Fruit Juices: Properties, Consumption and Nutrition (Food and Beverage Consumption and Health)

Food and Beverage Consumption and Health Series

FRUIT JUICES: PROPERTIES, CONSUMPTION AND NUTRITION

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Food and Beverage Consumption and Health Series

FRUIT JUICES: PROPERTIES, CONSUMPTION AND NUTRITION

PAULINE G. SCARDINA EDITOR

Nova Biomedical Books New York

Copyright © 2009 by Nova Science Publishers, Inc. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher. For permission to use material from this book please contact us: Telephone 631-231-7269; Fax 631-231-8175 Web Site: http://www.novapublishers.com NOTICE TO THE READER The Publisher has taken reasonable care in the preparation of this book, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained in this book. The Publisher shall not be liable for any special, consequential, or exemplary damages resulting, in whole or in part, from the readers’ use of, or reliance upon, this material. Any parts of this book based on government reports are so indicated and copyright is claimed for those parts to the extent applicable to compilations of such works. Independent verification should be sought for any data, advice or recommendations contained in this book. In addition, no responsibility is assumed by the publisher for any injury and/or damage to persons or property arising from any methods, products, instructions, ideas or otherwise contained in this publication. This publication is designed to provide accurate and authoritative information with regard to the subject matter covered herein. It is sold with the clear understanding that the Publisher is not engaged in rendering legal or any other professional services. If legal or any other expert assistance is required, the services of a competent person should be sought. FROM A DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS. Library of Congress Cataloging-in-Publication Data Fruit juices : properties, consumption, and nutrition / [edited by] Pauline G. Scardina. p. ; cm. Includes bibliographical references and index. ISBN 9781607415053 1. Fruit juices. I. Scardina, Pauline G. [DNLM: 1. Beverages. 2. Fruit. 3. Food Preservation. 4. Nutritive Value. 5. Phytotherapy-methods. WB 430 F944 2009] QP144.F78F78 2009 613.2--dc22 2009021732

Published by Nova Science Publishers, Inc.  New York

Contents Preface Chapter 1

Chapter 2

i Effect of Temperature, Pressure and Concentration on the Thermal Conductivity of Liquid Food Products (Fruit and Vegetable Juices, Oils, Milks) and Biological Fluids: Experimental and Modeling A.I. Abdulagatov, I.M. Abdulagatov, M.A. Magerramov, and N.D. Azizov Cactus Pear Juice: A Source of Multiple Nutraceutical and Functional Components Hasna El Gharras

Chapter 3

Preservation of Fruit Juices by Pulsed Electric Fields Pedro Elez-Martínez, Robert Soliva-Fortuny and Olga Martín-Belloso

Chapter 4

Impact of Harvesting and Storage on Bioactive Components in Varieties of Orange (Citrus Sinensis L.) M.J. Esteve and A. Frigola

Chapter 5

Chapter 6

Chapter 7

Reduction in Reovirus Infectivity by Pure and Store-Purchased Cranberry and Grape Juice Drinks Steven M. Lipson, Angelika Sobilo, Maria Adragna, Martin Roy, Allen Burdowski, Ben Collins and Guenther Stotzky Characteristics of Chemical Components and Functional Properties Of Chinese Quince (Pseudocydonia Sinensis) Fruit And Juice Extract Yasunori Hamauzu Effect of Temperature, Pressure and Concentration on the Viscosity of Fruit Juices: Experimental and Modeling A. I. Abdulagatov, M. A. Magerramov, I. M. Abdulagatov and N. D. Azizov

1

79 107

127

151

167

183

vi Chapter 8

Chapter 9 Index

Contents Effects of Permeation on Mass Transfer Coefficient for Laminar Non-Newtonian Fluid Flow in Membrane Modules During Clarification/Concentration of Fruit Juice Sirshendu De, Sunando DasGupta and S. Ranjith Kumar Membrane Based Clarification/Concentration of Fruit Juice Sirshendu De, Sunando DasGupta and S. Ranjith Kumar

255 311 371

Preface Juice is a liquid naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying. Juices are often consumed for their health benefits. For example, orange juice is rich in vitamin C, while prune juice is associated with a digestive health benefit. Cranberry juice has long been known to help prevent or even treat bladder infections, and it is now known that a substance in cranberries prevents bacteria from binding to the bladder. Fruit juice consumption overall in Europe, Australia, New Zealand and the USA has increased in recent years, probably due to public perception of juices as a healthy natural source of nutrients and increased public interest in health issues. This new important book gathers the latest research from around the globe in this field. Chapter 1 - The best and complete comprehensive compilation all of the available thermal conductivity data for liquid food products (fruit and vegetable juices, oils, milks) and biological fluids (blood, urine, plasma) at the present time are provided. The overview of the most important methods (parallel-plate, coaxial-cylinder, and transient hot-wire) for determining the thermal conductivity of liquid foods is provided. The theoretical bases of the methods (working equations used to calculate the thermal conductivity), experimental apparatus details, constructions of the thermal conductivity cells for each method, procedures of the measurements, and uncertainty of the each technique were described. The effect of temperature and concentration on the thermal conductivity of liquid foods were studied. Various empirical, semiemprical, and theoretical models (polynomials, power, exponential, logarithmic, and their various combinations, composition, and structural models) for the thermal conductivity of liquid foods were stringently tested with new accurate measurements on plum, pear, cherry-plum, raspberry, cherry, peach, apricot, and sweet-cherry juices at temperatures from 20 to 120 °C and at pressures from 0.1 to 0.3 MPa for the concentrations from 9.8 to 60 °Brix. The accuracy, applicability, and predictive capability of the various theoretical models were studied. A new model was developed to accurately represent the combined effect of temperature and concentration on the thermal conductivity of fruit juices. Models which represent the thermal conductivity of juice relative to pure water were considered.

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Pauline G. Scardina

Chapter 2 - Recently, functional foods present in natural resources, such as fruits, vegetables, oilseeds, and herbs, have received a great attention both by health professionals and the common population for improving overall well-being, as well as in the prevention of diseases. In fact, regular consumption of fruits and vegetables is associated with reduced risks of chronic diseases such as cancer, cardiovascular disease, stroke, Alzheimer’s disease, cataract and age-related functional decline. The recent scientific investigations on cactus reported high content of some chemical constituents, which can give added value to cactus products in terms of functionality. The cactus pear (Opuntia ficus-indica) appears to be an excellent candidate for the inclusion in food. According to several studies, the great number of potentially active nutrients and their multifunctional properties make cactus pear perfect candidates for the production of healthpromoting food and food supplements. Traditionally, it’s appreciated for its pharmacological properties by the Native Americans. However, recent studies on Opuntia have demonstrated cactus pear fruit and vegetative cladodes to be excellent candidates for the development of healthy food. The objective of this chapter is to present a review in terms of cactus pear juice including its nutraceutical and functional properties. Chapter 3 - Pulsed electric fields (PEF) is a nonthermal processing technology that could be used to pasteurize fluid foods avoiding the negative effects of heat. The application of PEF to preserve fruit juices has been extensively studied in the last years. Both microbiological safety and spoilage delay can be achieved when juices are treated with PEF. Furthermore, PEF treatments have also been shown to inactivate varying amounts of several deleterious enzymes. Because of the inactivation of microorganisms and enzymes with a minimal impact on quality and nutritional properties, it is suggested that PEF is a technology of choice to obtain safe and high-quality fruit juices with a shelf-life similar to the attained with mild heat pasteurization treatments. Moreover, the combination of PEF with other food preservation techniques is currently being studied in order to further extend the shelf-life of juices. Future efforts will be devoted to successfully implement PEF processing at an industrial scale as an alternative to traditional heat processing or even as a way of improving quality of the final product by reducing heat treatment intensities. Chapter 4 - Orange juice (Citrus sinensis L.) is probably the best-known and most widely consumed fruit juice all over the world, particularly appreciated for its fresh flavor and considered of high beneficial value for its high content in vitamin C and natural antioxidants such as carotenoids. Concentrations of bioactive compounds in oranges may depend on the variety, but also on the harvesting date and storage time. The aim of this work, therefore, was to determine the physical and chemical characteristics (juice/weight relationship, pH, ºBrix, vitamin C, vitamin A, and carotenoids) of different varieties of orange and establish a relationship that would allow discrimination of oranges in terms of variety, harvesting date, and storage time. Three varieties of orange (Navelina, Navel, and Navel-Lane) were harvested randomly and directly in the field during their harvesting period. The harvesting was done on 3 different dates: 0 days (initial harvesting), 14 days later, and 28 days after the initial harvesting. Each of the harvested samples was stored at 4 ± 2 ºC. To study the effect of storage, 3 determinations were made at 3 different times: 0 (initial), 15, and 30 days. A study was made of the evolution of the juice/weight relationship, pH, ºBrix, vitamin C, vitamin A,

Preface

iii

and carotenoid profile of the different varieties of orange during harvesting and storage. The values of the juice/weight relationship, pH, ºBrix, and vitamin C were in the ranges 46.30– 57.81 mL/100 g, 3.31–4.01, 10.6–12.5, and 45.58–57.79 mg/100 mL, respectively, depending on the variety, harvesting date, and storage time. Fourteen carotenoids (including cis forms) were determined in the oranges analyzed, and the vitamin A (RAE) concentration obtained ranged between 2.93 and 29.44. A predictive model was obtained that could be used to differentiate the orange varieties analyzed. The model was verified with the results obtained for the Navel variety of orange harvested in the following season Chapter 5 - Antimicrobial/antiviral activity by grape (Vitis labrusca) and cranberry (Vaccinium macrocarpon) species remains an area of interest among food scientists. The purpose of this study accordingly, was to investigate the effect of pure and store-purchased grape and cranberry drinks on the infectivity/inactivation of the reovirus, a mammalian enteric infectious agent. Infectivity titrations were performed by a cell culture based immunofluorescence focus assay. Polyacrylamide gel electrophoresis was used to determine the integrity of the viral dsRNA in cell-free suspensions. Cytotoxicity testing was performed in part, using an adenylate kinase – bioluminescence assay. Animal studies employed athymic mice. Treatment of cell cultures with concentrations of 2 to 16% pure or store purchased cranberry and grape juice drinks prior to virus inoculation reduced infectivity titers by approximately one order of magnitude. Neither juice affected a monolayer toxicity. The vitamin C supplement in store-purchased cranberry juice cocktail (CJC) drink displayed no adverse effect on viral titers. A synergistic effect between store-purchased grape (CGJ) and CJC drinks was not observed. A proanthocyanidin-enriched cranberry concentrate (PACranTM) of