This article mainly focuses on the study recently conducted at the CREC to understand the potential of using HLB-tolerant cultivar Sugar Belle in juice processing. Sensory attributes, consumer ...preference and their attitude toward mandarin blended juice were discussed.
To study potential ramifications of antimicrobial resistance, we carried out adaptive laboratory evolution assays (ALE) to isolate three resistant variants (RVs) of Salmonella enterica Typhimurium, ...employing three different types of food preservation methods: 1) an emergent technology, plasma-activated water (PAW), leading to variant RV-PAW; a traditional method, heat, leading to variant RV-HT, and a natural antimicrobial compound, carvacrol, leading to variant RV-CAR. The variant resistant to plasma-activated water, RV-PAW, had mutations in rpoA and rpoD; it showed increased tolerance to heat in orange juice but ultimately did not pose a significant threat, as it exhibited a fitness cost at refrigeration temperature (8 °C), whereas its virulence against Caenorhabditis elegans decreased. The variant resistant to heat, RV-HT, had mutations in flhC, dnaJ: it exhibited a fitness cost at high growth temperatures (43 °C) and induced morphofunctional alterations in C. elegans. The variant resistant to carvacrol, RV-CAR, had mutations in sseG, flhA, wbaV, lon; this variant not only exhibited significantly higher thermotolerance in both laboratory media and food models but also effectively increased its growth fitness at refrigeration temperatures while retaining its virulence, evidenced by the highest percentage of Smurf phenotype in C. elegans.
To address these challenges, we applied a process combining thermal treatment with citral, with the aim of leveraging the sublethal damage caused in RVs by heat treatments in orange juice. This approach achieves enhanced microbial inactivation without having to escalate the intensity of the thermal treatment. The result was particularly encouraging in the case of RV-CAR, the most challenging strain, for which we improved lethality by up to 3 log10 inactivation cycles.
•Growth fitness of resistant variants (RVs) varied with growth temperature.•Most RVs exhibited significant virulence potential.•RVs showed intrinsic cross-tolerance to heat in orange juice.•The combination of heat and citral improved RV inactivation.•The emergence of RVs within the food chain might compromise food safety.
It’s no secret that the recent season in Florida was a disaster, with record low production and terrible fruit quality due to HLB. Juice Brix and soluble solids were so low that harvest was delayed ...in many groves, resulting in fruit on the ground, even with Valencia. Most people have concluded that Hamlin has no future in Florida’s future juice industry, but what is a viable replacement? How does our beloved Florida orange juice industry climb out of this hole? The UF-CREC Citrus Breeding Team believes that new scion and rootstock cultivars, combined with improved production systems and enhanced nutrition is the way forward. Here we focus on new sweet orange and sweet orange-like selections in our breeding pipeline with good potential to improve our juice products, and help to restore our industry.
This study investigated the impact of freeze-dried coacervates at various concentrations (0.5, 1, and 1.5%) on physicochemical and microbiological properties of orange juice. Either 60% ethanol ...freeze-dried coacervates (EFC) or absolute ethanol freeze-dried coacervates (AFC) were used. The addition of EFC or AFC to orange juice did not significantly (p<0.05) affect pH, viscosity, or electric conductivity, as pH was unchanged for a 0.5% concentration and slightly increased from 3.99 to 4.01 at 1% and 1.5% concentrations. After adding AFC and EFC, viscosity were 52, 53, and 53 mPas at 0.5, 1, and 1.5% concentrations, respectively. Electric conductivity increased from 0.278 s.m-1 (control) to 0.334, 0.347, and 0.375 s.m-1 at 0.5, 1, and 1.5% concentrations after adding EFC, while were 0.325, 0.335, and 0.373 s.m-1 at the same concentration after adding AFC, respectively. However, after adding EFC, total phenolic content increased to 77.25, 115.96, and 154.95 mg.100mL-1, total flavonoid content (TFC)increased to 34.76, 52.18, and 69.73 mg.100mL-1, and antioxidant activity (AA) enhanced to 70.36, 74.36, and 79.58% at concentrations 0.5, 1, and 1.5%, respectively. Also, after adding AFC, total phenolic content increased to 79.26, 117.78, and 156.25 mg.100mL-1, TFC increased to 35.67, 53.00, and 70.31 mg.100mL-1, and AA enhanced to 71.65, 75.84, and 81.21% at concentrations 0.5, 1, and 1.5%, respectively. At concentrations 0.5, 1, and 1.5%, EFC decreased total plate count (TPC) to 2.12, 2.02, and 1.78 log cfu.mL-1, respectively and mold and yeast counts decreased to 1.5, 1.35, and 1.1 log cfu.mL-1, respectively. Also, adding AFC caused TPC to decrease to 2.18, 2.04, and 1.84 log cfu.mL-1, respectively and mold and yeast count decreased to 1.53, 1.33, and 1.12 log cfu.mL-1, respectively. Overall, the results indicate that adding EFC or AFC to fresh orange juice can enhance its nutritional and microbiological qualities without degrading its sensory qualities.
This study investigated the impact of freeze-dried coacervates at various concentrations (0.5, 1, and 1.5%) on physicochemical and microbiological properties of orange juice. Either 60% ethanol ...freeze-dried coacervates (EFC) or absolute ethanol freeze-dried coacervates (AFC) were used. The addition of EFC or AFC to orange juice did not significantly (p<0.05) affect pH, viscosity, or electric conductivity, as pH was unchanged for a 0.5% concentration and slightly increased from 3.99 to 4.01 at 1% and 1.5% concentrations. After adding AFC and EFC, viscosity were 52, 53, and 53 mPas at 0.5, 1, and 1.5% concentrations, respectively. Electric conductivity increased from 0.278 s.m-1 (control) to 0.334, 0.347, and 0.375 s.m-1 at 0.5, 1, and 1.5% concentrations after adding EFC, while were 0.325, 0.335, and 0.373 s.m-1 at the same concentration after adding AFC, respectively. However, after adding EFC, total phenolic content increased to 77.25, 115.96, and 154.95 mg.100mL-1, total flavonoid content (TFC)increased to 34.76, 52.18, and 69.73 mg.100mL-1, and antioxidant activity (AA) enhanced to 70.36, 74.36, and 79.58% at concentrations 0.5, 1, and 1.5%, respectively. Also, after adding AFC, total phenolic content increased to 79.26, 117.78, and 156.25 mg.100mL-1, TFC increased to 35.67, 53.00, and 70.31 mg.100mL-1, and AA enhanced to 71.65, 75.84, and 81.21% at concentrations 0.5, 1, and 1.5%, respectively. At concentrations 0.5, 1, and 1.5%, EFC decreased total plate count (TPC) to 2.12, 2.02, and 1.78 log cfu.mL-1, respectively and mold and yeast counts decreased to 1.5, 1.35, and 1.1 log cfu.mL-1, respectively. Also, adding AFC caused TPC to decrease to 2.18, 2.04, and 1.84 log cfu.mL-1, respectively and mold and yeast count decreased to 1.53, 1.33, and 1.12 log cfu.mL-1, respectively. Overall, the results indicate that adding EFC or AFC to fresh orange juice can enhance its nutritional and microbiological qualities without degrading its sensory qualities.
This study investigated the impact of freeze-dried coacervates at various concentrations (0.5, 1, and 1.5%) on physicochemical and microbiological properties of orange juice. Either 60% ethanol ...freeze-dried coacervates (EFC) or absolute ethanol freeze-dried coacervates (AFC) were used. The addition of EFC or AFC to orange juice did not significantly (p<0.05) affect pH, viscosity, or electric conductivity, as pH was unchanged for a 0.5% concentration and slightly increased from 3.99 to 4.01 at 1% and 1.5% concentrations. After adding AFC and EFC, viscosity were 52, 53, and 53 mPas at 0.5, 1, and 1.5% concentrations, respectively. Electric conductivity increased from 0.278 s.m-1 (control) to 0.334, 0.347, and 0.375 s.m-1 at 0.5, 1, and 1.5% concentrations after adding EFC, while were 0.325, 0.335, and 0.373 s.m-1 at the same concentration after adding AFC, respectively. However, after adding EFC, total phenolic content increased to 77.25, 115.96, and 154.95 mg.100mL-1, total flavonoid content (TFC)increased to 34.76, 52.18, and 69.73 mg.100mL-1, and antioxidant activity (AA) enhanced to 70.36, 74.36, and 79.58% at concentrations 0.5, 1, and 1.5%, respectively. Also, after adding AFC, total phenolic content increased to 79.26, 117.78, and 156.25 mg.100mL-1, TFC increased to 35.67, 53.00, and 70.31 mg.100mL-1, and AA enhanced to 71.65, 75.84, and 81.21% at concentrations 0.5, 1, and 1.5%, respectively. At concentrations 0.5, 1, and 1.5%, EFC decreased total plate count (TPC) to 2.12, 2.02, and 1.78 log cfu.mL-1, respectively and mold and yeast counts decreased to 1.5, 1.35, and 1.1 log cfu.mL-1, respectively. Also, adding AFC caused TPC to decrease to 2.18, 2.04, and 1.84 log cfu.mL-1, respectively and mold and yeast count decreased to 1.53, 1.33, and 1.12 log cfu.mL-1, respectively. Overall, the results indicate that adding EFC or AFC to fresh orange juice can enhance its nutritional and microbiological qualities without degrading its sensory qualities.
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•HPP on peeled Navel orange fruit increased flavonoids, phythoene and phytofluene in juices.•HPP-Cara Cara juices have higher carotenoid content than HPP-Navel juices.•HPP preserved ...flavonoids and vitamin C but decreased lycopene in Cara Cara juices.•Carotenoids structure and deposition in food matrix modulate the effect of HPP.
This work examines the effect of HPP at 200 MPa/25 °C/1 min (HPP-200) as pretreatment on whole-peeled orange fruits from ordinary 'Navel' and red-fleshed 'Cara Cara' sweet oranges before juicing with the aim to improve the extractability of carotenoids, flavonoids, vitamin C and hydrophilic antioxidant activity in the juices. Untreated and HPP-200 juices were subsequently processed at 400 MPa/40 °C/1 min (HPP-400 and HPP-200-400). HPP-200 and HPP-200-400 increased the concentration of hesperidin (25% and 16%), narirutin (27% and 9%), phytoene (40% and 97%) and phytofluene (9- and 12-fold) in Navel-juice and maintained the vitamin C content and the antioxidant activity compared to untreated freshly-prepared juice. However, these two HPP treatments in Cara Cara-juices preserved flavonoids and vitamin C concentration but decreased 16% total carotenoid content mainly lycopene due to its more exposed position in the food matrix. However, a single HPP-400 treatment applied on freshly-prepared orange juices reduced bioactive compounds, mainly in Navel-juices, perhaps due to the mechanical juicing procedure (jar-blender) used or/and with the pressure-induced activation of detrimental food enzymes. All the HP-treated Cara Cara-juices presented higher carotenoid content than the corresponding Navel-juices, and can be considered an excellent dietary source of these compounds. Therefore, HPP applied to whole peeled orange did not modified the profiling of bioactive compounds of Navel- and Cara Cara-juices and increased the concentration of total and individual carotenoids, flavonoids, vitamin C and antioxidant activity depending on the type of bioactive compounds, the orange fruit cultivar and the HPP conditions.
Carbendazim is a type of benzimidazole fungicide commonly used to protect agricultural crops. It has high chemical stability and a long degradation half-life, which increases the potential for ...environmental accumulation. Herein, carbendazim-imprinted cotton fabric (MIPCF) was fabricated for the selective and sensitive detection of carbendazim in orange juice samples using spectrofluorimetry. The imprinted cotton fabrics were characterized using a variety of surface characterization techniques, and the results revealed the grafting of a polymer layer onto the cotton fabric. Furthermore, the MIPCF had a high adsorption capacity of 96.9 mg/g and an imprinting factor of 4.36. Importantly, MIPCF demonstrated satisfactory regeneration capability, enduring up to ten regeneration cycles without significantly reducing its initial adsorption capacity. The proposed method had excellent linearity with a correlation coefficient of 0.999 and a limit of detection of 1.12 µg/L for carbendazim in orange juice samples. The proposed method exhibited acceptable recovery ranges (99.2–100 %) accompanied by lower inter-day and intra-day precisions. It is inferred that the proposed method offers a promising alternative for quantifying fungicides compared to conventional spectroscopic or chromatographic techniques.
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•A molecularly-imprinted cotton fabric (MIPCF) was fabricated for carbendazim.•MIPCF showed high adsorption capacity and selectivity towards carbendazim.•MIPCF has good reusability, wide linear range, and low detection limit.•The proposed method was sensitive, simple and rapid.
Oxygen radical antioxidant capacity (ORAC) and trolox equivalent antioxidant capacity (TEAC) assays were compared to estimate the total antioxidant capacity (TAC) of orange juice, milk, and an orange ...juice-milk beverage. When the TEAC method was used with this beverage, an increase in the concentration of orange juice corresponded to an increase in TAC, but increasing the percentage of milk did not increase the TAC value. When the ORAC method was applied, it was seen that increased concentrations of juice or milk corresponded to greater antioxidant capacity. An evaluation was also made of the influence of certain compounds (ascorbic acid, gallic acid, β-carotene, lutein, zeaxanthin and albumin) with antioxidant capacity that were present in the samples studied.
Although the TEAC method is simpler and cheaper than the ORAC method, it gives an underestimate of the antioxidant capacity of foods or beverages of a more complex nature.
Freshly squeezed orange juice aroma is due to a complex mixture of volatile compounds as it lacks a specific character impact compound. Fresh hand-extracted juice is unstable, and thermal processing ...is required to reduce enzyme and microbial activity. Heating protocols range from the lightly heated not from concentrate, NFC, to the twice heated, reconstituted from concentrate, RFC, juices. Thermal processing profoundly effects aroma composition. Aroma volatiles are further altered by subsequent time-temperature storage conditions. Heating reduces levels of reactive aroma impact compounds such as neral and geranial, and creates off-flavors or their precursors from Maillard, Strecker, and acid catalyzed hydration reactions. Off-flavors such as 4-vinylguaiacol, p-cymene, and carvone are the products of chemical reactions. Other off-flavors such as butane-2,3-dione, guaiacol, and 2,6-dichlorophenol are indicators of microbial contaminations. Since most orange juice consumed worldwide is processed, the goal of this review is to summarize the widely scattered reports on orange juice aroma differences in the three major juice products and subsequent aroma changes due to packaging, storage, and microbial contamination with special emphasis on results from GC-O studies.
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