Application of high pressure technology in the fruit juice processing: benefits perceived by consumers

Deliza, Rosires; Rosenthal, Amauri; Abadio, F.B.D.; Silva, Carlos H. O.; Castillo, Carolina Perpiñá

doi:10.1016/j.jfoodeng.2004.05.068

Cited by 151 publications

(93 citation statements)

References 25 publications

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“…Pasteurization and sterilization are commonly used to extend the shelf life of fruit juices by inactivating microorganisms and enzymes. Nevertheless, the process can destroy nutritional components, such as vitamins [4][5][6]. Although fruit juices on the market have a long shelf life, consumers find it unattractive when the nutrients they contain are depleted [7].…”

Section: Introduction mentioning

confidence: 99%

“…Although fruit juices on the market have a long shelf life, consumers find it unattractive when the nutrients they contain are depleted [7]. For that reason, the global juice industry faces new challenges, as today's consumers are demanding minimally processed, additive-free, high quality, fresh-like and microbiologically safe foods [5,6,8,9]. However, fresh juices that are not processed and contain no preservatives have a short shelf life.…”

Section: Introduction mentioning

confidence: 99%

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Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

Eveline¹,

Puteri²,

Yakhin³

et al. 2017

JAST-B

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Nowadays, consumers are demanding for minimally processed, additive-free, high quality, fresh-like and microbiologically safe foods. However, as food deterioration is the constant threat along the entire food chain, food preservation remains as necessary today as in the past. In this paper, several citrus essential oils, including sweet orange, lemon and lime essential oil applied directly in fresh orange juice as a natural preservative, were analyzed for their antimicrobial activity. The antimicrobial activity of each citrus essential oil was assessed against Saccharomyces cerevisiae, Lactobacillus plantarum and Aspergillus niger using broth macrodilution. Among all citrus essential oils tested, sweet orange essential oil with 0.10% concentration showed significant antimicrobial activity against microorganisms tested. Hence, it was chosen to be applied in the fresh orange juice. Then, shelf life analysis was conducted during 7 d of storage at 5 °C and during 2 d of storage at 25 °C using selected concentration of the selected citrus essential oil in the fresh orange juice. Based on the results obtained, the addition of sweet orange essential oil with 0.10% concentration was not able to prolong the shelf life of the fresh orange juice according to the Indonesian National Standard (SNI). However, the formulation of fresh orange juice itself was able to improve its shelf life when compared to the shelf life of the commercial orange juice.

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Section: Introduction mentioning

confidence: 99%

Section: Introduction mentioning

confidence: 99%

Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

Eveline¹,

Puteri²,

Yakhin³

et al. 2017

JAST-B

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“…Crushed pineapple is used in yogurt, jam, sweets, and ice cream. The juice of the pineapple is popular and enjoyed over the world served as a beverage, and is also as a main ingredient in such cocktails (Deliza et al, 2005 andFernandes et al, 2008). Pineapple contains nutrients which are good for human health, can used as a medicinal plantand a good source of Vitamin A, B and C (Sen et al,1980).…”

Section: Introductionmentioning

confidence: 99%

Effect of Pineapple Pulp on Sensory Quality and Shelf-life of Pineapple Cake

Haque¹,

Afrin²,

Shibly³

et al. 2015

J. Environ. Sci. & Natural Resources

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The experimental study on performance formulation and analysis of pineapple pulp fortified cake considering physical, chemical, sensorial and microbial quality. Cake was fortified with 5%, 10%, 15% and 20% pineapple pulp incorporated into wheat flour. The pineapple pulps used in the cake preparation were analyzed for proximate composition. The physical and chemical properties of cakes were analyzed. Quantitive microbial analysis of food samples were done on the basis of total viable count. Bacterial load range from 1.22×10 2 (cfug -1 ) to 9.54×10 3 (cfug -1 ) on different storage condition. Zero present pineapple pulp incorporated cake sample showed the highest microbial load 9.54×10 3 (cfug -1 ).Total fungal count ranged from 0.97×10 2 to 5.04×10 3 (cfug -1 )on different storage conditions. Fortified cake with 10% pineapple pulp contains lowest amount of fungi and bacteria after 8 days. So its shelf life will be enhanced about 6-7 days. Further 5%, 15%, and 20% pineapple pulp incorporated cake sample contain high microbial load, hence they will get shelf life of 5-6 days. Fortification of cake with 5%, 10%, 15%, 20%, pineapple pulp increasedthe value of ash, fiber and moisture in comparing with control cake. The statistical analysis of organoleptic test response of sensory attributes revealed that color, flavor, texture and overall acceptability were decreased with the increase of pineapple pulp in the cake formulation.Symmetry, crust and crumb quality, crust color and consistency,color,texture of the crumb and microbial load of the cakes containing 10% pulp were better than those of cakes containing above 10% pineapple pulp.

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“…Sixty percent of fresh pineapple is edible and average yield in processing ranges from 45% to 55% [7]. Processing residuals ranges between 45% to 65% an indication of serious organic-side streams disposal challenges, which causes en-vironmental pollution if not successfully utilized [12]. Pineapple peel is rich in cellulose, hemicelluloses and other carbohydrates.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Proximate and Sensory Properties of Pineapple (<i>Ananas</i> sp.) Syrup Developed from Its Organic Side-Stream

Tortoe¹,

Johnson²,

Slaghek³

et al. 2013

FNS

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A major economical industrial challenge from pineapple (Ananas sp.) processing contributing to environmental pollution is the organic side-streams of pineapple. The physicochemical, proximate and sensory properties of organic sidestream pineapple syrup (OSPS) developed from Smooth cayenne, Sugar loaf and MD 2 pineapple varieties were evaluated. Organic side-stream pineapple syrup developed from MD 2 recorded the highest moisture content with a corresponding water activity. The colour change in OSPS was significant among the three varieties and Sugar loaf variety deviated from the standard yellow colour more than Smooth cayenne and MD 2 varieties. This was buttress by the high Total Soluble Solids in 10% and 20% dilutions of Sugar loaf. The OSPS was acidic. In bread, incorporating 5% OSPS (w:w) of Sugar loaf recorded the highest percentage acceptability among the pineapple varieties. Interestingly, in the production of cakes with 15%, 20% and 30% OSPS, MD 2 recorded the highest percentage overall acceptance. For bread and cake, there was varied significance (P < 0.05) of the sensory properties for appearance, colour, aroma, taste, texture, crust, mouthfeel and overall acceptance. Notably, cake and bread with incorporated OSPS of 15% MD 2 and 5% Sugar loaf was more acceptable.

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Application of high pressure technology in the fruit juice processing: benefits perceived by consumers

Cited by 151 publications

References 25 publications

Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

Effect of Pineapple Pulp on Sensory Quality and Shelf-life of Pineapple Cake

Physicochemical, Proximate and Sensory Properties of Pineapple (<i>Ananas</i> sp.) Syrup Developed from Its Organic Side-Stream

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Application of high pressure technology in the fruit juice processing: benefits perceived by consumers

Cited by 151 publications

References 25 publications

Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

Effect of Pineapple Pulp on Sensory Quality and Shelf-life of Pineapple Cake

Physicochemical, Proximate and Sensory Properties of Pineapple (&lt;i&gt;Ananas&lt;/i&gt; sp.) Syrup Developed from Its Organic Side-Stream

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Product

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Physicochemical, Proximate and Sensory Properties of Pineapple (<i>Ananas</i> sp.) Syrup Developed from Its Organic Side-Stream