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Vegetable Juices (vegetable + juice)
Selected AbstractsA medium to enhance identification of Septoria musiva from poplar cankersFOREST PATHOLOGY, Issue 3 2002J. C. STANOSZ A series of experiments was conducted to determine the relative tolerance in vitro of an isolate of Septoria musiva (a fungus that causes a severely damaging stem canker disease of poplars) for selected chemicals. Inhibition of diameter growth of this fungus on a V-8 vegetable juice-based medium with captan, chlorothalonil, iprodione, mancozeb and streptomycin sulphate at concentrations, respectively, of 50, 1, 10, 10, and 100 mg l,1 was relatively low compared to inhibition of eight other fungi cultured from cankers on poplars. In addition, the presence of captan stimulated profuse sporulation of the fungus. These properties assisted in the identification of S. musiva from cankers resulting from artificial inoculation of poplar branches in the field. Un milieu de culture pour aider à l'identification de Septoria musiva isolé de chancres sur peuplier Un isolat de Septoria musiva, champignon responsable de chancres de tronc sur peupliers, àété testéin vitro pour sa tolérance à un certain nombre de substances. L'inhibition de la croissance en diamètre a été déterminée sur milieu V8 additionné de captan, chlorothalonil, iprodione, mancozèbe et sulfate de streptomycine aux concentrations respectives de 50, 1, 10, 10, et 100 mg par litre; l'inhibition était relativement faible comparée à celle de huit autres champignons isolés de chancres de peuplier. La présence de captan stimulait la sporulation du champignon. Ces propriétés ont aidéà l'identification du S. musiva réisoléà partir de chancres obtenus au champ par inoculation artificielle de branches de peuplier. Ein Medium zur Verbesserung der Identifikation von Septoria musiva aus Pappelkrebsen Es wurde eine Serie von Experimenten zur Bestimmung der relativen Toleranz eines Septoria musiva Isolats (ein Erreger ausserordentlich schädlicher Stammkrebse an Pappeln) gegenüber ausgewählten Chemikalien durchgeführt. Das Wachstums des Pilzes auf einem auf V-8 Gemüsesaft basierenden Medium mit 50 mg l,1 Captan, 1 mg l,1 Chlorothalonil, 10 mg l,1 Iprodion, 10 mg l,1 Mancozeb und 100 mg l,1 Streptomycinsulfat wurde im Vergleich zum Wachstum von acht anderen Pilzarten, die ebenfalls aus Pappelkrebsen isoliert wurden, nur schwach gehemmt. Zudem regte Captan den Pilz zu intensiver Sporulation an. Als hilfreich erwiesen sich diese Eigenschaften in Feldversuchen bei der Identifikation von S. musiva aus Krebsen, die sich nach künstlicher Inokulation von Pappelzweigen entwickelten. [source] Inactivation of Escherichia coli and Shigella in acidic fruit and vegetable juices by peroxidase systemsJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2006I. Van Opstal Abstract Aims:, To study the bactericidal properties of the lactoperoxidase (LPER)-thiocyanate and soybean peroxidase (SBP)-thiocyanate systems at low pH, their efficiency for inactivation of Escherichia coli and Shigella in acidic fruit and vegetable juices, their effect on colour stability of the juices and interaction with ascorbic acid. Methods and Results:, Three-strain cocktails of E. coli and Shigella spp. in selected juices were supplemented with the LPER or SBP system. Within 24 h at 20°C, the LPER system inactivated both cocktails by ,5 log10 units in apple, 2,5 log10 units in orange and ,1 log10 unit in tomato juices. In the presence of SBP, browning was significant in apple juice and white grape juice, slight in pink grape juice and absent in orange or tomato juice. Ascorbic acid protected E. coli and Shigella against inactivation by the LPER system, and peroxidase systems significantly reduced the ascorbic acid content of juices. Conclusions:, Our results suggest a different specificity of LPER and SBP for SCN,, phenolic substrates of browning and ascorbic acid in acidic juices. The LPER system appeared a more appropriate candidate than the SBP system for biopreservation of juices. Significance and Impact of the Study:, This work may open perspectives towards the development of LPER or other peroxidases as biopreservatives in acidic foods. [source] EFFECTS OF ACIDIFICATION ON PE ACTIVITY, COLOR AND ANTIOXIDANT PROPERTIES OF COLD BREAK TOMATO JUICEJOURNAL OF FOOD QUALITY, Issue 1 2008FALLOU SARR ABSTRACT Turbidity maintenance, high antioxidant activity and attractive red color are important attributes of good tomato juice. Acidification was found effective in pectin esterase (PE) inactivation and turbidity maintenance. However, no information related to the changes of antioxidant properties after enzyme inactivation by acidification has been reported. In this article, acidification of cold break tomato juice to pH 2 or 3 was conducted after extraction. The changes of antioxidant properties (content and activity) and their correlation with PE activity and color in the juice were studied. Results indicated that acidification enhanced the viscosity of tomato juice by decreasing its PE activity. Significant increases of the main antioxidant contents (lycopene, polyphenols and vitamin C) and antioxidant activities (1,1-diphenyl-2-picrylhydrazyl scavenging, ferrous ion chelating ability [FICA] and reducing power), as well as red color, were also found. In addition, the acidified cold break tomato juice exhibited better FICA and reducing power than butylated hydroxyanisole and, -tocopherol. This finding reveals the possibility of producing tomato juice with high antioxidant capacities by acidification. PRACTICAL APPLICATIONS The consumers' demand for healthy products with high quality toward fresh and health has increased remarkably these years. Tomato is one of the most popular vegetable juices, and its important quality aspects are color, stability and antioxidant capacity. Pectin esterase is the principal agent responsible for tomato juice stability. In addition, the goal of tomato juice processors is to optimize processing conditions by prevention of heat and oxidative damages on antioxidant components. Our results indicated that acidification may stabilize tomato juice and improve its color characteristics and main nutritional factors. Therefore, the acidification treatment could be used as a tool for providing the attractive color and enhancing the nutritional value and health-promoting properties of cold break tomato juice. [source] Antioxidative and antimutagenic activities and polyphenol content of pesticide-free and organically cultivated green vegetables using water-soluble chitosan as a soil modifier and leaf surface sprayJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2001Huifeng Ren Abstract Five green vegetables (qing-gen-cai, Chinese Cabbage, spinach, Welsh onion and green pepper) commonly used in our daily diet were analysed to determine their antioxidative and antimutagenic activities and chemical content of polyphenols. We obtained pesticide-free and organically cultivated (O) vegetables using water-soluble chitosan as a soil modifier and leaf surface spray (as an alternative natural insecticide) in order to investigate biofunctions induced or enhanced by such specialised cultivation practices. In addition, we purchased the same varieties of vegetables cultivated on an adjacent farm in the conventional manner (C) using pesticides and chemical fertilisers in order to examine the differences in biological activities and distribution of constituents responsible for such activities. The antioxidative activity shown by O vegetables was 120% times higher than that shown by C vegetables in the case of spinach and 20,50% higher in the case of Welsh onion, Chinese cabbage and qing-gen-cai. In comparison with C vegetables, the antimutagenic activity shown by O vegetables was higher against 4-nitroquinoline oxide (4NQO) in qing-gen-cai, Chinese cabbage and Welsh onion, against benzo[a]pyrene (BaP) in all five vegetables, against 2-amino-3-methylimidazo[4,5- f]quinoline (IQ) in qing-gen-cai, Chinese cabbage and green pepper and against 3-amino-1-methyl-5H -pyrido[4,3- b]indole acetate (Trp-P-2) in spinach only. Among all green vegetable juices tested for flavonoid composition, quercitrin, caffeic acid and baicalein in O vegetables were detected in concentrations 1.3,10.4 times higher than those found in C vegetables, suggesting the influence of different cultivation practices. © 2001 Society of Chemical Industry [source] Ascorbic acid destruction in aqueous model systems: an additional discussionJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2001Ana M Rojas Abstract The influence of different non-electrolytes (fructose, xylitol, glucose/mannitol mixture) and electrolytes (NaCl, KCl) on anaerobic L -ascorbic acid (AA) degradation in an aqueous model system (pH 3.5, aw 0.94) was studied to assess the effect on that reaction of substances commonly used to diminish the water activity of fruit or vegetable juices, as well as its relation with non-enzymatic browning (NEB) development, at processing (70, 80, 90,°C) and storage (24, 33, 45,°C) temperatures. AA degraded as a function of time with a behaviour that could be described by first-order kinetics at all temperatures studied, and activation energies could be calculated using the Arrhenius law. The presence of humectants enhanced AA destruction, with D -fructose promoting the fastest L -ascorbic acid destruction and browning development at processing temperatures. The influence of humectants on NEB seemed to determine differences between their influence on AA degradation. Water activity decrease by humectant addition produced higher AA stability in solution at storage temperatures. The differential effect of each humectant used to decrease the water activity seemed to be related to its influence on solvent structure. © 2001 Society of Chemical Industry [source] | |||||||||||||