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Harshavardhan Thippareddi - One of the best experts on this subject based on the ideXlab platform.

  • inhibition of clostridium perfringens spore germination and outgrowth by Lemon Juice and vinegar product in reduced nacl roast beef
    Journal of Food Science, 2012
    Co-Authors: Carol Valenzuelamartinez, Mauricio Redondo, Vijay K Juneja, Dennis E Burson, Harshavardhan Thippareddi
    Abstract:

    :  Inhibition of Clostridium perfringens spore germination and outgrowth in reduced sodium roast beef by a blend of buffered Lemon Juice concentrate and vinegar (MoStatin LV1) during abusive exponential cooling was evaluated. Roast beef containing salt (NaCl; 1%, 1.5%, or 2%, w/w), blend of sodium pyro- and poly-phosphates (0.3%), and MoStatin LV1 (0%, 2%, or 2.5%) was inoculated with a 3-strain C. perfringens spore cocktail to achieve final spore population of 2.5 to 3.0 log CFU/g. The inoculated products were heat treated and cooled exponentially from 54.4 to 4.4 °C within 6.5, 9, 12, 15, 18, or 21 h. Cooling of roast beef (2.0% NaCl) within 6.5 and 9 h resulted in 1.0 log CFU/g increase for cooling times longer than 9 h (1.1 and 2.2 log CFU/g, respectively). Incorporation of MoStatin LV1 into the roast beef formulation minimized the C. perfringens spore germination and outgrowth to <1.0 log CFU/g, regardless of the salt concentration and the cooling time. Practical Application:  Cooked, ready-to-eat meat products should be cooled rapidly to reduce the risk of Clostridium perfringens spore germination and outgrowth. Meat processors are reducing the sodium chloride content of the processed meats as a consequence of the dietary recommendations. Sodium chloride reduces the risk of C. perfringens spore germination and outgrowth in meat products. Antimicrobials that contribute minimally to the sodium content of the product should be incorporated into processed meats to assure food safety. Buffered Lemon Juice and vinegar can be incorporated into meat product formulations to reduce the risk of C. perfringens spore germination and outgrowth during abusive cooling.

  • inhibition of clostridium perfringens spore germination and outgrowth by buffered vinegar and Lemon Juice concentrate during chilling of ground turkey roast containing minimal ingredients
    Journal of Food Protection, 2010
    Co-Authors: Carol Valenzuelamartinez, Vijay K Juneja, Dennis E Burson, Aida Penaramos, Nageswara Rao Korasapati, Harshavardhan Thippareddi
    Abstract:

    Inhibition of Clostridium perfringens spore germination and outgrowth in ground turkey roast containing minimal ingredients (salt and sugar), by buffered vinegar (MOstatin V) and a blend (buffered) of Lemon Juice concentrate and vinegar (MOstatin LV) was evaluated. Ground turkey roast was formulated to contain sea salt (1.5%), turbinado sugar (0.5%), and various concentrations of MOstatin V (0.75, 1.25, or 2.5%) or MOstatin LV (1.5, 2.5, or 3.5%), along with a control (without MOstatins). The product was inoculated with a three-strain spore cocktail of C. perfringens to obtain initial spore levels of ca. 2.0 to 0.5 log CFU/g. Inoculated products were vacuum packaged, heat shocked for 20 min at 75 degrees C, and cooled exponentially from 54.4 to 4.0 degrees C in 6.5, 9, 12, 15, 18, or 21 h. In control samples without MOstatin V or MOstatin LV, C. perfringens populations reached 2.98, 4.50, 5.78, 7.05, 7.88, and 8.19 log CFU/g (corresponding increases of 0.51, 2.29, 3.51, 4.79, 5.55, and 5.93 log CFU/g) in 6.5, 9, 12, 15, 18, and 21 h of chilling, respectively. MOstatin V (2.5%) and MOstatin LV (3.5%) were effective in inhibiting C. perfringens spore germination and outgrowth in ground turkey roast to <1.0 log CFU/g during abusive chilling of the product within 21 h. Buffered vinegar and a blend (buffered) of Lemon Juice concentrate and vinegar were effective in controlling germination and outgrowth of C. perfringens spores in turkey roast containing minimal ingredients.

  • inhibition of clostridium perfringens spore germination and outgrowth by buffered vinegar and Lemon Juice concentrate during chilling of ground turkey roast containing minimal ingredients
    Journal of Food Protection, 2010
    Co-Authors: Carol Valenzuelamartinez, Vijay K Juneja, Aida Penaramos, Nageswara Rao Korasapati, Dennis E Urso, Harshavardhan Thippareddi
    Abstract:

    Inhibition of Clostridium perfringens spore germination and outgrowth in ground turkey roast containing minimal ingredients (salt and sugar), by buffered vinegar (MOstatin V) and a blend (buffered) of Lemon Juice concentrate and vinegar (MOstatin LV) was evaluated. Ground turkey roast was formulated to contain sea salt (1.5%), turbinado sugar (0.5%), and various concentrations of MOstatin V (0.75, 1.25, or 2.5%) or MOstatin LV (1.5, 2.5, or 3.5%), along with a control (without MOstatins). The product was inoculated with a three-strain spore cocktail of C. perfringens to obtain initial spore levels of ca. 2.0 to 0.5 log CFU/g. Inoculated products were vacuum packaged, heat shocked for 20 min at 75°C, and cooled exponentially from 54.4 to 4.0°C in 6.5, 9, 12, 15, 18, or 21 h. In control samples without MOstatin V or MOstatin LV, C. perfringens populations reached 2.98, 4.50, 5.78, 7.05, 7.88, and 8.19 log CFU/g (corresponding increases of 0.51, 2.29, 3.51, 4.79, 5.55, and 5.93 log CFU/g) in 6.5, 9, 12, 15, ...

Cristina Garciaviguera - One of the best experts on this subject based on the ideXlab platform.

  • beverages of Lemon Juice and exotic noni and papaya with potential for anticholinergic effects
    Food Chemistry, 2015
    Co-Authors: Amadeo Gironesvilaplana, Patrícia Valentão, Paula B. Andrade, Federico Ferreres, Diego A. Moreno, Cristina Garciaviguera
    Abstract:

    Lemon (Citrus limon (L.) Burm. f.) Juice beverages enriched either with noni (Morinda citrifolia L.) (LN) or papaya (Carica papaya L.) (LP), were characterized by HPLC-DAD-ESI/MS n , the antioxidant capacity was evaluated by (DPPH), superoxide (O2 � ), hydroxyl radicals (OH) and hypochlorous acid (HOCl) assays, and their potential as acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) inhibitors was also assessed. The fruits are rich in a wide range of bioactive phenolics. Regarding DPPH , OH and HOCl assays, the LP displayed strong activity, and LN was the most active against O2 � . Concerning cholinesterases, LP was the most active, mainly due to Lemon Juice contribution. The effect on the cholinesterases was not as strong as in previous reports on purified extracts, but the bioactive-rich beverages offer the possibility of dietary coadjutants for daily consumption of health-promoting substances by adults with aging-related cognitive or physical disorders.

  • new isotonic drinks with antioxidant and biological capacities from berries maqui acai and blackthorn and Lemon Juice
    International Journal of Food Sciences and Nutrition, 2013
    Co-Authors: Amadeo Gironesvilaplana, Diego A. Moreno, Debora Villano, Cristina Garciaviguera
    Abstract:

    The aim of the study was to design new isotonic drinks with Lemon Juice and berries: maqui [Aristotelia chilensis (Molina) Stuntz], acai (Euterpe oleracea Mart.) and blackthorn (Prunus spinosa L.),...

  • a novel beverage rich in antioxidant phenolics maqui berry aristotelia chilensis and Lemon Juice
    Lwt - Food Science and Technology, 2012
    Co-Authors: Amadeo Gironesvilaplana, Cristina Garciaviguera, Pedro Mena, Diego A. Moreno
    Abstract:

    In recent years, the interest in dietary antioxidants and bioactive compounds, mainly found in vegetables, has prompted research in the field of new polyphenol-rich drinks. The aim of the present work was to design new beverages using Lemon Juice and maqui (Aristotelia chilensis), rich in flavonoids and vitamin C. The composition of the new beverages as well as their compounds stability, antioxidant capacity and phenolic content over 70 days of storage period were studied. Results showed how anthocyanins and other phytochemicals from maqui preserved vitamin C and other flavonoids in the new mixtures owing to a higher rate of anthocyanin degradation. However, for the colour characteristics, the CIELab parameters displayed only slight variations, and the samples presented attractive colour during storage. The new beverages also had high values of in vitro antioxidant capacity, mainly owed to the maqui polyphenols, with a strong stability throughout study. Therefore, a new designed drink for the growing market of high nutritional and health-promoting food products has been developed.

  • new beverages of Lemon Juice enriched with the exotic berries maqui acai and blackthorn bioactive components and in vitro biological properties
    Journal of Agricultural and Food Chemistry, 2012
    Co-Authors: Amadeo Gironesvilaplana, Patrícia Valentão, Federico Ferreres, Diego A. Moreno, Cristina Garciaviguera, Paula B. Andrade
    Abstract:

    Following previous research on Lemon Juice enriched with berries, the aim of this work was to design new blends based on Lemon Juice mixed with different edible berries of exotic and national origin: maqui (Aristotelia chilensis (Molina) Stuntz), acai (Euterpe oleracea Mart.), and blackthorn (Prunus spinosa L.). The phytochemical characterization of controls and blends was performed by HPLC-DAD-ESI/MSn. Their antioxidant capacity against DPPH, superoxide, and hydroxyl radicals and hypochlorous acid and their potential to inhibit cholinesterases were also assessed. The profiling of the red fruits and Lemon revealed a wide range of bioactive phenolics. The novel beverage based on Lemon Juice and maqui berry (LM) was the most interesting blend in terms of antioxidant capacity. Berry control samples displayed reduced effects on acetylcholinesterase and butyrylcholinesterase, the Lemon Juice control being always the most active. This activity was also remarkable for Lemon–blackthorn (LB) and Lemon–acai (LA) ...

  • new beverages of Lemon Juice with elderberry and grape concentrates as a source of bioactive compounds
    Journal of Food Science, 2012
    Co-Authors: Elena Gonzalezmolina, Diego A. Moreno, Amadeo Gironesvilaplana, Pedro Mena, Cristina Garciaviguera
    Abstract:

    :  Considering the health potential of Lemon and berry fruits, different functional beverages rich in antioxidant phytochemicals, which demonstrated beneficial effects, were developed. To fulfill this objective, Lemon Juice was combined with 2 different concentrates, elderberry and grape, in a proportion of 5% (w/v). Bioactive composition (flavonoids and vitamin C) and color stability, as well as the antioxidant capacity of mixtures, during a period of 56 d of storage, were studied. A protective role of anthocyanins on ascorbic acid preservation was noted for both Lemon–berry blends, keeping vitamin C stable until the end of the storage. In addition, the new drink combining Lemon and elderberry performed better than the grape–Lemon mixture in terms of health-promoting phytochemicals content, just as in vitro antioxidant capacity and color characteristics. Practical Application:  Beverages made from Lemon Juice and berries could contribute to develop new drinks with a prolonged preservation of bioactive compounds throughout storage, keeping an attractive color and a high antioxidant activity during long periods of time. The information obtained in the present work is in agreement to the rules of health and safety for Juices established by the Directive of European Commission Dir2001/112/CE incorporated to the Spanish law through the RD1050/2003 regulation. Consequently, an improved performance of industrial products would be achieved.

Carol Valenzuelamartinez - One of the best experts on this subject based on the ideXlab platform.

  • inhibition of clostridium perfringens spore germination and outgrowth by Lemon Juice and vinegar product in reduced nacl roast beef
    Journal of Food Science, 2012
    Co-Authors: Carol Valenzuelamartinez, Mauricio Redondo, Vijay K Juneja, Dennis E Burson, Harshavardhan Thippareddi
    Abstract:

    :  Inhibition of Clostridium perfringens spore germination and outgrowth in reduced sodium roast beef by a blend of buffered Lemon Juice concentrate and vinegar (MoStatin LV1) during abusive exponential cooling was evaluated. Roast beef containing salt (NaCl; 1%, 1.5%, or 2%, w/w), blend of sodium pyro- and poly-phosphates (0.3%), and MoStatin LV1 (0%, 2%, or 2.5%) was inoculated with a 3-strain C. perfringens spore cocktail to achieve final spore population of 2.5 to 3.0 log CFU/g. The inoculated products were heat treated and cooled exponentially from 54.4 to 4.4 °C within 6.5, 9, 12, 15, 18, or 21 h. Cooling of roast beef (2.0% NaCl) within 6.5 and 9 h resulted in 1.0 log CFU/g increase for cooling times longer than 9 h (1.1 and 2.2 log CFU/g, respectively). Incorporation of MoStatin LV1 into the roast beef formulation minimized the C. perfringens spore germination and outgrowth to <1.0 log CFU/g, regardless of the salt concentration and the cooling time. Practical Application:  Cooked, ready-to-eat meat products should be cooled rapidly to reduce the risk of Clostridium perfringens spore germination and outgrowth. Meat processors are reducing the sodium chloride content of the processed meats as a consequence of the dietary recommendations. Sodium chloride reduces the risk of C. perfringens spore germination and outgrowth in meat products. Antimicrobials that contribute minimally to the sodium content of the product should be incorporated into processed meats to assure food safety. Buffered Lemon Juice and vinegar can be incorporated into meat product formulations to reduce the risk of C. perfringens spore germination and outgrowth during abusive cooling.

  • inhibition of clostridium perfringens spore germination and outgrowth by buffered vinegar and Lemon Juice concentrate during chilling of ground turkey roast containing minimal ingredients
    Journal of Food Protection, 2010
    Co-Authors: Carol Valenzuelamartinez, Vijay K Juneja, Dennis E Burson, Aida Penaramos, Nageswara Rao Korasapati, Harshavardhan Thippareddi
    Abstract:

    Inhibition of Clostridium perfringens spore germination and outgrowth in ground turkey roast containing minimal ingredients (salt and sugar), by buffered vinegar (MOstatin V) and a blend (buffered) of Lemon Juice concentrate and vinegar (MOstatin LV) was evaluated. Ground turkey roast was formulated to contain sea salt (1.5%), turbinado sugar (0.5%), and various concentrations of MOstatin V (0.75, 1.25, or 2.5%) or MOstatin LV (1.5, 2.5, or 3.5%), along with a control (without MOstatins). The product was inoculated with a three-strain spore cocktail of C. perfringens to obtain initial spore levels of ca. 2.0 to 0.5 log CFU/g. Inoculated products were vacuum packaged, heat shocked for 20 min at 75 degrees C, and cooled exponentially from 54.4 to 4.0 degrees C in 6.5, 9, 12, 15, 18, or 21 h. In control samples without MOstatin V or MOstatin LV, C. perfringens populations reached 2.98, 4.50, 5.78, 7.05, 7.88, and 8.19 log CFU/g (corresponding increases of 0.51, 2.29, 3.51, 4.79, 5.55, and 5.93 log CFU/g) in 6.5, 9, 12, 15, 18, and 21 h of chilling, respectively. MOstatin V (2.5%) and MOstatin LV (3.5%) were effective in inhibiting C. perfringens spore germination and outgrowth in ground turkey roast to <1.0 log CFU/g during abusive chilling of the product within 21 h. Buffered vinegar and a blend (buffered) of Lemon Juice concentrate and vinegar were effective in controlling germination and outgrowth of C. perfringens spores in turkey roast containing minimal ingredients.

  • inhibition of clostridium perfringens spore germination and outgrowth by buffered vinegar and Lemon Juice concentrate during chilling of ground turkey roast containing minimal ingredients
    Journal of Food Protection, 2010
    Co-Authors: Carol Valenzuelamartinez, Vijay K Juneja, Aida Penaramos, Nageswara Rao Korasapati, Dennis E Urso, Harshavardhan Thippareddi
    Abstract:

    Inhibition of Clostridium perfringens spore germination and outgrowth in ground turkey roast containing minimal ingredients (salt and sugar), by buffered vinegar (MOstatin V) and a blend (buffered) of Lemon Juice concentrate and vinegar (MOstatin LV) was evaluated. Ground turkey roast was formulated to contain sea salt (1.5%), turbinado sugar (0.5%), and various concentrations of MOstatin V (0.75, 1.25, or 2.5%) or MOstatin LV (1.5, 2.5, or 3.5%), along with a control (without MOstatins). The product was inoculated with a three-strain spore cocktail of C. perfringens to obtain initial spore levels of ca. 2.0 to 0.5 log CFU/g. Inoculated products were vacuum packaged, heat shocked for 20 min at 75°C, and cooled exponentially from 54.4 to 4.0°C in 6.5, 9, 12, 15, 18, or 21 h. In control samples without MOstatin V or MOstatin LV, C. perfringens populations reached 2.98, 4.50, 5.78, 7.05, 7.88, and 8.19 log CFU/g (corresponding increases of 0.51, 2.29, 3.51, 4.79, 5.55, and 5.93 log CFU/g) in 6.5, 9, 12, 15, ...

Kenji Kashima - One of the best experts on this subject based on the ideXlab platform.

  • warthin s tumor of parotid gland on tc 99m pertechnetate scintigraphy with Lemon Juice stimulation tc 99m uptake size and pathologic correlation
    European Radiology, 2001
    Co-Authors: Hidetoshi Miyake, Akira Matsumoto, Yuko Hori, Hiroshi Takeoka, Hiro Kiyosue, Yuzo Hori, Hiromu Mori, Shigehiro Ueyama, Kenji Kashima
    Abstract:

    The aim of this study was to evaluate the usefulness of technetium-99m (Tc-99m) pertechnetate scintigraphy with Lemon Juice stimulation in the diagnosis of Warthin's tumor and its correlation with Tc-99m uptake, tumor size, and histologic subtype. Tc-99m pertechnetate scintigraphy before and after Lemon Juice stimulation and pathologic specimens of 34 Warthin's tumors and 47 non-Warthin's lesions were retrospectively evaluated. Tc-99m uptake of Warthin's tumors before and after stimulation was visually graded as follows: absent; indeterminate; low grade; definite; and strong. Tumor size was defined as maximum diameter of the tumor measured from the surgical specimen. Warthin's tumors were classified into three histologic subtypes according to the ratio of epithelial and lymphoid stromal components: predominant epithelial; intermediate; and low-grade epithelial types. Eighteen of 34 (53%) Warthin's tumors and one benign lymphoepithelial cyst showed higher uptake than that of the normal parotid gland on Tc-99m scintigraphy before Lemon Juice stimulation. Thirty-two of the 34 (94%) Warthin's tumors, one benign lymphoepithelial cyst, one pleomorphic adenoma, and one oncocytoma revealed higher uptake than that of the normal parotid gland on Tc-99m scintigraphy after Lemon Juice stimulation. The mean size was 37 mm in strong uptake Warthin's tumors, 24 mm in definite uptake tumors, 19 mm in low-grade uptake tumors, and 12 mm in low-grade uptake tumors excluding those tumors with large cystic component. There was a significant correlation between tumor size and degree of Tc-99m uptake after Lemon Juice stimulation. However, there was no correlation between histologic subtype and Tc-99m uptake, and histologic subtype and tumor size in Warthin's tumors. Our study concludes that Tc-99m pertechnetate scintigraphy with Lemon Juice stimulation is useful for the detection and diagnosis of Warthin's tumor. The degree of uptake in Warthin's tumor on Tc-99m scintigraphy with Lemon Juice stimulation depends mainly on tumor size and the presence of large cystic component in it.

Diego A. Moreno - One of the best experts on this subject based on the ideXlab platform.

  • beverages of Lemon Juice and exotic noni and papaya with potential for anticholinergic effects
    Food Chemistry, 2015
    Co-Authors: Amadeo Gironesvilaplana, Patrícia Valentão, Paula B. Andrade, Federico Ferreres, Diego A. Moreno, Cristina Garciaviguera
    Abstract:

    Lemon (Citrus limon (L.) Burm. f.) Juice beverages enriched either with noni (Morinda citrifolia L.) (LN) or papaya (Carica papaya L.) (LP), were characterized by HPLC-DAD-ESI/MS n , the antioxidant capacity was evaluated by (DPPH), superoxide (O2 � ), hydroxyl radicals (OH) and hypochlorous acid (HOCl) assays, and their potential as acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) inhibitors was also assessed. The fruits are rich in a wide range of bioactive phenolics. Regarding DPPH , OH and HOCl assays, the LP displayed strong activity, and LN was the most active against O2 � . Concerning cholinesterases, LP was the most active, mainly due to Lemon Juice contribution. The effect on the cholinesterases was not as strong as in previous reports on purified extracts, but the bioactive-rich beverages offer the possibility of dietary coadjutants for daily consumption of health-promoting substances by adults with aging-related cognitive or physical disorders.

  • new isotonic drinks with antioxidant and biological capacities from berries maqui acai and blackthorn and Lemon Juice
    International Journal of Food Sciences and Nutrition, 2013
    Co-Authors: Amadeo Gironesvilaplana, Diego A. Moreno, Debora Villano, Cristina Garciaviguera
    Abstract:

    The aim of the study was to design new isotonic drinks with Lemon Juice and berries: maqui [Aristotelia chilensis (Molina) Stuntz], acai (Euterpe oleracea Mart.) and blackthorn (Prunus spinosa L.),...

  • a novel beverage rich in antioxidant phenolics maqui berry aristotelia chilensis and Lemon Juice
    Lwt - Food Science and Technology, 2012
    Co-Authors: Amadeo Gironesvilaplana, Cristina Garciaviguera, Pedro Mena, Diego A. Moreno
    Abstract:

    In recent years, the interest in dietary antioxidants and bioactive compounds, mainly found in vegetables, has prompted research in the field of new polyphenol-rich drinks. The aim of the present work was to design new beverages using Lemon Juice and maqui (Aristotelia chilensis), rich in flavonoids and vitamin C. The composition of the new beverages as well as their compounds stability, antioxidant capacity and phenolic content over 70 days of storage period were studied. Results showed how anthocyanins and other phytochemicals from maqui preserved vitamin C and other flavonoids in the new mixtures owing to a higher rate of anthocyanin degradation. However, for the colour characteristics, the CIELab parameters displayed only slight variations, and the samples presented attractive colour during storage. The new beverages also had high values of in vitro antioxidant capacity, mainly owed to the maqui polyphenols, with a strong stability throughout study. Therefore, a new designed drink for the growing market of high nutritional and health-promoting food products has been developed.

  • new beverages of Lemon Juice enriched with the exotic berries maqui acai and blackthorn bioactive components and in vitro biological properties
    Journal of Agricultural and Food Chemistry, 2012
    Co-Authors: Amadeo Gironesvilaplana, Patrícia Valentão, Federico Ferreres, Diego A. Moreno, Cristina Garciaviguera, Paula B. Andrade
    Abstract:

    Following previous research on Lemon Juice enriched with berries, the aim of this work was to design new blends based on Lemon Juice mixed with different edible berries of exotic and national origin: maqui (Aristotelia chilensis (Molina) Stuntz), acai (Euterpe oleracea Mart.), and blackthorn (Prunus spinosa L.). The phytochemical characterization of controls and blends was performed by HPLC-DAD-ESI/MSn. Their antioxidant capacity against DPPH, superoxide, and hydroxyl radicals and hypochlorous acid and their potential to inhibit cholinesterases were also assessed. The profiling of the red fruits and Lemon revealed a wide range of bioactive phenolics. The novel beverage based on Lemon Juice and maqui berry (LM) was the most interesting blend in terms of antioxidant capacity. Berry control samples displayed reduced effects on acetylcholinesterase and butyrylcholinesterase, the Lemon Juice control being always the most active. This activity was also remarkable for Lemon–blackthorn (LB) and Lemon–acai (LA) ...

  • new beverages of Lemon Juice with elderberry and grape concentrates as a source of bioactive compounds
    Journal of Food Science, 2012
    Co-Authors: Elena Gonzalezmolina, Diego A. Moreno, Amadeo Gironesvilaplana, Pedro Mena, Cristina Garciaviguera
    Abstract:

    :  Considering the health potential of Lemon and berry fruits, different functional beverages rich in antioxidant phytochemicals, which demonstrated beneficial effects, were developed. To fulfill this objective, Lemon Juice was combined with 2 different concentrates, elderberry and grape, in a proportion of 5% (w/v). Bioactive composition (flavonoids and vitamin C) and color stability, as well as the antioxidant capacity of mixtures, during a period of 56 d of storage, were studied. A protective role of anthocyanins on ascorbic acid preservation was noted for both Lemon–berry blends, keeping vitamin C stable until the end of the storage. In addition, the new drink combining Lemon and elderberry performed better than the grape–Lemon mixture in terms of health-promoting phytochemicals content, just as in vitro antioxidant capacity and color characteristics. Practical Application:  Beverages made from Lemon Juice and berries could contribute to develop new drinks with a prolonged preservation of bioactive compounds throughout storage, keeping an attractive color and a high antioxidant activity during long periods of time. The information obtained in the present work is in agreement to the rules of health and safety for Juices established by the Directive of European Commission Dir2001/112/CE incorporated to the Spanish law through the RD1050/2003 regulation. Consequently, an improved performance of industrial products would be achieved.