A comparative study of the cloudy apple juice sterilized by high-temperature short-time or high hydrostatic pressure processing: shelf-life, phytochemical and microbial view

Deng, Hong; Zhao, Pengxiang; Yang, Tiange; Meng, Yan

doi:10.1590/fst.63620

Cited by 9 publications

(8 citation statements)

References 28 publications

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“…When the RSM results were evaluated, no significant change was observed in the L * (39.21 ± 1.71–42.92 ± 1.27) and a * (53.39 ± 1.28–55.47 ± 0.81) values of the basic color parameters in terms of the three parameters used in the pressurization process ( p > 0.05), while a significant change was observed in the b * (21.98 ± 0.47–26.77 ± 0.80) values with the square of time ( p < 0.05) (Figure ). In some studies specifically focused on different products such as apple juice, blended pumpkin–mango–jujube juice, orange juice, and lemongrass–lime mixed beverages, the effect of pressurization was not observed on these three color parameters. However, the highest a * and b * values were obtained just after HHP treatment at 600 MPa for 5 min (24.51 and 11.23) for fermented pomegranate beverage, followed by 550 MPa-10 min (23.99 and 10.56) and 500 MPa-10 min (23.97 and 10.49) .…”

Section: Resultsmentioning

confidence: 99%

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

Ozturk,

Alpas,

Arici

2024

ACS Omega

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The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservation has gained attention for its potential. Response surface methodology with the Box−Behnken experimental design was used to make sense of the effects of HHP parameters, namely, pressure (100−500 MPa), temperature (20−40 °C), and time (5−15 min), on microbial and physicochemical factors (pH, total soluble solids, titratable acidity, bioactive compounds, color values). The reduction in the counts of total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold increased proportionally with the increase of all pressure levels, application temperatures, and pressurization times (p < 0.05). Stability was maintained in pH, total solubility, and some color parameters such as L*, a*, ΔE, yellow color tone, and red color tone. All findings of the bioactive components (phenolic content, flavonoid content, antioxidant activity, and monomeric anthocyanin content) in the RSM design showed a significant change only in proportion to the square of time (p < 0.05). The optimum pressurization parameter combination of shalgam was determined as a pressure of 367 MPa, temperature of 31.9 °C, and process time of 10.5 min. Under these conditions, values of yeast and mold (Y&M) reduction, total flavonoid content (TFC), total monomeric anthocyanin contents (TMACs), titratable acidity (TA), and reducing sugar content (RSC) were obtained as 4.30 log cfu/mL, 192.89 mg QE/100 mL, 11.88 mg/100 mL, 2.41 g lactic acid /L, and 6.78 mg/100 mL, respectively. In particular, the findings in the basic color parameters proved that there was no significant change in the saturated red color of the shalgam. Gallic acid, caffeic acid, chlorogenic acid, catechin, cyanidin-3-O-glucoside, malvidin-3-Oglucoside, and peonidin-3-O-glucoside derivatives are dominant phenolic and anthocyanin compounds, which are frequently found in turnip plants. No important losses in bioactive components were observed, despite changes in pressure and temperature parameters. The HHP method can be suggested to have great potential in the processing of shalgam (fermented turnip beverage) in terms of its ability to maintain the flavors, colors, and nutrients, in addition to ensuring microbiological safety when compared to other preservation methods.

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Section: Resultsmentioning

confidence: 99%

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

Ozturk,

Alpas,

Arici

2024

ACS Omega

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“…Previous studies examining how processing and storage influence phenolic compounds and sensory properties of fruit based products have mostly relied on laboratory scale experiments which simulate the industrial context. − However, the conditions (e.g., temperature and times) as well as the equipment used in real (industrial) settings significantly differ from those used in laboratory settings, thus limiting the applicability and implementation of the results in a real (industrial) context. For example, several laboratory scale studies have ignored the deaeration step of puree, ,− which represents an essential processing stage that maximizes the oxidative stability of phenolic compounds during storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques

Salazar-Orbea

Garcı́a-Villalba

Bernal

et al. 2023

J. Agric. Food Chem.

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During a food product’s life, storage conditions affect its composition of nutrients, bioactive compounds, and sensory attributes. In this research, strawberry and apple purees were selected as a model to examine how the storage of various purees industrially produced with different technologies affect the bioactive phenolic compounds, color, and sensory attributes. Specifically, fruit products processed on an industrial scale by different technologies including freezing, thermal treatment (mild and standard), and high-pressure processing were studied, as well as storage for up to 12 months at −20, 4, and 24 °C. In strawberry puree, storage conditions had a stronger impact on phenolic compound levels, particularly on anthocyanins, whereas in apple puree, the initial processing techniques exerted a greater influence than storage conditions, mainly caused by the hot or cold crushing processes. In general, proanthocyanidins were the major phenolic group and the most stable during storage, while anthocyanins were the group most affected by both processing and storage. Apple flavonols and dihydrochalcones were quite stable, while strawberry ellagitannins suffered higher degradations during storage. Through our analysis, it is found that during storage, the stability of polyphenols in each fruit is different, and processing and storage can be either detrimental or even beneficial. The selection of the ideal storage conditions (time and temperature) is a key factor to maintaining the polyphenol content in sensitive fruits such as strawberries. However, storage conditions are in some cases more important to minimizing the polyphenol losses than how the product is processed.

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Section: Introductionmentioning

confidence: 99%

“…The activity of two groups of enzymes, polyphenol oxidase (PPO) and peroxidase (PDO), is important for the color of fruit juices [10]. Cloudy apple juices may experience enzymatic browning, which is a problem because it affects the nutritional and sensory properties of fruit juices [10]. Browning results from the degradation of phenolic compounds to colored quinones (substrate for further reactions leading to pigment formation) as a result of oxidation-reduction enzymes [10].…”

Section: Introductionmentioning

confidence: 99%

Use of HPLC-MS to Determine the Loss of Metabolites in Apple Juices under Different Storage Conditions

Juhart

Medič

Jakopič

et al. 2023

Foods

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The focus of this experiment was to compare the color and metabolic profile of apple juice from the red-fleshed cultivar ‘Baya Marisa’ with the white-fleshed cultivar ‘Golden Delicious’. The changes in the phenolic compounds, organic acids, and sugar content during high-temperature short-time pasteurization and after one year of storage under different storage conditions were analyzed. A total of 26 individual phenolic compounds were identified and quantified. The total analyzed phenolics content (TAPC) decreased after pasteurization of the juices of both cultivars. The TAPC of fresh ‘Baya Marisa’ juice after pasteurization increased or remained the same compared to one-year stored ‘Baya Marisa’ juice, depending on the storage method. The sucrose content of the apple juice of both cultivars remained the same after pasteurization; interestingly, it decreased significantly after one year of storage, while the fructose and glucose content remained the same after pasteurization and increased significantly after one year of storage for both cultivars.

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A comparative study of the cloudy apple juice sterilized by high-temperature short-time or high hydrostatic pressure processing: shelf-life, phytochemical and microbial view

Cited by 9 publications

References 28 publications

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques

Use of HPLC-MS to Determine the Loss of Metabolites in Apple Juices under Different Storage Conditions

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