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Shelf life of bottled natural fruit juice (BNFJ) provides relevant information on quality and authenticity for consumer protection. However, existing techniques for monitoring the shelf life of BNFJ are destructive and time-consuming. We report on using laser-induced autofluorescence (LIAF) spectroscopic technique in combination with multivariate analysis for shelf life monitoring of BNFJ. The LIAF spectra data were acquired for nine1 continuous days on three batches of BNFJ samples purchased from a certified retailer. Deconvolution of the LIAF spectra revealed underlying peaks representing constituents of the BNFJ. Principal component analysis (PCA) was able to monitor the trend in the changes of the BNFJ as it aged. Partial least square regression (PLSR) predicted the exact day from the production of the BNFJ accurately at 96.6 % and 98.8 % in the training and testing sets, respectively. We, therefore, propose the LIAF combined with multivariate analysis as a potential tool for nondestructive, rapid, and relatively inexpensive monitoring of the shelf life of BNFJ.

You can download the complete research article for free under: https://www.hindawi.com/journals/ijo/2023/7458190/

1H. W. Yeom, C. B. Streaker, Q. H. Zhang, and D. B. Min, “Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization,” Journal of Agricultural and Food Chemistry, vol. 48, no. 10, pp. 4597–4605, 2000.

Copyright 2023 Peter Osei-Wusu Adueming et al

Pulsed Electric Field (PEF) is a continuous process that inactivates microorganisms at low temperatures. PEF application enables an extended shelf life whilst retaining the taste, colour and nutritional value of the freshly squeezed raw product.

Elea PEF is a cost-effective solution with efficient energy consumption that brings new opportunities for product and production, i.e. the option to fill glass bottles. Elea PEF Advantage Pipe systems have processing capacities from 50L up to 10,000L per hour. The systems are easy to integrate and enable a continuous production process with small footprint.

The Elea Managing Director Stefan Töpfl, R&D Manager Claudia Siemer and scientific engineer Julian Witt will guide the attendee through how PEF works, perform a live demonstration on juice and will discuss product and process benefits firsthand. A Q&A session will allow addressing any open questions and one-to-one sessions with the experts can be booked for after the webinar.

Sign up for Tuesday, the 9th June at 1:00 pm CEST: www.elea-technology.com

Hazera, a global leader in the seed industry, recently introduced the Polimore, a small, tasty, firm seeded watermelon with an exceptionally long shelf life, to the African market. The hybrid fruit was developed to improve on the local watermelon, whose lack of taste, quality, firmness and disease resistance – plus short shelf life and prohibitive price – resulted in very low market demand.

The easy-to-grow Polimore’s adaptability to African conditions will provide a boon. Its long shelf life benefits all involved in the marketing chain – farmers, distributors and consumers – and enables export to neighboring countries without negative results (consumers can still eat the fruit several days after purchase). The Polimore’s total yield – and the price obtained for the crops – are generally higher than those of the traditional watermelons.

Consumers prefer the taste, size (two to three kilograms), shelf life and reasonable price of the Polimore watermelon to those of the larger ones to which they were accustomed. The growth of consumer demand has shown the growers that the switch to Polimore benefits everyone.

Chicago-based Industry Juice, which recently launched at the 2017 National Restaurant Show, offers a true alternative to squeezing citrus juice on premise with its 100 % fresh squeezed, cold-pressed lime, lemon, pineapple, orange and grapefruit juices.

Industry Juice was conceived to alleviate the pain points around squeezing juice inside bars and restaurants. They do this while maintaining the high qualities that are needed to serve consistent, great-tasting cocktails to those mixologists and craft cocktail bars that really care about quality. Industry Juice’s cold-pressed process uses pressure, not heat, to extend shelf life thereby maintaining the integrity of the enzymes and flavours in the juices. This process offers bars and restaurants fresh, high quality taste along with a guaranteed 30-day shelf life without the hassle that comes with squeezing on a daily basis.

The quality and flavour of Industry Juice’s 100 % pure, fresh squeezed, cold-pressed juices is offered delivered direct, from Press to Bar, which is very unique to the industry and is the freshest way to receive bottled fresh juice. Bottled on-site at facilities in the Midwest, Industry Juice maintains shelf life by putting the bottles of juice under high pressure simulating 60 kilometers below sea level to preserve the enzymes that make juices taste so fresh. Industry Juice thus provides the additional benefit of a 30-day guaranteed shelf life without the use of preservatives or damaging heat pasteurization.