Stability of enterocin AS-48 in fruit and vegetable juices

Enterocin AS-48 is a candidate bacteriocin for food biopreservation. Before addressing application of AS-48 to vegetable-based foods, the interaction between AS-48 and vegetable food components and the stability of AS-48 were studied. Enterocin AS-48 had variable interactions with fruit and vegetable juices, with complete, partial, or negligible loss of activity. For some juices, loss of activity was ameliorated by increasing the bacteriocin concentration, diluting the juice, or applying a heat pretreatment. In juices obtained from cabbage, cauliflower, lettuce, green beans, celery, and avocado, AS-48 was very stable for the first 24 to 48 h of storage under refrigeration, and decay of activity was markedly influenced by storage temperature. In fresh-made fruit juices (orange, apple, grapefruit, pear, pineapple, and kiwi) and juice mixtures, AS-48 was very stable for at least 15 days at 4 degrees C, and bacteriocin activity was still detectable after 30 days of storage. Gradual and variable loss of activity occurred in juices stored at 15 and 28 degrees C; inactivation was faster at higher temperatures. In commercial fruit juices (orange, apple, peach, and pineapple) stored at 4 degrees C, the bacteriocin was completely stable for up to 120 days, and over 60% of initial activity was still present in juices stored at 15 degrees C for the same period. Commercial fruit juices stored at 28 degrees C for 120 days retained between 31.5% (apple) and 67.71% (peach) of their initial bacteriocin activity. Solutions of AS-48 in sterile distilled water were stable (120 days at 4 to 28 degrees C). Limited loss of activity was observed after mixing AS-48 with some food-grade dyes and thickening agents. Enterocin AS-48 added to lettuce juice incubated at 15 degrees C reduced viable counts of Listeria monocytogenes CECT 4032 and Bacillus cereus LWL1 to below detection limits and markedly reduced viable counts of Staphylococcus aureus CECT 976.     

Incidence of patulin in fruits and fruit juices marketed in Campinas, Brazil

One hundred and eleven samples of processed fruit juices (apple, grape, pineapple, papaya, guava, banana and mango) and 38 samples of sound fruits (apple, papaya, mango, pear and peach) produced and marketed in Brazil, were analysed for patulin by HPLC. Only one out of 30 samples of apple juice was found positive at 17 mug/l. Patulin was not detected in the other foodstuffs. It was found in 14 samples of spoiled fruit samples of apple (150-267 mug/kg), pear (134-245 mug/ kg) and peach (92-174 mug/kg). Confirmation of the identity of patulin was based on the UV spectrum obtained by the HPLC diode array detector, compared with thatof standard patulin, TLC developed by several solvent systems and sprayed with 3-methyl-2-benzothiazolinone hydrazone , and by acetylation with acetic anhydride.     

Stability of black carrot anthocyanins in various fruit juices and nectars

Fruit juices (apple, grape, orange, grapefruit, tangerine and lemon) and nectars (apricot, peach and pineapple) were coloured with black carrot juice concentrate and stability of black carrot anthocyanins in these matrices was studied during heating at 70–90 °C and storage at 4–37 °C. Anthocyanin degradation, in all coloured juices and nectars, followed first-order reaction kinetics. During heating, black carrot anthocyanins in apple and grape juices showed higher stability than those in citrus juices at 70 and 80 °C. High stability was also obtained for the anthocyanins in peach and apricot nectars at these temperatures. Black carrot anthocyanins were the least stable in orange juice during both heating and storage. During storage, degradation of anthocyanins was very fast at 37 °C, especially in pineapple nectar. Refrigerated storage (4 °C) markedly increased the stability in all samples. Activation energies for the degradation of black carrot anthocyanins in coloured juices and nectars ranged from 42.1 to 75.8 kJ mol⁻¹ at 70–90 °C and 65.9–94.7 kJ mol⁻¹ at 4–37 °C.     

Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices

This work evaluates both the effects of a multiple-pass high-pressure homogenization treatment on the microbial inactivation of selected microbial strains (Saccharomyces cerevisiae, Lactobacillus delbrueckii, Escherichia coli) inoculated into commercial fruit juices (orange, red orange, pineapple) as well as the application of this non-thermal technology to the pasteurization of fresh juices (Annurca apple juice). The pressure level ranged from 50 to 250 MPa, the number of passes from 1 to 5 and the inlet temperature from 2 to 20 °C.Preliminary tests in distilled water showed that the efficiency of the multiple-pass treatment significantly depends on both the homogenizing pressure as well as the microbial species. The subsequent extension of the multiple-pass treatment to the inactivation of S. cerevisiae inoculated into three different fruit juices (orange, red-orange and pineapple juice) highlighted that the inactivation induced by the high pressure treatment did not depend on the properties of the tested juices and was not statistically different from inactivation in water (p value < 0.05). These findings were supported by the comparison of two different mathematical models used to fit the inactivation kinetics, whose fitting parameters were not significantly different for water and the fruit juices for any pressure level applied.Three homogenization passes at 150 MPa and 25 °C, which resulted to be optimal for yeast inactivation in fruit juices, were effective for the stabilization of the endogenous microbial load of fresh Annurca apple juice. The treated apple juice showed a minimum shelf-life of 28 days under refrigerated conditions, during which the natural qualities of the fresh juice were completely preserved.     

Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit Juice

The formation of furan in freshly prepared apple and orange juices as affected by ionizing radiation and thermal treatments was studied using a newly developed solid‐phase microextraction method coupled with gas chromatography‐mass spectrometry (GC‐MS). Results show that furan levels increased linearly as radiation dose increased from 0 to 5 kGy. Irradiation induced more furan in apple juice than in orange juice. During post‐irradiation storage at 4 °C, furan levels increased in both apple and orange juices, particularly in the 1st 3 d. On the other hand, irradiation degraded deuterated furan (d₄‐furan) spiked in water and fruit juices. The rate of degradation as a function of radiation dose was the highest in water and the lowest in orange juice. Submerging the juice samples in boiling water for 5 min induced higher amounts of furan in orange juice than in apple juice, but autoclaving (121 °C, 25 min) resulted in more furan formation in apple juice than in orange juice. Results reported here suggest that both ionizing radiation and thermal treatments induce furan formation in fruit juices.     

Use of a multivariate approach to assess the incidence of Alicyclobacillus spp. in concentrate fruit juices marketed in Argentina: results of a 14-year survey

The purpose of this study was to determine the incidence of Alicyclobacillus spp. in fruit/vegetable juices (concentrated pulps and clarified and non-clarified juices) marketed in Argentina between 1996 and 2009.The presence of Alicyclobacillus was determined in a total of 8556 samples of fruit and vegetable juices (apple, pear, grape, peach, blend of juices, tangerine, pineapple, orange, mango, plum, guava, apricot, lemon, banana, kiwi, carrot, strawberry, grapefruit, and beetroot) collected in seven Argentinean provinces. Multiple factor analysis (MFA) was carried out on a data matrix that contained the percentage of positive samples, type of juice, raw material and production year.Except for kiwi and orange, Alicyclobacillus was found in juices from all the evaluated raw materials. The highest percentage of positive samples was found for beetroot, strawberry, banana, peach, mango, carrot and plum juices. The percentage of positive samples for these juices ranged from 100% to 24%.Furthermore, the application of multivariate techniques provided an insight on the relationship between the incidence of Alicyclobacillus and production variables. This approach enabled the identification of the most relevant variables that increased the percentage of positive samples among the juices, which could help in developing strategies to avoid the incidence of this bacterium.By means of hierarchical cluster analysis seven groups (clusters) of juices which showed different percentages of positive samples for Alicyclobacillus spp. were identified. This analysis showed that pineapple, peach, strawberry, mango and beetroot juices had higher rates of positivity for Alicyclobacillus than the rest of the evaluated juices. MFA analysis also showed that some clear relationships could be highlighted between the percentage of samples positive for Alicyclobacillus and five types of fruit juices (strawberry, beetroot, grapefruit, pineapple and mango). It was observed that a large proportion of juices produced in 2000, 2005 and 2008 were located in clusters with higher incidence of Alicyclobacillus spp., whereas a larger proportion of clarified concentrate juice and concentrate pulp samples showed higher probability of incidence of Alicyclobacillus in these products. Data presented in this study brings a contribution to the ecology of Alicyclobacillus in fruit/vegetable juices marketed in Argentina. This information would be useful to enhance the microbiological stability of fruit juices regarding the presence of Alicyclobacillus spp.     

Moulds and yeasts in fruit salads and fruit juices

Thirty-eight fruit salad samples including cantaloupe, citrus fruits, honeydew, pineapple, cut strawberries and mixed fruit salads, and 65 pasteurized fruit juice samples (apple, carrot, grapefruit, grape and orange juices, apple cider, and soy milk) were purchased from local supermarkets in the Washington, DC area and tested for fungal contamination. The majority of fruit salad samples (97%) were contaminated with yeasts at levels ranging from <2.0 to 9.72 log10 of colony forming units per gram (cfu/g). Frequently encountered yeasts were Pichia spp., Candida pulcherrima, C. lambica, C. sake, Rhodotorula spp., and Debaryomyces polymorphus. Low numbers of Penicillium spp. were found in pineapple salads, whereas Cladosporium spp. were present in mixed fruit and cut strawberry salads. Twenty-two per cent of the fruit juice samples tested showed fungal contamination. Yeasts were the predominant contaminants ranging from <1.0 to 6.83 log10 cfu/ml. Yeasts commonly found in fruit juices were C. lambica, C. sake, and Rhodotorula rubra. Geotrichum spp. and low numbers of Penicillium and Fusarium spp. (1.70 and 1.60 log10 cfu/ml, respectively) were present in grapefruit juice.     

Analysis of sterols: a novel approach for detecting juices of pineapple,passionfruit, orange and grapefruit in compounded beverages

Direct GC/MS analysis of the hexane extracts of fruit juices provides an efficient means for demonstrating that very different sterol patterns exist in the juices of pineapple, passionfruit and the two citrus fruits, orange and grapefruit. Ergostanol and stigmastanol were found to be the sterol markers for pineapple juice, while passionfruit juice was characterised by the presence of an unidentified but unique sterol referred to as compound C. Juices of orange and grapefruit yielded very similar sterol profiles. They were readily distinguished from pineapple and passionfruit juices by a higher stigmasterol/campesterol ratio. Valencene/nootkatone response ratio in the hexane extracts was employed to aid in the differentiation of the two citrus juices. Matrix effects on the determination of sterol and sesquiterpenoid distributions were found to be insignificant. Although natural variation and absolute uniqueness of the sterol profile for each of the four fruit juices were not established due to the relatively small number of fruit samples examined, the results of several compounded beverages clearly point to the potential usefulness of sterol profiles for detecting juices of orange, grapefruit, pineapple and passionfruit in mixed drinks. © 1998 SCI.     

Portable, low-cost equipment for small-scale fruit juice processing

Simple, low-cost portable equipment to extract citrus juice, and pasteurize it and other fruit juices by passing through a coil of stainless steel tube in boiling water was designed, constructed and tested. Temperature reached was varied by altering the hydrostatic feed height, and the product was directly hot-bottled and capped. Pasteurization was microbiologically effective, and had little effect on ascorbic acid, furfural and colour of freshly prepared pineapple orange, Valencia orange and apple juices, and an orange squash drink, and only the expected changes occurred on storage at 21°C for periods up to 6 months, although with no indication of microbial activity. Taste panel ratings showed a loss of liking for treated orange juice, but not for apple. The equipment is suitable for improved utilization of crops by community technology in less-developed areas.     

Zusammensetzung der gel?sten Polysaccharide von Fruchts?ften

Zusammenfassung Nach der im 1. Teil für Orangensaft beschriebenen Arbeitsweise untersuchte man Gehalt und Zusammensetzung der gelösten Polysaccharide in weiteren Fruchtsäften (Ananas, Apfel, Maracuja, Trauben), Fruchtpürees (Aprikose, Johannisbeere, Pfirsich) und Muttersäften (Johannisbeere, Sauerkirsche). Die Analyse ergab zwar jeweils dieselben Bausteine von Zuckern und Uronsäuren, aber auch charakteristische Unterschiede in der prozentualen Zusammensetzung je nach Fruchtart und Verarbeitung. Das Muster der unvergärbaren Fruchtsaft-Bestandteile ergab außerdem die Möglichkeit, Orangensaft in Maracujasaft über Chinasäure, Aldoheptulosen und den Gehalt an Inosit nachzuweisen.

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The composition of soluble polysaccharides in fruit juicesII. Other juices

Summary The analytical procedure described for orange juice in part I has been applied for determining the composition of soluble polysaccharides in fruit juices (apple, grape, maracuja, pineapple), fruit purées (apricot, black und red currant, peach) and concentrated fruit juices (black and red currant, sour cherry). The polysaccharides were composed of the same sugar and uronic acid units but showed characteristic differences in the percentages according to the kind of fruit and the processing conditions. Also the pattern of juice components in the fraction which is non fermentable by baker's yeast showed that quinic acid, aldoheptuloses, and an elevated content of inositol will indicate the presence of orange juice in maracuja juice.

     

A comparison of nutrient density scores for 100% fruit juices

ABSTRACT:  The 2005 Dietary Guidelines for Americans recommend that consumers choose a variety of nutrient-dense foods. Nutrient density is usually defined as the quantity of nutrients per calorie. Food and nutrition professionals should be aware of the concept of nutrient density, how it might be quantified, and its potential application in food labeling and dietary guidance. This article presents the concept of a nutrient density score and compares nutrient density scores for various 100% fruit juices. One hundred percent fruit juices are popular beverages in the United States, and although they can provide concentrated sources of a variety of nutrients, they can differ considerably in their nutrient profiles. Six methodologies were used to quantify nutrient density and 7 100% fruit juices were included in the analysis: apple, grape, pink grapefruit, white grapefruit, orange, pineapple, and prune. Food composition data were obtained from the USDA National Nutrient Database for Standard Reference, Release 18. Application of the methods resulted in nutrient density scores with a range of values and magnitudes. The relative scores indicated that citrus juices, particularly pink grapefruit and orange juice, were more nutrient dense compared to the other nonfortified 100% juices included in the analysis. Although the methods differed, the relative ranking of the juices based on nutrient density score was similar for each method. Issues to be addressed regarding the development and application of a nutrient density score include those related to food fortification, nutrient bioavailability, and consumer education and behavior.     

Thermal Stability of Ricin in Orange and Apple Juices

ABSTRACT: Ricin is a potent protein toxin that could be exploited for bioterrorism. Although ricin may be detoxified using heat, inactivation conditions in foods are not well characterized. Two brands of pulp-free orange juice and 2 brands of single-strength apple juice (one clarified and the other unclarified) containing 100 μg/mL added ricin were heated at 60 to 90 °C for up to 2 h. With increasing heating times and temperatures the heat-treated juices exhibited decreasing detectability of ricin by enzyme-linked immunosorbent assay (ELISA) and cytotoxicity to cultured cells. Z-values for ricin inactivation in orange juices were 14.4 ± 0.8 °C and 17 ± 4 °C using cytotoxicity assays, compared to 13.4 ± 1.5 °C and 14 ± 2 °C determined by ELISA. Although insignificant differences were apparent for z-values measured for the 2 orange juice brands, significant differences were found in the z-values for the 2 brands of apple juice. The z-values for ricin inactivation in the clarified and unclarified apple juices were 21 ± 4 °C and 9.5 ± 1.1 °C, determined by cytotoxicity assays, and 20 ± 2 °C and 11.6 ± 0.7 °C, respectively, using ELISA. Overall, there were no significant differences between results measured with ELISA and cytotoxicity assays. Ricin stability in orange juice and buffer was evaluated at 25 °C. Half-lives of 10 ± 3 d and 4.9 ± 0.4 d, respectively, indicated that active ricin in juice could reach consumers. These results indicate that ricin in apple and orange juices can remain toxic under some processing and product storage conditions. Practical Application: Ricin is a potent toxin that is abundant in castor beans and is present in the castor bean mash by-product after cold-press extraction of castor oil. U.S. Health and Human Services recognizes that ricin could be used for bioterrorism. This study reports the stability of ricin in apple and orange fruit juices at temperatures ranging from 60 to 90 °C (140 to 194 °F).     

Opalescent and cloudy fruit juices: formation and particle stability

Cloudy fruit juices, particularly from tropical fruit, are becoming a fast-growing part of the fruit juice sector. The classification of cloud as coarse and fine clouds by centrifugation and composition of cloud from apple, pineapple, orange, guava, and lemon juice are described. Fine particulate is shown to be the true stable cloud and to contain considerable protein, carbohydrate, and lipid components. Often, tannin is present as well. The fine cloud probably arises from cell membranes and appears not to be simply cell debris. Factors relating to the stability of fruit juice cloud, including particle sizes, size distribution, and density, are described and discussed. Factors promoting stable cloud in juice are presented.     

The growth of Propionibacterium cyclohexanicum in fruit juices and its survival following elevated temperature treatments

This study investigated the growth of Propionibacterium cyclohexanicum in orange juice over a temperature range from 4 to 40 degrees C and its ability to multiply in tomato, grapefruit, apple, pineapple and cranberry juices at 30 and 35 degrees C. Survival after 10 min exposure to 50, 60, 70, 80, 85, 90 and 95 degrees C in culture medium and in orange juice was also assessed. In orange juice the organism was able to multiply by 2 logs at temperatures from 4 to 35 degrees C and survived for up to 52 days. However, at 40 degrees C viable counts were reduced after 6 days and no viable cells isolated after 17 days. The optimum growth temperature in orange juice over 6 days was 25 degrees C but over 4 days it was 35 degrees C. The growth of P. cyclohexanicum was monitored in tomato, grapefruit, cranberry, pineapple and apple juices at 30 and 35 degrees C over 29 days. Cranberry, grapefruit and apple juice did not support the growth of P. cyclohexanicum. At 30 degrees C no viable cells were detected after 8 days in cranberry juice or after 22 days in grapefruit juice while at 35 degrees C no viable cells were detected after 5 and 15 days, respectively. However, in apple juice, although a 5 log reduction occurred, viable cells could be detected after 29 days. P. cyclohexanicum was able to multiply in both tomato and pineapple juices. In tomato juice, there was a 2 log increase in viable counts after 8 days at 30 degrees C but no increase at 35 degrees C, while in pineapple juice there was a 1 log increase in numbers over 29 days with no significant difference between numbers of viable cells present at 30 and 35 degrees C. The organism survived at 50 degrees C for 10 min in culture medium without a significant loss of viability while similar treatment at 60, 70 and 80 degrees C resulted in approximately a 3-4 log reduction, with no viable cells detected after treatment at 85 or 90 or 95 degrees C but, when pre-treated at intermediate temperatures before exposure to higher temperatures, some cells survived. However, in orange juice a proportion of cells survived at 95 degrees C for 10 min without pre-treatment and there was no significant difference between numbers surviving with and without pre-treatment. The results from this study demonstrate that P. cyclohexanicum is able to grow in a number of juices, other than orange juice, and able to survive a number of high temperature procedures. Therefore, if initially present in the raw materials P. cyclohexanicum might survive the pasteurization procedures used in the fruit juice industry, contaminate and consequently spoil the final product.     

Optimization of Tropical Juice Composition for the Spanish Market

ABSTRACT: The optimal proportions of 3 concentrate juices, passion fruit, pineapple, and banana, mixed with white grape juice were investigated by preferences mapping techniques. The objective was to establish the minimum level of each concentrated tropical juice necessary to add to a white grape juice so that it would be perceived as a mixture by consumers. A nonverbal test, analyzed by proxscal, demonstrated that decreasing an amount of concentrate juice from 4% to 1% would have no statistically significant effect on flavor recognition by consumers. Internal preference map for flavor and color acceptability revealed that a commercial mix of pineapple with white grape juice mix (used as control) was the most accepted juice, closely followed by an experimental mix of passion fruit with white grape juice. Principal component analysis revealed the importance of overall taste, overall odor, acid fruit aroma, acid taste, and pulp in the acceptability of these 3 juices.     

Thermal Inactivation of Yeasts in Fruit Juices Supplemented with Food Preservatives and Sucrose

Thermal inactivation of five yeasts (Candida krusei, Hansenula anomala, Saccharomyces bailii, S. cerevisiae and Torulopsis magnoliae) suspended in five fruit juices (apple, apricot, grape, orange and pineapple) as affected by potassium sorbate, sodium benzoate and sucrose was investigated. Yeasts were most sensitive to heat when suspended in orange juice. Both preservatives, at a concentration as low as 100 ppm, enhanced the rate of inactivation in juices containing no added sucrose. Supplementation of juices with sucrose (30 and 50%) resulted in protection against death of yeasts. The detrimental effects of potassium sorbate and sodium benzoate were reduced in the presence of high concentrations of sucrose. While neither preservative exhibited a consistent superior lethal effect compared with the other, overall, sodium benzoate was generally more effective than was potassium sorbate.     

Electrical Conductivities of Liquid Egg Products and Fruit Juices Exposed to High Pulsed Electric Fields

Electrical conductivity can be used to monitor important changes in a food product during pulsed electric field (PEF) processing. Electrical conductivities of selected fruit juices (namely apple, orange, and pineapple juices) and liquid egg products (namely whole egg, yolk, and egg white) were determined online during a PEF treatment. The property was measured at broad processing temperatures ranging from 5 to 55°C. Electrical conductivity increased linearly with increasing temperatures for all the products. The liquid egg products have the highest overall electrical conductivity varying from 0.22 to 1.1 S/m whereas fruit juice products have the lowest electrical conductivity ranging from 0.13 to 0.63 S/m. Regression equations of electrical conductivity as functions of temperature were developed. This paper provides a database and equation correlations of food electrical conductivity that could be used to design and optimize PEF process.     

Evaluation of health-related composition and bioactivity of five fruit juices following Lactobacillus plantarum fermentation and simulated digestion

This study identified and compared the health-related components and bioactivity of five fruit juices following Lactobacillus plantarum NRRL-B-14768 fermentation and subsequent simulated gastrointestinal digestion. After 48-h fermentation, the vitamin C and total phenol content of orange juice, the polysaccharide content of watermelon juice and the content of functional elements in orange and tomato juices were relatively high. FTIR spectroscopy was used to reveal changes in phenols and organic acids. During fermentation, orange juice displayed the best 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radical scavenging capacities and inhibition of α-glucosidase (α-GC) and xanthine oxidase (XO), compared to the other fruit juices. After simulated gastrointestinal digestion, fermented orange juice had the highest vitamin C content, DPPH and ABTS free radical scavenging capacities and XO inhibitory activity, and fermented pineapple juice had the highest α-GC inhibitory activity. These results indicated the potential of these juices in producing fermented juice with high specific functionality.     

A consumer study of fresh juices containing berry fruits

BACKGROUND: Consumer science techniques are proposed here to support the development of innovative fresh juices designed to exploit the sensory characteristics and nutritional advantages of berry fruits and to meet the needs of modern consumers, who increasingly buy ‘ready to eat’ products to save time, without abandoning a healthy diet. RESULTS: A series of consumer tests were conducted on 25 juices created by mixing one of the five berry fruits investigated with five different base juice variants. A high content of polyphenols and anthocyanins characterises these mixes, especially those based on pomegranate. Independently of the added berry fruit, the most successful recipes were the mixes with pineapple and blood orange, characterised by a ‘balanced’ proportion of sweet and sour components whereas the least appreciated were those based on pomegranate. Consumer habits and opinions were also recorded and consumer groups were identified by clustering variables: age, education and juice consumption were shown to be important factors in consumer choice. CONCLUSIONS: This study provides a useful insight into production and marketing strategies for a new juice line that could be accompanied by the key message: ‘Just fresh fruit: all the pleasure and nutritional intake of fresh fruit in an appealing drink’. Copyright © 2009 Society of Chemical Industry     

Application of Membrane Separation in Fruit and Vegetable Juice Processing: A Review

Fruit and vegetable juices are used due to convenience. The juices are rich in various minerals, vitamins, and other nutrients. To process the juices and their clarification and/or concentration is required. The membranes are being used for these purposes. These processes are preferred over others because of high efficiency and low temperature. Membranes and their characteristics have been discussed in brief for knowing suitability of membranes for fruit and vegetable juices. Membrane separation is low temperature process in which the organoleptic quality of the juice is almost retained. In this review, different membrane separation methods including Microfiltration, Ultrafiltration, and Reverse osmosis for fruit juices reported in the literature are discussed. The major fruit and vegetable juices using membrane processes are including the Reverse osmosis studies for concentration of Orange juice, Carrot juice, and Grape juice are discusses. The Microfiltration and Ultrafiltration are used for clarification of juices of mosambi juice, apple juice, pineapple juice, and kiwifruit juice. The various optimized parameters in membranes studies are pH, TAA, TSS, and AIS. In this review, in addition to above the OD is also discussed, where the membranes are used.