Use of Electromagnetic Radiation (EMR) in Preservation of Fruit Juices

This study shows the bactericidal effect of Electromagnetic Field on fruit juice microbes. Short shelf-life period of fruit juice caused by spoilage organisms has limiting factor for its economy value. The Eighteen microorganisms isolated from both fresh and spoilt fruit samples (Pineapple and Apple), and identified during the study include, twelve (12) bacteria and Six (6) fungi, out of which only the bacterial isolates were exposed to electromagnetic field of 0mG, 500mG, and 5000mG for thirty minutes. The bacteria species were Leuconostoc mesentroides, Bacillus species, Lactobacillus brevis, Microbacterium species, Clostridium species, Bacillus cereus, Acetobacter aceti, and Staphylococcus aureus. The Gram negative bacteria isolates were Erwinia carotovora, Erwinia ananas, and Proteus species. Exposure of the isolates to an electromagnetic field of 0mG, 500mG and 5000mG showed a decrease in some electromagnetic field magnitude. This study shows reduction in growth range among most bacterial species tested at 500mG electromagnetic radiation exposure, but the growth of many of these bacterial species were triggered at 5000mG electromagnetic radiation exposure. This may mean an initiation of: adaptation mechanism, growth mechanism in some microorganism, and sugar content of the fruit juice from which they are being isolated. The exposure of the bacteria to electromagnetic field elicited detectable responses therefore depends on the adaptation mechanism of each bacteria and sugar content of the fruit from which it is being isolated from. Thus, future research can be done to optimize the limits specified for target microbes that are strength and frequency of this EMF in diseases control.

Paper mulberry fruit juice: a novel biomass resource for bioethanol production

By way of broadening the use of diverse sustainable bioethanol feedstocks, the potentials of Paper mulberry fruit juice (PMFJ), as a non-food, sugar-based substrate, were evaluated for fuel ethanol production. The suitability of PMFJ was proven, as maximum ethanol concentration (56.4 g/L) and yield (0.39 g/g) were achieved within half a day of the start of fermentation, corresponding to very high ethanol productivity of 4.7 g/L/hr. The established potentials were further optimally maximized through the response surface methodology (RSM). At the optimal temperature of 30 °C, yeast concentration of 0.55 g/L, and pH of 5, ethanol concentration, productivity, and yield obtained were 73.69 g/L, 4.61 g/L/hr, and 0.48 g/g, respectively. Under these ideal conditions, diverse metal salts were afterward screened for their effects on PMFJ fermentation. Based on a two-level fractional factorial design, nutrient addition had no positive impact on ethanol production. Thus, under the optimal process conditions, and without any external nutrient supplementation, bioethanol from PMFJ compared favorably with typical sugar-based energy crops, highlighting its resourcefulness as a high-value biomass resource for fuel ethanol production. Graphical Abstract

Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application

Lactic acid fermentation of fresh fruit juices is a low-cost and sustainable process, that aims to preserve and even enhance the organoleptic and nutritional features of the raw matrices and extend their shelf life. Selected Lactic Acid Bacteria (LAB) were evaluated in the fermentation of various fruit juices, leading in some cases to fruit beverages, with enhanced nutritional and sensorial characteristics. Among LAB, Lactiplantibacillus (Lpb.) plantarum subsp. plantarum strains are quite interesting, regarding their application in the fermentation of a broad range of plant-derived substrates, such as vegetables and fruit juices, since they have genome plasticity and high versatility and flexibility. L. plantarum exhibits a remarkable portfolio of enzymes that make it very important and multi-functional in fruit juice fermentations. Therefore, L. plantarum has the potential for the production of various bioactive compounds, which enhance the nutritional value and the shelf life of the final product. In addition, L. plantarum can positively modify the flavor of fruit juices, leading to higher content of desirable volatile compounds. All these features are sought in the frame of this review, aiming at the potential and challenges of L. plantarum applications in the fermentation of fruit juices.

Red dragon fruit juice in reducing ros levels and insulin resistance In rats with type 2 diabetes mellitus model

Background: The peel of red dragon fruit (Hylocereus polyrhizus) had been proven to have a total polyphenol content and total flavonoids 2 to 3 times more than its flesh. These components could reduce oxidative stress and maintain the function of pancreatic beta cells, which could affect blood sugar levels.Objectives: This study aimed to test the red dragon fruit juice using peel and flesh to reduce oxidative stress and insulin resistance in T2DM model rats.Materials and Methods: This study was a true experimental study with a randomized controlled trial, with a Matching Pretest Post-test Control Group Design. We used 21 white male rats (Rattus norvegicus) Wistar strain which was divided into three groups: (P1) negative control group (induced Streptozotocin + Nicotinamide induction), (P2) positive control group (given Streptozotocin + Nicotinamide and given Metformin HCl induction 0,9 mg/kg BW, and (P3) Red Dragon fruit group (induced Streptozotocin + Nicotinamide and given Red Dragon Fruit juice 3.6 ml / 200 g BW / day given for 14 days. The data were analyzed using a one-way ANOVA test, paired t-test, and Post Hoc.Results: After 14 days of intervention, the average HOMA-IR levels were as follows: negative control group (Mean=8.32; SD=0.26), positive group (Mean 4.89; SD=0.29), and the Red Dragon Fruit intervention group (Mean=4.65; SD=0.30). The average MDA levels were as follows: control group (Mean = 9.08; SD = 0.68), positive group (Mean=3.34;SD=0.22), and the red dragon fruit intervention group (Mean = 3.05; SD = 0.47). Both the Metformin group and the Red Dragon Fruit group had low HOMA-IR and MDA levels compared to the negative control group.Conclusions: When administered alone, red dragon fruit and metformin effectively reduced HOMA-IR and MDA levels in rats with type 2 DM. Red dragon fruit can be used as an alternative to metformin because of its effectiveness in reducing plasma HOMA-IR and MDA.

Small and medium enterprises' innovation and product competitiveness in the Covid-19 pandemic era

The purpose of the community service is to increase the products competitiveness of the Belimbing Wangi SMEs, Watesari Village, Balongbendo District, Sidoarjo Regency. The impact of the Covid-19 pandemic is extraordinary, especially for the Belimbing Wangi SMEs business group, where the production process and turnover has decreased, because business management is still carried out conventionally and Watesari Village tourism must be closed according to government regulations. The service method used is field observation, trial of processed star fruit products, training and assistance in processing star fruit juice, and business management training. As a result of the assistance, partners understand the importance of conducting business management and finding the best formula for star fruit juice drinks. This training also supports the sustainability of the Belimbing Wangi SMEs business and competes at the global market level.