Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

Vervoort, Liesbeth; Plancken, Iesel Van der; Grauwet, Tara; Timmermans, R.A.H.; Mastwijk, H.C.; Matser, A.M.; Hendrickx, Marc; Loey, Ann Van

doi:10.1016/j.ifset.2011.06.003

Cited by 136 publications

(98 citation statements)

References 93 publications

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“…It was observed in general that PME activity decreased with storage period in all ALMB samples. A similar observation has been previously reported by Vervoort et al (2011) for orange juice. The residual PME activity of HPP treated ALMB samples stored at different temperatures varied from 66 to 33 %, whereas, for TP treated samples it ranged between 22 and 8 %.…”

Section: Pectinmethylesterase Activitysupporting

confidence: 92%

“…The presence of POD activity in fruit based products is not desirable as it leads to the oxidative reactions affecting its natural flavour and aroma (Vervoort et al 2011). In the present study, it was witnessed that HPP could not completely inactivate the POD activity.…”

Section: Peroxidase Activitymentioning

confidence: 60%

“…It indicated that PME was more temperature sensitive in thermal treatment compared to HPP. The presence of residual PME activity after processing is mainly attributed to heat-stable fraction of PME (Vervoort et al 2011). The PME activity was found to be more for ALMB samples in EVOH package compared to those in MetP at 4°C.…”

Section: Pectinmethylesterase Activitymentioning

confidence: 99%

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Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage

Hulle

Rao

2015

J Food Sci Technol

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The effect of high pressure processing (HPP) (600 MPa/15 min/56°C) and thermal processing (TP) (95°C/5 min) on the quality characteristics of aloe vera-litchi mixed beverage samples (ALMB) stored at 4, 15 and 25°C were studied. The total color difference and browning index of ALMB samples increased with the storage period for both HPP and TP treated samples under all storage conditions. HPP of ALMB resulted in inactivation of pectinmethylesterase (PME), polyphenoloxidase (PPO) and peroxidase (POD) to 34, 65 and 62 %, respectively after immediate processing, whereas, TP treatment lead to 83, 79 and 78 %, respectively. The residual activity of all the studied enzymes decreased with storage period. The ascorbic acid loss of up to 22 % was observed after HPP treatment and up to 31 % for thermally treated samples. Minimal changes were noted for phenolics content after HPP as well as thermal processing. The natural microbiota present in samples was below the detection limit (1 log CFU/mL) throughout the storage period. The shelf life of HPP and TP treated samples stored at 4°C was estimated to be 100 and 80 days, respectively, based on the sensory quality, ascorbic acid degradation and instrumental color difference.

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Section: Pectinmethylesterase Activitysupporting

confidence: 92%

Section: Peroxidase Activitymentioning

confidence: 60%

Section: Pectinmethylesterase Activitymentioning

confidence: 99%

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Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage

Hulle

Rao

2015

J Food Sci Technol

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“…These results are in agreement with Hyoung and Coates (2003), Lee and Coates (2003), Cortes et al, (2006), Esteve et al, (2009) who also noticed a significant processing effect. Some authors, nevertheless, have reported that processing had no significant effect on the carotenoid profile (Lee and Coates, 2003;Vervoort et al, 2011). Also, there were no significant changes after thermal treatment in a study by Sanchez-Moreno et al (2005), after HPP treatment by Donsi et al (1996) and Esteve et al (2009) Ultra-High Temperature processed 6.1 6.2 * Consumer Acceptance Testing (n = 14); 9 point hedonic scale-9 = like extremely; 8 = like very much; 7 = like moderately; 6 = like slightly; 5 = neither like nor dislike; 4 = dislike slightly; 3 = dislike moderately; 2 = dislike very much; and 1 = dislike extremely.…”

Section: Discussionmentioning

confidence: 98%

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Zvaigzne

Kārkliņa

Moersel³

et al. 2017

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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“…Se empleó el diseño experimental Completamente al Azar y se aplicó el Análisis de Varianza (ANDE-VA) seguido de la prueba de Rangos Múltiples (LSD de Fisher) a los resultados obtenidos para verificar si hubo diferencias significativas (P<0,05) en la concentración de compuestos bioactivos en la bebida mixta durante el tiempo de almacenamiento. Vervoort et al (2011), encontrando que los sólidos solubles totales y el pH se mantuvieron prácticamente constantes a lo largo del tiempo de almacenamiento a 4°C en bebidas de leche con jugos de frutas (naranja, kiwi, mango y piña) y en jugo de naranja.…”

Section: Materiales Y Métodosunclassified

Evaluación de propiedades antioxidantes y fisicoquímicas de una bebida mixta durante almacenamiento refrigerado

Santander-M.

Osorio

Mejía-España

2017

rcia

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RESUMENEn la actualidad, los consumidores tienden a adquirir alimentos funcionales, los cuales satisfacen los requerimientos nutricionales y adicionalmente aportan beneficios a la salud. El creciente interés en el estudio de bebidas con estas características ha contribuido al desarrollo de productos elaborados a partir de la mezcla de leche y frutas. El objetivo de esta investigación fue evaluar una bebida mixta de leche UHT descremada con pulpa de tomate de árbol, analizando sus características antioxidantes y fisicoquímicas, mediante la determinación del contenido de ácido ascórbico, compuestos fenólicos, carotenoides y su estabilidad durante el almacenamiento bajo refrigeración. La capacidad antioxidante se estudió a través del método DPPH, el ácido ascórbico y los carotenoides fueron analizados mediante cromatografía líquida de alto rendimiento y se empleó el método de Folin-Ciocalteu para determinar fenoles totales en la bebida. Se encontró que la bebida mixta presentó compuestos bioactivos reconocidos por sus propiedades funcionales. Durante las primeras dos semanas de almacenamiento refrigerado se observó una disminución significativa (P<0,05) del contenido de compuestos bioactivos. Hubo una reducción en el contenido de fenoles totales de 33,150±2,020 a 21,467±1,360mg equivalentes de ácido gálico (GAE)/100mL, al igual que en la concentración de ácido ascórbico de 12,967±0,603 a 5,167±0,321mg/100mL y en el de β-caroteno de 243,00±5,66 a 146,50±2,12µg/100mL,

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Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

Cited by 136 publications

References 93 publications

Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage

Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Evaluación de propiedades antioxidantes y fisicoquímicas de una bebida mixta durante almacenamiento refrigerado

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