Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

Spira, Paz; Bisconsin-Junior, Antonio; Rosenthal, Amauri; Monteiro, Magali

doi:10.1177/1082013218768997

Cited by 13 publications

(11 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Either pressurized or pasteurized beverages showed lower total vitamin C contents (p < 0.05) compared with the unprocessed citrus-maqui drink by 35% on average after all the processes (Table 2). These findings agree with Spira et al, who also reported similar results for HHP and pasteurization treatment in orange juice [58]. In the same context, Andrés et al also indicated a significant decrease in ascorbic acid immediately after processing for all preservation treatments, with the specimen under HHP treatment (7% loss on average) being lower than that under TP treatment (12% loss on average) in a fruit-based beverage [59].…”

Section: Initial Impact Of Proccesing On the Overall Quality Parameters In Juicessupporting

confidence: 86%

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Salar

Periago

Agulló

et al. 2021

Foods

View full text Add to dashboard Cite

The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were studied in healthy citrus-maqui beverages. The impact of the processing technologies on the microbiological and phytochemical profile was assessed by applying two HHP treatments at 450 and 600 MPa for 180 s and TP at 85 °C for 15 s. The shelf life under refrigeration (4 °C) and room temperature (20 °C) was monitored for 90 days. All treatments ensured microbiological stability at both storage temperatures. Aside from that, the physicochemical parameters were not significantly different after processing or throughout the storage period. Regarding color parameters, an increase in the reddish coloration was observed during storage for those beverages treated by HHP. In general, phenolic compounds were little affected by the processing technique, even when treatment under HHP was more stable than by TP during storage. On the other hand, vitamin C showed great degradation after processing under any condition. It can be concluded that HHP is an effective alternative to thermal treatments, achieving effective microbial inactivation and extending the shelf life of the juices by contributing to a better preservation of color and bioactive compounds.

show abstract

Section: Initial Impact Of Proccesing On the Overall Quality Parameters In Juicessupporting

confidence: 86%

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Salar

Periago

Agulló

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Orange is a highly nutritious food, a source of phytochemical compounds like vitamin C, flavonoids, and carotenoids, which also give it its antioxidant property. It is commonly consumed fresh and in juices [7], jams [8], extracts for herbal medicines [9], and dietary supplements [10]. Its by-products (peel, membranes, and seeds) are generally disposed of in the environment, increasing the amount of organic waste in nature.…”

Section: Introductionmentioning

confidence: 99%

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Teixeira¹,

Santos²,

Nunes³

et al. 2020

Molecules

View full text Add to dashboard Cite

Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product’s physicochemical and nutritional characteristics.

show abstract

“…To counteract those undesirable changes, over a course of centuries, various food processing technologies, known as novel or emerging technologies, have been explored and implemented to provide safe, fresher-tasting and nutritive food products (Misra et al, 2017). There are a substantial number of studies in the literature comparing the effect of emerging technologies such as dielectric microwave heating (Gonçalves et al, 2013), ohmic heating (Cappato et al, 2018), ultrasound (Ribeiro et al, 2017;Monteiro et al, 2018), high hydrostratic pressure (Spira et al, 2018) among others with the traditional thermal treatment on nutritional and sensory charcateristics in a variety of foods.…”

Section: Introductionmentioning

confidence: 99%

Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly

et al. 2019

View full text Add to dashboard Cite

The purpose of this study was to evaluate the effect of microwave and microwave combined with vacuum on the nutritional and sensory characteristics of blackberry jelly, in order to verify if they are actually more viable methods of processing when compared to the traditional process in open pan. Ot was verified that the processing methods studied did not influence the sensory characteristics of the obtained jelly, however, it was observed that the microwave processing, in particular low power microwave without vacuum, promotes smaller nutritional losses in the blackberry jelly. The jellies processed in low-power microwave without vacuum stood out from the others presenting the highest antioxidant activity by DPPH (2095.19 g f.w./g of DPPH) and ABTS method (21.81 μM trolox/g), the highest total phenolic content (504.58 mg GAE/100 g) and one of the highest ascorbic acid content (33.72 mg ascorbic acid/100 g). The jelly processed in high-power microwave without vacuum, stood out to have the highest antioxidant activity by the beta-carotene method (84.20% protection). On relation to the anthocyanins content, the jellies processed by vacuum microwave (low and high power) were highlighted because they presented the highest levels (16.25 and 15.03 mg of cyanidin equivalent 3 glucoside/100g, respectively).

show abstract

Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

Cited by 13 publications

References 31 publications

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly

Contact Info

Product

Resources

About