Fortification of Glutathione in Fruit Juices1 by ronald012589


									Quality Evaluation of Fruit Juice with added Glutathione

Ronald L. Amigo BS Food Technology III SOTECH, UP Visayas

Objective of the Study
The main objective of the study was to improve the quality of fruit juices by addition of glutathione.

Significance of the Study
The significance of the study is to address problems in fruit juices and to promote processing of fruit juices with improved quality. This would also serve as baseline information on the use of glutathione in fruit juices.

Fruit Juice
• Liquid naturally contained in fruit tissue. • It is prepared by mechanically squeezing or macerating fresh fruits or without the application of heat or solvents. • Non-alcoholic Beverage

Household spending on fruit juices and non-carbonated drinks (powdered, concentrated, and ready-to-drink) was estimated at P7.2 billion in 2000 from P5.1 billion in 1997 (National Statistics Office
(NSO)- Family Income and Expenditure Survey, 2005).

It accounted for 29% of the entire family spending on non-alcoholic beverages, up from 26% in 1997.


Consumption of Fruit Juice (Litres per Person per Day)

#1 #2 #3 #4 #5 #6 #7 #8 #9 #10 #11 #12 #13 #14 #15 #16 #17 #18

Countries Canada: United States: Germany: Austria: Sweden: Australia: Finland: United Kingdom: Netherlands: New Zealand: France: Switzerland: Belgium: Norway: Japan: Denmark: Ireland: Italy: Weighted average:

Amount (top to bottom)
52.6 litres 42.8 litres 38.6 litres 37.3 litres 35.5 litres 34.4 litres 33.0 litres 29.3 litres 28.1 litres 24.8 litres 23.5 litres 22.8 litres 22.5 litres 21.4 litres 20.7 litres 15.7 litres 15.1 litres 13.6 litres 28.4 litres

As of 2002

SOURCE: Global Market Information Database

Problems Associated with Fruit Juices
• Fermentation Spoilage • Food-borne illnesses outbreaks and consumer illness • Cloudy Sedimentation • Poor Flavor • Browning

Enzymatic Browning
• Regarded as one of the most important problems related to color deterioration in processed fruits • A chemical process by the enzyme polyphenoloxidase, which results in brown pigments • Can be observed in fruits, vegetables, and seafood

Enzymatic Browning

• Detrimental to quality • Responsible for up to 50% of all losses during fruit and vegetable production

Prevention of Enzymatic Browning

•Blanching •Refrigeration •Freezing •Change in pH

Prevention of Enzymatic Browning

• Dehydration • Irradiation • High Pressure Treatment • Addition of Inhibitors

What is Glutathione?
• Or GSH (common name), is a tripeptide • Synthesize from three amino acids
• L-Cysteine • L-Glutamate • Glycine

• Synonym: Reduced L-glutathione
Cysteine Glutamic acid Glycine

What is Glutathione?
• A biologically active sulfur amino acid tripeptide compound • A nonessential nutrient • Most abundant low-molecular-weight thiol

Biological and Health Significance

Biological and Health Risks


Application to Foods: Fruit Juice

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