Few studies have evaluated the relationships between intake of sugar-sweetened beverages (SSB) and intermediate biomarkers of cardiometabolic risk. Associations between artificially sweetened beverages (ASB) and fruit juice with cardiometabolic biomarkers are also unclear. We investigated habitual SSB, ASB and fruit juice intake in relation to biomarkers of hepatic function, lipid metabolism, inflammation and glucose metabolism. We analysed cross-sectional data from 8492 participants in the Nurses’ Health Study who were free of diabetes and CVD. Multivariate linear regression was used to assess the associations of SSB, ASB and fruit juice intake with concentrations of fetuin-A, alanine transaminase, γ-glutamyl transferase, TAG, HDL-cholesterol, LDL-cholesterol, total cholesterol, C-reactive protein (CRP), intracellular adhesion molecule 1 (ICAM-1), vascular cell adhesion protein 1, adiponectin, insulin and HbA1c as well as total cholesterol:HDL-cholesterol ratio. More frequent intake of SSB was significantly associated with higher concentrations of fetuin-A, TAG, CRP, ICAM-1, adiponectin and insulin, a higher total cholesterol:HDL-cholesterol ratio, and a lower concentration of HDL-cholesterol (Ptrend ranges from <0·0001 to 0·04) after adjusting for demographic, medical, dietary and lifestyle variables. ASB intake was marginally associated with increased concentrations of CRP (Ptrend=0·04) and adiponectin (Ptrend=0·01). Fruit juice intake was associated with increased concentrations of TAG and HbA1c and a lower concentration of adiponectin (Ptrend ranges from <0·0001 to 0·01). In conclusion, habitual intake of SSB was associated with adverse levels of multiple cardiometabolic biomarkers. Associations between ASB and fruit juice with cardiometabolic risk markers warrant further exploration.

The product. Fruit juices have attained an important place in the modern diets of people belonging to different communities and classes world over. It is the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit. Bioactive compounds. Fruit juices contain nutrients like vitamins, minerals, trace elements, energy and phytochemicals including flavonoids, polyphenols and antioxidants that have been shown to have varied health benefits. Medicinal properties. The mode of action of these fruit juice compounds in most cases seems to be by modulating gene activities. Fruit juice as part of a balanced diet offers both good health and profound disease risk reduction properties. As a result, there is high demand as alternative medicine for different kinds of illnesses such as chronic inflammation, arthritis, diabetes, high blood pressure, muscle aches and pains, menstrual difficulties, headaches, heart disease, AIDS, cancers, gastric ulcers, sprains, mental depression, poor digestion, arteriosclerosis, blood vessel problems, and drug addiction. Furthermore, to identify fruit juices as non-consumable in the context of obesity and dental health would deprive the consumer of a perfectly healthy and nutritious food, and would be completely contrary to the evidence noted in the scientific community. Discussion and conclusion. Fruit juices are an excellent choice of drink when consumed moderately as per recommendations.

Introduction. In recent decades, there has been increased interest in developing natural non-caloric sweeteners, providing sensory properties similar to sucrose. One of the most promising alternatives is the steviol glycosides, high-sweetness compounds extracted from the leaves of Stevia rebaudiana Bertoni. Characteristics and properties. In this review article, the characteristics of this plant are described. According to the relevant literature data, this review provides insight into the major steviol glycosides as well as their main characteristics and properties. Toxicity and legislation. We describe the current situation on the toxicity and the legal framework of the above sweeteners. Extraction techniques. This review describes the techniques developed for extraction and purification, including conventional extraction with water/solvent, ion exchange, enzymatic extraction, supercritical fluid and with a focus on membrane filtration, for its proven advantages in the purification of aqueous extract obtained by leaching of the leaves. Applications. This review also presents various evidence relating to the implementation of steviol glycosides in the food industry, with an emphasis on their use in the formulation of fruit juices. Conclusions. Finally, the future prospects of these natural sweeteners are presented. They highlight the need for research in this area, and the great appeal and commercial potential of such compounds, which should be focused on continuous assessment in relation to issues such as the intensity, persistence of sweetness and the absence of other residual flavors, in order to ensure their acceptance, preference and choice by the general public.

Introduction. Carotenoids havebeen described as possessing several important functional propertiesand health benefits. These properties make these compounds idealfor the always increasing functional food industry as well as forpromoting the consumption of the natural products in which theyare contained. Here, we report the first characterisation of thenon-saponified carotenoid composition in fresh peach fruits and commercialpeach juice and jam. Materials and methods. Fully matureyellow-fleshed peach fruits produced in Sicily were purchased ata local market; they were peeled and the pulp was analysed. Commercialpeach juice and commercial peach jam from three different knownmanufacturers were also purchased at the local market. Both thejuice and jam analysed were produced by local manufacturers fromthe same kind of fresh fruit studied in this work. After carotenoid extractionwith organic solvents, the samples were analysed by a direct HPLC-DAD-APCI-MSmethodology. Results and discussion. Three free carotenoids(zeaxanthin, β-cryptoxanthin and β-carotene) and three monoestersof β-cryptoxanthin were identified and detected in all the samplesanalysed. Interestingly, the carotenoid profile remained the same inall the samples, and it was not affected by the peach processingoccurring during the production of the peach juice and jam. Moreover,small differences were observed in the relative contents of the identifiedcomponents among the samples investigated.

Introduction. The aim of this work was to develop a list ofsuitable sensory attributes and to perform sensory quality assessment of an unprocessedpeach juice and a peach juice clarified by enzymatic treatment followed by membraneprocesses, using the attributes chosen by the trained panel. Materials andmethods. A panel of assessors was selected and trained following the quantitativedescriptive analysis methodology. A descriptive terminology with eight descriptors wassuccessfully developed. Results and discussion. The sensory analysis showedthat the juices were effectively clarified. Although the clarification by microfiltrationin a bench-scale unit did not change juice taste attributes, the characteristic color andaroma of peach juice were also removed. The scale-up of the membrane clarification processaffected all the sensory characteristics of the clarified juice, even taste. Theunpleasant cooked fruit taste and aroma could be reduced by juice clarification byenzymatic and membrane processes. The kind of membrane, membrane geometry andtransmembrane pressure used in the membrane clarification did not significantly affect thejuice sensory characteristics.

Introduction. Natural beveragesface strong competition from synthetic drinks in the open market.Creation of diversity in natural products is a key strategy to withstandthis competition. Pummelo (Citrus grandis Linn.)is one such potential fruit which could be exploited on a commercialscale if processed properly. The bitterness of pummelo juice isa serious handicap in its utilization. The present study aimed atpreparation of a cost-effective, palatable blended beverage of pummelo. Materials and methods. To overcome this problem, pummelowas blended with mango ginger and kokum juice in the ratio of [65:30:5]for the preparation of syrup. The product was stored for 120 daysin ambient conditions of storage and analyzed for changes in itsphysicochemical constituents. Results and discussion.Total soluble solids and total sugar increased during storage, whiletitratable acidity and ascorbic acid content decreased slightlyduring storage. Organoleptically, the best recipe was 25% juice,70 °Brix total soluble solids and 1.5% acidity with a score of 6.3out of 7.0 for overall acceptability. Mango ginger juice suppressedthe bitter aftertaste of pummelo juice and imparted its characteristictaste and flavor to the product. The product was shelf-stable andhad important medicinal constituents in it. The [total revenue / totalcost] ratio of the product was 2.90.

Introduction. Ultrafiltration (UF) is a single-unit operation for the clarification and fining of fruit juices. The purpose of the UF is to remove suspended solids as well as haze-inducing and turbidity-causing substances to obtain a clear juice during storage. Specifically, the polymerization of phenolic compounds and their interaction with other components (e.g., proteins) could cause a haze complex and turbidity in fruit juices, which can foul the ultrafiltration membrane. Materials and methods. Fresh pomegranate juice was clarified by the ultrafiltration process on a laboratory scale. In experimental tests performed according to the total recycle and the batch concentration mode, the effects of transmembrane pressure (TMP) and enzyme pre-treatment on permeation flux and quality of juice were studied. Results. With the total recycle mode, the effect of TMP on the color and clarity of clarified pomegranate juice was significant. The initial color of the raw pomegranate juice was reduced from 74% to 33% and the clarity decreased from 77% to 42% by UF when the TMP increased from (1 to 3.6) bar. Total phenolic rejection decreased from 45% to 21% when the TMP rose from (1 to 2) bar and remained constant above this value. With the batch concentration mode at TMP = 2 bar and velocity 1 m·s–1, the enzymatic treatment (5 U·mL–1, 300 min, T = 20 °C) of pomegranate juice provided the highest permeate flux, a decrease in total phenolics of 50% and an increased clarity of 30%. Fouling of the UF membrane during pomegranate juice processing is mainly due to the retention of polyphenols and/or proteins; thus, several blocking mechanisms were studied, using a recently developed membrane-fouling model. Analysis revealed that the membrane separation process was controlled by the gel layer mechanism of raw pomegranate juice and complete pore blocking mechanism with enzymatic pre-treatment.

Introduction. Many desirable properties make cloudy fruit juice widely produced according to consumer acceptance. The pulp of mango (Mangifera indica L.), a good source of carbohydrates and water, has many uses including the production of juice. Nowadays, the use of food enzymes has become widespread in the juice industry for various reasons. However, the application of enzymes has not yet been tested in the context of the production of cloudy mango juice, except for the stabilization of nectars. Thus, the aim of our study was to examine and optimize some parameters involved in the enzymatic production of cloudy mango juice. Materials and methods. To achieve our objective, we used Response Surface Methodology (RSM) by combining five factors: time (30–50 min), temperature (35–55 °C), pH 4–5.5, Pectinexr Ultra SP-L (20–40 μL·L-1) and Cellubrixr L (15–25 μL· L-1). Results and discussion. The study of juice yield, cloud stability and the browning index showed that the coefficients of determination (R2 values) of these traits with the studied parameters were greater than 0.900. The optimized juice yield, cloud stability and browning index varied with specific values chosen for the five parameters mentioned above. Conclusions. Finally, the use of 30 μ L·L-1 Pectinexr Ultra SP-L and 22 μL·L-1 Cellubrix at 45 °C, for 43 min, at pH 5.5, was found to be the optimum set of conditions for processing cloudy mango juice.

Introduction. Growing demand in Europe for healthy and nutritious food and beverage products with new flavours creates opportunities for supplying the European market with novel fruit juices including tropical fruits like açaí (Euterpe oleracea Mart.). Materials and methods. One tropical fruit species from Brazil, i.e., açaí, was selected as a case species. Via expert interviews, a review of consumer studies regarding tropical fruit consumption, field visits and literature research, a SWOT analysis was conducted in order to map the opportunities, threats, strengths and weaknesses related to açaí and its potential in the West European fruit juice industry. Results. Opportunities stem from growing consumer interest in natural, healthy and nutritious fruit juices, the need for health-oriented innovations in the food industry and growing interest in variety, novel tastes and ethnic foods. Unfamiliarity, health claim credibility and European market access requirements constitute the main threats. Strengths pertain to the nutritional value of açaí and its tropical origin, and the existence of well-established national açaí markets and processing industries. Weaknesses result from the irregular supply and inconsistent açaí quality, lack of advanced know-how in cultivation and processing issues, and scant insights into the fruit’s nutrient profile. Conclusion. The findings indicate that açaí, which has outstanding nutritional values and health-related benefits, could have substantial potential in the West European fruit juice market. Key attention points pertain to creating awareness among consumers and building familiarity with açaí and its products, and obtaining in-depth knowledge about its nutritional characteristics and concomitant health benefits.

Introduction. Les oasis marocaines sont réputées pour le savoir-faire ingénieux de leurs habitants en matière de gestion et de préservation des ressources naturelles. La datte, principal produit des oasis, bénéficie amplement de cette ingéniosité qui connaît, de nos jours, une régression et un manque de valorisation. Notre étude a eu pour objectif d’archiver et d’analyser le savoir-faire de la transformation des dattes en jus, localement appelé Tassabount, et d’en proposer un mode de valorisation. Matériel et méthodes. La méthodologie employée pour le travail d’archivage et d’analyse des connaissances locales de transformation des dattes en jus a été basé sur une approche participative impliquant une centaine de femmes oasiennes de la vallée du Drâa (Maroc). Résultats et discussion. Notre étude a mis en évidence une pratique ingénieuse dans la transformation locale des dattes en jus. Ce savoir-faire, développé par les femmes oasiennes, est étroitement lié à la diversité génétique du palmier dattier (variétés et hybrides). En outre, le Tassabount est identifié comme produit prometteur à valoriser, en misant sur ses qualités organoleptiques et ses vertus thérapeutiques. Par ailleurs, la description et l'analyse du procédé familial de préparation du Tassabount ont permis d’identifier des voies possibles d’amélioration pour son élaboration et sa stabilisation en vue de son transfert à des entreprises artisanales et/ou industrielles.

Introduction. Le baobab (Adansonia digitata L.) est un arbre qui pousse à l’état sauvage au Sénégal où le fruit est consommé sous différentes formes. Si l’écologie et la botanique de la plante ont été bien étudiées, les travaux portant sur la transformation du fruit ou sur l’impact des traitements de transformation sur la qualité des produits finis sont rares. Afin d’évaluer le potentiel technologique de ces fruits, en préalable au développement de leurs produits de transformation sur les marchés locaux, régionaux et internationaux, nous avons cherché à mieux caractériser la matière première (composition biochimique et qualité nutritionnelle), et nous avons étudié la transformation du produit en nectar. Matériel et méthodes. L’étude a porté sur douze échantillons de fruits décoqués d’A. digitata prélevés entre 2004 et 2006 dans différentes zones du Sénégal. Les proportions des différents constituants du fruit (pulpe, graines, fibres) ont été déterminées, puis différentes caractéristiques physicochimiques de la pulpe et de la graine ont été analysées. La flore microbienne présente dans les boissons traditionnellement préparées a été étudiée. Les techniques de pasteurisation et de microfiltration tangentielle des nectars ont été appliquées. Les différentes utilisations et les procédés de transformation traditionnels du fruit ont été évalués à partir d’une enquête réalisée sur un échantillon de 93 personnes interrogées à Dakar et Saly. Résultats et discussion. La pulpe a été caractérisée par une faible teneur en eau (6–15 %), une forte acidité (68–201 mEq·100 g–1) et des teneurs élevées en sucres (20–32 %), acide ascorbique (125–312 mg·100 g–1), minéraux (6 %) et amidon (41–47 %). Les chromatogrammes obtenus par CPG/SM sur la pulpe de fruit ont mis en évidence 10 composés d’arôme dont le myristate d’isopropyle, un composé phénolique non identifié et le nonanal. Sans précaution particulière, la composition de la pulpe a évolué au cours du stockage et sa qualité s’est rapidement dégradée. L’enquête réalisée a montré que la pulpe du fruit de baobab est principalement utilisée pour l’élaboration de boissons de type nectar avec un rapport massique [fruit / eau] de [1 / 3]. La stabilisation du nectar peut être obtenue par pasteurisation (80 °C / 10 min) au détriment de la qualité du produit. Des essais de stabilisation à froid par microfiltration tangentielle ont été réalisés sur des nectars avec des rapports massiques [fruit / eau] de [1 / 3] et [1 / 5]. Les densités de flux ont été comprises entre [(23 et 77) L·h–1·m–2] pour des facteurs de réduction volumique compris entre 1 et 2. Les faibles densités de flux de perméat mesurées compromettent l’intérêt de la microfiltration tangentielle pour la stabilisation à froid du nectar. Conclusion. À l’avenir, dans la perspective d’une production locale de nectar de fruit du baobab, les travaux de recherche devront être focalisés sur la stabilisation thermique de la boisson.

Introduction. The production of high quality fruit juice involves several cultural inputs. Among other factors, fruit quality attributes are influenced by the cultivar, the climate, the harvesting time and soil fertility. Particularly, the soil fertility has a significant effect on the nutritional characteristics of the juice. Good practice as regards fertilization consists of applying rates adapted to plant optimum growth, yield and fruit quality. Materials and methods. Effects of four poultry manure rates [(0, 5, 10 and 15) t·ha–1] on the juice quality of passion fruits (Passiflora edulis var. flavicarpa) were evaluated for two cropping years (2005 and 2006). The seedlings of passion fruit vine were field-established in a randomized complete block design, and the manure treatments were replicated four times. Juice quality assessment was performed on fruits picked in December 2005, coinciding with the dry season and low soil moisture recharge, and August 2006, during the wet season and high soil moisture recharge. Results. The results obtained indicated a significant poultry manure effect on all the juice quality parameters studied; the quality of the juice increased gradually as the manure rate increased. Similarly, the season of fruit-picking had a significant effect on the juice quality. As expected, vines that received no manure produced fruits with the poorest juice quality, suggesting unfavorable nutritive conditions within the vines. The concentrations of anti-nutrient factors (tannin, hydrogen cyanide, phytate and calcium oxalate) were low in ripe yellow passion fruits, and insignificant regarding health hazards for consumers of yellow passion fruit. Conclusion. The results obtained showed that the manure rate and the harvest period affected the quality of passion fruit juice. Application of 15 t·ha–1 poultry manure generally gave the best juice quality; similarly, fruits harvested in the first cropping season had better juice quality.

Introduction. In Iran, sour orange is available between mid-October and March. Frequently, consumers store a large volume of unpasteurized juice at room or low temperatures for consumption when the fresh fruit is not available. The aim of our research was to determine the shelf life of unpasteurized sour orange juice which was stored under conditions similar to those adopted by consumers at home. Materials andmethods. Sour orange juice was prepared by hand-squeezing fresh fruit; it was filtered, and then poured into clear or dark green glass bottles. Bottles were stored at room temperature [(28 ± 2) °C], in the refrigerator [(4 ± 1) °C] and in the freezer [(–12 ± 1) °C] for 12 weeks. Additional samples were prepared by supplementing juice with 2% (w/w) citric acid and they were stored in the refrigerator. Total soluble solids and pH values were measured every 2 weeks and analysis was carried out on ascorbic acid content by means of the titration method in the presence of 2,6–dichlorophenol indophenol. The study was performed for 12 weeks. Resultsand discussion. Total soluble solids content and pH value of the initial juice were 11.5 °Brix and 3.18, respectively. pH appeared not to be significantly influenced by storage time or conditions; however, total soluble solids content in a few samples was reduced to about 9.5 °Brix. The initial ascorbic acid content was 130 mg·100 mL–1; after 2 weeks, it was reduced by nearly 50% for all unfrozen samples. The final concentration of ascorbic acid in the juice was approximately 20 mg·100 mL–1, regardless of storage conditions. The deteriorative reaction of ascorbic acid in the juice at each temperature experienced followed a first-order kinetic model with activation energy of 2.67 kJ·mol–1.

Introduction. Extraction of juice from fruit is one of the most important ways of producing fruit drinks, but the extraction rate is hindered by natural factors. This has given rise to exploration of better methods such as ohmic heating to enhance juice yield. Materials and methods. Orange (Citrus sinensis), pawpaw (Carica papaya) and tomato (Lycopercium esculentum) were ohmic-heated at 9 V dc and 110 V ac, using different electrode combinations of copper / copper (Cu / Cu) and copper / aluminum (Cu / Al) at time intervals of (5, 10 and 15) min. Juice was pressed out through a muslin cloth, and yield, pH, color and vitamin C content were determined. Structural changes in the electrode were notified, while voltage drops across the system were studied. Results and discussion. There were significant differences in juice yield according to the electrode type, the fruit type and the ohmic heating treatment time. The use of Cu / Cu electrodes at 110 V ac gave the highest juice yield; tomato yielded the highest juice content per fruit, while pawpaw yielded the least. Cu / cu-treated samples gave the worst quality in terms of color and acceptability, with indication of a high electrolysis, which dissolved the electrodes. The pH decreased with the ohmic heating treatment times. The vitamin C content significantly varied with ohmic heating time, electrode type and fruit type, and decreased in pawpaw from (63.3 to 3.91) mg·100 g–1 for Cu / Al electrodes to zero for Cu / Cu electrodes with (10 and 15) min heating. Orange retained more vitamin C irrespective of the treatment. Conclusion. The results showed that enhancement of juice extraction by ohmic heating is feasible. For commercialization of the process, the correct electrodes devoid of electrolysis must be used.

Introduction. La pomme de cajou, souvent considérée comme un sous-produit de l’industrie de la noix de cajou, reste très peu valorisée. Parmi les diverses options technologiques possibles pour la clarification des jus de fruits pulpeux, la microfiltration tangentielle sur membrane minérale est un procédé particulièrement prometteur. L’objectif de notre travail a donc été d’évaluer l’intérêt de ce procédé pour la production de jus de pomme de cajou clarifié. Matériel et méthodes. Des essais de filtration ont été réalisés à 30 °C sur une installation pilote de laboratoire munie de diverses membranes tubulaires en alumine. Quatre membranes ont été testées, différenciées par le diamètre moyen de leurs pores [(0,1 ; 0,2 ; 0,8 et 1,4) µm]. Les performances (densité de flux de perméat) et la composition du jus clarifié obtenu (tannins condensés, acidité titrable, acide ascorbique, pH, turbidité, couleur et extrait sec soluble) ont été comparées pour chacune de ces membranes. L’utilisation d’un prétraitement enzymatique de liquéfaction couplé à la microfiltration a également été abordée. Résultats et discussion. Les densités de flux de perméat obtenues ont été comprises entre (36 et 79) L·h–1·m–2. Dans les conditions testées, les membranes de diamètre de pores de (0,1 et 0,2) µm ont conduit aux meilleurs résultats. Le couplage de la microfiltration avec un prétraitement enzymatique de liquéfaction a amélioré les performances de la filtration de (30 à 60) %. Toutes les membranes ont permis d’obtenir un jus parfaitement limpide dont la teneur en acide ascorbique a été très voisine de celle du jus frais. En revanche, les composés phénoliques présents en grande quantité dans le jus de pomme de cajou brut ont été presque totalement éliminés au cours de l’opération permettant ainsi de diminuer considérablement l’astringeance du jus. Conclusion. Nos travaux ont vérifié le potentiel du procédé de microfiltration tangentielle sur la production de jus clarifié de pomme de cajou. Néanmoins, avant d’envisager une future application industrielle, les conditions de traitement devront être optimisées et les qualités nutritionnelle et sensorielle du jus clarifié devront être mieux caractérisées.

Introduction. Originaire du Brésil, l'anacardier est largement présent dans la zone intertropicale. Une synthèse sur les intérêts économiques et les différentes voies de valorisations des produits de cet arbre a été effectuée. L'anacardier. De part sa résistance, notamment aux périodes de sécheresse, l'espèce Anacardium occidentale (anacardiacée) est adaptée à de nombreuses zones tropicales. Malgré sa tolérance aux attaques parasitaires, elle peut être sensible à certains insectes et attaques fongiques comme l'oïdium. Les rendements moyens obtenus pour la noix sont d'environ 600 kg × ha-1 × an-1 ; ils sont susceptibles d'être améliorés grâce à la sélection variétale. La noix de cajou. Elle est le fruit de l'anacardier au sens botanique du terme. L'amande est riche en lipides et contient environ 20 % de protéines. En 1999, les principaux producteurs mondiaux de noix de cajou ont été l'Inde, le Nigéria, le Brésil et la Tanzanie, qui ont produit chacun plus de 100 000 t × an-1. Après concassage de la coque et émondage, ce produit à forte valeur ajoutée est le plus souvent exporté. La pomme de cajou. Elle correspond au pédoncule hypertrophié de la noix qui possède à maturité une chair juteuse et sucrée. Ses principales caractéristiques sont son astringence et sa teneur élevée en vitamine C (200-300 mg × 100 g-1). La pomme de cajou est assez peu valorisée sauf en Inde et au Brésil, notamment sous forme de jus de fruit. Autres productions. Le baume de cajou est une production secondaire assez originale : extrait des coques de la noix, ce liquide corrosif, riche en composés phénoliques, est utilisé dans l'industrie chimique. Conclusion. La culture de l'anacardier, avec sa diversité de produits et notamment avec la noix qui est bien intégrée aux marchés internationaux, semble pouvoir constituer une source intéressante de revenus pour les zones tropicales sèches. Néanmoins, la pomme mériterait d'être mieux valorisée car elle reste encore un sous-produit de l'industrie de la noix de cajou.