Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality

Mandha, Juliana; Shumoy, Habtu; Matemu, Athanasia O.

doi:10.1016/j.fbio.2022.102335

Cited by 22 publications

(10 citation statements)

References 44 publications

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“…Preserving the nutritional and sensory characteristics of the treated food is a significant advantage of using TS [ 45 ]. Conventional heat treatment techniques, such as pasteurization, may cause the deterioration of vitamins, enzymes, and other nutrients present in the food [ 46 ]. However, TS is a viable substitute for thermal processing when it comes to fruit juices, such as blackberry and orange juices, as it has a minimal effect on their quality [ 47 , 48 ].…”

Section: Thermosonication (Ts)mentioning

confidence: 99%

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

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Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.

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Section: Thermosonication (Ts)mentioning

confidence: 99%

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

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“…Titratable acidity (T.A.) was determined by titrating 1 mL of strawberry juice diluted in 5 mL of deionised water against NaOH (0.1 N) solution to an end point of 8.2, and the results were expressed as % citric acid (Mandha et al ., 2023).…”

Section: Methodsmentioning

confidence: 99%

Enhancing the qualitative and nutritional properties of strawberry juice through chitosan treatment

Heidarizadeh

Kolahi

Akhond

2023

Int J of Food Sci Tech

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SummaryStrawberry (Fragaria x ananassa Duch.) belongs to the Rosaceae family. The fruit is very beneficial, with a delicious taste, attractive colour, and high vitamin and mineral content. The effect of chitosan on juice's transparency and phytochemical properties from the Camarosa cultivar was evaluated. Using chitosan as a clarifying agent for strawberry juice significantly reduced turbidity, phenolic content, flavonoids, protein, and antioxidant properties. In contrast, the quantity of soluble solids, titratable acidity, pH, folate, Vitamin C, anthocyanin, and carbohydrates showed no significant changes. Changes were also observed in the colour‐related parameters of the juice. In order to assess potential contamination in strawberry fruit, the levels of heavy metals and pesticide residues were analysed separately using ICP and GC‐MS techniques. There was a significant reduction in the levels of Cu, As, Co, Pb, and Cd in strawberry juice after treatment with chitosan. Reducing heavy metals in fruit juice using chitosan helps improve the fruit juice's safety, nutritional properties, and health benefits. It can be posited that chitosan affords the production of a more nutritious and healthier fruit juice as compared to natural strawberry fruit. Using chitosan as a clarifying agent produces a juice with extraordinary clarity, improves the safety, health benefits, and nutritional value, and produces a consumer‐friendly product.

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“…Nutrients are plant components of dietary interest that are responsible for the regulation of metabolic and biochemical processes, tissue repair, growth, and energy production (Sabbadini et al, 2021). Fruit quality has an impact on consumer acceptance (Mandha et al, 2023). In a study, simple and user‐friendly poly (carboxybetaine methacrylate)‐coated µPAD was used to identify and semiquantify vitamin C, glucose, sucrose, and fructose in fruits.…”

Section: Detection With µPads and New Technology Adoptionsmentioning

confidence: 99%

Evaluation of food μPADs with the new tech perspectives and future prospects

Okutan Arslan,

Trabzon

2023

eFood

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Food microfluidic paper‐based analytical devices (µPADs) are powerful tools to create total analysis systems and have long been demonstrated to be useful for safety and quality applications. Thanks to new technological innovations food µPADs offer exciting new possibilities. This review introduces how µPADs are obtained from chromatography, filter, or office papers and detect analytes from a food sample. We introduce the most current developments in the use of µPADs with an emphasis on paper types, adapted new technologies, and detection limits. Classifications are also made on food µPADs according to applied innovations and adapted novel technologies. In the first section, simple forms of µPADs for the detection of pathogen, mycotoxin, pesticides, and other food components are discussed with technical details. Then, we introduce multisensing approaches for high throughput analysis and a concise summary will be given. In the case of three‐dimensional (3D) µPADs, the use of 3D is discussed and compared to 2D µPADs in terms of its advantageous with the example of a food colorant test device. In the following section, smartphone adoption to µPADs is introduced in detail with eight different assay examples. Centrifugal platform for nickel assay is demonstrated as an enabling approach with shortened assay times by rotational velocity. The potential of user‐friendly hybrid devices is also summarized in the last part. Finally, we present an outlook to underline the opportunities created by smartphone‐based and intelligent µPADs for food safety and quality with real success perspectives

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Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality

Cited by 22 publications

References 44 publications

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Enhancing the qualitative and nutritional properties of strawberry juice through chitosan treatment

Evaluation of food μPADs with the new tech perspectives and future prospects

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