Fruit juice is a popular choice of beverage for both adults and children because of the flavor and vibrant colors. Fruit juice has many health benefits associated with it. There are various types of fruits, which grow in different parts of the world, and each one differs greatly from one another. Each fruit has particular chemical characteristics, colors and flavors, and although their consumption should be included in a healthy diet, it's consumption is a choice dependent on personal taste. Fruit juice, depending on the fruit used, has many minerals, trace minerals and macro minerals, which all have an important role in two general body functions: building and regulating. This book discusses the nutritional composition and health benefits of several different fruit, which include elderberries; noni; agai; oranges; other citrus fruits; Brazilian yellow passion fruit; and blackberries.A\Chapter 1 - Elderberries and the respective juice from them (Sambucus nigra and S. canadensis) have antioxidant, anti-viral, anti-hypertensive and other health effects due to the phenolic components (including anthocyanins), terpenoids and proteins (lectins) among others. They also have a diuretic effect and can relieve constipation. Moreover, they offer protection against prostate cancer and neurodegenerative diseases. Thus, the aim of this chapter is to discuss in-depth the state-of-the-art about the biomolecules that have been detected on elderberries products, as well as the in vivo and in vitro assays performed to evaluate the claimed health benefits. In addition, this chapter also reports new data about minerals by ICP-AES analysis (inductively coupled plasma — atomic emission spectroscopy), and methanolic and lipophilic extracts by NMR (Nuclear Magnetic Resonance). As- these results were not published elsewhere, details about methods used and relevant data obtained are described. NMR analysis of met anolic extracts of elderberries revealed the presence of a significant amount of unidentified soluble carbohydrates. Also, metals analysis showed that they are a good source of potassium and other metals. A juice concentrate had 7940, 749, 696 and 408 mg/kg of potassium, magnesium, phosphorus and calcium, respectively. Since the juice is a natural fluid that is squeezed out of the berries, this chapter describes reports about juice and berries.A\Chapter 2 - Noni (Morinda citrifolia) is usually considered to be a Polynesian and Asian fruit that is a good source of nutrients and antioxidants. However, it is also grown in Brazil. The fruit and juice made from noni are used to make alternative medicines to treat arthritis, diabetes, high blood pressure, muscle aches and pains, menstrual difficulties, headaches, heart disease, AIDS, cancers, gastric ulcers, sprains, mental depression, senility, poor digestion, atherosclerosis, blood vessel problems, and drug addiction. Noni has also been shown to have anti-cancer, anti-fungal, neuroprotective, anxiolytic and sedative effects. It also may benefit the immune system and activate the cannabinoid 2 receptor, while inhibiting the cannabinoid 1 receptor. Unfortunately, many different dietary supple-ments are not well controlled, so there is no guarantee that they are genuine. So, analytical methods that have been used to characterize noni will be described.A\For example, a sample of Brazilian lyophilized juice had 27531, 1632, 1219 and 1441 mg/kg of potassium, magnesium, phosphorus and calcium, respectively. So, it is an excellent source of potassium for healthy people, but can cause hyperkalemia in people with advanced chronic kidney disease. The toxicity and health effects of noni are reviewed and new data based on NMR spectra are presented.A\Chapter 3 - Agai is the name for two different species {Euterpe oleraceae Mart, and E. precatoria Mart.) of palm trees that produce a popular fruit that has the highest oxygen radical antioxidant capacity (ORAC) of any fruit tested. This gives it strong anti-inflammatory properties, possibly enabling it to prevent neurodegenerative diseases. It may also improve blood lipid profiles and metabolic syndrome, and protect against emphysema. However, the fruit of the agai is like that of the olive tree - both are oleaginous. They produce an oil instead of a juice when they are squeezed. Still, if agai berries are washed with water, a purple aqueous solution containing anthocyanins is produced. This may be sold as a "juice", but many such products are fraudulent. So, simple tests and detailed analytical methods are discussed for analyzing products to see if they really contain agai or are just dilute grape juice. This includes looking for insoluble solids, tasting, NMR analysis of lipids and dietary fiber, LC-MS analysis for anthocyanins and pesticides, ICP-AES for metals and anion chromatography to look for grape juice. Agai fruit pulp should be dark purple or black, contain about 27% insoluble dietary fiber, 47% fat, cyanidin-O-glucoside, cyanidin-O-rutinoside, no human-made pesticides, potassium, calcium, magnesium and phosphorus.A\It should not contain any tartaric acid, which would indicate that it has been adulterated with grape juice. At the same time, the seeds may have several uses.A\Chapter 4 - Fruit juice is a popular choice of beverage for both adults and children because, it is taste and color friendly and it has many health benefits associated with it. There are various types of fruits, some of them with many varieties, which grow in different parts of the world, and that can differ greatly from each other. Each fruit has particular chemical characteristics, colors and flavors, and its choice depends on personal taste, although their consumption should be included in a healthy diet.A\Fruit juice, depending on the fruit used, has many minerals, trace minerals and macro minerals, who address some important role on two general body functions: building and regulating. Their building functions affect the skeleton and all soft tissues. Their regulating functions include a wide variety of systems, such as heartbeat, blood clotting, controlling the internal pressure of body fluids, nerve response and transporting oxygen from the lungs to the tissues.A\Fruit juices also contain vitamin C, which is an antioxidant that helps protect our body from infectious diseases. Some of them are also rich in beta-carotene, which is essential for healthy skin, eyes, and a healthy immune system.A\Natural antioxidants present in fruit juices can help prevent diseases like cancer, heart diseases and also reduces cholesterol and other chronic diseases.A\The composition of fruit juices, concentrated fruit juices, dehydrated fruit juices and fruit nectars, their reserved names, their manufacture and labeling characteristics are subject to specific community rules in order to inform and protect consumers.A\The main goal is to take a step forward towards a better understanding of chemical compositions of the main fruit juices, and their role in the physiologic functions that contribute for a better human health.A\Chapter 5 - Research studies have been increasingly focused on plant polyphenols and their positive health effects. Among these stand the phenolic acids, flavonols, catechin monomers, proanthocyanidins, flavones, flavanones and anthocyanins, which decrease the risk of cancer and heart disease. The phenolic antioxidants from fruit juices have been widely investigated and characterised for their anticancer, anti-inflammatory and cardio protective properties.A\Focusing on fruit juices, consumers are highly interested in health claims of polyphenols in food products in general, and particularly regarding fruit juices, and therefore there is an increasing market in antioxidant fruit juices and formulation of juice mixtures with high polyphenol concentrations.A\However, this type of component is somewhat susceptible to thermal degradation, and hence the effects of processing, like pasteurization, are of wide interest.A\The aim of this chapter is to, on the one hand make an overview of the polyphenols present in different fruit juices, and their antioxidant activity, and on the other hand focus on the beneficial properties for health of such compounds, and finally to overview the effect of processing over these compounds.A\Chapter 6 - Citrus fruits have been widely used as ingredients in fruit juices and beverages. However, vitamin C content may be reduced by thermal processing, thus reducing beneficial health effects. For this reason, the degradation kinetics of ascorbic acid were determined in orange juice based beverages after treatment by pulsed electric field, a novel emerging technology with increasing interest in the conservation of juices. The orange juice and orange-carrot juice mixture fitted a linear model, while the orange juice-milk beverage followed an exponential model. The degradation constants obtained in the orange juice were 0.0004±1∙10-4, -0.00051±5∙10-5, -0.00074±8∙10-5, and -0.00095±l∙10-4 µ-1 for fields of 25, 30, 35, and 40 kV/cm, respectively. In the case of the orange-carrot juice they were -0.00037±3∙10-5, -0.00042±5∙10-5, -0.00119±7∙10-5, and -0.00091±2∙10-4 |is ' for fields of 25, 30, 35, and 40 kV/cm, respectively, and for the orange juice-milk beverage they were -0.00012±3∙10-5, -0.00022±5∙10-5, -0.00042±7∙10-5 and -0.00061±6∙10~5 µ-1 for fields of 15, 25, 35, and 40 kV/cm, respectively, demonstrating the use of PEF as an alternative to pasteurization treatments. The D value increased with electric field strength, and the ZE values were 42.9, 30.6, and 35.1 kV/cm for the orange juice, orange-carrot mixture, and orange juice-milk beverage, respectively. Therefore, the orange juice was more resistant to changes in electric field strength in PEF treatment, while the treatment time required to produce the same degradation of ascorbic acid was greater in the orange juice-milk beverage than for the orange juice or the orange-carrot juice mixture, showing the need to. optimize treatment conditions whenever there is a change in the food matrix.A\Chapter 7 - The consumption of antioxidant-rich foods, e.g. vegetables and fruits, has been linked to a lessened risk of chronic degenerative diseases such as cancer and cardiovascular disorders. Fruit juices can be as effective as fruits and vegetables in decreasing this risk. Indeed, fruit juices can be considered natural functional foods since beyond their nutritional value they can provide other components with potential health benefits such as fiber, vitamins, minerals and antioxidant phytochemicals (polyphenols, carotenoids, tocopherols). Consequently, dietary guidelines recommend regular consumption of plant foods rich in non-enzymatic antioxidants that can improve antioxidant defense by acting additively and synergistically upon the endogenous enzymatic barrier to combat oxidative stress related diseases. The global antioxidant capacity can be more representative of the in vivo oxidative balance and can yield substantial biological information, more valuable than the determination of single antioxidants. In this sense, in human intervention studies with antioxidant-rich fruit juices, it is common to determine the non-enzymatic antioxidant capacity (NEAC), which constitutes a sensitive biomarker of the in vivo antioxidant potential of vegetable derived foods, and affords conclusive evidence of their functionality. However, the results reported to date are controversial. Therefore, the present review offers an update on the studies reporting the effects of fruit juice consumption upon plasma and/or serum NEAC, depending on different variables such as the length of the intervention (acute or chronic), subject status (healthy or exposed to stress-related risk factors), and the type of antioxidant capacity method used.A\Chapter 8 - Maracuja or brazilian yellow passion fruit (Passiflora edulis flavicarpa) is a tropical fruit native from South America. Brazil is the world big producer and consumer of this fruit and the wastes from the juice processing industry are still sub valued. The rinds are an alternative raw material for extracting pectin, a dietary fiber, widely used as a gelling agent and stabilizer in the food industry. This study was carried out to compare the physicochemical properties of this fruit juice and peel in three ripening stages. In all stages, the physical characteristics (diameters, height and mass), chemical composition (tritratable acidity, soluble solids, pH, moisture, ash, soluble pectin, major sugar - juice and dietary fiber-mesocarp) were evaluated in the passion fruit obtained from the Sea Ridge area of Parana, Brazil. During ripening, the fruits showed loss of mass and size. The fraction represented by the pericarp decreases and there was partial increase of the pulp. Titratable acidity, soluble solids, pH value, ash and insoluble fiber increased during ripening. The moisture and soluble fiber decreased during this process. The soluble pectin of juice and major sugar content was similar in three stages. The most of parameters showed significant difference between ripening stages. The yield of pectin from blanched peel was 196 g Kg ' with high methoxylation, a relatively high molar mass and 78% GalA. The passion fruit juice and peel were considered a source of pectin, which play important role in human health due to promote beneficial physiologic effects including intestinal transit regulation and/or blood glucose/cholesterol level attenuation.A\Chapter 9 - Various fresh hand-squeezed and industrial fruit juices are available and popular all over the world. Among them, citrus juice is the most consumed fruit juices. It covers oranges juice, mandarins juice, grape-fruits juice, lemons juice and lime juice. Citrus juice contains many essential nutrients and health-related bioactive molecules, for instance, sugars, fatty acids, vitamin C, minerals, flavonoids, limonoids and carote-noids.A\Besides, some components are specific to certain groups of citrus. For instance, lycopene exists in grapefruit species, and lutein, zeaxanthin and hesperidin exist in oranges. The composition of citrus juice is associated with the taste, appearance and nutritional value of the product.A\Naringin is responsible for the bitterness of the juice of grapefruits and bergamots; carotenoids exercise a great influence on color; and hesperidin can contribute to the undesirable cloudiness. Citrus juice has antioxidant, anti-inflammatory, and anticarcinogenesis activities as well as prevention of cardiovascular disease.A\These bioactivities may be mainly explained by antioxidant and antiradical properties of bioactive compounds in citrus juice. The purpose of this chapter is to view the composition and health benefits of citrus juice.A\Chapter 10 - Fruit juice products are growing rapidly in popularity. The global juice industry will exceed $92 billion by 2015. Consumers demand beverages containing functional benefits and desirable sensory attributes to support their fast-pace lifestyles. Fruits have many desirable consumer traits including flavour, color and health-promoting nutrient and bioactive components such as vitamins, phenolics, carotenoids and fibre polysaccharides. Regular consumption of fruit is associated with reduced risks of various diseases. In the past, clarified fruit juices such as apple and orange juices have been widely consumed due to their high vitamin and energy supply. However, the healthiness of these traditional juice products has recently come under the spotlight, due to their high intrinsic sugars including fructose, sucrose and glucose. Excess consumption of these products can lead to obesity and dental erosion. This chapter gathers the latest research on fruit juices, and examines healthy juices sourced from non-traditional fruit sources and different formats for fruit juice beverages. It is highlighted that not all juices are created equal but can be modified to be suitable for everyday consumption. The described juice products include, but are not limited to, apples, berries, kiwifruits, and derived "designer" powdered, thickened, refrigerated or frozen beverage products enhanced with specific health-promoting bioactives such as dietary fibres (e.g. pectins and cellulose) and polyphenol antioxidants (e.g. tannins and anthocyanins). The nutrient and bioactive contents of "designer" juice products can be tailored for specific health needs through novel approaches i.e. selecting appropriate fruit types and/or cultivars including "so-called superfruits", and modern juice processing technologies. Different concentrations of fruit tissues i.e. skin, flesh and seeds may be retained or incorporated in different forms into juice products to create new food or beverage options i.e. healthy "drinkable meal or snack". Technical challenges associated with the development of such healthy juice products are also addressed. It is emphasized that physical properties including dynamic rheological behaviour, particle size and microstructural attributes play important roles in the stability and delivery efficiency of nutrients and bioactives. These deserve attention when developing novel fruit juice products especially those targeting specific health outcomes. This chapter concludes with a positive prospective for fruit juice beverages. Winning future products should be suitable for everyday consumption due to low health risks, new tastes and experiences, specific health benefits for discrete consumer groups, and added nutritional value beyond the inherent "natural" goodness of the fruit from which they were sourced.A\Chapter 11 - Small berries are some of the most popular fruits consumed worldwide, especially after news reports about the benefits they provide to human health due to the presence of high content of chemical compounds with antioxidant capacity. One the most frequent and widely available include blueberry (Vaccinium sp.) and strawberry {Fragaria sp.), while other berries such as blackberry (Rubus sp.) may be only available in fresh form on a seasonal basis.A\Recent publicity of research works has increased consumers demand for exotic berries which have been popular both, as a sweet food and for their potential in the nutraceutical and functional food markets.A\These include the Brazilian strawberry guava (Psidium cattleyanum Sabine) and uvalha (Eugenia pyriformis Camb) both species pertaining to the Myrtaceae family.A\The above mentioned fruit, with their proper flavors and aromas, present potential value for the consumption both, in nature and for industrial use. The intake of berry products has been worldwide encouraged because of their possible health benefits.A\Fruit juice is one of the processed products of berries. Besides being an excellent source of natural antioxidants, vitamins and minerals, berries are rich in secondary metabolites, conferring to the juice an attractive color, smell and flavor.A\This review highlights the evidence for the actions of bioactive constituents, found most commonly in berry juice, such as blackberries, strawberry guava and uvalha, apart from their potential impact on health and prevention of diseases.A\Chapter 12 - Sensory characteristics of food products gain increasing importance in international food research and industry to meet consumer needs. Food producer make efforts to improve the quality and to offer a wide range of foods of excellent quality. Comparison with existing brands in the sensory point of view on the market and developing products parallel with consumer needs are essential for the successful new product launch. Usually trained sensory panel is used to evaluate product quality. However, the reliability of the sensory results is highly dependent on panelists' acuity and the correct application of the sensory practice. Therefore, the measurement of sensory attributes by instrumental methods is a desirable aim. A new concept has been introduced in the sensor development using several sensors of low selectivity simultaneously. Several papers deal with the prediction of sensory attributes using this concept. The previous researches showed the incorporation of electronic tongue and nose combined with different pattern recognition methods in sensory researches as an efficient tool for fruit juice evaluation. However, further experiments are necessary to be able to determine the reasons of the differences between the tested products based on the individual sensory attributes. Therefore the main objective of the author's research was to develop method for appropriate odor and taste analyses of apple juice samples by electronic tongue and nose. For this purpose correlation was evaluated between human odor and taste sensing and electronic nose and electronic tongue results. The electronic tongue and nose results were evaluated both separately and combined for a better understanding of the relationships. Commercial apple juices of 100% fruit content were evaluated during the research by sensory profile analysis, electronic nose and electronic tongue. Both electronic nose and electronic tongue were able to discriminate the apple juice samples. The pattern of sensory evaluation results for sweet and sour taste attributes were rather similar to the principal component analysis plots of electronic nose and tongue. The sensory attributes were predicted with close correlation and low prediction error using partial least squares regression. The best prediction was achieved by the combination of electronic nose and electronic tongue data. Therefore, the combined application of the instruments is recommended in the future. The author's results indicate the possible wider application potential of electronic tongue and nose instrument in the field of fruit juice quality evaluation. However, further joint experiments are proposed with sensory evaluation and electronic instruments to determine the prediction possibilities for sensing other basic tastes of different fruit juices.A\Chapter 13 - Probiotics are live microorganisms consist with a single strain or mixture of different strains that beneficially affect the host animal, by improving its intestinal microbial balance, when ingested in sufficient numbers. Dairy foods such as yogurt, fermented milk and cheese can be considered as the major vehicle in delivering probiotics. However, there is an increasing demand for non-dairy probiotic foods such as fruit and vegetable juices due to vegetarianism, lactose intolerance and dairy allergies, and interest in low cholesterol foods. The survivability of probiotic microorganisms, which is the most critical issue in the manufacturing of probiotic food products, should be maintained during production and subsequent storage since the low viability of probiotics affects their functional properties such as gastrointestinal tolerance and adhesion to intestinal epithelium of the host. In this regard, fruit juices can be used as suitable non-dairy food carrier in probiotic delivery, since fruit juices contain high amounts of sugars, dietary fibre, vitamins, antioxidants and minerals which can enhance the viability of probiotics during manufacturing and storage. Conversely, low pH and high phenol concentration of some fruit juices may contribute for loss of probiotic viability. Further, addition of probiotic microorganisms into fruit juices may alter the unique physico-chemical and sensory characteristics as well as shelf life of fruit juices. This chapter mainly focuses on recent evidences in using various types of fruit juices as mode of probiotic delivery, effect of fruit juices on the functional efficacy of probiotics, influence of probiotics on the physico-chemical, nutritional and sensory properties of fruit juices, health benefits of probiotic fruit juices and future trends of probiotic applications in fruit juices.A\Chapter 14 - The Chemistry of fruit juices is a well-studied field. Various laboratories exist throughout the world that perform analytical tests on fruit juices. The aim of these tests is not only to ensure that the juice is fit for human consumption but also that the juice is authentic and that the label claim is correct. Part A. introduces the various tests to ensure fruit juice quality. Firstly the bulk methods that measure a chemical or physical property to test for groups of chemically similar compounds e.g. Brix, titratable acids and spectrophotometric tests (including enzymatic spectrophotometric assay kits). Secondly the different techniques involved in the inorganic chemistry of juices namely the anions and cations, thirdly the various chromatographic and mass spectrometric techniques will be discussed. Part B. covers fruit juice composition including sugars, elemental composition, phenolic compounds, organic acids, sorbitol and amino acids. The differences in chemical composition of fruits and tests that can be used to test for these marker compounds will be discussed. The most important additives and contaminants in fruit juices and their detection are discussed. Part C. covers the topic of fruit juice adulteration and the various tests to verify authenticity will be highlighted. Lastly techniques that are used for metabolomics using multivariate data analysis including nuclear magnetic resonance spectroscopy, infrared spectroscopy and mass spectrometry will be discussed.

Preface vii

Chapter 1 Elderberry Juice Composition and Health Benefits 1

Chapter 2 Noni Composition and Health Benefits 21

Chapter 3 Agai Composition and Health Benefits 43

Chapter 4 Overview of Fruit Juices' Composition: Health Benefits 55

Chapter 5 Effect of Processing on the Phenolic Compounds and Antioxidant Activity of Fruit Juices 79

Chapter 6 Ascorbic Acid in Orange Juice-Based Beverages Processed by Pulsed Electric Fields 103

Chapter 7 Impact of Fruit Juices Consumption on Non-Enzymatic Antioxidant Capacity in Humans: An Updated Review 125

Chapter 8 Brazilian Yellow Passion Fruit Juice - Characterization and Byproducts during the Fruit Ripening 143

Chapter 9 The Composition and Health Benefits of Citrus Juice 157

Chapter 10 Novel Fruit Juice Beverages with Health-Promoting Bioactives for "Everyday Consumption" 171

Chapter 11 Potential Health Benefits of Juice Berries, Blackberry (Rubus sp.), Uvaia (Eugenia pyriformis Camb), Araza (Psidium cattleyanum Sabine) 217

Chatper 12 Application of Electronic Senses for Taste and Odor Evaluation of Fruit Juices 237

Chapter 13 Fruit Juices As Probiotic Carriers 253

Chapter 14 Review: Chemistry and Testing of Fruit Juices 269

Index 287

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