Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor

Cava, Enzo L La; Sgroppo, Sonia Cecilia

doi:10.1007/s11947-019-2239-1

Cited by 19 publications

(5 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The maximum TP of 244.34 mg/g Gallic acid and DPPH of 44.89% was achieved using BIREP at 62.2°C and 700 W. In addition, the obtained results exhibited that both TP and DPPH values for BIREP were significantly (p < .05) higher than both control and conventional heating treatment. This finding was in agreement with those reported byIgual, García-Martínez, Camacho, and Martínez-Navarrete (2010) and LaCava and Sgroppo (2019), indicating the significant effects of heat on the phenolic contents in different fruit juices.…”

supporting

confidence: 93%

Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice

Aboud

Altemimi

Al‐Hilphy

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

Infrared irradiation is an alternative method for the thermal processing of foods. Lime is one of the citrus fruits and considered beneficial for human health. Dried lime juice is common in the Middle Eastern region and alternatives are desired to the conventional resistance heating method for the elimination of undesirable microorganisms. A batch infrared extraction pasteurizer (BIREP) was developed to test both infrared and conventional heating methods. Dried lime juice was treated in the BIREP using combinations of temperature (60, 75, and 90°C) and power output (350, 525, and 700 W) from infrared bulbs using a central composite design. Samples were subsequently analyzed for dependent variables of ascorbic acid content, total phenolic content, antioxidant activity, pectin methylesterase, hydroxymethyl, total plate counts, lightness, redness, and yellowness. Each combination of temperature and power was also quantified for specific infrared energy consumption, energy efficiency, and productivity. BIREP temperature and power settings were optimized for all dependent variables. The resulting optimized settings were used to process another set of dried lime juice samples. These samples were compared to control (untreated) and conventional heating samples. Sensory (appearance, aroma, taste, and overall acceptability) evaluation was conducted by a panel of humans. Infrared processing was superior to conventional processing and equivalent to control samples in all four sensory tests. The results indicated strong potential for infrared processing as a superior alternative to conventional heating for the preservation of dried lime juice. Practical applications Infrared heating offers a safe alternative to conventional resistance heating that equals or improves the consumer-desired characteristics compared to fresh dried lime juice and provides a marked improvement over conventional heating. This may allow infrared processed juice to warrant a price premium over conventional thermal processing. Since dried lime producers typically thermally process their juice using the batch method, they can switch to infrared heating to improve the quality of their processed juice and promote the resulting benefits. Cost-benefit studies would be appropriate for dried lime juice processers to evaluate the conversion of thermal processing to infrared heating to take advantage of the superior product. How to cite this article: Aboud SA, Altemimi AB, Al-Hilphy ARS, Watson DG. Effect of batch infrared extraction pasteurizer (BIREP)-based processing on the quality preservation of dried lime juice.

show abstract

supporting

confidence: 93%

Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice

Aboud

Altemimi

Al‐Hilphy

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…And, in a study on carrot juice, UV-H treatment (3.92 J/mL, 3.6 min, 60 • C) was found to better preserve the microbiological quality compared to longer (18.1 min) conventional thermal treatment [46]. In another study, the combined effect of UV-C radiation (39.6 J/L) and mild heat (65.0 ± 3.0 • C) resulted in the inactivation of aerobic mesophilic and yeast/mold microorganisms in grapefruit juice [31]. However, it is essential to note that the antioxidant capacity and ascorbic acid content in some juices, such as grapefruit juice, can be considerably reduced after treatment with UV-C light and mild heat [31].…”

Section: Introductionmentioning

confidence: 95%

“…In another study, the combined effect of UV-C radiation (39.6 J/L) and mild heat (65.0 ± 3.0 • C) resulted in the inactivation of aerobic mesophilic and yeast/mold microorganisms in grapefruit juice [31]. However, it is essential to note that the antioxidant capacity and ascorbic acid content in some juices, such as grapefruit juice, can be considerably reduced after treatment with UV-C light and mild heat [31]. Despite this, the treated juices did not show microbial growth during storage, indicating that the combined treatment can effectively ensure microbial quality [31].…”

Section: Introductionmentioning

confidence: 98%

“…In this sense, ultraviolet radiation has multiple advantages relative to another non-thermal techniques such as not using chemicals or heat, there are no changes in color, taste, and smell, minimal operational costs and low energy usage are further benefits [29,30]. Another non-thermal technology to preserve food is the use of short-wave ultraviolet radiation (UV-C), either by itself or in conjunction with mild heat treatment [31][32][33].…”

Section: Introductionmentioning

confidence: 99%

“…However, it is essential to note that the antioxidant capacity and ascorbic acid content in some juices, such as grapefruit juice, can be considerably reduced after treatment with UV-C light and mild heat [31]. Despite this, the treated juices did not show microbial growth during storage, indicating that the combined treatment can effectively ensure microbial quality [31]. Overall, the combination of UV-C light and mild heat shows promise in enhancing the safety and shelf life of juices, although the impact on specific quality parameters may vary depending on the type of juice and the treatment conditions.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of UV-C Radiation and Thermal Treatment on Volatile Compounds, Physicochemical, Microbiological and Phytochemical Parameters on Apple Juice (Malus domestica) with Raspberry (Rubus idaleus L.)

Estrada-Beltrán,

Salas-Salazar,

Quintero-Ramos

et al. 2024

Beverages

View full text Add to dashboard Cite

Volatile compounds contribute to aroma and flavor, these being the main sensory attributes in food acceptance. This work addresses the physicochemical, volatile compounds, polyphenols, and flavonoids content and, antioxidant activity of apple-raspberry (90/10%) juice treated by thermal and ultraviolet radiation (UV-C) alone or in combination with moderate heat-treatment. Nineteen volatile compounds were identified which experienced changes depending on the treatment. Compounds such as α-ionone and β-ionone, that contribute to raspberries characteristic aroma, were present in a greater concentration in the UV-C treatment and lower in the thermal treatment. Likewise, 2-methyl butyl acetate, which give a fruity-sweet aroma typical of apples was present in a greater concentration in the UV-C treatment. Regarding polyphenol content, control and combined treatment presented the greater concentrations. However, after twenty days of storage, control and combined treatment presented the lower flavonoid concentration. Nevertheless, at this time, treatments showed no variations in antioxidant activity. Yeast and mold and total aerobic mesophilic and psychrophilic counts were reduced in the heat and combined treatments. In conclusion, UV-C and moderate heat might successfully be used to process a stable apple-raspberry juice while maintaining its quality and safety.

show abstract

Ultraviolet Light

Guerrero¹,

Ferrario²,

Schenk³

et al. 2021

Electromagnetic Technologies in Food Science

View full text Add to dashboard Cite

Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor

Cited by 19 publications

References 33 publications

Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice

Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice

Effect of UV-C Radiation and Thermal Treatment on Volatile Compounds, Physicochemical, Microbiological and Phytochemical Parameters on Apple Juice (Malus domestica) with Raspberry (Rubus idaleus L.)

Ultraviolet Light

Contact Info

Product

Resources

About