Antioxidant and Anti-Inflammatory Effects of Orange Juice

Juice Quality Evaluation with Multisensor Systems-A Review

E-nose and e-tongue are advanced technologies that allow for the fast and precise analysis of smells and flavours using special sensors. Both technologies are widely used, especially in the food industry, where they are implemented, e.g., for identifying ingredients and product quality, detecting contamination, and assessing their stability and shelf life. Therefore, the aim of this article is to provide a comprehensive review of the application of e-nose and e-tongue in various industries, focusing in particular on the use of these technologies in the fruit and vegetable juice industry. For this purpose, an analysis of research carried out worldwide over the last five years, concerning the possibility of using the considered multisensory systems to test the quality and taste and aroma profiles of juices is included. In addition, the review contains a brief characterization of these innovative devices through information such as their origin, mode of operation, types, advantages and disadvantages, challenges and perspectives, as well as the possibility of their applications in other industries besides the juice industry.

Endocrine Disruptors-'Food' for Thought

Green vegetables, fruits, cereals, and pulses are all rich sources of antioxidants. Retinoic acid, ascorbate, proanthocyanidins, tannins, saponins, melatonin, curcumin, allicin, and alpha-lipoic acid stand documented in plants as bioactive compounds. The international dietary committee advocates a specific quantum of these natural antioxidants through diet. Interestingly, environmental pollution has indeed affected most of these farm products. The use of chemical fertilizers, pesticides and heavy metals in soil has a cumulative effect on human health. Enough evidence is available for the presence of phytoestrogen, xenoestrogen, and a host of other endocrine disruptors in the food. These plant-based nutrients can mimic or enhance the natural hormone's health effects. While endocrine disruptors are found in many everyday products, this review aims to address endocrine disruptors from food in the Asian subcontinent. 'Food for thought' justifies the paradigm shift towards good endocrine health by swaying away from the conventional daily dietary recommendations.

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were studied in healthy citrus-maqui beverages. The impact of the processing technologies on the microbiological and phytochemical profile was assessed by applying two HHP treatments at 450 and 600 MPa for 180 s and TP at 85 °C for 15 s. The shelf life under refrigeration (4 °C) and room temperature (20 °C) was monitored for 90 days. All treatments ensured microbiological stability at both storage temperatures. Aside from that, the physicochemical parameters were not significantly different after processing or throughout the storage period. Regarding color parameters, an increase in the reddish coloration was observed during storage for those beverages treated by HHP. In general, phenolic compounds were little affected by the processing technique, even when treatment under HHP was more stable than by TP during storage. On the other hand, vitamin C showed great degradation after processing under any condition. It can be concluded that HHP is an effective alternative to thermal treatments, achieving effective microbial inactivation and extending the shelf life of the juices by contributing to a better preservation of color and bioactive compounds.