Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves.

Non-enzymatic browning (NEB) in canned peach halves in syrup during storage was investigated. Absorbance at 420 nm (), colorimetric parameters (CIE, TCD and /), fructose, glucose and sucrose, total sugar, organic acids, ascorbic acid (AA), dehydroascorbic acid, and 2,3-diketogulonic acid were used to estimate the extent of NEB during 1 year of storage at 30 °C and the relationships between each of these parameters and were established. The investigation was carried out to explore the possibility of replacing the E330 commonly used as acidifier by turbid or clarified lemon juice (TLJ or CLJ) to obtain a product having good nutrition with better retention of quality.

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains.

Three commercial Saccharomyces cerevisiae yeast strains: Viniferm Revelación, Viniferm SV and Viniferm PDM were evaluated for the production of pomegranate wine from a juice coupage of the two well-known varieties Mollar and Wonderfull. Further malolactic fermentation was carried out spontaneously. The same fermentation patterns were observed for pH, titratable acidity, density, sugar consumption, and ethanol and glycerol production.

Physicochemical characterization of pure persimmon juice: nutritional quality and food acceptability.

Technological process for production of non-astringent persimmon (Diospyros kaki Thunb. cv. "Rojo Brillante") juice was described.

Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juices.

To contribute for setting reference guideline for commercial juice extracted from the Spanish lemon varieties, chemical composition of 92 direct and 92 reconstituted samples were investigated. In direct lemon juice, titratable acidity was 52.4 g/L, being the citric acid the main component.

Chemical guide parameters for Punica granatum cv. 'Mollar' fruit juices processed at industrial scale.

To contribute for setting reference guideline for commercial juice from the pomegranate variety 'Mollar', chemical composition of eighteen samples directly obtained and commercialised in 2012 from three different fruit juice factories was investigated. According to the findings, the relative density of direct pomegranate juices varied between 1.061 and 1.

Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice.

Juices prepared from arils of 'Mollar' pomegranates were analysed for naturally occurring microorganisms, CIE Lab colour parameters, total phenols, anthocyanins and punicalagins, ellagic acid content and antioxidant capacity before and after low-, mild- and high-temperature pasteurisations (LTPs, MTPs and HTPs): 65, 80 and 90 °C for 30 or 60s. Mean aerobic plate count (APC), yeast and mold count (YMC), and lactic acid bacteria (LAB) for fresh juices were 5.7, 5.

Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices.

Influence of processing and storage conditions on anthocyanin stability and antioxidant activity of clarified and cloudy juices from arils of the 'Mollar' pomegranate variety was studied. Clarification process reduced the content of total monomeric and individual anthocyanins, and increased the antioxidant activity of pomegranate juice. Thermal treatments (65 and 90 °C for 30 or 5 s) decreased the percentage of polymeric anthocyanin form, increasing on the contrary the monomeric one.

Antimicrobial activity of food-compatible plant extracts and chitosan against naturally occurring micro-organisms in tomato juice.

Background: Chitosan (AC) and five hydroalcoholic extracts from Lithospermum erythrorhizon (SE), Rheum palmatum (RE), Thymus vulgaris (AT), Lippia citriodora (PLX) and a mixture of Rosmarinus officinalis, Salvia lavandulifolia and Thymus mastichina (LA) were tested for antimicrobial activity against bacteria, yeasts and filamentous fungi using two broth dilution methods. The effects of adding single extracts on naturally occurring micro-organisms and sensory qualities of raw tomato juice were also evaluated.

Results: SE extract exhibited the strongest activity, with minimum inhibitory concentrations (MICs) of 100-400 µg mL⁻¹ for Gram-positive and 1600-3200 µg mL⁻¹ for Gram-negative bacteria.