• Title, Summary, Keyword: fruit juice powder

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Effects of Freezing Pretreatment on Juice Expression and Drying Characteristics of Prunus mume Fruit (동결 전처리가 매실의 착즙과 건조 특성에 미치는 영향)

  • Chung, Hun-Sik;Kim, Han-Soo;Lee, Young-Guen;Seong, Jong-Hwan
    • Korean Journal of Food Preservation
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    • v.17 no.4
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    • pp.507-512
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    • 2010
  • The effects of pretreatment by freezing on juice expression and drying characteristics of Prunus mume fruit were investigated. Fresh fruit slices were frozen at $-20^{\circ}C$, thawed, and then either pressed (to yield juice) or dried. Fresh fruit slices were used as controls. Both juice yield and drying rate were higher when pre-frozen fruit was tested, compared to fresh fruit. The L and b color values were lower in the juice and dried powder of pre-frozen compared to fresh fruit. The a color value was higher in juice and powder prepared from pre-frozen fruit compared to fresh fruit. There was no significant difference in free sugar or organic acid content between juices and powders from pre-frozen and fresh fruit. None of soluble solid content, titratable acidity, or juice pH was affected by freezing pretreatment. The results suggest that such pretreatment may be useful to increase juice yield and drying rate. However, browning of juice and powder may be elevated.

Qualitative Characteristics of Beaknyunchodduk with Various Percentages of Beaknyuncho (백년초의 첨가비율을 달리한 백년초떡의 품질 특성)

  • Kim, Gi-Bbeum;Choi, Soo-Keun;Shim, Min-Ja
    • Culinary science and hospitality research
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    • v.13 no.3
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    • pp.105-114
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    • 2007
  • This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

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Anti-inflammatory and Antinociceptive Activities of 'Coccinia indica W. &A.' Fruit Juice Powder in Animals

  • Rao, GMM;Rao, Ch V;Sudhakara, M.;Pandey, M M;Rawat, AKS;Sirwaikar, A;Joshi, AB
    • Natural Product Sciences
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    • v.10 no.1
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    • pp.20-23
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    • 2004
  • The fresh fruit juice powder of Coccinia indica W.&A., (Cucurbitaceae, CJP) was studied for the possible activities of antiinflammatory and antinociceptive to rationalize the folkloric use of the plant juice as rasayana. CJP at the doses of 50-200 mg/kg caused a significant (P<0.05 to P<0.001) inhibition of paw edema induced by ${\lambda}$ carrageenin (1%) and histamine $(10^{-3}\;g/ml,\;0.1\;ml)$ in rats. The effect was comparable to the standard cycloxygenase inhibitor brufen at 100 mg/kg and protective percentages were 63.41% and 65.78% respectively. Administration of CJP (50-200 mg/kg) exhibited a moderate increase of the pain threshold on analgesy-meter induced mechanical pain. However CJP significantly prevented the writhing induced by acetic acid in mice and the percentages of inhibitions were 16.98%-35.47%, which is equivalent to 36.67% produced by brufen. These data indicate that the fruit juice of Coccinia indica rationalizes the traditional system of medicine.

Protective Effects of Sweet Orange, Unshiu Mikan, and Mini Tomato Juice Powders on t-BHP-Induced Oxidative Stress in HepG2 Cells

  • Jannat, Susoma;Ali, Md Yousof;Kim, Hyeung-Rak;Jung, Hyun Ah;Choi, Jae Sue
    • Preventive Nutrition and Food Science
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    • v.21 no.3
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    • pp.208-220
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    • 2016
  • The aim of this study was to investigate the protective effects of juice powders from sweet orange [Citrus sinensis (L.) Osbeck], unshiu mikan (Citrus unshiu Marcow), and mini tomato (Solanum lycopersicum L.), and their major flavonoids, hesperidin, narirutin, and rutin in tert-butyl hydroperoxide (t-BHP)-induced oxidative stress in HepG2 cells. The increased reactive oxygen species and decreased glutathione levels observed in t-BHP-treated HepG2 cells were ameliorated by pretreatment with juice powders, indicating that the hepatoprotective effects of juice powders and their major flavonoids are mediated by induction of cellular defense against oxidative stress. Moreover, pretreatment with juice powders up-regulated phase-II genes such as heme oxygenase-1 (HO-1), thereby preventing cellular damage and the resultant increase in HO-1 expression. The high-performance liquid chromatography profiles of the juice powders confirmed that hesperidin, narirutin, and rutin were the key flavonoids present. Our results suggest that these fruit juice powders and their major flavonoids provide a significant cytoprotective effect against oxidative stress, which is most likely due to the flavonoid-related bioactive compounds present, leading to the normal redox status of cells. Therefore, these fruit juice powders could be advantageous as bioactive sources for the prevention of oxidative injury in hepatoma cells.

Studies on the Natural Food Colour made from Sambucus oanadiensis (Sambucus canadiensis에 의한 천연식용(天然食用) 색소(色素)의 개발(開發)에 관(關)하여)

  • Park, Kyo Soo
    • Journal of Korean Society of Forest Science
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    • v.40 no.1
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    • pp.75-81
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    • 1978
  • Elder-berries are economical plants and grown commercially in the United States. Most of the crop is sold to processors and made into natural colour, jellies, jam, port wine or elder berry wine, elder berry juice or used to manufacture of pie mixes. Processors are showing increasing interest in cultivation elder berries. In the present study was wish to find the effect of various factors and practical methods on the processing for the true fruit colour made from fresh elder berries juice as the clearing by the treated pectinase, added sugar, vaccum concentration, extraction of anthocyanosid powder and its property with used prospects. In this study obtained results can be summarized as follows. 1. Pectinase is useful and effected to make clear juice from fresh elder berry juice treated on the $34{\sim}45^{\circ}C$. 2. P.V.C. drum is most useful stored without unfading for clearing elderberry juice and its exposed redish dark purple colour. 3. Clearing elderberry juice stored in the stainless steel drum, changed colour from redish dark purple to dark violets during the stored at the room temperature. 4. Added sugar (Brix $48{\sim}53^{\circ}C$) to the fresh elderberry juice is useful and suitable prospects for to make home juice and wine. 5. The elderberry juice of vaccum concentration is change colour from dark purple to black brown colour during the stored at the room temperature. 6. Its possible to make anthocyanosid powder extracted made from fresh elderberry juice 7. Property of anthocyanosid is an follows. 1) The spectrum of elderberries juice is $523{\sim}530m{\mu}$ 2) The colouring stability is less than $pH_4$ 3) The colouring stability by the heating is less than $pH_4$, and then the more than $pH_4$ is changed colour from redish dark purple to dark brown. 4) By the light colouring stability is less than $pH_4$ 5) The colouring most stability in the pH is $pH_3$ 8. In the future, natural colour made from elderberry juice on the useful prospects is suitable used to make natural fruit juice, ice cream, candy, commercial and home wine, gum, and manufacture of jelly jam, pie maxes, ect.

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Antioxidative and Inhibitory Activities of Extract and Juice Powder from Hippophae rhamnoides L. against Nitric Oxide and Elastase Production (비타민나무 추출물 및 착즙 분말의 항산화 활성 및 Nitric Oxide 생성과 Elastase에 대한 저해활성)

  • Park, Ju Hee;Lee, Chan Ok;Yoo, Ji Hye;An, Nguyen Thi Lan;Yoo, Nam Ho;Kim, Myong Jo
    • Korean Journal of Medicinal Crop Science
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    • v.26 no.2
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    • pp.119-126
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    • 2018
  • Background: The flowering plant Hippophae rhamnoides L. has been used for many studies on fruit or leaf extracts. This study was conducted to investigate the development of a new cosmetic material from H. rhamnoides fruits and leaves that have by antioxidant, anti-inflammatory and wrinkle improvement activities. Methods and Results: The antioxidant abilities of H. rhamnoides extracts, including of a water-soluble fruit powder (FW), a fatsoluble fruit powder (FF), a supercritical extract of fruit by-product (BS), and a mixture of leaf and fruit (MIX), were investigated in vitro. A DPPH radical assay for antioxidant activity was performed for these fractions alongside assay to evaluate the total phenolic and flavonoid content (TPC and TFC). As expected, the MIX had the highest DPPH radical scavenging activity ($RC_{50}=10.27{\mu}g/m{\ell}$), and the TPC and TFC also were highest in MIX ($225.7mg{\cdot}GAE/g$, and $25.18mg{\cdot}QE/g$, respectively). Nitric oxide (NO) production in LPS-induced RAW264.7 cells was estimated and the results indicated an over 75% decrease of NO production in FF and MIX. In other assays, the highest elastase inhibitory activity was found in FW. Conclusions: These results revealed that H. rhamnoides extracts have a high potential for antioxidant, anti-inflammatory and antiwrinkle activities. H. rhamnoides products are suggested to be applied as the functional materials of cosmetic ingredients.

Quality Characteristics of Starch Oddi Dasik Added with Mulberry Fruit Juice (오디즙을 첨가한 녹말오디다식의 품질특성에 관한 연구)

  • Lee, Jung-Hee;Woo, Koung-Ja;Choi, Won-Seok;Kim, Ae-Jung;Kim, Mi-Won
    • Korean journal of food and cookery science
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    • v.21 no.5
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    • pp.629-636
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    • 2005
  • This study was carried out to investigate of the quality characteristics of the starch Oddi Dasik(MSOD) manufactured with various addition levels (0, 5, 10, 18 and 28%) of mulberry fruit (Oddi) juice (MFJ), with various levels(55%, 50%, 45%, 37% and 27%) of sucrose syrup, and with the ratio of rice powder: mungbean starch (1:4) according to the traditional Korean Dasik (a kinds of cookie) methodology. The nutritional components of Oddi and MSOD were examined, and sensory evaluation and physical tests of MSOD added MFJ were conducted. The results are summarized as follows. In Oddi, the contents of moisture, crude fat, crude protein, crude ash, and vitamin C, and the levels of acidity, pH and sugar were 88.45%, 0.245%, 2.23%, 0.88%, 53.20 mg%, 8.00%, 4.41 and 11.0 Brix%, respectively. In MSOD (Oddi 10%), the contents of moisture, crude fat, crude protein, and crude ash, were 22.8%, 0.117%, 9.2% and 0.8%, respectively, and were all increased with increasing MFJ amount. In MSOD (Oddi 10%), the contents of Ca, Mg, K and Fe were 63.2 mg%, 70.9 mg%, 376.0 mg% and 7.7 mg%, respectively. and were increased with increasing MFJ amount. For the establishment of the additional amount of MFJ, sensory evaluation and physical tests were conducted. From the total characteristics of sensory evaluation, the MSOD with 10% MFJ was judged as the best. Color L and b values of MSOD significantly decreased and a value increased with increasing MFJ percentage. Hardness, gumminess, adhesiveness and chewiness among the texture characteristics of MSOD were significantly increased with increasing MFJ amount. However, there were no significant differences in springiness and cohesiveness of the MSOD. In conclusion, the optimal added amount of MFJ for the manufacture of the MSOD was proposed to be 10% of the total weight.

The Effect of Opuntia ficus-indica var. saboten Fruit on Gastric Lesion and Ulcer in Rats

  • Lee, Eun-Bang;Hyun, Jin-Ee;Li, Da-Wei;Moon, Yung-In
    • Natural Product Sciences
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    • v.7 no.3
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    • pp.90-93
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    • 2001
  • The effects of the dried fruit powder of Opuntia ficus-indica var. saboten (OF-f) were investigated on gastric lesion and ulcer models in rats. It showed significant inhibition in HCl ethanol and HCl aspirin induced gastric lesion at a dose of 600 mg/kg, p.o. OF-f also showed significant inhibition in indomethacin induced gastric lesion at the doses of 200 and 600 mg/kg, p.o. However, it did not affect aspirin and Shay ulcer in rats. It also did not affect the gastric juice secretion, acid output and pH. These data suggest that OF-f possesses pronounced inhibitory action on gastric lesion of rats.

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Bioactive and Chemical Properties by Silkworm (Bombyx mori L.) Powder Degradation with Kiwifruit, Papaya, Pineapple and Pear Juice (키위, 파파야, 파인애플 및 배 과즙 처리에 의한 누에분말의 이화학적 특성과 생리활성)

  • Cha, Jae-Young;Kim, Yong-Soon;Ahn, Hee-Young;Eom, Kyung-Eun;Heo, Su-Jin;Cho, Young-Su
    • Journal of Life Science
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    • v.20 no.11
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    • pp.1718-1724
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    • 2010
  • Bioactive and chemical properties of silkworm powder (SP) degradation by fruit extract containing the proteolytic enzymes of kiwifruit, papaya, pineapple and pear were investigated. Silkworm powder was incubated with extracts from each fruit at $60^{\circ}C$ for 24 hr. Protein content was slightly higher in the SP treated with fruit extract than that in the control SP. Major minerals were K, Ca, Mg, and Zn. Major fatty acids were linolenic acid, oleic acid, and palmitic acid. When total protein patterns were analyzed by SDS-polyacrylamide gel electrophoresis (PAGE), silkworm protein was strongly degraded by the treatment of fruit extract from pineapple, papaya, and pear, but little silkworm degradation was observed in kiwifruit extract treatment. Fibriolytic activity was only detected in the SP by the fruit extract treatments from papaya and pear. DPPH radical scavenging activity was slightly stronger in the SP treated with fruit extract than that in silkworm powder. However, all these samples exhibiteda relatively low activity compared with the butylated hydroxytoluene (BHT). These results may provide the basic data for understanding the biological activities and chemical characteristics of SP treated with fruit extract for development of functional foods.

Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage

  • Sung, Jung-Min;Kim, Young-Boong;Kum, Jun-Seok;Choi, Yun-Sang;Seo, Dong-Ho;Choi, Hyun-Wook;Park, Jong-Dae
    • Food Science of Animal Resources
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    • v.35 no.6
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    • pp.807-814
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    • 2015
  • This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.