indicated that Ca, K, Mg, Mn, Na, and Sr were mainly found in non-protein-bound forms, while the majority of Al, Cu, Ni, and Zn were in the form of large chemical structures (>10 kDa).

Identification of novel inhibitor against human phosphoethanolamine cytidylyltransferase from phytochemicals of Citrus sinensis peel extract by in vitro and in silico approach

Kidney stone is a major global menace that demands research on nonsurgical treatment involving biological compounds for the benefit of the patients. Among the biological extracts, citric acid is traditionally used to dissolve kidney stones. The current research focuses on evaluating the in vitro anti-urolithiatic activity and in silico study of ethanolic extract of Citrus sinensis (ECS) peel against c: phosphoethanolamine cytidylyltransferase (PCYT). The diuretic activity was evaluated using in vitro model against the synthesized calcium oxalate crystals and cytotoxicity study in Madin-Darby canine kidney cell lines. The phytochemicals were identified using gas chromatography-mass spectroscopy. The interaction mechanism was studied using computational docking studies to confirm their involvement in the dissolution of calcium oxalate kidney stones. Further molecular properties, drug-likeness, ADME (absorption, distribution, metabolism, and excretion), and toxicity analysis were followed for the ligands using software tools. 5-Hydroxymethylfurfural, 2,4-di-tert-butylphenol, 2-methoxy-4-vinylphenol, 6-octen-1-ol, 3,7-dimethyl-, acetate (citronellyl acetate), 3',5'-dimethoxyacetophenone, and ethyl alpha-d-glucopyranoside showed good binding affinities against PCYT. Moreover, the docking studies showed the ligand 3',5'-dimethoxyacetophenone has the highest binding energy (-6.68 kcal/mol) for human CTP. The present investigation concludes that these compounds of C. sinensis peel extract compounds are responsible as novel inhibitors against human CTP and extend their use in the pharmaceutical drug development process.

Anti-Inflammatory Study and Phytochemical Characterization of Zingiber officinale Roscoe and Citrus limon L. Juices and Their Formulation

Zingiber officinale and Citrus limon, well known as ginger and lemon, are two vegetals widely used in traditional medicine and the culinary field. The juices of the two vegetals were evaluated based on their inflammation, both in vivo and in vitro. High-performance liquid chromatography (HPLC) was used to characterize different juices from Zingiber officinale Roscoe and Citrus limon. After the application of the HPLC method, different compounds were identified, such as 6-gingerol and 6-gingediol from the ginger juice and isorhamnetin and hesperidin from the lemon juice. In addition, the two juices and their formulation were assessed for their anti-inflammatory activity, in vitro by utilizing the BSA denaturation test, in vivo using the carrageenan-induced inflammation test, and the vascular permeability test. Important and statistically significant anti-inflammatory activities were observed for all juices, especially the formulation. The results of our work showed clearly that the Zingiber officinale and Citrus limon juices protect in vivo the development of the rat paw edema, especially the formulation F composed of the Zingiber officinale and Citrus limon juices, which shows an anti-inflammatory activity equal to -35.95% and -44.05% using 10 and 20 mg/kg of the dose, respectively. Our work also showed that the formulation was the most effective tested extract since it inhibits the vascular permeability by -37% and -44% at the doses of 200 and 400 mg/kg, respectively, and in vitro via the inhibition of the denaturation of BSA by giving a synergetic effect with the highest IC50 equal to 684.61 ± 7.62 μg/mL corresponding to the formulation F. This work aims to develop nutraceutical preparations in the future and furnishes the support for a new investigation into the activities of the various compounds found in Zingiber officinale Roscoe and Citrus limon.

Growth and inactivation of Listeria monocytogenes in sterile extracts of fruits and vegetables: Impact of the intrinsic factors pH, sugar and organic acid content

Intrinsic characteristics of fresh produce, such as pH, water activity, acid content and nutrient availability are critical factors in determining the survival and growth of Listeria monocytogenes (Lm). In this study, sterile fresh produce juice was used to analyze Lm growth potential among 14 different commodities and to identify physicochemical characteristics in those juices that affect Lm growth. Significant growth of Lm was observed in juices with pH ≥5.6 and low acidity (0.04-0.07 % titratable acidity (TA)) (cantaloupe, carrot, celery, green pepper, parsley, and romaine lettuce), slight reduction of Lm was observed in juices with pH 4.1 (tomato) and pH 3.9 (mango), and no Lm counts were recovered from juices with pH ≤3.8 and high acidity (0.28-1.17 % TA) (apple, blueberry, grape, peach, and pineapple). Although these acidic fruit juices possessed a high sugar content, the pH and acidity of produce juice seemed to be the primary determinants for Lm growth. The neutralization of acidic juices (i.e., Fuji and Gala apple, blueberry, grape, mango, pineapple, peach, and tomato) enabled Lm growth at 37 °C in all juices except for Gala apple and peach. Strong decline in Lm populations in Gala apple, grape and peach juices might be linked to sensitivity to organic acids, such as malic acid. Furthermore, Lm populations significantly decreased in pH-neutral (7.6) cauliflower juice, suggesting that potential antilisterial substances may play a role in Lm decline in cauliflower juice.

Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties

Nowadays, the sector of isotonic beverages has developed its market based on fruit juices that provide a sports drink with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carbohydrates during physical exercise. Consumption of grape juice is increasing worldwide because of its sensory characteristics and nutritional value. It contains mainly water, sugars, organic acids, and phenolic compounds. Phenolic compounds play a major role in prevention of various diseases through their biological activities linked to antioxidant, anti-inflammation, anticancer, anti-aging, antimicrobial, and cardioprotective properties. Several studies have demonstrated that grape juice is able to improve performances of antioxidant activity, protect against oxidative damage, and reduce inflammation during sports activities. Polyphenol content also provides a great sensory profile, mainly color which is an important indicator for consumers when choosing beverage products. The contribution of grape juice through its nutritional value and sensory properties makes it an alternative for the development of a new isotonic drink that will be a novel and healthy product in the field of healthy beverages.

Elaboration of an organic beverage based on grape juice with positive nutritional properties

The present study aimed to develop a natural beverage with interesting phytochemical composition and biological activity based on grape juice without added sugars or artificial additives. Two groups of blends were made by diluting concentrate grape juice with a sugar content of 65 °Brix with two different mineral waters (BA: Bezoya with low mineralization; BB: Solan de Cabras with high mineralization). Lemon juice was used for pH correction, and mixtures of extractions of hop with tea and hop with mint were used to increase aroma. Samples were stored under refrigeration (4°C) then subjected to physicochemical and sensory analysis. The results demonstrated that malvidin‐3‐O‐glucoside pigment was the predominant pigment with a concentration ranging from 75.71 ± 12.49 to 84.87 ± 1.70 mg/L. The levels of sugars ranged from 79.90 ± 1.37 to 82.37 ± 0.55 g/L and total soluble solids were between 5.47 ± 0.12 and 5.77 ± 0.06 °Brix. Total acids presented a significant difference, ranging from 1.40 ± 0.00 to 1.43 ± 0.06 g/L in BA samples and from 1.10 ± 0.10 to 1.20 ± 0.00 g/L in BB samples. For 20 days, the color increased in all beverages. However, BA drinks presented higher acidity and higher red color intensity than BB drinks, so the type of water and pH influenced the color of beverages. The sensory evaluation showed that the beverage made with low mineral water and flavored with a mixture of hop with tea was preferred.

Chemical composition and bioactive compounds of cashew (Anacardium occidentale) apple juice and bagasse from Colombian varieties

Cashew nut production generates large amounts of cashew apple as residue. In Colombia, cashew cultivation is increasing together with the concerns on residue management. The objective of this study was to provide the first chemical, physical and thermal decomposition characterization of cashew apple from Colombian varieties harvested in Vichada, Colombia. This characterization was focused to identify the important bioactive and natural compounds that can be further valorized in the formulation of food, nutraceuticals, and pharmacological products. The results obtained in this study are helpful to portray the cashew apple as a potential by-product due to its renewable nature and valuable composition, instead of seeing it just as an agricultural residue. For that, cashew apples of Regional 8315 and Mapiria varieties were studied. The natural juice (cashew apple juice) that was extracted from the cashew apples and the remanent solids (cashew apple bagasse) were separately analyzed. The HPLC analytical technique was used to determine the concentration of bioactive compounds, structural carbohydrates, and soluble sugars that constitute this biomass. Spectrophotometric techniques were used to determine the concentration of tannins, carotenoids, and total polyphenols. Mineral content and antioxidant activity (DPPH and ABTS assays) were determined in the biomass. Also, the thermal decomposition under an inert atmosphere or pyrolysis was performed on cashew apple bagasse. The varieties of cashew apple studied in this work showed similar content of bioactive compounds, total phenolic content, and structural carbohydrates. However, the Mapiria variety showed values slightly higher than the Regional 8315. Regarding cashew apple juice, it is rich in tannins and ascorbic acid with values of 191 mg/100 mL and 70 mg/100 mL, respectively, for Mapiria variety. Additionally, the principal reservoir of bioactive compounds and constitutive carbohydrates was the cashew apple bagasse. About 50 wt.% of it was composed of cellulose and hemicellulose. Also, in the bagasse, the ascorbic acid content was in a range of 180–200 mg/100 g, which is higher than other fruits and vegetables. Moreover, alkaloids were identified in cashew apples. The maximum value of antioxidant activity (DPPH assay: 405 TEs/g) was observed in the bagasse of Mapiria variety. The bagasse thermal decomposition started around 150 °C when the structural carbohydrates and other constitutive substances started to degrade. After thermogravimetric analysis, a remanent of 20% of the initial weight suggested the formation of a rich-carbon solid, which could correspond to biochar. Therefore, the cashew apple harvested in Vichada is a valuable reservoir of a wide range of biomolecules that potentially could be valorized into energy, foods, and pharmacologic applications. Nevertheless, future work is necessary to describe the complex compounds of this residual biomass that are still unknown.

Ginger (Zingiber officinale Roscoe), Lemon (Citrus limon L.) Juices as Preventive Agents from Chronic Liver Damage Induced by CCl4: A Biochemical and Histological Study

Zingiber officinale Roscoe and Citrus limon L. are well known for their multi-use and for their pharmacological effect in the treatment of many illnesses. This study aims to investigate the chemical composition of the ginger and lemon juice extracts and in addition, to evaluate their antioxidant properties and their hepatoprotective effect against the liver damage of Wistar rats induced by the injection of CCl4 to treated animals. The obtained effects were completed by a histological study for better confirmation of the registered pharmacological effects. The ginger juice extract was found to be rich in 4-gingerol, 6-gingediol, and 6-gingerol, while the lemon juice extract chemical composition was highlighted by the presence of eriodyctiol, rutin, hesperidin, and isorhamnetin. Concerning the antioxidant activity, the ginger, lemon juice extracts, and their formulation showed an important antioxidant potential using TAC (total antioxidant capacity), an antiradical activity against the radical DPPH• (2,2-diphenyl-1-picrylhydrazil), and a ferric reducing power. Finally, the ginger, lemon, and their formulation at different doses were able to prevent CCl4 induced liver damage. Indeed, these different bioactive compounds could be used as alternative agents for the treatment of chronic liver diseases.

Development of value added drinks from date palm juice (Phoenix sylvestris)

The high decaying tendency of date palm juice limited its manifold application. Here, we developed a preservation technique for concentrated juice and formulated ready to serve (RTS) drinks. The collected date palm juice was heated at 85 °C for 5 min; scum was removed and preserved in the sterilized glass bottle. After that, this pasteurized juice was concentrated to 9%, 12%, 15%, 18% and 21% total soluble solids (TSS) levels and treated with 200 ppm of potassium metabisulfite (KMS) and stored at refrigerated temperature (4 °C). Among them, 18% TSS showed overall acceptability to sensory evaluations for colour, flavour, sweetness, TSS, acidity and microbial load. In contrast, heat treated date palm juice (9% TSS) was used to formulate RTS drinks containing 10%, 20%, 30% and 40% date palm juice, were preserved in sterilized bottles and stored at 30 °C. Results showed that RTS drinks containing 30% date palm juice secured the best colour, flavour, sweetness, TSS, acidity, microbial load and overall acceptability. Furthermore, no significant change was observed in TSS, acidity, microbial load up to three and six months for concentrated juice and RTS drinks, respectively.