Quantifying chemical correlations between fruits and processed fruit products: A non-targeted analysis approach.

Juices and beverages are produced by industry for long-distance distribution and shelf-stability, providing valuable nutrients. However, their nutritional value is often underestimated due to insufficient analytical methods. We have employed non-targeted analysis through a standardized analytical protocol, taking advantage of Data Independent Acquisition (DIA) technique and a novel Chromatographic Retention Behavior (CRB) data deconvolution algorithm. After analyzing 9 fruits and their products, correlations between fruits and their juices are accurately digitalized by similarities of their LC-MS fingerprints. We also specify non-targeted molecules primarily associate with nutrient loss in these analyzed juice products, including nitrogenous nutrients, flavonoids, glycosides, and vitamins. Moreover, we unveiled previously unreported fruit-characteristic metabolites, of which reconstituted-from-concentrate (RFC) juices contain over 40% of the content found in their fresh counterparts. Conclusively, our method establishes a quantitative benchmark for rational selection of RFC juices to substitute natural fruits.

An accurate and sensitive determination of selected pesticides in mixed fruit juice samples using the combination of a simple and efficient microextraction method and GC-MS with a matrix matching calibration strategy.

Pesticides have been used on several fruits, vegetables and cereals to control harmful organisms in order to increase the quality of products; however, these substances cause serious health effects. Therefore, an accurate and sensitive analytical method should be developed for the determination of pesticides to evaluate their toxicity. In this study, an efficient microextraction strategy was applied to preconcentrate eight different selected pesticides from mixed fruit juice samples prior to gas chromatography-mass spectrometry detection. All significant parameters such as spraying number, extraction solvent type, sample volume and mixing type/period belonging to the developed extraction method were elaborately optimized to get low detection limits. After the optimization studies, system analytical performance studies were carried out and limit of detection (LOD) values varied from 0.04 µg /kg-1 to 1.99 µg kg-1 (mass based) for the selected analytes. Under the optimum experimental conditions, spiking recovery experiments were performed in the mixed fruit juice samples to evaluate the applicability and accuracy of the proposed method. The recovery results were recorded in the range of 81.4-123.5% with acceptable standard deviations by applying a matrix matching calibration strategy. The proposed analytical method can be used for the qualitative and quantitative determination of selected pesticides in the mixed fruit juice samples and can also be applied to other fruit juice samples using a matrix matching calibration strategy.

Determination of thiram in fruit juices using a bacterial cellulose nanocrystal-based SERS substrate.

Pesticide residues in agri-foods have risk to human health and one solution is to develop simple and accurate methods for rapid detection. We developed a SERS sensor composed of gold nanoparticles (AuNPs) and bacterial cellulose nanocrystal (BCNC) to detect thiram in fruit juice. BCNC-SO3H was used as a stabilizer to support AuNPs via electrostatic repulsion, fabricating a BCNC-AuNPs SERS substrate with uniformly distributed AuNPs. This BCNC-AuNPs SERS substrate was applied to determine thiram residues in peach juice, apple juice, and grape juice with the limits of detection of 0.036 ppm, 0.044 ppm, and 0.044 ppm, respectively. The whole test took 12 min including sample preparation and analysis. The detection limits meet the maximum residue levels of thiram in fruit juices required by China, Europe and North America, indicating that this BCNC-based substrate could serve as a satisfactory SERS sensor for pesticide residue monitoring in the food supply chain.

Effects of juicing methods on the bioactive compounds and flavor quality of 'Black-seed' pomegranate from three producing areas.

BACKGROUND: Color, nutrients and flavor are the key characteristics of pomegranate juice, but they are susceptible to processing methods and raw materials. In this study, the effects of aril juicing and whole fruit juicing methods on the composition of 'Black-seed' pomegranate juice from three producing areas were studied, including physicochemical parameters, color attributes, organic acids, sugars, phenolic compounds, and volatile compounds. RESULTS: The whole fruit juicing method resulted in higher juice yields of pomegranate fruit with 69.01-72.59%, hue angle values were 5.95-6.45°, and the juice remained red. The highest level of citric acid (21.21 g L-1 ), total acids (24.78 g L-1 ), and total anthocyanin content (435.59 mg L-1 ) were found in whole fruit juice, and seven tannins were detected. The most abundant volatile compounds were (Z)-3-hexen-1-ol and 1-hexanol in all juice samples, with alcohol content increased and aldehydes content decreased by whole fruit juicing. Principal component analysis revealed that the 24 indexes (variable important in projection >1) clearly distinguished juice samples obtained by two juicing methods, with ellagic acid hexoside, (E)-2-heptenal, (+)-catechin, and octanoic acid having the best discriminatory potential. CONCLUSION: Overall, the effects of juicing method on 'Black-seed' pomegranate juice were greater than those of raw-material-producing areas. These results confirmed the potential for using the whole 'Black-seed' pomegranate for processing, and also provided a theoretical basis for the healthy product development and utilization of dark-color pomegranate varieties. © 2023 Society of Chemical Industry.

Ternary solvent based homogeneous liquid-liquid microextraction for the preconcentration of organochlorine pesticides from water and apple juice samples.

In the present study, the optimal experimental conditions were determined by optimizing the effect of extraction solvent types and volume, salt types and concentration, centrifugation speed and time using one variable at a time. Under optimal experimental conditions, calibration curves were constructed separately using water and apple juice samples as representative matrices, and good linearities were achieved over a wide concentration range of 0.2-1600 ng L-1 with a coefficient of determination (r2) ≥ 0.998. The limits of detection (LOD) and limits of quantification (LOQ), determined to be 3 and 10 times the signal-to-noise ratios (S/N), were between 0.07-3.9 and 0.2-12.0 ng L-1 for water samples and 2.6-10.0 and 8.0-30.0 ng L-1 for the apple juice sample respectively. The precisions study showed %RSD values of ≤6% for both matrices, indicating satisfactory precisions. The enrichment factors and recoveries of the proposed method ranged from 41.4-74.5 and 86-109% respectively. The proposed method could be used as a simple and environmentally friendly alternative for the analysis of OCPs from environmental and food matrices. This method potentially offers a more sustainable and effective approach to monitoring OCPs in environmental and food products. Its use in the analysis of apple juice samples is particularly novel and can provide valuable insights into pesticide contamination in fruit juices.

Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan.

Lactic acid bacteria (LAB) fermentation is frequently employed to improve the nutritional, functional, and sensory characteristics of foods. Our study explored the effects of co-fermentation with Lacticaseibacillus paracasei ZH8 and Lactococcus lactis subsp. lactis YM313 on the physicochemical properties, antioxidant activity, and metabolomic profiles of wolfberry-longan juice (WLJ). Fermentation was carried out at 35 °C for 15 h. The results suggest that WLJ is a favorable substrate for LAB growth, reaching a total viable count exceeding 8 log CFU/mL after fermentation. LAB fermentation increased acidity, reduced the sugar content, and significantly impacted the juice color. The total phenolic and flavonoid contents of the WLJ and the antioxidant capacities based on 2,2-diphenyl-1-picrylhydrazyl (DPPH), ABTS radical scavenging abilities and FRAP were significantly improved by LAB fermentation. Nontargeted metabolomics analysis suggested that the contents of small molecule substances in WLJ were considerably affected by LAB fermentation. A total of 374 differential metabolites were identified in the juice before and after fermentation, with 193 significantly upregulated metabolites and 181 siginificantly downregulated metabolites. The regulation of metabolites is important for improving the flavor and functions of juices, such as L-eucylproline, Isovitexin, Netivudine, 3-Phenyllactic acid, vanillin, and ethyl maltol, ect. This study provides a theoretical foundation for developing plant-based foods fermented with LAB.

Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices.

Although orange juice is a popular beverage worldwide, fruit distribution, storage, and processing can facilitate fungal infection by Penicillium digitatum; leading to the production of tremorgenic alkaloids, specifically tryptoquialanines A (TA) and B (TB). An Analytical method was developed and validated based on QuEChERS and LC-MS/MS analysis to determine the levels of TA and TB in fresh, industrial, and homemade orange juices. Excellent linearity was observed in the method over a high range of 1-1000 µg/kg and low range of 1-75 µg/kg with R2 ≥ 0.998. The LOD and LOQ were 1 and 3 µg/kg, respectively. Recoveries showed values between 57 and 83 %, with RSD ≤ 13 %. Our data indicated a higher prevalence of mycotoxin TA in fresh and industrial orange juices. Reduction in TA and TB content after thermal and HPP treatments were ≤ 32 %. However, thermal treatment was more effective in reducing TA and TB contents.

Effect of dielectric barrier discharge nonthermal plasma treatment on physicochemical, nutritional, and phytochemical quality attributes of pineapple [Ananas comosus (L.)] juice.

Forward feed multilayered perception and central composite rotatable design were used to model the nonthermal plasma (NTP) experimental data in artificial neural network (ANN) and response surface methodology, respectively. The ANN was found to be more accurate in modeling the experimental dataset. The NTP process parameters (voltage and time) were optimized for pineapple juice within the range of 25-45 kV and 120-900 s using an ANN coupled with the genetic algorithm (ANN-GA). After 176 generations of GA, the ANN-GA approach produced the optimal condition, 38 kV and 631 s, and caused the inactivation of peroxidase (POD) and bromelain by 87.24% and 51.04%, respectively. However, 100.32% of the overall antioxidant capacity and 89.96% of the ascorbic acid were maintained in the optimized sample with a total color change (ΔE) of less than 1.97 at all plasma treatment conditions. Based on optimal conditions, NTP provides a sufficient level of POD inactivation combined with excellent phenolic component extractability and high antioxidant retention. Furthermore, plasma treatment had an insignificant effect (p > 0.05) on the physicochemical attributes (pH, total soluble solid, and titratable acidity) of juice samples. From the intensity peak of the Fourier-transform infrared spectroscopy analysis, it was found that the sugar components and phenolic compounds of plasma-treated juice were effectively preserved compared to the thermal-treated juice.

Evaluation of the Antioxidant Capacity of Fruit Juices by Two Original Analytical Methods.

Two analytical methods previously developed by our groups were employed to estimate the antioxidant capacity of commercial fruit juices. The electrochemical method, which measures the scavenging activity of antioxidants towards OH radicals generated by both hydrogen peroxide photolysis and Fenton's reaction, is based on the recovery of the cyclic voltametric response of the redox probe Ru(NH3)63+ at a Glassy Carbon electrode modified with a thin film of an insulating polyphenol, in the presence of compounds with antioxidant properties. The values of the antioxidant capacity of the fruit juices are expressed as vitamin C equivalents/L. The chromatographic method is based on the generation of OH radicals via Fenton's reaction in order to test the inhibition of their formation in the presence of antioxidant compounds by monitoring salicylate aromatic hydroxylation derivatives as markers of •OH production, by means of HPLC coupled to coulometric detection. The results are expressed as the percentage of inhibition of •OH production in the presence of the tested juice compared to the control sample. When OH radicals are produced by Fenton's reaction, the antioxidant capacity of the juices, estimated by both methods, displays an analogous trend, confirming that they can be considered an alternative for measuring the ability of antioxidants to block OH radical formation.

Development of homogeneous dispersive solid phase extraction using albumin as a green sorbent and its combination with dispersive liquid-liquid microextraction: application in extraction of pesticides from fruit juices.

In the current study, salt- and pH-induced homogeneous dispersive solid phase extraction was developed using albumin as a sorbent for the extraction of some pesticides (diazinon, diniconazole, haloxyfop-R-methyl, and hexaconazole) from fruit juice of orange, pomegranate, and barberry. The extracted analytes were more concentrated by dispersive liquid-liquid microextraction to obtain high enrichment factors and low detection limits prior to their determination by gas chromatography-mass spectrometry. In the extraction process, human serum albumin solution was added to the sample solution at the µL-level and a homogeneous solution was obtained. Then, albumin was precipitated into the solution by adding an inorganic salt and decreasing the solution pH. By doing so, the analytes were adsorbed by albumin effectively due to their high adsorption capacity and large surface area. Following this, the pesticides were eluted from the albumin sorbent using an elution solvent and used in a dispersive liquid-liquid microextraction step. Under the optimum extraction conditions, low limits of detection and quantification were achieved in the ranges of 0.02-0.04 and 0.07-0.13 ng mL-1, respectively. The calibration curves were linear in the range of 0.13-250 ng mL-1. Relative standard deviation as a criterion for precision and the method repeatability were in the ranges of 2.9-4.2% for intra- (n = 5, C = 5 or 50 ng mL-1) and 3.2-5.2% for inter-day (n = 5, 50 ng mL-1) precisions. The enrichment factors and extraction recoveries were in the ranges of 390-460 and 78-92%, respectively. Finally, the offered procedure was applied for the analysis of pesticide residues in some fruit juice samples.

Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions.

Ultrasound technique is one of the green technologies that is being utilized widely for varying food processes. Our aim in this study was to carry out ultrasonication, pasteurization and chemical preservation (Potassium metabisulfite) techniques on a carrot-orange juice blend. Additionally, the effect of these treatments on the storage period of about 21 days was also determined. The study displayed an array of results under the effect of different treatments. Throughout the storage period of 21 days' significant results were presented by the carrot juice blend subjected to the ultrasound technique (25 min) giving the highest values for total phenolic content (25.56 ± 1.29 mg GAE/100 mL), total antioxidant activity (573.48 ± 2.29 mg Trolox /100 mL), DPPH (32.32 ± 1.83 %) and reducing power (45.45 ± 1.92 mg AAE/100 mL) with least deterioration, followed by the blends treated with potassium metabisulfite (KMS) and pasteurization. The physicochemical analysis showed a non-significant effect of treatments on pH and total soluble solids (oBrix) of carrot-orange juice blends whereas, the changes in color parameters L*, a* and b* were noted to show changes in treated blends. Similarly, the results for the GC-MS quantification of volatile compounds displayed the highest concentrations in the ultrasonicated blends as compared to other techniques. The peak quantity was obtained for the hexanal (9903.43 ± 7.61 µg.kg-1) followed by 3-Methylbutanal (2638.7 ± 5.44 µg.kg-1), terpinolene (2337.16 ± 5.28 µg.kg-1), elemicin (2198.28 ± 5.28 µg.kg-1), myristicin (1936.62 ± 6.72 µg.kg-1). The use of sonication can effectively enhance the nutritional qualities of juice, as perceived by consumers.

Study on the mechanism of photocatalytic degradation of patulin in simulated apple juice.

Patulin poses a potential risk to human health, and current methods for removing it have certain limits. Thus, the effective and secure technique for degrading patulin in juice is critical. In this study, a nitrogen-doped chitosan-TiO2 nanocomposite (N-TiO2 Nps) as a photocatalyst was employed to decompose patulin. Under the action of the photocatalyst, 500 µg/L patulin was completely degraded within 1 h in simulated juice. Quenching experiments identified superoxide and hydroxyl radicals as the dominant species responsible for patulin degradation. On the bases of liquid chromatography-mass spectrometry (LC-MS) and density functional theory (DFT) calculation, the reaction sites in patulin were predicted and a possible photodegradation pathway was proposed. The findings not only elucidated a new method for removing patulin but also provided a theoretical basis for scrutinizing the degradation mechanism of mycotoxins.

Biohybrid Adsorbent for the Preconcentration of Lead and Its Determination in Fruit Juices by Electrothermal Atomic Absorption Spectrometry.

BACKGROUND: Fruit juices are one of the most non-alcoholic beverages consumed in the world. Essential elements and other nutrients present in fruit juices play an important role in human well-being. However, fruit juices may also contain potentially toxic elements at trace levels, causing health risks. OBJECTIVE: The objective of this work was to develop an analytical methodology based on the preconcentration of lead using a new biodegradable hybrid material (BHM) composed of Rhodococcus erythropolis AW3 bacteria and Brassica napus hairy roots. METHODS: The BHM was implemented in an online solid-phase extraction (SPE) system for the determination of lead in fruit juices by electrothermal atomic absorption spectrometry (ETAAS). RESULTS: Effects of critical parameters on lead retention were studied. Under optimal experimental conditions, extraction efficiency higher than 99.9% and an enrichment factor of 62.5 were achieved. The dynamic capacity of the BHM was 36 mg/g, which favored the reuse of the column for at least eight biosorption-desorption cycles. The LOD and LOQ for preconcentration of 5 mL of sample were 5.0 and 16.5 ng/L lead, respectively. The RSD was 4.8% (at 1 µg/L lead and n = 10). CONCLUSION: The developed method was suitable for application to lead determination in different types of fruit juice. HIGHLIGHTS: A novel microextraction procedure based on the use of a biohybrid adsorbent. Highly sensitive determination of Pb at trace levels. Analysis of Pb in fruit juices samples. An eco-friendly microextraction technique for Pb determination.

Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages.

Since certain constituents are not naturally present in pure fruit juices, incorporating herbal extracts can provide specific sensory properties to the beverages and improve their biopotential. In our previous research, it was found that sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.), and combinations of their extracts had the highest total phenolic content and a unique composition of volatile compounds, which can contribute to the aromatic and antioxidant qualities of functional products. Therefore, this research aimed to investigate the potential of sage and wild thyme extracts, as well as their mixture (wild thyme:sage at 3:1, v/v), to enrich fruit juices (apple, pineapple, and orange). Obtained beverages were evaluated for sensory properties as well as phenolic and headspace composition (UPLC-MS/MS and HS-SPME/GC-MS analysis) and antioxidant capacity (ORAC assay). The incorporation of wild thyme extract in pineapple juice provided the most harmonious flavor and the highest content of volatile compounds (on PDMS/DVB fiber). The orange juice formulations were the most enriched with phenolic and volatile compounds (on DVB/CAR/PDMS fibers). The highest antioxidant capacity was observed in the formulation with orange juice and sage extract (22,925.39 ± 358.43 µM TE). This study demonstrated that enriching fruit juices with sage and wild thyme extracts could create functional beverages with improved sensory and health-promoting properties, providing valuable insights for the food and beverage industry to meet the growing demand of health-conscious consumers for natural and functional products.

Metabolomic profiles of not from concentrate orange juice after different sterilization treatments based on HS-SPME-GC-MS and UPLC-QTOF-MS.

Not from concentrate (NFC) orange juice is minimally processed, natural-appearing food, and has become more popular. Sterilization is an important stage for NFC orange juice production. Here we present a comprehensive analysis of the effect of sterilization on the metabolites of NFC orange juices, including three thermal (pasteurization, high-temperature short time, and ultra-high temperature) and one nonthermal (high hydrostatic pressure) method. A total of 108 metabolites, including 59 volatiles and 49 nonvolatiles were identified in orange juice. Of which, only butyl butanoate and 3-carene were detected in fresh orange juice. Sterilization significantly changed the metabolites of orange juice, and different methods caused various changes. Esters were downregulated by both thermal and nonthermal sterilization, while most flavonoids and terpenes were upregulated. With comparative analyses of three thermal sterilization, we found that high temperature and relatively short-time treatment preserved esters and ascorbic acid more effectively than low temperature and prolonged treatment. Aldehydes, however, were the opposite. Nonthermal sterilization is effective in preserving the metabolites of orange juice, especially for esters, terpenes, and flavonoids. In addition, 19 distinct metabolites were characterized between thermal and nonthermal samples by chemometrics analysis. These findings provide a new sight of the optimization of sterilization methods and references for different types of NFC orange juice identification. PRACTICAL APPLICATION: This study provides a reference for the optimization of sterilization methods and identification of HHP and thermal NFC orange juice and also benefits the purchase of consumers.

Occurrence of Alicyclobacillus acidoterrestris in pasteurized and high hydrostatic pressure-treated fruit juices and isolates' characterization.

In recent years, acidophilic, heat-resistant, and spore-forming spoilage bacteria have been identified in pasteurized or treated by high hydrostatic pressure (HPP) fruit juices. Alicyclobacillus acidoterrestris is the bacteria more frequently linked to the spoilage of this type of product because its spores can survive conventional pasteurization and HPP treatments. Under favourable conditions, such as an acidic pH, its spores can germinate and multiply, with the consequent production of guaiacol. Guaiacol is a compound with an undesirable odour ("medicinal", "smoked" or "antiseptic"). In this context, our objective was to determine the prevalence of A. acidoterrestris in 150 Spanish pasteurized and HPP-treated fruit juices purchased from supermarkets or received from manufacturers. Then, the isolates and the reference strain (CECT 7094 T) were characterized to establish differences in terms of (i) growth capacity at different pH and temperatures, and in (ii) guaiacol production capacity. The results showed a high incidence of A. acidoterrestris (18.0 %) in the analysed juices. The 44.4 % of the isolates came from blends of fruit juices. Within juice blends, 9 juices contained apple juice among their ingredients. This represents a 18.8 % of incidence with respect to the total of blended juices with apple. A high incidence in monovarietal apple juices was also observed (3 out of 14 samples). Regarding the characterization of the isolates, EC1 (isolated from an apple concentrate) showed the highest growth capacity at pH 4.0 at temperatures from 20 to 55 °C. Besides, three strains (R42, EC10, and EZ13, isolated from clementine, plum and white grape juice, respectively) could grow at room temperatures (20 and 25 °C). For pH, only EZ13, isolated from white grape juice, was able to grow significantly at pH 2.5. Finally, the production of guaiacol ranged from 74.1 to 145.6 ppm, being the isolate EC1 the one that produced more guaiacol after 24 h of incubation at 45 °C (145.6 ppm). As we have observed, there is a high incidence of A. acidoterrestris in marketed juices and intermediate products despite the treatments received (pasteurization or HPP). Under favourable conditions for the development of this microorganism, it could produce enough guaiacol to spoil the juices before their consumption. Therefore, in order to improve the quality of fruit juices it is necessary to investigate in more detail the origin of this microorganism and to find strategies to reduce its presence in final products.

Thermosonication of Orange-Carrot Juice Blend: Overall Quality during Refrigerated Storage, and Sensory Acceptance.

Ultrasound combined with high temperatures (thermosonication) is an alternative to thermal treatments applied for juice preservation purposes. Blend juices, such as orange-carrot juice, are an interesting option for consumers due to their diversity of unique flavors. The main aim of the present study is to investigate thermosonication's impact on the overall quality of an orange-carrot juice blend over 22-day storage at 7 °C, in comparison to thermal treatment. Sensory acceptance was assessed on the first storage day. The juice blend was prepared based on using 700 mL of orange juice and 300 g of carrot. The effect of ultrasound treatment at 40, 50, and 60 °C for 5 and 10 min, as well as of thermal treatment at 90 °C for 30 s, on the physicochemical, nutritional, and microbiological quality of the investigated orange-carrot juice blend was tested. Both the ultrasound and the thermal treatment could maintain pH, °Brix, total titratable acidity, total carotenoid content, total phenolic compounds, and the antioxidant capacity of untreated juice samples. All ultrasound treatments improved samples' brightness and hue value, and made the juice brighter and redder. Only ultrasound treatments at 50 °C/10 min and at 60 °C/10 min have significantly reduced total coliform counts at 35 °C. Thus, they were selected along with untreated juice for sensory analysis, whereas thermal treatment was used for comparison purposes. Thermosonication at 60 °C for 10 min recorded the lowest scores for juice flavor, taste, overall acceptance, and purchase intention. Thermal treatment and ultrasound at 60 °C for 5 min recorded similar scores. Minimal variations in quality parameters were observed over 22-day storage in all treatments. Thermosonication at 60 °C for 5 min has improved samples' microbiological safety and resulted in good sensorial acceptance. Although thermosonication has the potential to be used in orange-carrot juice processing, further investigations are necessary to enhance its microbial effect on this product.

Pharmacokinetics and Pharmacodynamics of Anthocyanins after Administration of Tart Cherry Juice to Individuals with Gout.

SCOPE: Tart cherries (TCs) contain high levels of anthocyanins that exert potent antioxidant and antiinflammatory effects and potentially benefit individuals with gout. METHODS AND RESULTS: This study aims to quantitate the major anthocyanins in TC Juice Concentrate (TCJC) and identify the pharmacokinetic (PK) and pharmacodynamic (PD) parameters of the major anthocyanin cyanidin-3-glucosylrutinoside (C3GR). A PK-PD study enrolling human subjects with a history of gout is performed. Subjects are randomized to receive either 60 or 120 mL of TCJC. Anthocyanins are quantitated using liquid chromatography-mass spectroscopy (LCMS). Antioxidant and antiinflammatory mRNA expression is measured using real-time qPCR before and after the administration of TCJC. A population PK model (popPK) is fit to the experimental data, and an indirect PD model (IDR) is constructed in Monolix. CONCLUSION: Of the bioavailable anthocyanins, C3GR achieves the highest plasma concentration in a dose-dependent manner. A popPK predicts anthocyanin exposure, and an IDR produces reasonable approximations of PD effects.

Determination of phthalic acid esters (PAEs) along with probabilistic health risk assessment in fruit juice samples in Tehran, Iran.

In the present study, magnetic solid phase extraction (MSPE) method and gas chromatography-mass spectrometry (GC/MS) technique were used to measure 6 PAE in fruit juice samples. The mean of total phthalic acid esters (Æ©PAEs) in all samples was 3.55 ± 0.66 µg/L. The mean concentration of DEHP (bis(2-ethylhexyl) phthalate) in samples was 0.82 ± 0.31 µg/L, which was lower than the mentioned United States Environmental Protection Agency (USEPA) standard level in drinking water (6 µg/L for DEHP). The pineapple juice samples (4.44 ± 0.57 µg/L) and mango juice samples (2.77 ± 0. 1 µg/L) had maximum and minimum mean levels of Æ©PAEs, respectively. Also, results showed that brand B (3.76 ± 0.87 µg/L) and samples in the time of expiration date (3.64 ± 0.72 µg/L) had the highest PAE levels. The rank order Chronic Daily Intake (95%) values for adults were DEHP ([Formula: see text]) > butylbenzyl phthalates (BBP) ([Formula: see text]) > diethyl phthalate (DEP) ([Formula: see text]) and for children were DEHP ([Formula: see text]) > BBP (9.07E-04) > DEP ([Formula: see text]), which were below the tolerable daily intake (TDI) value. The noncancer risk of PAEs based on the target hazard quotient (THQ) was acceptable (< 1). The results exhibited that the Incremental Lifetime Cancer Risk (ILCR) was below the permissible limit (< [Formula: see text]). Therefore, the risk of carcinogenicity and noncarcinogenicity of PAEs in juices does not have adverse effects on human health.

Quality changes of HHP orange juice during storage: Metabolomic data integration analyses.

High hydrostatic pressure (HHP) is a non-thermal method of sterilizing orange juice. However, knowledge of the quality variation during its storage is limited. This study aimed to comprehensively analyze metabolite variations during HHP orange juice storage using gas chromatography-mass spectrometer and liquid chromatography-mass spectrometry. Fifty-seven volatiles and 49 non-volatiles were identified. Partial least square analysis results showed that 21 days was a dividing point for metabolites highly varied. Results of relative odor activity value showed nonanal, methyl butanoate, and ethyl butanoate decreased after six days, which might reduce fruity flavor. After 21 days, over 60 % of metabolites such as linalool, α-pinene, and ascorbic acids decreased while α-terpineol and limonin increased, which would likely result in a change of coniferous, tarry, and bitter, as well as decreased organoleptic quality and antioxidative activities. This study provides a theoretical basis to optimize the shelf-life of HHP orange juice and advice for consumers' choices.