Comparison between microwave hydrodiffusion and pressing for plum juice extraction

Cendres, Aurélie; Chémat, Farid; Page, David E.; Bourvellec, Carine Le; Markowski, J.; Zbrzeźniak, Monika; Renard, Cathérine M.G.C.; Płocharski, W.

doi:10.1016/j.lwt.2012.06.027

Cited by 23 publications

(11 citation statements)

References 37 publications

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“…However, in a trial with Songold (a Japanese plum but not a blood plum), no difference in total phenolic content or carotenoid content was seen between high‐pressure processed and thermally treated juice . Another technology, microwave hydrodiffusion, has been trialled with a European plum variety, but juice yield was significantly lower than that obtained by thermal treatment/enzyme treatment/press process . Furthermore, the content of phytochemicals was generally lower in juice made using microwave hydrodiffusion, with estimated yields of the different phytochemicals as follows: 26–57% of anthocyanins recovered, 48–180% of flavonols recovered, 44–275% of phenolic acids recovered and 5–23% of procyanidins recovered …”

Section: Processingmentioning

confidence: 99%

Japanese plums (Prunus salicinaLindl.) and phytochemicals - breeding, horticultural practice, postharvest storage, processing and bioactivity

Fanning¹,

Topp

Russell³

et al. 2014

J. Sci. Food Agric.

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Previous reviews of plum phytochemical content and health benefits have concentrated on the European plum, Prunus domestica L. However, the potential bioactivity of red- and dark red-fleshed Japanese plums, Prunus salicina Lindl., so-called blood plums, appears to warrant a significant increase in exposure, as indicated in a recent review of the whole Prunus genus. Furthermore, Japanese plums are the predominant plum produced on an international basis. In this review the nutrient and phytochemical content, breeding, horticultural practice, postharvest treatment and processing as well as bioactivity (emphasising in vivo studies) of Japanese plum are considered, with a focus on the anthocyanin content that distinguishes the blood plums.

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Section: Processingmentioning

confidence: 99%

Japanese plums (Prunus salicinaLindl.) and phytochemicals - breeding, horticultural practice, postharvest storage, processing and bioactivity

Fanning¹,

Topp

Russell³

et al. 2014

J. Sci. Food Agric.

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“…Applying physical methods of pulp treatment may reduce the negative alterations in the raw material and, as a result, in juice [19]. For physical pulp pretreatment, the following methods are used: ohmic heating [20], pulsed electric field [21,22], electro-osmosis [23], radiation [24], microwave heating [25,26], sonication [27], as well as freezing and thawing of the pulp [13,28,29]. Freezing is used to preserve foods.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process

2020

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The aim of this study is to indicate the influence of pretreatment, consisting of grinding vegetables and then freezing and thawing the raw material before pressing on the process efficiency and quality of obtained juice. The subject of the research was celeriac root (Apium graveolens L) of the Edward variety. Juice pressing was carried out in a laboratory basket press. The pressing yield and specific energy were values characterizing the pressing process, while pH and the extracted content in the juice were used to assess the juice quality. The experiment was performed according to three procedures. In each of them, the ground celeriac root (pulp or chips) was initially pretreated through freezing and thawing and then pressed twice. Among the examined methods of obtaining juice, the most beneficial method was pressing juice from the pulp, then freezing and thawing the pomace obtained in the first cycle, and finally, pressing the pomace. It is an energy-optimal method and guarantees a high pressing yield as well as obtaining juice with a higher soluble solid content than during the process of pressing chips.

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“…Recently, it has been observed that the functional properties of the product can be significantly altered by the elimination of chemical methods and procedures. Before pressing, the following methods can be used in the pre-treatment of the product: microwave heating (Cendres et al, 2012), ohmic heating (Praporscic et al, 2006), pulsed electric fields processing (Parniakov et al, 2014), sonification (Jabbar et al, 2014) and radiation (Mitchel et al, 1991). A relatively low impact on modifications of pro-health properties of food containing rhubarb is documented (Sun, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of pre-treatment on pressing efficiency and properties of rhubarb (Rheum rhaponticum L.) juice

Nadulski

Skwarcz

Sujak

et al. 2015

Journal of Food Engineering

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Comparison between microwave hydrodiffusion and pressing for plum juice extraction

Cited by 23 publications

References 37 publications

Japanese plums (Prunus salicinaLindl.) and phytochemicals - breeding, horticultural practice, postharvest storage, processing and bioactivity

Japanese plums (Prunus salicinaLindl.) and phytochemicals - breeding, horticultural practice, postharvest storage, processing and bioactivity

The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process

Effect of pre-treatment on pressing efficiency and properties of rhubarb (Rheum rhaponticum L.) juice

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