Biophysical and nutritional characterization of some natural fruit and vegetable juices

Paula - Roxana Mot, Dorothea Gurbina, Daniela Stoin, Antoanela Cozma

Volume 25, Issue 4;
Pages: 222-226; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Due to its nutritional and therapeutic qualities, natural juices of fruits and vegetables have attained an important place in the daily diet of people of different ages. Being appreciable sources of vitamins, minerals and fiber, natural juices from fruits and vegetables are increasingly appreciated and recommended being considered as functional foods. Fresh juices mixture made from celery (Apium graveolens), carrot (Daccus carota), red beet (Beta vulgaris), apple (Malus domestica) and oranges (Citrus sinensis) is considered nutritional juice on a commercial scale, being able be used both, as a source of antioxidants and as functional drinks. In the experimental part, six types of natural juices made by fresh fruits and vegetables were analyzed in terms of physicochemical and nutritional characteristics. The aim of this paper was to analyze and compare some biophysical characteristics from fresh and clearly juice prepared using a press robot: pH, electrical conductivity, dynamic viscosity, refractive index, surface tension and density, in case of natural juice samples obtained from celery, carrot, red beet, apples, and oranges each taken separately and in the mixture. From their analysis, for the natural juices considered (celery, carrot, red beet, apples, oranges and mixed one) it can be noticed that their values differ from one category to another, but results are comparable to the data from the literature
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