Ingestion of hypertonic NaCl vs. palatable drinks by sodium-depleted rats

This work investigated whether the preference for NaCl solution is shifted to more palatable solutions in the adult male sodium-depleted rat (n=6-10 per group). Animals had daily access to three bottles, one containing water, another 1.8% NaCl (300 mM), and a third containing 0.9% NaCl (150 mM), Gatorade (orange-OG or grape flavored-GG), orange juice (sweetened or unsweetened, from concentrate), or 10% sucrose (no sodium). Sodium content in Gatorade and orange juice ranged from 7 to 14 mEq/l. Daily intakes were recorded for at least 5 days prior to sodium depletion. Then, the animals were depleted of sodium (diuretic plus sodium-deficient diet and water for 24 h). Then, the other two bottles were returned to the animals and the intakes were recorded for 120 min (sodium preference test, SPT). Daily intake from the third bottle (except for unsweetened orange juice) at least doubled the daily 1.8% NaCl intake. The average 1.8% NaCl intake (13 +/- 2 ml) in the SPT was higher than the intake of 10% sucrose (6 +/- 1 ml) or of any other solution (less than 6 ml). The intakes of 1.8% NaCl and 0.9% NaCl (10 +/- 3 ml) were similar during the SPT. The animals also preferred 0.9% NaCl (27 +/- 1 ml) to OG (3 +/- 1 ml) in the absence of 1.8% NaCl in the SPT. Therefore, the preference for sodium in sodium-depleted rats also applies when palatable and nutritive solutions are simultaneously available. (C) 2002 Elsevier B.V. All rights reserved.

Enzymes in juice processing: a review

P>The use of enzymes in juice industry has contributed in increasing the yield and production of various types of juices. The addition pectinases aims in particular to degrade the pectic substances, in the cell wall and middle lamella of the cells of plants, aiming to minimise the impacts of these compounds on the characteristics of the final product, such as colour, turbidity and viscosity. Enzymes able to remove bitterness of citrus juice, extract pigments, among other applications, have also had great interest in the juice industry.

Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordo Grape (Vitis labrusca) Using HPLC-DAD-ESI-MS/MS

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Rheological and thermophysical properties of blackberry juice

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Non-newtonian flow and pressure drop of pineapple juice in a plate heat exchanger

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordo and Isabel) red wines

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Thermophysical Properties of Lemon Juice as Affected by Temperature and Water Content

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influence of Fluid Concentration on the Elevation of Boiling Point of Blackberry Juice

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Phenolic Composition of the Brazilian Seedless Table Grape Varieties BRS Clara and BRS Morena

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Evaluation of the use of Syzygium cumini fruit extract as an antioxidant additive in orange juice and its sensorial impact

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Tangential microfiltration of orange juice in bench pilot

O objetivo deste trabalho foi introduzir a técnica de microfiltração tangencial (MFT) na produção de suco de laranja. O suco microfiltrado (SMFT) foi comparado química e sensorialmente com um suco pasteurizado (testemunha). Utilizou-se um piloto de MFT munido de quatro membranas (0,1, 0,2, 0,8 e 1,4mm) cerâmicas monotubulares dispostas em série, cada uma delas com superfície de 0,005m². Suco de laranja comercial flash pasteurizado foi usado como produto inicial. O trabalho experimental foi dividido em três fases: a) caracterização do piloto de MFT; b) otimização das condições operacionais; c) produção do SMFT. Na fase de otimização, a membrana de 0,8mm apresentou os melhores fluxos de permeado, seguidas pelas de 1,4, 0,1 e 0,2mm. Para garantir a esterilidade do permeado, a membrana de 0,1mm foi escolhida para a terceira fase do trabalho. Na produção do SMFT, o suco de laranja foi peneirado para separar uma parte de sua polpa, sendo em seguida microfiltrado. Depois, a polpa foi misturada ao retentato e a mistura pasteurizada. O SMFT foi obtido adicionando a mistura pasteurizada ao permeado. O SMFT apresentou teor de sólidos solúveis (°Brix), polpa, pH e acidez titulável semelhante ao suco inicial pasteurizado (testemunha); embora, tenha perdido maior quantidade (28%) de vitamina C. de acordo com os provadores do painel, o suco testemunha apresentou melhores características sensoriais em relação ao SMFT, por apresentar maior intensidade de odor e sabor frutoso.

Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and Arabic gum

Sorption isotherms of lemon juice (LE) powders with and without additives-18% maltodextrin (MA) or 18% gum Arabic (GA) were determined at 20-50 degrees C. Addition of additives was shown to affect the isotherms in such a way that, at the same water activity, samples LE + GA and LE + MA presented lower equilibrium moisture content and were not so affected by varying temperature. The net isosteric heats of sorption of juice powders with additives were higher (less negative) than those of lemon juice powders, suggesting that there are more active polar sites in the product without addition of GA or MA. In general, the quality properties decreased with the addition of maltodextrin and gum arabic and it was obtained similar values for LE + GA and LE + MA.

Influence of fluid concentration on freezing point depression and thermal conductivity of frozen orange juice

The freezing point depression (FPD) of orange juice at different concentrations was measured by using a simple apparatus. Results showed that the initial freezing point decreased approximately 90% with the increase of juice concentration between 46degrees and 66degrees Brix (water content respectively between 52.8 and 32.8% w/w). The thermal conductivity of orange juice as a function of fluid concentration was also investigated by using a coaxial dual-cylinder apparatus. Below the freezing point, the thermal conductivity was strongly affected by both the orange juice concentration and temperature. Simple equations in terms of water content and temperature could be adjusted to experimental data of FPD and thermal conductivity.