Fruit freshly squeezed

Olas and Wachowicz (2002) investigated the effects of tranx-resveratrol and vitamin C on oxidative stress in blood platelets. The level of 02 in control blood platelets and platelets incubated with resveratrol or vitamin C was recorded using a chemiluminescence method. On the other hand, Oh and others (2006) reported the x02 quenching activities of various freshly squeezed fruit and vegetable juices by measuring their inhibitory effects on the rubrene oxidation induced by x02 from disproportionation of hydrogen peroxide by sodium molybdate in a microemulsion system. 

Fruit juices and nectars are highly susceptible to fermentation and other forms of microbial spoilage and with few exceptions it is essential that some form of pasteurisation is employed when these products are packaged. The exceptions that are seen usually relate to freshly squeezed orange (or other) juices that are processed directly from fresh fruit and packaged immediately. These products have a very short shelf life, usually a few days, and are maintained by storage at temperatures between 0 and 5°C. 

It is common to produce natural cloudy juices and concentrates as standard products from specific fruit varieties such as citrus, exotic fruit and also from apple, pear and berries. Freshly squeezed juices can be bottled as such. The juice is heated (85° -90°C) and hotfilled into clean bottles. The bottles are closed and then immediately cooled with water as quickly as possible to avoid deterioration of the juice due to the high temperature. The high filling temperature sterilises bottles and product. 

Also in Europe freshly squeezed juices are becoming more and more popular. These can be juices from local fruit varieties, but also from vegetables, citrus fruit and other tropical fruit. 

Dimitriou. M., New Evaporator Type for the Fruit Juice Industry, Fllissiges Obst, 2, (1984) Florida Department of Citrus, Scientific Research Department, University of Florida -IFAS -CREC, 700 Experiment Station Road, Lake Alfred, Florida 33850-2299, Technical Manual, Florida Orange Juice (Commonly called Fresh-Squeezed Florida Orange Juice), Production/ Packaging/ Distribution. September 1987... 

Compare fresh and packaged juices prepare and test freshly squeezed fruit juices. 

IRMS Oxygen stable isotope ratio in fruit juice water The fraudulent sale of juice made from concentrated as freshly squeezed... 

The wet (washing) process is more sophisticated than the dry process, and by general consent leads to better quality coffee. The method is generally used for Arabica coffee (except in Brazil) in Central America, Colombia and Africa. The freshly harvested berries are brought to a pulper in which the soft fruit is squeezed between a rotating cylinder or disc and a slotted plate, the gap of which... 

SELECTION, PREPARATION, AND USES. Fresh limes that are green in color and heavy for their size are the most desirable. Many adult Americans have used alcoholic drinks made with lime juice. It is commonly used in the coolers served in hot weather. However, there are other good uses for fresh limes and lime juice. For example, the whole fruit makes excellent marmalade after slicing and removing the seeds. Also, the freshly squeezed juice imparts a superb flavor to fish and seafood dishes, fruits and fruit juices, meats, pie fillings, puddings, salad dressings, and sauces. 

In another paper, Garcia et al. [49] reported the use of extracts of Eugenia jambdana Lam (Java plum), obtained by just squeezing the fresh fruits, as a natural sensitizer. The reported values of Isc and Voc were 2.3 mA and 711 mV, respectively. 

It is stated that the apricots are eaten fresh or dried, and the seeds are cracked open to yield the almondlike nuts. The dried fruit is sweet and soft, but it does not keep well, though it lasts through the winter. It is also mentioned that the sweet apricot nuts are eaten as is, but the bitter apricot nuts are ground, followed by squeezing out of the highly poisonous apricot oil, which is used for fuel in saucer lamps equipped with a cotton wick. 

Brix Value. Brix is one of the most common quality factors of fruits. Beside water, soluble sugars, determined as Brix, is the major component in most fruits— say 10-20% by fresh weight. Therefore, in a spectmm of typical fruit, there is an adequate amount of information related to the sugar absorption. The reference measurement of Brix is also simple. The value can be precisely determined by duplicate analyses of fruit juice with a temperature-compensated digital refractometer. The critical factor is to measure Brix value as fast as possible after juice extraction. The evaporation of water from the juice will increase the Brix reading. The use of gauze to squeeze the juice from the flesh may seem to be a convenience and is a common way to obtain... 

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