Utilizing natural clay in the traditional production of the grape concentrates in the villages cause the input of large amounts of some metals (solutes) in the product which will be harmful for the consumers. To eliminate the natural clay from this procedure in nonindustrial scale, bentonite was selected as an aid-clarifier and examined in treatments under these conditions: two levels of bentonite (1gr/liter, 2gr/liter), primary temperatures of 25, 50 and 80oC, two methods of clarification (with preheating to 65oC and without preheating) and time duration 3 hours. Results showed that the clarification of the grape juice concentrate in this scale was the best when 1 gr/liter of bentonite (in jelly form) was added to juice in the room temperature and held for 3 hours before filtration with a suitable cloth and preheating to 65oC. For a product with acceptable taste it should be increased the pH of grape juice after clarification; so for this purpose the addition of Na2Co3 (about 1.5 gr/liter) is recommended.

Verjuice is a popular fruit juice mainly consumed as salad dressing. However, there is very little information regarding its characteristics. The objective of the present study was to determine verjuice and its concentrate physicochemical properties during storage at 4oC. Firstly, verjuice characteristics such as pH, acidity, specific weight, density, total soluble solids, total solid, reducing sugar content, ash, rare minerals, vitamin C, phenolic content and antioxidant activity were evaluated. In the next phase variation of acidity, pH, total solid and colour parameter (L, a, b) and total phenolic content of pasteurized concentrate verjuice during 6 months storage at 4oC were assessed. Findings revealed that not only verjuice has a high acidity value but also it is a good source of bioactives such as vitamin C, antioxidant and phenolics components. Storing the concentrate at 4oC resulted in reduced acidity, phenolic content, parameter L and b but increased value of parameter a, and total solid.

Ochratoxin A (OTA) is one of the most important mycotoxins that contaminate a broad range of agricultural and food products. In this study, the occurrence of OTA in available brands of grape juice in Iran purchased from retail outlets or producer were determined forthe first time using high-performance liquid chromatography (HPLC) with immunoaffinity columns (IAC) as the clean-up step. The average recoveries for OTA in grape juice ranged from 54.2 to 86.6% with the coefficient of variation lower than 17.3% in lowest spiked level (0.5 mg/L). The estimated LOD and LOQ of OTA were 0.04 mg/L and 0.125 μg/L, respectively. In our study, 70 samples of grape juice evaluated for OTA content. The results showed that in 39 out of 70 samples (55.7%) OTA levels were above the LOQ with the maximum level of 2.6 mg/L and the mean contamination was 0.5 mg/L. Although the mean contamination of OTA in analyzing samples was lower than the MRL set by EU, the high incidence of contamination in these products is worried. Considering the importance of OTA in public health, control of pre-and post-harvest, storage and grape juice manufacturing process, such as HACCP, GAP, and GMP recommended preventive measures are required.

Introduction: grape syrup is a natural sugar source that is obtained by concentration of fruit juice up to about 70% soluble dry matter concentration. Iran is ranked in seventh place in terms of grape production in the world, so there's good potential for converting graph waste to the valuable food products. grapes with inappropriate appearance can be converted to grape syrup and used as an ingredient in formulation of many food products. Cake is one of the most popular products in bakery and confectionery industry. Cake composed of different components such as flour, oil, milk, baking powder and sugar. …

Background and Objective - It is generally believed in our community that unripe ‎grape juice (verjuice) has a lipid-lowering effect. There is no published data on the ‎lipid-lowering effect of verjuice, so this study sought to test this hypothesis‏.‏‎‎ Methods- In a prospective crossover study, 97 persons with primary hyperlipidemia ‎were enrolled. Group A (n = 47) received 80 mL verjuice daily at lunchtime for the ‎first two months of the study and group B (n = 50) received the same amount for the ‎last two months of the study. The total duration of the study was four months. The ‎serum lipid profiles were measured at the beginning and two and four months after ‎starting the trial. Results were analyzed by paired-samples t-test‏.‏‎‎ Results - The mean ± standard deviation levels of Triglyceride, total cholesterol, low-‎density (LDL) and high-density (HDL) lipoprotein cholesterol were measured. The p ‎value for all pairs was more than 0.05, indicating that verjuice has no lipid-lowering ‎effect‏.‏‎‎ Conclusion - Our study revealed that unripe grape juice has no lipid-lowering effect, ‎but its antioxidant effect on LDL cholesterol should be studied‏.‏

Colors are used in foods to make them more appealing. Roselle petals contain functional compounds such as anthocyanins and polyphenols in addition to natural pigments. The objective of this study was to investigate the physicochemical properties of grape and apple juice-based drinks containing anthocyanin extracted from roselle petals. To do this, the extracted pigments were added to the apple juice and the grape juice at concentrations of 5 and 10% w/w. pH, acidity, total phenolic content, anthocyanin, degradation index, hydroxymethylfurfural (HMF), as well as the sensory parameters, were measured for the drink samples stored at 4 and 25­℃ for 30 days. The results showed that with increasing storage time, pH decreased and acidity increased. The anthocyanin content of the samples ranged from 3. 530 to 9. 55 mg/­L and their total phenol content ranged from 0. 180 to 0. 630 mg/mL and the degradation index of the samples ranged from 1. 510 to 2. 9­80 and their HMF content ranged from 5. 560 to 10. 260 ppm. With increasing temperature and storage time anthocyanin, total phenolic content decreased and the degradation index, HMF content increased. Apple juice drinks containing 10% anthocyanin stored at 4℃ had the highest polyphenolic and anthocyanin content. The results of the sensory evaluation revealed that the apple juice treatment containing 10% anthocyanin stored at 4℃ was the superior treatment due to its highest bioactive compounds and sensory score.

Background and Objective: The Pesticides used in agriculture have caused great concern due to their adverse effects on human health. In this study, the effect of rinsing, crushing, filtering, clarifying with bentonite and pasteurization on the reduction of diazinon, ethion and phosalone during Asari grape juice was investigated. Materials and Methods: Vineyard was sprayed during three growth stages before flowering, sour grape (ghooreh) and during grape ripening with phosalone, diazinon, ethion and in doses of 525, 600, 750 g of active substance per hectare, respectively. Twenty-four hours after the last spraying step, the grape sample was harvested and exposed to the process of rinsing (20-30 s), crushing, filtering, clarifying and pasteurizing. Then, the pesticides residue concentration was determined after each step by GC-MS/MS. Results: The initial concentrations of diazinon, ethion and phosalone in unprocessed grape samples were 0. 640, 0. 716 and 0. 550 mg/kg, respectively. The reduction values of diazinon during the juicing processes of rinsing, crushing, filtering, clarifying with bentonite and pasteurization, in comparison with the concentration of unprocessed grapes, were 25. 72, 41. 96, 74. 54, 90. 21 and 100% (not found), respectively; while these values were 9. 78, 28. 50, 69. 45, 89. 38 and 96. 74% for ethion and 17. 32, 28. 47, 46. 40, 80. 25, 93. 28% for phosalone, respectively. All processes significantly reduced insecticides residue. Conclusion: Findings showed that the processes of grape juice production could significantly decrease the diazinon, ethion and phosalone residues.

Paraprobiotic is a new group of functional compounds that obtains from the inactivation of a certain probiotics strain. In the present study, the effect of using paraprobiotic Lactobacillus gasseri and storage time (30 days) and temperature (4 and 24 ˚C) on the physicochemical and sensory properties of grape juice was investigated. grape drink characteristics such as pH, acidity, total soluble solids, turbidity, and sensory attributes were evaluated. The addition of paraprobiotics did not change pH and acidity, and the control specimen (pure grape juice) and the paraprobiotic sample (grape juice containing paraprobiotics) did not differ in this respect. The addition of paraprobiotics increased the turbidity and total soluble solid in the paraprobiotic drink, and these two characteristics also increased with the increase in the storage time.  Considering the sensory properties, the paraprobiotic drink was similar to pure grape juice and had similar overall acceptance scores to pure grape juice, which did not change during storage at different temperatures.